Healthy happy you.
I love finding new ways to use seasonal produce, and lately, the tomatoes here — especially the multicolored heirloom varieties — have been irresistible. One of the best ways to feature fabulous tomatoes is in a classic caprese salad made with mozzarella cheese and basil. Since I found some good-looking basil and eggplant at the farmers market, I decided to try this variation. To make the Read more
Eggplant parm is one of our favorite vegetarian entrées, and we love how it's ideal for feeding a crowd. But did you know that it makes fancy-looking party bites, too? I came across the creative idea at Carts in the Parc, where FoodParc vendor Fornetti was serving bite-sized antipasto skewers — along with miniature stacks of eggplant parmesan. The execution was elegant, but the idea simple: Read more
In 90-degree weather, the last thing you want to do is turn on your oven and make a five-course meal. And I get it, there's only so many things you can make without an oven — salads, sandwiches, dips, chips, tomato eggplant stacks, etc. — but don't discount soups just because they are typically served hot. Cold soups are not only delicious during the Summer months, but they also are quick Read more
