These crispy roasted potatoes with arugula and creamy beets are the easiest vegetarian side dish you’ll ever make. They make a perfect main course too, presented as a loaded vibrant platter of crispy oven baked potatoes, fresh arugula and beets,…
Simple to make and accidentally vegan creamy broccoli soup. Served with semolina dumplings, that add some body to the soup, making this a great, filling meal. I am so happy soup season is here! Well, not that I really need…
Making pizza as cool as possible with the best vegetable sheet pizza! Please tell me you love pizza, pleeeeease! Because I do. Too much actually. We have it for dinner at least once every 1-2 weeks and we rarely go…
Did I ever tell you about my first job? I don’t think I did. I got my first official have-to-sign-a-contract type of job when I was 16 and it was at a local McDonald’s. My friend was already working there and she told me to apply for a position. I went in for an interview with a manager, got the job and started working there pretty much immediately. I worked there after school, on the weekends and often during the school holidays. I remember kind of hating the job but loving it at the same time, because I got paid and I needed the money.
I worked at all stations and looking at all the jobs I’ve had, I think working there was the hardest. Maybe because I was so young and maybe because it was just exhausting. The heat, the smell of grease, the time pressure, none of that was easy to handle. The uniform was uncomfortable and I ruined a pair of shoes there.
There’s a pizzeria in my hometown that serves what they call a fried salad. It’s made of lettuce. mixed with fried zucchini, eggplant and fried cheese, tomatoes, corn and a dressing similar to tartar sauce. It’s very good and super indulgent. The last time I had it was years ago, when I still lived there.
I rarely eat fried food, which is why I don’t feel bad on those occasions when I do. When I crave that fried salad, I make my own version at home. Sometimes I make it with vegetables and mozzarella sticks, on other days I prefer to make it with fried zucchini. While the pizzeria’s salad has a few different fried components altogether, I prefer to include only one at a time (either fried cheese or zucchini, but never both at the same time).
After that lasagna recipe, I thought it was time to share something lighter and more refreshing. It’s gotten really warm around here and so I’ve been thinking of salads a lot more and enjoying them a lot more too. And with the modest garden I’ve planted, I really want to make more recipes that call for a lot of herbs.
Thinking of what to make I turned to Yotam for inspiration. I am a big fan of his work and his cookbooks will make your mouth water more than any other out there, in my humble opinion. My eyes got stuck on a red quinoa salad from Plenty More, the mention of parsley and lemon was enough for me to give it a try.
