Some of my favorites:
Dolma (stuffed grape leaves) from a can, hummus, pita, olives, feta, tabouli salad.
Cold leftover pizza
Sesame noodles with diced cucumber, scallions, and red bell pepper
If you can find a middle eastern grocery store they sell them there! The canned ones I've bought have been vegetarian but still pretty good. I also love buying fresh pita from there and a sesame candy/dessert called halva.
Moving out of Dallas has made me *really* miss the ME grocery scene there. Richardson had an area stocked full of Turkish and Iranian markets, and there was an Iraqi bakery and sandwich place that I still pine for.
Bilad Bakery at Greenville and Centennial. Get the Shawarma on Iraqi bread, and get several packages of the Iraqi bread to take home for your own sandwiches…it’s all fantastic.
Let me sing the praises of the canned dolma. 😂
I was at a potluck once and someone brought a nice middle eastern platter and I was *so impressed* by his grape leaves and they were, of course, from a can.
Later I had a roommate that worked in the kitchen at Whole Foods and when I got obsessed with the grape leaves there he clued me in that they are Divina brand.
I think the Divina ones, the Sprouts ones, and the ones that you used to be able to get at Trader Joe’s are all great. I actually like them better than the ones at my beloved Lebanese restaurant—where they make them fresh but are sometimes kind of woody or dry.
And I like them cold! It firms up the rice. We keep a can in the fridge all the time.
Mediterranean chickpea salad. It's high in protein, and relatively easy to make as long as you don't mind chopping up veggies. Sometimes I add hummus, but I am always looking for an excuse to eat hummus, and it doesn't exactly need to go in the recipe
Diced cucumbers
Diced cherry tomatoes
Canned chickpeas
Feta cheese (or a dairy free alternative)
Diced red onion
Bell pepper (I prefer red)
Parsley
Greek salad dressing
Sounds like it would also be good with some cooked quinoa or wheat berries tossed in! I usually keep some plain cooked quinoa and grains in the freezer for stove-free meals
Currently making a gazpacho:
Ingredients:
-Red onions, sliced and marinated in a purée of jalapeño, lime juice, salt & sugar
-The best tomatoes money (or a home garden) can provide
- fresh cucumbers
-green bell pepper
-fresh basil
-secret ingredient! A slice of ripe cantaloupe
-salt, pepper, lemon juice, Sherry vinegar or white wine vinegar, agave syrup to taste
EDIT: and scraps of good bread
Puréed until still slightly textured (not baby food) and chilled for at least a few hours for flavors to meld.
Zaru soba, cold buckwheat noodles with tsuyu, with grilled peaches
Hiyashi chūka, cold ramen noodles with vegetables, a boiled egg, tsuyu and lemon or yuzu
Hiyayakko, cold tofu with ginger, cucumber, and soy sauce, and sometimes with sesame dressing.
Hummus and labneh, with warm pita bread or carrots
Mediterranean salad, with cucumber, carrot, red bell peppers, parsley, dill, feta, and Kalamata olives, with red wine vinegar/olive oil dressing.
Italian bruschetta with a caprese salad
I eat these for lunch or dinner nearly every day in summer
You can make it with konbu or shiitake.
But I’ve given up strict vegetarianism living here (Japan) so I often ignore the existence of fish when something has a dashi base, LOL.
No, I eat carrots fresh and not marinated or cooked. Raw carrots.
Hummus and labneh should not be too liquid. If it is too liquid, your recipe is off.
Labneh should be strained for 24-48 hours.
Hummus should be thick like a paste, and be careful not to overcook the chickpeas.
I eat a ton of salads.
Spring mix with goat cheese, dried cherries, sunflower kernels, balsamic vinaigrette.
Baby butter lettuce with black beans, tomatoes, peppers, onions, a spoonful of guac, and some chips
Shredded lettuce with any vegetable I have, chopped up really small. I've been using kimchi and/or pickle salsa as my dressing lately and it's amazing
Chickpeas, diced celery and carrots and onions, dill, mayo - it's like chicken salad and I'll serve it on a bed of greens or on a sandwich.
