Join and let us know what you love so we will ship you tailor-made recipes, straight to your inbox. In the meantime, heat the oil, broth, or water in a medium skillet. Let the skillet stand off the heat for five minutes to allow the flavors to mingle additional and for the quinoa to soak up the tomato flavors. These bowls make an excellent lunch or dinner, too, paired with a easy slaw.
They’re usually chargrilled for additional taste, then preserved in olive oil. We love a slice of banana bread with crunchy walnuts and sweet dates, heat from the oven, slathered in butter. It’s salty and umami-packed, and it gives a dark, deep flavor to savory dishes.
I’m dairy intolerant since having my gallbladder eliminated 15+ years ago, I don’t eat meat, very minimal gluten and was advised 12 months ago my gut was not digesting my food correctly so I wasn’t receiving sufficient nutrients and taking dietary supplements would be a waste of time.
Serve it as a side dish or over romaine lettuce for a lightweight lunch. You may add chopped mushrooms or eggplant to a basic tomato sauce if you wish to get fancy. I even had a few recipes and images uploaded to my drafts folder, but I just couldn’t write the actual posts.
I hold a couple of jars of antipasti vegetables in my cabinet for when I don’t have time to arrange a veggie side dish. Fresh local tomatoes and peaches seem to achieve their peak of taste at the similar time, and are a surprisingly compatible duo.