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Juicy, candy sweet summer tomatoes will drip and ooze with the basil and olive oil amongst the threads of pasta. Only use the ripest tomatoes and you will melt into every bite.
They are crispy, yet melt in your mouth. Sticks of provolone are crusted in breadcrumbs or almond flour and seared lightly until golden. Start with a slab of provolone rather than the thin sandwich slices. Any deli that slices cheese could help you out with a slab, about an inch thick is ideal.
Just before a frost can nab them, grab a stack of green tomatoes, slice and fry them up in a quick and easy buttermilk dip. The breading is your favorite flour tossed with cornmeal, which gives it a little crunch. If you want to skip the cornmeal, just substitute the flour instead. You may need more or less buttermilk and flour depending on your number of green tomatoes. Adjust the salt and spice to taste as needed. Make a vegan buttermilk by mixing a tablespoon of a neutral vinegar (apple cider or white wine) with a cup of your favorite non-dairy milk.
If you like tuna & bean salads, do not hesitate to try this one. A few of you may be turned off from it since brislings are technically sardines. I hesitated too, until we tasted it and then we almost forgot to take a photo because we were too busy devouring it. Sardines are packed with Omega-3 oils, are low-mercury and are one of the best fish to eat sustainably. This dish is inspired by Alton Brown’s weight-loss trick of eating Sardine-Avocado Sandwiches. Be sure to buy a nice quality can of sardines, smoked is nice, and be sure it is packed in olive oil for an extra dose of healthy fat.
These vegetarian burgers blend up quickly in a food processor and are seared like pancakes making for a slightly more moist veggie burger. That being said, try skipping the buns just as Heidi Swanson created for a more flavorful, less starchy veggie-burger experience.
