Greek Olive Pesto cup greek olives (I used marinated kalamata and green olives) cup grated parmesan cheese cup fresh basil 1 large clove garlic 1 pepperoncini (optional) cup olive oil, or more depending on the consistency you want your pesto to be
Gabrielle Hamilton's summer sandwich: This vegetarian beauty is a fork-and-knife sandwich, derived - loosely - from one I had in the early '70s when vegetarianism in this country was, alas, all part of the politics and not part of the fun...
Avocado Toasts, Four Ways. My favorite is to smash up avocado and mix with my Low Sodium Gun Slignin' Garlic Spice Blend and eat it just like that or top it with many different things like the above mentioned.
Fried Tofu with Sesame-Soy Dipping Sauce Review: This was soooo good but the sauce was VERY salty. Next time I would use low sodium soy sauce. I followed the recipe exactly and ended up adding brown sugar to the sauce to tone down the saltiness. However, if you are not afraid of tofu or are vegetarian, this recipe is definitely worth it.