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I promise this is my last zucchini recipe (for this month anyway). I'm still on a zucchini kick, but since the zucchini at the farmer's stand is slowly coming to an end, so will my zucchini recipes. .
I've been experimenting with different ways to use it up. This time, I made a simple plant-based zucchini lasagna using slices of zucchini as my noodles with just four main ingredients: zucchini, marinara sauce, mushrooms, and tofu. (If you don't care for tofu and you eat dairy, substitute ricotta cheese).
I live about an hour and half from NYC. About a week ago, I decided to do something I had been thinking about for a while. I went online, bought matinee tickets to a Broadway show, and figured I would find someone to go with me.
Bald eagles, salmon, totem poles, seals, otters, glaciers, deer, and gorgeous flowers—our seven-day Alaska cruise was filled with amazing scenery and wildlife. Everywhere we looked, there was something exciting and new to see.
If you enjoy traditional tuna salad but are looking for a healthier plant-based alternative, mashed chickpeas are hard to beat. Not only are they delicious, but they also offer one important advantage: you don't have to worry about mercury.
We had spent months wondering about the best time to visit Alaska. Would it be cold? Rainy? Foggy? As it turned out, we couldn't have picked a better week. Once our cruise began, we were treated to sunny skies and temperatures in the mid-60s to upper 60's almost every day—perfect weather for exploring Alaska's beautiful ports.
