On a warm Summer day, start cooking early in the day. By the time you’re hungry for lunch, you’ll be well on your way to creating some wonderful dishes. For this “Faux Tuscan” Plate, I begin by chopping:
1/2 cup white sweet onion
1/2 cup radishes
1/4 cup parsley
1/4 cup basil
Then, in a bowl, prepare the dressing by whisking:
1 tsp dijon mustard
Juice of one lemon
1 tbsp balsamic vinegar
1/4 cup olive oil
Turmeric (to taste)
5 chopped garlic cloves
I buy organic cannellini beans in a can. For this recipe you’ll need two cans (15oz/ea). Drain and add to bowl and add all chopped veggies and herbs. Mix well.
2 lg spoonfuls of bean salad
Slice avocados and place on top
Slice heirloom tomato as garnish
Saute Japanese eggplant and mushroom with chopped ginger and garlic. Add 2 tbsp homemade marinara. Use it as a glaze after eggplant and mushrooms are very tender. Place eggplant on the plate and carefully add mushrooms on top.
A crusty bread accompanies for those consuming wheat.