Fast, cheap, healthy, and liked by my kids– tempeh Sloppy Joes were a real staple for me when I had young children. Here’s how to make them with tempeh, an onion, a red pepper, and tomato sauce.
This garbanzo salad, good anytime with dried apricots, gets a midsummer upgrade here with chopped, fresh apricots. The chickpeas are mixed with Italian parsley and other herbs, kalamata olives, and extra virgin olive oil.
Saffron flavors the rice and gives it a beautiful yellow color that goes nicely with the yellow-orange mangos, while the macadamia nuts add richness and a little texture.
Copper River sockeye salmon marinated in a garlic, ginger, gluten-free tamari and rum or bourbon marinade. Instructions for grilling and how to tell if your salmon is perfectly done.
