This quick and easy Italian recipe is loaded not only with nutrients, but also with the robust flavor of fresh basil, pungent garlic, and extra-virgin olive oil.
Nothing beats classic avocado toast. Start with a silky avocado, chockfull of heart- and brain-healthy fats, and dress it with extra-virgin olive oil (or another heart/brain favorite like flaxseed oil) and a pinch of pink salt and chili pepper flakes to taste.
Simmering asparagus briefly in well-salted water is the way for first-of-the-season asparagus. A stellar first course or a light lunch.
No Southern food spread of any kind—funeral, baby shower, wedding party, holiday celebration, or tailgate—would be complete without a tray of stuffed eggs.
Because there’s not much flour in this batter, the crumb is chewy, sort of like a cross between a custard pie and a buttery cake. The cake is very thin but a good platform for the whipped cream and berries.
There’s no reason to feel deprived if you’re doing without gluten—or if you know someone who is. It’s got a sturdy, toothy texture and intense, surprisingly “grainy” flavor. It’s also got both a buttery almond topping and a tart lemon glaze over that for the joy of sheer excess.