lively, bold, and full of spirit; cheeky.
There’s just something about summer that brings out a person’s inner sassiness. After a long bitter winter, I’ve watched everyone around me blossom in one way or another with the change of season. It’s as if summer wakes us, stirs our creativity and reminds us of what it means to feel alive again.
When you dip, I dip, we dip…
Golden and crispy on the outside while soft on the inside, polenta fries are the perfect alternative to French fries. Move over Ketchup, this time it’s Marinara’s turn!
Baby kale & frisée salad with figs, herbed goat-cheese & prosciutto in a olive oil & a balsamic reduction dressing. Fresh, simple and delicious; this salad is the perfect melody of flavours.
Whether you are new to my blog or a regular follower, chances are we share a love/hate relationship with the world-wide-web. While I don’t always enjoy its time-leeching powers, I do love that it provides a platform where I can openly share my recipes and stories. Like millions of others, I belong to a community of bloggers who are creative, one of a kind and often very supportive.
When I first heard someone speak of chimichurri, I thought it had to be some kind of exotic animal or perhaps a reference to that song from Mary Poppins. But as it turns out, chimichurri is actually a sauce similar to pesto. It is usually vinegar and/or oil based with plenty of fresh, finely chopped herbs and garlic.
Rapini , also known as broccoli raab, is a bitter green primarily used in Italian and Portuguese cooking. Rapini is low in calorie content but rich in vitamin A, B-6, C, Calcium, Magnesium and Fibre. If bitter doesn’t appeal to you, there are many ways to prepare Rapini to cut its bitterness. Once I tired rapini that had been prepared along with other fragrant ingredients, I became hooked, and it is now one of my favourite vegetables.
Behind every great dish, is a story…