Snickerdoodles

Snickerdoodles were my absolute favorite cookie as a little girl, and they still have a special place in my heart. This new twist on an old classic is dedicated to my Aunt Donna, who always let me help her make snickerdoodles before we went to the beach!

What you'll need:

• 1 1/2 cups white sugar
• 1/2 cup earth balance margarine, or other vegan margarine
• 1/2 cup earth balance shortening, or other vegan shortening
• 2 tbsp. ground flaxseed
• 6 tbsp. water
• 2 3/4 cups white flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• cinnamon and sugar to dip the cookies

Heat the oven to 400 degrees. Whip the flaxseed and water together until thick and creamy (this is easiest in a mixer). Add the sugar, margarine, and shortening, and blend throughly. In a separate bowl, mix the flour, cream of tartar, baking soda, and salt. Slowly add the dry mixture to the wet mixture and blend.

Roll the dough into 1 1/2 inch balls and roll them in the cinnamon and sugar mixture. Place 2 inches apart on ungreased baking sheet and bake 8-10 minutes (8 minutes if you like them soft, 10 minutes if you like them crunchier). Enjoy!

Heirloom Tomato Salad with Tangy Garlic Balsamic Vinaigrette

This gorgeous salad is as beautiful as it is delicious. At the height of summer, you can usually find lovely heirloom tomatoes at any well-stocked grocery store. For the loveliest and tastiest salad, select several different varieties of heirloom tomatoes.

What you'll need:

• 10 cups mixed greens
• 5-7 heirloom tomatoes in various sizes and colors (because variety is just more fun!)
• 2 cups fresh basil leaves, finely chopped
• 1 red onion, finely sliced

Tangy Garlic Balsamic Vinaigrette

• 1 cup balsamic vinegar
• 1/2 cup olive oil
• 5-7 cloves garlic, crushed (this is deliciously garlicky, so if it's a bit too much for you, take it down by 2-3 cloves for a milder dressing)
• 1 tsp. Dijon mustard
• 1 tsp. Italian seasoning
• salt and pepper to taste

First, let's whip up our dressing: combine all ingredients in a dressing jar or container, and shake wildly! Set aside and let the flavors blend for at least 30 minutes.

Arrange approximately 2 1/2 cups of mixed greens on each of four plates or large bowls. Divide the tomatoes, basil, and red onion equally among the plates. Drizzle each salad with dressing. Enjoy!