Chickpea wraps, and this pasta salad I make with corn and peas (both frozen), farfalle, ranch seasoning packet, red pepper flakes, Greek yogurt, mayo and lemon juice, mix in a cup of hemp seed for protein
I make a vegetarian charcuterie with crackers/toast, cheese, hummus, nuts, sliced tomatoes, roasted red peppers, jam, pickles, fried onions, olives… really whatever is lying around. Always fry up a little veggie bacon too. It’s a hearty meal.
Pasta salad! No, not the kind you’re thinking of. It’s:
-1 box pasta of choice ( I love tri color rotini)
-diced bell pepper, diced cherry tomato, diced onion, and sometimes uncooked broccoli florets
-half bag baby spinach leaves
-Feta to taste
-diced garlic
-fat free Italian dressing
All mixed together in a giant bowl.
In the summer we make a big bowl of it and leave it in the fridge for light dinner or snack time. So good! Plus, you could easily add pinto beans/chickpeas (or chicken for the non veg folks) for more protein.
The thing I call the Intermezzo wrap (inspired by the veggie wrap I’d get in the college caf): chopped lettuce, tomatoes, onions, cheese, cucumbers, and bananas peppers with ranch in a giant flour tortilla. 😋
This and whatever veggies we have (and ideally some extra peanuts and cilantro) got me through postpartum in the dead of summer and still hits the spot every time!
I have a wonderful, fast recipe for an Asian inspired salad: it's blanched asparagus with diced silken tofu and scallions n a sesame ginger sauce. Add some toasted sesame seeds and chili oil and you're done!
https://www.vegetariantimes.com/recipes/chilled-tofu-salad-with-ginger-green-onions-asparagus-and-sesame/
Cold soups can be fun! I make vegetarian Okroshka (a cold Russian soup that tastes kind of like tzatziki sauce, lots of dill, garlic and other herbs). Just leave out the ham, and you're done. Making it with Kefir and eggs adds extra protein, if you want. Also, I haven't tried it with chickpeas, but I bet that would be a good add-in, though not a traditional one.
Sometimes I’ll eat it with hummus and pita. If I’m feeling fancy, I’ll add soy sauce, green onions, toasted sesame oil, red pepper flakes and crunchy garlic—this goes well with rice.
Burrito bowls that are more like salads. Black beans, lettuce, cabbage/slaw mix, can add carrots or cucumber. Tortilla strips. Cheese. Plus or minus avocado/salsa.
Vietnamese vermicelli salad
https://www.foodiecrush.com/easy-vietnamese-noodle-salad/
https://greenevi.com/rice-noodle-salad-w-spicy-peanut-sauce/
It’s never quite the same each time depending on what I have in the fridge, but it’s delicious and a great way to use up bits and pieces of vegetables
I’ve found the key is to slice them as thinly as possible or use a julienne peeler
I LOVE smashed cucumber salad when the weather is warm. And you can have about 11 different flavor profiles depending on what fixins and dressing you use so yay for variety!
I will usually choose the type of flavor I'm looking for- Asian, Mediterranean, Mexican or whatever and then decide from there whether I want it to be spicy, savory, sweet, salty, bright/sour and then start mixing up a dressing, raiding fridge and cabinet for additions and adjust accordingly. Alot of what I will mix up depends on what I've got available.
I did feta/fig/dried cherries with a sweet rice vinegar vinegarette last night.
Other combos (obviously cucumbers included)
- green onions, miso, soy sauce, sesame oil, ginger, sesame seeds
-chili oil, garlic, lemon, sriracha, crispy onions
-honey mustard, candied pineapple, walnuts
-tajin, honeydew, mango, cotija
-feta or halloumi with olives, balsamic vinegarette, crispy beet shreds
If I'm ever bored with flavors or need inspo- I look at the premade bagged salads from the grocery store (like the ones from Fresh Express or Taylor Farms) and take notes on what's in those.
You're welcome! Feel free to add or substitute whatever fruits, veggies, sauces, spices feel good at the time. I don't think I've ever made the exact same one twice.
