What I love about salads (and soups) is that you can play with the ingredients as much as you like. For example, not a fan of raw carrot? Add bell peppers, or skip altogether. You don’t have Persian cucumbers in the fridge? Add more fennel, or forget about it. You can substitute walnuts — which I love — for almonds, pecans, or cashews. The key phrase when it comes to salads and soups is: have fun!
Archives balsamic vinegar
Black Bean Salad with Chives and Cherry Tomatoes
Need description from Alice.
Campanella pasta with Roasted Eggplant, Mint and Goat Cheese
This pasta is a very simple Italian summery recipe for everyday dinners, especially when you don’t have much time for elaborate recipes. I love goat cheese, and also the pairing of eggplant with fresh mint. Enjoy on a summer night.