by Rita Anthony | Aug 1, 2026 | Side Dishes
Grilled Baby Bok Choy 4 baby bok choy (halved lengthwise)2 tablespoons low-sodium soy sauce (or tamari sauce for a gluten-free option)2 cloves garlic (minced)1 teaspoon fresh ginger (grated)1 lemon (cut into wedges)Steamed brown or white rice (for serving) Whisk...
by Rita Anthony | Aug 1, 2026 | Savory Saturday
If you’re looking for a simple way to enjoy fresh Summer vegetables, baby bok choy is a delicious choice. Lightly grilled until tender with just a hint of char, it’s an easy side dish that pairs beautifully with steamed rice. Grilled Baby Bok Choy...
by Rita Anthony | Jul 31, 2026 | Salads
Plant-Based Caprese 2 large ripe tomatoes (sliced)½ cup my plant-based ricottaFresh basil leavesBalsamic glazeFreshly ground black pepper (optional) Arrange the tomato slices on a serving plate. Lightly spread my plant-based ricotta over the tomatoes, tuck...
by Rita Anthony | Jul 31, 2026 | Friday Faves
One of my favorite summer dishes is the classic Italian Caprese salad. Traditionally, it’s made with fresh mozzarella, ripe tomatoes and fragrant basil. I decided to recreate this timeless favorite using my creamy plant-based ricotta instead of mozzarella....
by Rita Anthony | Jul 30, 2026 | Thankful Thursday
Today, I’m thankful for one of the most nourishing and versatile foods on the planet, beans! They’ve been a staple in kitchens around the world for generations, bringing comfort, flavor and wholesome nutrition to countless meals. Beans can become so many...