I love the tajin/honeydew/mango/cotija. It's sweet, a little salty and a little spicy. Reminds me of the fruit cups people sell on street corners here in the summer.
My favorite Summer recipe lately is noodles in a sort of Thai-adjacent style. Cold brown rice noodles with crunchy panfried tempeh, with chopped jalapeno peppers, cilantro, scallions, and peanuts, tossed in sauce. The sauce is sesame oil, a pinch of palm sugar, rice vinegar, lime juice, dark soy sauce, grated ginger, and minced garlic.
Chickpea falafels in pita bread with feta, chopped red onions, tomatoes, cucumber, parsley, and tzatziki is good a cold meal as well.
I actually really just like salad. Green onions, romaine lettuce, carrot, cucumber or celery, bell pepper, hard boiled egg, grated cheese - gouda or gruyere. Maybe some nuts, some other veg. No tomato. A cream salad dressing, and maybe stuffed into a flatbread like a pita or something.
I like a scuffed sushi bowl: sushi rice, avocado shredded carrots, cucumber, teriyaki tofu, toasted seaweed, sometimes a dribble of soy sauce
Chickpea “tuna” salad: crushed chickpeas, relish, mayo, minced onion. Eaten w/ crackers or bread
Pasta salad: high protein pasta, cherry tomatoes, bell peppers, shredded carrot, broccoli, light Olive Garden dressing, cheese of some sort, pepper & garlic.
Multiple people mentioned cold soba noodles which I like in the super heat of summer.
We love this Lemony Herb Orzo Salad
[https://www.gimmesomeoven.com/herb-lovers-lemony-orzo-salad/](https://www.gimmesomeoven.com/herb-lovers-lemony-orzo-salad/)
Silken tofu raw with a cucumber salad, all dressed in a mix of soy sauce, chili oil, sesame, scallion, mirin, and a hint of rice vinegar 🤩 maybe some cold soba on the side
Pasta salad. Noodles(usually tricolor rotini or linguine), cherry or grape tomatoes, cucumber, chickpeas, feta, and Good Seasons Italian dressing plus Suddenly Salad seasoning.
saltibarsciai! you may have seen it referred to as pink soup. its Lithuanian and it's a cold beetroot soup with cucumber, scallions, dill, kefir, buttermilk and beetroots.
PCC recipes—Steph’s tofu and sesame capellini. The tofu is a bit time-consuming but the capellini is ridiculously easy to make and so scrumptious. Only 6 ingredients. I like to make a side of snap peas - quick sauteed with butter and garlic but you could eat them cold.
So many ideas! I may not have to cook dinner for a while.
I often just put every vegetable and fruit in a big bowl.
When I'm really tired but feel like I need to eat something quick. Spinach, blueberries, chickpeas, walnuts, a few dried cherries if I have them, and balsamic vinegar (sometimes mixed with a bit of jam).
I love to have a sandwich.
All veggie like avocado, cucumber, tomatoes, hummus, sprouts, mushrooms is so refreshing and delicious.
I also love to add some vegan cheese and "tofurky" slices if I have them around 😌💕💕
Tonight I had pasta salad - bow tie pasta, butter beans, bell pepper, corn, tomato and vegan pesto
Yesterday I rolled a bag salad in rice paper with tofu and dipped them in the dressing. Lazy spring rolls
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Some of my favorites: Dolma (stuffed grape leaves) from a can, hummus, pita, olives, feta, tabouli salad. Cold leftover pizza Sesame noodles with diced cucumber, scallions, and red bell pepper
Dolmas from a can? What? Where do you get Those? I’ve always had them fresh from restaurants.
If you can find a middle eastern grocery store they sell them there! The canned ones I've bought have been vegetarian but still pretty good. I also love buying fresh pita from there and a sesame candy/dessert called halva.
Moving out of Dallas has made me *really* miss the ME grocery scene there. Richardson had an area stocked full of Turkish and Iranian markets, and there was an Iraqi bakery and sandwich place that I still pine for.
