Posts tagged vegan
Triple Spiced Canneillni Spread

Tired of hummus? Same old, same old dip? Don’t just spice it up, triple spice it up!
Fresh out of chickpeas after last weeks bean filled bonanaza, I had a can of cannellini to spare. Instead of using them in their standard Italian preparation, I took them on a new flavor journey.

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End of Summer: Zesty Corn + Farro Salad

Summer is coming to a close and after a trip to the market, where I spied an abundance of corn, I knew I had to make a flavor packed grain salad before the time was up. For me, NJ and LI corn are a weakness, unlike their men. I kid, I kid - and that's a whole different newsletter!  Pairing corn with farro, fresh veggies, cilantro, scallions, zesty lime and smoked paprika makes for a Mediterranean meets southwestern flavor profile.

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Fava Bean Fever

Peeling fava beans was a favorite childhood summertime cooking chore. Way better than mom asking me to get a new roll of paper towels or sending me to the corner store for bread. Splitting open a fava pod and peeling off the beans thick skin is a labor of mealtime love - it takes time, patience and must be done gingerly so as not to break apart your beans.

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Two Salsas For Your July 4th Table

Making salsa is simple. It requires little prep, minimal tools and ingredients that are easy to come by in your grocery store. A certified crowd pleaser, great for vegetarians, vegans and even your meaty buddies (scoop this fruit salsa on a burger, shrimp or salmon) and delight everyone around your table.

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5 Reasons To Get Your Salsa On This Summer

While everyone else is eating warm potato and macaroni salad (gulp) this July 4th, perhaps you can choose to make a side that can double as a salad or a salsa. With interchangeable ways to use these two salsa/sides, you’re guaranteed to please guests and yourself with nutrition, hydration and leftovers.

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10 Minute Skillet Granola

I closed in on a quick granola for the yogurt, muffin, oatmeal and fruit topping win! And I baked some apples that were looking sad in my fridge! Most days in my kitchen, cooking is about using what I’ve got in order to survive hunger, mealtime and loneliness. Lemme not go down the emotion path and keep this on the quick cooking tip!

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Farro Salad

There are few things I find as warming as a bowl of soup and as comforting as pasta. I love foods that make me feel satisfied, a lot of texture, hearty and that stick to my insides. I need to stay padded for winter, you see. Grains are up on my list of foods I try to fit in a few days a week into at least one meal. From buckwheat to quinoa, cous

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Three Ways with Tina: Eggplant Option #1 Vegetable Tart

With summer officially gone, so with it goes seasonal eggplants and many of my other farm fresh favorite vegetables. The eggplant will likely be prepared in my kitchen in the coming months,  clearly not locally sourced (don’t produce shame me), so I scooped up three purple beauties at a farmers market last week.

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Everyday I’m Grillin’ But If You Can’t, I’ve Got You

Grilling a tray of vegetables and a few chicken cutlets on the weekend is a great way to get through lunches and weeknights, but it can also be done on the fly - taking about 10 minutes on a barbecue or on a grill pan, in your kitchen. Summer is grilling season, we all know, but when you’re not blessed with a backyard, you need to find

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Frozen Peppers Whipped Into Pesto

My freezer is stocked with frozen vegetables for many reasons, but the two main ones would be convenience and budget.  Frozen vegetables are an economical way to stay stocked on healthy goods and they only take moments to prepare with some garlic, olive oil and - of course - love.  Lately, between school, being tight on time and an income that is in constant flux, I find myself relying on the power of the freezer. 

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Farmers Kitchen Sink Summer Salad

Tomorrow I head back to New York after two weeks of being in the south.  I love being with and around my family, close to the beach, the smell of salt water, rainy concrete, morning bike rides with swan sightings and cranes in the distance - I think you get it.  My mom still isn’t feeling herself, which worries me because life is fragile and

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Two Speedy Stovetop Veggie Sides For Summer

This week I spent $13.49 on vegetables to get me through the week until I fly south to see the family. That said, it's been hot and sticky here in NY which means that roasting and turning on the oven is a huge no no.  Luckily, my life is pretty saucy (that's a pesto joke) and I've figured out a thing or two when it comes to cooking veggies on

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Long Green Thing, You Make My Heart Sing

The cucuzza - known in my home as googootz - may be my very favorite squash. I anxiously await summer because I await its seasonal goodness. OK, the absolute truth, Italian woman’s honor, is that I anxiously await summer because I can finally say goodbye to pale Tina and hello to Turbo Tanning Tina AND THEN I can say

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A Few New Ways To Use Avocados + Arugula

If you’ve read anything I’ve ever written recently or in the past, you know I’m single and over buy produce - it’s my thing. I’m a well intentioned shopper and eater who is sometimes tempted by wine, crepes, a night out or sushi on my couch. Every week I buy what looks best at the market - my only goal is to refresh my refrigerator with real/fresh food and produce.

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Fake-Out Cold Sesame Noodles

On Saturday night my father sent me a photo of my grandmother. This photo captured the essence of who she was as she stood in her element. Photographed standing over a table in the basement of our Brooklyn home, hair uncombed, glasses on, iron, scissors, clothes, and her sewing machine surrounding her - all I had to do was

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Beat That Beet Up

A few weeks I bought my favorite pre-peeled and pre-cooked Gefen Organic Beets. 

Why do I love these whole peeled, ready to eat, vacuum sealed, organic beets?

Because they are mess and hassle free, my weeknight lunch prepping and snacky friends.

Put them in a quick salad, eat them as is (I'm strange, I can snack on sweet beets and sometimes I crave exactly that) or turn them into your favorite dip. 

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A Salad Less Ordinary + A 2 Ingredient Avocado Spread

I’ve been cooking quite a bit, but with the balancing of substitute teaching and coaching - recipe posting has taken a backseat for the moment. Waking at 5am and getting home at 4pm, although shorter than my corporate days are still somewhat anxiety filled (counting kids and making sure everyone is learning, getting along, practicing kindness and has not gone missing) but much more joyful. 
Saying I’m ok with not writing and running myself ragged while I continue to take on new work and projects makes me proud, where as in the past I would have made myself feel terrible for not doing it all.
Maybe you’re thinking, why is this broad telling me this? Just gimme the recipe for that green stuff on that salad and I’ll be on my way … 

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