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theeverydayveggie:

Today’s recipe is for a Summery Stuffed Avocado!
Spring is finally rearing its head for many of you, so here’s one of my favourite summery lunches (so we can pretend its already summer!): a light and delicious seared avocado stuffed with a beautiful herb salad.
This is a 5-minute meal that’s sure to please everyone’s taste buds…and it’s incredibly healthy! How can you say no?
http://theeverydayveggie.com/?p=1697
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theeverydayveggie:

Today’s recipe is for a Summery Stuffed Avocado!

Spring is finally rearing its head for many of you, so here’s one of my favourite summery lunches (so we can pretend its already summer!): a light and delicious seared avocado stuffed with a beautiful herb salad.

This is a 5-minute meal that’s sure to please everyone’s taste buds…and it’s incredibly healthy! How can you say no?

http://theeverydayveggie.com/?p=1697

gastroglutton:

Bruschetta. The Italian antipasti I could eat every single day. This is a quick and gorgeous variation on a classic.

Ricotta Bruschetta

  1. Acquire an Italian loaf of bread. Cut into manageable pieces and drizzle a bit of EVOO on both sides. 
  2. Cut an appropriate amount of cherry tomatoes (bonus points if you’ve got multicolored ones) in half. Mix with olive oil, fresh chopped basil, salt and pepper.
  3. In a separate bowl, mix ricotta cheese with more chopped basil.
  4. Heat a large pan (any kind will do) on medium and then add your bread pieces. Now let them hang for a minute or two and then turn over. The goal is to let the oil/heat magic work so you get those fantastic brown edges. 
  5. Now put it all together. Bread, then ricotta mixture and then tomatoes. Add a little finishing salt and pepper and you’re done. Look at you.

Impress the snot out of your friends next time you’re hosting. This app’s simplicity can be our little secret.

Try Everything,

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