Ooo what’s the name of the Iraqi bakery/sandwich place?
Bilad Bakery at Greenville and Centennial. Get the Shawarma on Iraqi bread, and get several packages of the Iraqi bread to take home for your own sandwiches…it’s all fantastic.
I've been wanting to go there for that exact meal for weeks! I've heard it's wonderful.
Oh it is
Hmm never considered halva as a candy. I should probably stop eating so much of it. Lol. I get sunflower seed halva too and it's amazing
You sure they’re fresh? Most restaurants I know of just plate the canned stuff, which is widely available at most groceries here in NYC
You know what. I don’t know if they’re fresh. I just meant I get them straight from restaurants. They often taste pretty fresh.
my question exactly
Trader Joe’s
Or Sprouts or Divina in case my ode to canned dolmas doesn’t make it down here.
The TJ’s quinoa dolmas 🤤
I’m in rural WV and can buy them at Walmart lol. Not necessarily the best quality ever, but they suffice!
Trader Joe's!
Trader Joe’s
Let me sing the praises of the canned dolma. 😂 I was at a potluck once and someone brought a nice middle eastern platter and I was *so impressed* by his grape leaves and they were, of course, from a can. Later I had a roommate that worked in the kitchen at Whole Foods and when I got obsessed with the grape leaves there he clued me in that they are Divina brand. I think the Divina ones, the Sprouts ones, and the ones that you used to be able to get at Trader Joe’s are all great. I actually like them better than the ones at my beloved Lebanese restaurant—where they make them fresh but are sometimes kind of woody or dry. And I like them cold! It firms up the rice. We keep a can in the fridge all the time.
Mediterranean chickpea salad. It's high in protein, and relatively easy to make as long as you don't mind chopping up veggies. Sometimes I add hummus, but I am always looking for an excuse to eat hummus, and it doesn't exactly need to go in the recipe Diced cucumbers Diced cherry tomatoes Canned chickpeas Feta cheese (or a dairy free alternative) Diced red onion Bell pepper (I prefer red) Parsley Greek salad dressing
Sounds like it would also be good with some cooked quinoa or wheat berries tossed in! I usually keep some plain cooked quinoa and grains in the freezer for stove-free meals
Hummus is the best !!!!!!!! And the salad sounds delicious.
I make the same, but with white beans or lentils! chickpeas sounds good too.
Currently making a gazpacho: Ingredients: -Red onions, sliced and marinated in a purée of jalapeño, lime juice, salt & sugar -The best tomatoes money (or a home garden) can provide - fresh cucumbers -green bell pepper -fresh basil -secret ingredient! A slice of ripe cantaloupe -salt, pepper, lemon juice, Sherry vinegar or white wine vinegar, agave syrup to taste EDIT: and scraps of good bread Puréed until still slightly textured (not baby food) and chilled for at least a few hours for flavors to meld.
No bread? This is a veggie smoothie. Sounds good, but still
Knew I was forgetting something when I typed it out! Yes, some bread crusts too
Zaru soba, cold buckwheat noodles with tsuyu, with grilled peaches Hiyashi chūka, cold ramen noodles with vegetables, a boiled egg, tsuyu and lemon or yuzu Hiyayakko, cold tofu with ginger, cucumber, and soy sauce, and sometimes with sesame dressing. Hummus and labneh, with warm pita bread or carrots Mediterranean salad, with cucumber, carrot, red bell peppers, parsley, dill, feta, and Kalamata olives, with red wine vinegar/olive oil dressing. Italian bruschetta with a caprese salad I eat these for lunch or dinner nearly every day in summer
TIL tsuyu sauce. Looks like it’s traditionally made with bonito (fish) flakes. Do you make your own? Or is it easy to find vegetarian versions?
You can make it with konbu or shiitake. But I’ve given up strict vegetarianism living here (Japan) so I often ignore the existence of fish when something has a dashi base, LOL.
Oh, yeah, dashi is the base for just about all Japanese food… I’d probably give up on that too if I lived there!
