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mozzarella

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Everyone love a good Caprese salad (tomatoes, fresh basil, mozzarella with olive oil), so why not change it a bit and make it a pasta salad, and since it’s spring why not add a few green asparagus to celebrate that! This is such a simple idea, and takes no time to make. It’s a “feeling lazy today” kind of meal… Just need to cook the pasta of your choice (healthier versions too like quinoa pasta or kamut) a bunch of cherry tomatoes and those precious and fresh mozzarella balls, or the big balls of mozzarella do too, cut into small cubes. Although simple it’s so good and fresh. You’ll see you might end up doing it every other week this summer. This is a dish with delicate flavours, which means… we can taste that great extra-virgin olive oil we always keep for big occasions. By the way, olive oil doesn’t…

Who is tired of the same old pizza topping? It seems like no more innovation is done with them, so here is one. Since it’s spring… let’s do something with a seasonal vegetable; the asparagus.  Who doesn’t love asparagus? They are to me the pinnacle of veggies. Mother nature engineered those delicate long tasty shoots to perfection. Strangely, white asparagus, which is asparagus pick up before they reach out from the soil (no photosynthesis), motto is, “the thicker, the better” while for the green asparagus, it’s the opposite; “the thinner, the better”.  This spring veggie comes from so far back, it was pictured as an offering back in to 3000 BC by the Egyptians. Germans like their asparagus white, the French grow purple ones and for the rest of the world it’s the usual green shoots. Asparagus is a well known diuretic and is one of those studied mysterious vegetable for its … peculiar aroma when passing…

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