This past Friday, I made the Pesto Pasta Salad using fresh basil from my herb garden. This simple salad has whole wheat penne and peas, and the pesto is made with hemp seeds rather than traditional pine nuts.
Here's a recent, tasty stir-fry. I sauteed air-fried, marinated tofu with fresh farmer's market cabbage, zucchini, and some Just Egg and served over brown rice.
I'm loving the fresh summer tomatoes right now! And I have fresh mint growing in my herb garden, so I figured it was time to try the Tomato, Artichoke, and Fennel Salad from The Blue Zones Solution book. I dog-earred a lot of recipes to make once the summer produce came in, and now is that time. The recipe was one shared from Sardinia where tomatoes, artichokes, and fennel are staples (Sardinia is a Blue Zone where people tend to live to 100). I sliced the fennel super thin on a mandolin, and it was scrumptious.