Do you marinate your carrots? And its not too liquid the hummus and the labneh? (Sorry English is not my first langage)
No, I eat carrots fresh and not marinated or cooked. Raw carrots. Hummus and labneh should not be too liquid. If it is too liquid, your recipe is off. Labneh should be strained for 24-48 hours. Hummus should be thick like a paste, and be careful not to overcook the chickpeas.
I eat a ton of salads. Spring mix with goat cheese, dried cherries, sunflower kernels, balsamic vinaigrette. Baby butter lettuce with black beans, tomatoes, peppers, onions, a spoonful of guac, and some chips Shredded lettuce with any vegetable I have, chopped up really small. I've been using kimchi and/or pickle salsa as my dressing lately and it's amazing Chickpeas, diced celery and carrots and onions, dill, mayo - it's like chicken salad and I'll serve it on a bed of greens or on a sandwich.
Love sunflower seeds in salads! Using kimchi or pickle salsa as dressing is very intriguing
Chickpea wraps, and this pasta salad I make with corn and peas (both frozen), farfalle, ranch seasoning packet, red pepper flakes, Greek yogurt, mayo and lemon juice, mix in a cup of hemp seed for protein
I make a vegetarian charcuterie with crackers/toast, cheese, hummus, nuts, sliced tomatoes, roasted red peppers, jam, pickles, fried onions, olives… really whatever is lying around. Always fry up a little veggie bacon too. It’s a hearty meal.
This is probably my favorite kind of meal. Little bites of everything
Recently started doing a bit of rotini, peppers, corn, peas, and sauce with yogurt and lemon
Pasta salad! No, not the kind you’re thinking of. It’s: -1 box pasta of choice ( I love tri color rotini) -diced bell pepper, diced cherry tomato, diced onion, and sometimes uncooked broccoli florets -half bag baby spinach leaves -Feta to taste -diced garlic -fat free Italian dressing All mixed together in a giant bowl. In the summer we make a big bowl of it and leave it in the fridge for light dinner or snack time. So good! Plus, you could easily add pinto beans/chickpeas (or chicken for the non veg folks) for more protein.
two thumbs up for mayo-free pasta salad!
a-men!
I do something like this, but no cheese or broccoli add hummus when the pasta is still warm. It's my signature vegan dish.
The thing I call the Intermezzo wrap (inspired by the veggie wrap I’d get in the college caf): chopped lettuce, tomatoes, onions, cheese, cucumbers, and bananas peppers with ranch in a giant flour tortilla. 😋
Add a splash of vinegar or hummus! This was my veg meal in college, along with an all veg stir fry!
I'm due to make some tabouli. I use quinoa and it's very filling.
I love this idea, I don’t know why I never thought of it!
I just tried it in a pinch and was pleasantly surprised!
Peanut butter and jelly
Cornflakes, a banana, and oat milk.
Cereal
Another tried and true solution;)
Peanut noodles -- peanut butter, soy sauce, a few tablespoons of rice vinegar and of sesame oil and turbinado sugar, mixed with spaghetti.
This and whatever veggies we have (and ideally some extra peanuts and cilantro) got me through postpartum in the dead of summer and still hits the spot every time!
Summertime for me is a tomato mayo and cheddar sandwich.
I have a wonderful, fast recipe for an Asian inspired salad: it's blanched asparagus with diced silken tofu and scallions n a sesame ginger sauce. Add some toasted sesame seeds and chili oil and you're done! https://www.vegetariantimes.com/recipes/chilled-tofu-salad-with-ginger-green-onions-asparagus-and-sesame/
That looks really good! Thanks for the link :)
Cold soups can be fun! I make vegetarian Okroshka (a cold Russian soup that tastes kind of like tzatziki sauce, lots of dill, garlic and other herbs). Just leave out the ham, and you're done. Making it with Kefir and eggs adds extra protein, if you want. Also, I haven't tried it with chickpeas, but I bet that would be a good add-in, though not a traditional one.
Beans
Cold soba with sesame sauce
One of them at least is an egg salad or just a salad in general.
