Once you make Roasted Tomatillo Salsa (known as Salsa Verde), it's one of those sauces you'll realize you'd like to always have in the fridge. It's zippy and spicy (though you can control the spice level) and will brighten any meal you pair it with.
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Today's recipe turns Elote, a popular Mexican street food of grilled corn on the cob slathered in a lime and chili powder-infused creamy spread, into a one-bowl meal. A base of quinoa is topped with an Elote-style grilled corn salad, spiced tempeh crumbles, fresh tomato and avocado, cotija or feta, and a smoky lime dressing.
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Summer's not complete without a picnic-worthy pasta salad. Am I right? There are endless variations of pasta salads out there. In my version, I'm tossing some of summer's freshest veggies together with a fun shape of short-cut pasta, my go-to vinaigrette recipe, and a few favorite toppers, including toasted pine nuts, fresh herbs, and feta.
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