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"Recipes and Food"
I have been all over the green smoothies lately, and there’s something that happens when you do something every single day no matter what: you figure out how to do it better.
This tofu salad is tangy, satisfying, and fresh, and stuffing it in a toasty pita is absolutely perfect. It was just the right pick-me-up to get me out of my sandwich-making rut.
The cool thing about shortbread is that it’s super versatile. You can bake it up plain and sweet, fold in herbs, add a thumbprint for stuffing, cut back the sugar for something between a scone and a cracker – the possibilities are really endless! I served this savory shortbread as a brunchy finger food, and they were delicious!
There’s something about thumbprint cookies that just feels so nostalgic to me. My Nani used to make them, and as a kiddo I loved eating all of the cookie around the edges first, and then eating that bit of jam at the end. Yum!
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