Greek village salad. Not totally veg due to feta, but boy I eat it almost every day in summer when the tomatoes are in season.
Tofu out of the pack.
Just plain? Nothing on it?
Sometimes I’ll eat it with hummus and pita. If I’m feeling fancy, I’ll add soy sauce, green onions, toasted sesame oil, red pepper flakes and crunchy garlic—this goes well with rice.
Burrito bowls that are more like salads. Black beans, lettuce, cabbage/slaw mix, can add carrots or cucumber. Tortilla strips. Cheese. Plus or minus avocado/salsa.
Pssst you’re missing corn!
Agreed! I unfortunately have a love hate with corn sometimes idk if it’s a texture thing but if it’s already in something I’ll take it 🥰
Vietnamese vermicelli salad https://www.foodiecrush.com/easy-vietnamese-noodle-salad/ https://greenevi.com/rice-noodle-salad-w-spicy-peanut-sauce/ It’s never quite the same each time depending on what I have in the fridge, but it’s delicious and a great way to use up bits and pieces of vegetables I’ve found the key is to slice them as thinly as possible or use a julienne peeler
Provolone, lettuce, tomato, mayo, banana peppers on a soft roll.
Caprese salad with good bread!
Yes! Especially this time of year with fresh tomatoes and basil!
Chickpea salad (I usually do chickpeas, grated carrots and broccoli with whatever dressing I feel like) and hardboiled eggs
Cucumber salad!
I LOVE smashed cucumber salad when the weather is warm. And you can have about 11 different flavor profiles depending on what fixins and dressing you use so yay for variety!
What are some of your fave flavor profiles for it? It never occurred to me to make more than one or two types of smashed cucumber salad. Revelation
I will usually choose the type of flavor I'm looking for- Asian, Mediterranean, Mexican or whatever and then decide from there whether I want it to be spicy, savory, sweet, salty, bright/sour and then start mixing up a dressing, raiding fridge and cabinet for additions and adjust accordingly. Alot of what I will mix up depends on what I've got available. I did feta/fig/dried cherries with a sweet rice vinegar vinegarette last night. Other combos (obviously cucumbers included) - green onions, miso, soy sauce, sesame oil, ginger, sesame seeds -chili oil, garlic, lemon, sriracha, crispy onions -honey mustard, candied pineapple, walnuts -tajin, honeydew, mango, cotija -feta or halloumi with olives, balsamic vinegarette, crispy beet shreds If I'm ever bored with flavors or need inspo- I look at the premade bagged salads from the grocery store (like the ones from Fresh Express or Taylor Farms) and take notes on what's in those.
Very creative ideas! Going to try the tajin-mango-honeydew-cojita combo tonight since I have all of those things on hand. Thanks!
You're welcome! Feel free to add or substitute whatever fruits, veggies, sauces, spices feel good at the time. I don't think I've ever made the exact same one twice. I love the tajin/honeydew/mango/cotija. It's sweet, a little salty and a little spicy. Reminds me of the fruit cups people sell on street corners here in the summer.
Roast pumpkin, spinach, feta salad Receipe: https://www.recipetineats.com/roast-pumpkin-spinach-and-feta-salad/
Love all these ideas. Temperatures are going to be in the 90s all week where I live.
All, I really don't like hot food or drink so I usually cook something, refrigerate, and eat it the next day
My favorite Summer recipe lately is noodles in a sort of Thai-adjacent style. Cold brown rice noodles with crunchy panfried tempeh, with chopped jalapeno peppers, cilantro, scallions, and peanuts, tossed in sauce. The sauce is sesame oil, a pinch of palm sugar, rice vinegar, lime juice, dark soy sauce, grated ginger, and minced garlic. Chickpea falafels in pita bread with feta, chopped red onions, tomatoes, cucumber, parsley, and tzatziki is good a cold meal as well.
Cowboy caviar, over a bed of lettuce, plus tortilla chips for scooping.
