Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
If you've never grilled halloumi, what are you waiting for?! The flavor and texture is a cross between mozzarella and feta but it doesn't fully melt, making it perfect for grilling. Top with some juicy tomatoes, sourdough bread, kale and a vibrant basil oil dressing and you have a quintessential end of summer salad.
Feedfeed Tip Massaging the kale with lemon juice before tossing it with the rest of the salad ingredients helps to tenderize the leaves making it easier to digest while giving it a more palatable texture.
Feedfeed Tip Craving something a little heartier? Make 1 pound of pasta and toss it with the roasted tomatoes; smashing them with a fork slightly to create a rustic sauce.
Bet you can't eat just one of these crispy chickpea crepes (aka Socca). Top them with avocado, tomatoes, salad, fried eggs; the options are endless! Plus, the batter can be kept in an air-tight jar in the fridge for up to a week so be sure to make a double batch!
