A versatile salad of fresh vegetables and hearty chickpeas that’s perfectly balanced with a mediterranean sundried tomato vinaigrette. You might want to gussy it up with proteins, cheese or nuts for a dinner salad or to bring to a party… Or transform it into a pretty pasta salad with farfalle or a panzanella salad with pita strips!?
A layered casserole much like lasagna where eggplant takes the place of pasta. Roasted eggplant slices make our Italian-style eggplant parmesan lighter than most and tastes of self-love! What a great way to have a hearty meal without meat. The homemade marinara is a little work and worth the lively tomato flavour but there’s no shame in using your go-to jar marinara sauce.
Salpicones are Latin American salads often concocted to repurpose cooked meat. A hodgepodge of minced meat, fish and vegetables are bound by a thick sauce, eaten cold or at room temperature. Salpicon is also used as a filling for things like tortillas and puff pastry or a stuffing for mushrooms and peppers.
Tastes like chicken! Tofu stands in for the chicken here and gets delectably crispy simply by roasting in the oven. The result is an addictive finger food that tastes a lot like the classic bar staple, buffalo wings; especially when you dunk them into Qspice Alldip with crumbled blue cheese.