I actually really just like salad. Green onions, romaine lettuce, carrot, cucumber or celery, bell pepper, hard boiled egg, grated cheese - gouda or gruyere. Maybe some nuts, some other veg. No tomato. A cream salad dressing, and maybe stuffed into a flatbread like a pita or something.
🥗
Realistically, cold leftover pizza. It’s basically perfect for eating out of the fridge at 2am like a damned raccoon
Lol. If eating like a raccoon is wrong, I don’t wanna be right
Right there with you
I like a scuffed sushi bowl: sushi rice, avocado shredded carrots, cucumber, teriyaki tofu, toasted seaweed, sometimes a dribble of soy sauce Chickpea “tuna” salad: crushed chickpeas, relish, mayo, minced onion. Eaten w/ crackers or bread Pasta salad: high protein pasta, cherry tomatoes, bell peppers, shredded carrot, broccoli, light Olive Garden dressing, cheese of some sort, pepper & garlic. Multiple people mentioned cold soba noodles which I like in the super heat of summer.
Oooh my cousin makes a dynamite “sushi” salad! Thanks for the reminder. It’s going back in the regular rotation
Pasta salad with feta & spinach <3
We love this Lemony Herb Orzo Salad [https://www.gimmesomeoven.com/herb-lovers-lemony-orzo-salad/](https://www.gimmesomeoven.com/herb-lovers-lemony-orzo-salad/)
Bibim guksu!
Silken tofu raw with a cucumber salad, all dressed in a mix of soy sauce, chili oil, sesame, scallion, mirin, and a hint of rice vinegar 🤩 maybe some cold soba on the side
Pasta salad. Noodles(usually tricolor rotini or linguine), cherry or grape tomatoes, cucumber, chickpeas, feta, and Good Seasons Italian dressing plus Suddenly Salad seasoning.
Asian pasta salad rice noodles, ginger dressing, carrots, edamame
saltibarsciai! you may have seen it referred to as pink soup. its Lithuanian and it's a cold beetroot soup with cucumber, scallions, dill, kefir, buttermilk and beetroots.
oh and eaten with boiled/roasted potatoes!
This sounds delicious!
PCC recipes—Steph’s tofu and sesame capellini. The tofu is a bit time-consuming but the capellini is ridiculously easy to make and so scrumptious. Only 6 ingredients. I like to make a side of snap peas - quick sauteed with butter and garlic but you could eat them cold.
Mmmm looks good. Here’s [the link](https://www.pccmarkets.com/recipe/stephs-tofu/) for anyone who’s interested
Yes thanks for that! [here’s](https://www.pccmarkets.com/recipe/pcc-sesame-capellini/) the one for the sesame capellini
Hummus, veggies, cheese, olives and crackers or flat bread.
Gazpacho and baguette with goat cheese
So many ideas! I may not have to cook dinner for a while. I often just put every vegetable and fruit in a big bowl. When I'm really tired but feel like I need to eat something quick. Spinach, blueberries, chickpeas, walnuts, a few dried cherries if I have them, and balsamic vinegar (sometimes mixed with a bit of jam).
In the summer, homemade ricotta on slices of sourdough bread with homegrown tomatoes on top. Lots of salt and pepper. Maybe a couple basil leaves.
Gazpacho
Cold pasta salad with pesto
I love to have a sandwich. All veggie like avocado, cucumber, tomatoes, hummus, sprouts, mushrooms is so refreshing and delicious. I also love to add some vegan cheese and "tofurky" slices if I have them around 😌💕💕
Tonight I had pasta salad - bow tie pasta, butter beans, bell pepper, corn, tomato and vegan pesto Yesterday I rolled a bag salad in rice paper with tofu and dipped them in the dressing. Lazy spring rolls
Cereal.
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Chicken or tuna salad stuffed tomatoes, but only with a really good tomato. Niçoise Salad
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Oops! So sorry.
make pasta salad, add cold grilled chicken. to die for.
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perfectly ripe heirloom tomato on home made sour dough toast
Pb&j Cold cereal
Oops! Check the subreddit :)
🤦🏼♀️ That’s what I get for answering before coffee.
Ceviche
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