— Samantha Groom

Okay, so On Tuesdays, I volunteer as I shared with you at a place called Sanctuary farms and a couple of days before the farmer will email me what's available for Harvest and then I'll make something from that. So today I made a gazpacho that was gluten free because most gazpacho has bread crumbs in it. So it was peppers tomatoes onions garlic and cucumbers and it was seasoned with tomato paste and it had a quarter of a cup of white vinegar and I posted until it was chunky. And handed it out today and everyone absolutely loved it. I threw in a can of beans not because I wanted to add more protein but because I thought with the population that I work with that too much acid might have been too much for them. So I thought the beans would neutralize the flavor and of course it had no salt in it and everyone loved it. It's summertime. I make a lot of salad. I'll make a potato salad. If you're looking for a great potato salad recipe Jane esselstin and her mom and have a recipe. It's called Jen's potato salad and it is in their prevent and reverse heart disease cookbook and wherever I take this potato salad people are always raving about it. It's too hot to cook but the Rouxbe baked tofu recipe I will batch cook that and I will make half of it in planks and then I will make half of it in cubes so that I could use the cubes as croutons. On a salad and I wanted to make a vegan banh mi which is a traditional Vietnamese sandwich that has some delicious fermented vegetables on it with baked tofu. I will do that but it's too hot to cook. But if you check out my Instagram page, I'm always posting something about you know, what it is that I've made or whatever anyway, but most of all Samantha have fun in your own kitchen, you know, just have fun. Let it rip enjoy what you do enjoy this beautiful summer Bounty. So good question. Thank you so much.