Sounds sophisticated, doesn’t it? Well, it’s not that tricky to prepare but you need a bit of time to pull it off. You can even prepare a few things in advance if your schedule doesn’t allow to prepare everything at once.
This salad recipe is so delicious I made it three times in a row. Pureeing an avocado with lime juice and jalapeno was the best idea I’ve ever seen for a salad dressing – you have to try it!
So, I had time on my hands and wanted to scratch cook something special this 4th of July. I made the buns, patties and pesto from scratch (I cheated with the ravioli, though). Here’s how you can pull this off.
Cauliflower is a great vegetable you can use to make savory dishes a little lighter: grate it and substitute for cheese in sauces, for parts of flour in pies, pizza and dumplings or instead of rice. Here’s how to use it for pizza.
The light and delicate flavor of zucchinis makes this vegetable extremely versatile. I love to use it in an array of different ways: as veggie noodles, in casseroles, tempura fried, stuffed and baked, on the grill, in pancakes, cupcakes and cakes. This time, I used the kitchen all-rounder instead of lasagna noodles to make the typically indulgent dish a bit lighter, healthier and packed with vitamins.
