As I mostly work from home, I often eat lunch alone. Mostly I have an omelette or something on toast, but occasionally it’s nice to make a bit more of an effort. Not that this Caprese salad bowl with avocado and lettuce is much of an effort. Juicy ripe homegrown tomatoes, mozzarella, basil, avocado, crisp lettuce and some peppery olive oil is pretty much all this salad is, but oh my, it sure has a wow factor and it’s perfect for a light summer lunch or side dish.
It didn’t feel anything like Spring on the 1st March when the Beast from the East was visiting, but things have calmed down a lot since then. The birds are singing, I’ve seen bees buzzing and daffodils are standing up to attention. As the sap is rising, what could be better than a bit of spring slaw to celebrate the event? Oh, it’s also a nice way to get you on track for a health-giving ten-a-day
Do you have a go-to summer pasta dish? This Sicilian pasta salad with tomatoes, olives and fresh herbs is mine. I learnt the basic recipe from my Sicilian sister-in-law many years ago and as the tomato season draws nigh, I wait in eager anticipation. Andiamo!
When I spotted Cornish new potatoes at my local greengrocers at the weekend, I couldn’t resist purchasing some. Somehow, a bunch of Cornish asparagus made its way into my basket too. It seemed like the perfect opportunity to make a vegetarian salade Niçoise.
Kohlrabi is one of those vegetables that’s lurking under the radar. Many people haven’t heard of it at all or if they have, they don’t know what to do with it. We had one delivered in our veg box this week along with a load of new season carrots. Instead of putting it on the veg rack to do something with later, I decided there was no time like the present and made this most delicious kohlrabi carrot slaw.
It’s always useful to have some simple but delicious and portable food up one’s sleeve for this time of year. Our British summers can be quite changeable and embarking on a picnic or al fresco dining is often a last minute affair. Higgidy quiches are ideal for these occasions, as is this orange ginger carrot salad, which fits the bill perfectly. Scroll down to the bottom of the post for the recipe.
I am an inveterate bunger of foods in the fridge and freezer without recording either the date or the contents. This means I am constantly baffled as to what I’ve stored and when it should be eaten by. With their datable lids, these new Joseph Joseph Dial storage containers put an end to at least one of these problems. I christened one with the leftovers of this crisp and delicious fennel salad. The date I put it in the fridge was 3 April 2016, so there.
Quinoa has been one of our staples for many years now, but we rarely have it in salad form. With the weather warming up (well we have had the odd day), thoughts turn to summer salads. What could be nicer than sitting outside on a summer’s day and eating a delicious salad for lunch or supper?
Growing up in a Cornish cottage, just outside of the village, the importance of having a well stocked larder was something drummed into me from an early age. Canned food, with its long shelf life, was ideal and I don’t ever remember a time when there wasn’t a cupboard full of tinned tomatoes. It was my job, when new ones were bought, to bring the oldest to the front and put the newest to the back to ensure the tins never passed their use by date. Tinned tomatoes have played an important role as one of my larder staples ever since, along with canned beans and coconut milk. And where would I be without a handy tin of baked beans to put in my Granny’s Shepherd’s Pie?