Summer in a bowl. Our Farmer’s Market is on Thursday afternoons, so I might head out today and choose some fat organic tomatoes, a bell pepper, and a bunch of fragrant basil to make this tomato-basil soup in a few minutes.
Since I love black-eyed peas and salads of all kinds, I was instantly drawn to this Cooking Light recipe, which blends Mediterranean and Southern U.S. ingredients. I have never made a bread salad, called panzanella in Italy, so I was interested to see how my gluten-free bread would work. One word: Yum.
Spicy soy chorizo, veggies, and black-eyed peas with a zesty sauce. A Cooking Light recipe renovation, now vegan and gluten-free.