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ForkInTheRoad's dishfolio

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Hello! My name is Kristina Todini, RDN and I am a dietitian with a serious case of wanderlust. On Fork in the Road I serve up seasonal food and global flavors for adventurous eaters. Come say hello!

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Member Since: Jun 30, 2017

Last Posted Recipe: Jul 21, 2017

Vegan Fusilli Pasta Salad

Vegan Fusilli Pasta Salad, a fast and easy weeknight meal that’s perfect for lunch leftovers. Fresh basil, tomato, onion and olive oil – so simple!


Warm Marinated Olives - Capers

Warm marinated olives, garlic + capers with fresh herbs. Heat brings out rich complex flavors in this Spanish-inspired recipe!


Smoked Salmon Bagels

Smoked salmon bagels with cream cheese, dill, capers and all the veggies! Easy recipe for brunch or a weeknight no-cook dinner.


Baked Figs with Maple - Creamy Brie

Baked Figs with Maple Syrup and Creamy Brie, the perfect match of savory and sweet. Four ingredients, one pan & so simple!


Black Bean, Corn - Farro Salad

Served warm or cold, this Southwest Black Bean & Corn Farro Salad is an easy weeknight dinner and perfect for leftover lunch the next day.


Hazelnut Liqueur Affogato

Hazelnut liqueur affogato with vanilla bean ice cream. A perfect afternoon sweet treat, happy hour shot and caffeine pick-me-up all in one!


Easy Lentil Salad with Asparagus - Tomato

Served warm or cold, this Easy Lentil Salad with Asparagus & Sun Dried Tomato is an easy weeknight favorite, and perfect for lunch the next day!


American Flag Fruit Platter

Keep it healthy at your next cookout with this patriotic American Flag Fruit Platter with berries, jicama and creamy skyr yogurt!


Grilled Peaches with Bourbon Sauce

Nothing says American summer like Georgia grilled peaches with vanilla ice cream and a brown sugar Kentucky bourbon sauce.