Homemade croutons are a cinch to make and SO much better than store-bought. An underrated snack on their own, they're also a great way to jazz up salads, soups and pasta dishes.
Tomato confit uses a slow cooking technique to turn even ho-hum tomatoes into wow-wow tomatoes. It's a fabulous way to utilize average/out of season tomatoes, or to use up a bumper crop of cherry tomatoes at the end of summer. Makes a delicious appetizer or side.
An adaptable, whatever's-in-your-pantry recipe! You can use quinoa or any other grain here - brown rice, millet, and/or amaranth would all be delish. If you don't have kale, try spinach, broccoli, shiitake mushrooms - whatever you have on hand, or grow in your own backyard. Avocado, salsa verde, lemon, salt, cilantro, Lisbon Lemon Oil and Garlic Oil are all tasty toppings for the patties. Experiment!