Travelling…just got back from italy and france and have that food fun to share.
Tonight i have one of my daily homages to italy and france..:
Zucchini flowers….i picked the ones not on stems but with baby zuchs
Tomato tart
Olives for nosh
And my own piquillo stuffed with chevre cucumber and mint
And an aperol spritz
2 parts aperol
3 parts prosecco
1 part club soda
Been out of town (those posts to come) so trying to eat light and get life back in track.
Grilled cheese and salad
Portabella and brie…needs something! The brie isnt salty so it really needed a touch of salt
Beans, green lettuce, avocado, tomato, brie chunks, a few pepperonxini…some penzeys greek and tuscan blends with olive oil and tarragon white balsamic
Add some gluten free croutons
And here she is!
#pulsepledge
Dinner for one tonight
Some quick fries:
A mozzarella grilled cheese (heels only)
Easy day with gluten free crust and a salad.. 
Its not frozen but i love this anyway
Leftovers from last night…tastes like a feta but texture like a jack
Added some olive oul, sherry vinegar, an acocado, olives (leftover from pizza) and some italian broad beans with penzeys greek seasoning (i love it!)
#pulsepledge 4 days in a row
Coincidence…i had a plan inspired by kevins closet cooking but the only gluten free soy chorizo is the wrong texture…i havent made pasta in a bit so i went that route…
First i gathered sauce ingredients:
Elephant garlic
Gluten free pasta
Some cheese..i love this brand… Feta tastes like feta but the texture is more like jack
Salad parts:
#pulsepledge
With a canned speed it up:-)
Last nights leftover rice gets a new cibe with shrimp and bamboo shoots…with a side of stir fried kale and chard 
It needed more singapore to stir fry the shrimp in
And a dash of one of my new favorite things
Stir fried greens with bankok spice and red pepper flakes…elephant garlic, ginger, leftover orange pepper, and some mushrooms…veggie broth too
The shrimp get goingbwith the bamboo shoots and singapore spice
Yes, my akbar sushi pieces came to visit again
#pulsepledge
Ive been wanting to wrap everything in lettuce lately….so made tofu lettuce wraps, soft tofu salad, and a fried rice… 
Crumbled firm tofu with random veggies, garlic, fresh ginger, penzeys bankok spice blend..
Yes…we have a light out si pics are a pain…it tastes better than it looks. The sauce is rice vinegar and the other side is low sodium tamari.
The fried rice has simmered adzuki beans (simmered in tamari) and random veg seasoned with penzeys singapore spice blend
The soft tofu salad
Te tin condiment bowls were from the akbar sushi set… 
#pulsepledge
Chorizo and eggs….no meat and no gluten
I buy a gluten free soy chorizo. Simply sauteed with 4 eggs…served with a fried egg on top…some slider sized flour tortillas and rice…add some tomatoes, olives, lettuce leaves, cheese, avocado…and tapatio
The lettuce serves as extra wraps for the chorizo if you get tired of tortillas
I get all kinds of food emails and i saw a cauliflower melt recipe that inspired me…….but i only had romanesco so i kinda did things my way…and roasted sliced romanesco, a bell (that was intended to be melted into the cheese) and the leftover florets. 
While they roasted…i toasted two slices of gluten free bread
I decided that i liked the peppers that way with some cheese instead of on the melt.
I placed my slice of romanesco on the toasted bread a d covered with cheese and put back in the oven
And there she is…salad with balsamic and olive oil, my romanesco melt with roasted florets on the side and my cheesy pepper:-)
Im so so so behind…busy and sick and here i am (plus then i managed to clog the sink in the kitchen and that had to wait for the plumber since i failed at non invasive treatments!)
So with a counter full of goo and my sink back in operation i went simple.. Grilled cheese.
I didnt catch pics of the bread label or the cheese (its my usual from northern california)…the bread is a new brand ive been trying out—this week the long cut was on sale.
Mushrooms sautee with some olive oil, tamari, and worcesthire
Nice hydroponic lettice leaves
Butter beans with penzeys greek blend and olive oil with red wine vinegar
Brian and Jim Eat 