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Salads

Bringing together the produce stand and the pantry: the story of my “transitional” salad

I don’t know about you guys, but I can see fall creeping in. Birds are not as chirpy as they used to be, nights are getting longer, and mornings are getting chilly – so chilly that I actually had to put on a coat yesterday morning, when I went out to water the plants. This summer has been very challenging for me, as a new mom. However, it has also been a lot of fun: seeing my little one grow up, noticing small changes in her almost daily, has made my journey sweet and unbelievably rewarding. Why do good times have to go by so fast? πŸ™

With summer almost behind us and with fall coming up shortly, I wanted to prepare a dish to capture the spirit of this transitional, in-between seasons, period – so earlier this week I made a salad using freshly bought produce and ingredients from my pantry. Keep Reading

A balancing act and another trip down memory lane: fried cheese and salad for my summer lunch

I think I wrote this here before: I am a cheeseaholic! There is something really comforting and delicious in a slice of cheese – something nostalgic and wholesome, intriguing and assertive. I like to eat cheese on its own, but I also use it (as you may have noticed by now) in lots and lots of recipes. Moreover, our refrigerator is always stocked with different kinds of cheese to suit all preferences in our household. That’s it: I think we are the Cheeseaholic family πŸ™‚

Whenever I have a good melting cheese – such as mozzarella or provolone – at my disposal, I like to fry it and to serve it accompanied by a salad or simply sandwiched between some good bread slices. Keep Reading

My Memorial Day menu: It’s fruits and veggies… and burgers, of course!

It took me awhile to come up with a Memorial Day menu. Nowadays, my mind tends to wander off aimlessly more often than not, and I have found that sleep deprivation affects my creativity. With summer just around the corner however, and with the local stores brimming with new crop fresh produce, I had extra incentives to work on this menu, and as I developed it I felt inspired and energized. I also experienced a great satisfaction seeing my family enjoy these dishes, which I intend to make again this coming weekend.

I used plenty of olive oil to make the salads below, as well as salt and pepper for seasoning. I started off by making tzatziki, the traditional Greek sauce which we usually eat as a dip. Keep Reading

It’s time for summer lightness and freshness: It’s time for a caprese salad

I don’t know about you, but I always develop an appetite for healthy foods during the summer. It is in the summer that I feel the need to take the greatest care of my body, giving it as much nutrients as possible and taking advantage of the abundance of fruits and veggies. The summer season’s fresh produce always inspires me to come up with new ideas in the kitchen, and this summer makes no exception. It’s even better now, because since becoming pregnant I have miraculously started eating a lot healthier than before. The little one definitely knows how to stir me in the right direction food-wise. πŸ™‚ Keep Reading

4th of July menu: Let’s celebrate with burgers, hot dogs, salads and sangria!

Happy 4th of July everyone!
What are you all doing today? Over here, one thing is for sure: the grill will be on πŸ™‚ We’ll grill burgers and hot dogs and we’ll eat plenty of various salads. As for drinks, since I’m pregnant I’ll limit myself to apple juice. Meanwhile, my husband will enjoy one of our latest flavor discoveries: the Beso del Sol sangria! I was very excited when the Beso del Sol creators asked me to review their product and to build a summer menu around it. Sangria is one of my favorite drinks ever, so why not?

We used to drink sangria when we lived in Europe, and we loved it. A refreshing mix of delicious wine and fruity goodness, to me it is the quintessential grown-up summer drink: light and flavorful, it is also alcoholic enough to be taken seriously. You can add extra sliced fruit when you serve it, or you can leave it as it is. Either way, the fruit used while making the sangria will shine through, rendering an unmistakable flavor and a tantalizing aroma to the original wine. Keep Reading

Mom’s potato salad: How food reminds me of people I miss

I made this easy salad the other day not because I wanted to cook a vegetarian dish, nor because I was too lazy to make anything complicated – but because I was missing my mom. A lot. I haven’t been feeling well lately (I’m going to see a doctor tomorrow) and I really need my mom: I miss her touch, her comforting warmth, her unique way of caressing me and of helping me to feel better. She is in Romania at the moment and she’ll fly back to Chicago in early July. We’ve got everything planned for a wonderful summer vacation after she gets here. Less than two months to go, and time can’t seem to go fast enough.

So, while waiting for mom, I decided to cook something to remind me of her, a dish I know she always likes to make in a pinch: her easy peasy potato salad. Keep Reading

Our Easter Sunday salad: Half Greek, half… radishy

I just love the vibrant symphony of colors in this salad! The mini peppers bring in a delicate touch of sweetness, while the olives give it a firm flavor and an exotic twist. The feta cheese holds the salad together and adds an undisputed creamy wholesomeness. I love the flavor of the feta cheese, and whenever I eat it my mind wanders off to the bucolic pastures of the Greek islands.Β  Keep Reading