The time the avocado spends in the dressing makes the dressing more luscious. And you get to finish that email...
I can vouch for its gentleness on an upset stomach and it's ability to fortify, but I hope you simply enjoy this in good health.
It's just like leaves drifted right down from the from the trees and settled onto your tart! If dead leaves tasted like crisped chard and oyster mushrooms.
You will curse yourself while prepping them, enjoy every minute spent consuming them, and repeat.
Leeks, spinach and arugula are always around, and when you puree them, fold them into little doughy pockets and float them in a light broth, you can fake it (spring) until you (it) make it (actually shows up).
One does not look away from baby artichokes at the market. If you do, for a minute, the season will be over. All too soon, it's time to wrestle with their bigger, hairier brothers.
You expect that this is a very satisfying meal, I hope, since how else could a "go-to" become one. You also gather that you should be drinking lots wine with this dinner, right? Good.
This is a Lebanese bread salad, really, but there are two things that set it apart from similar salads...
Don't turn your nose up if you're "so over" these sprouts. This is a salad to love long-term.
For this, my new favourite salad, you dry out already sun-dried olives and you opt for roasted chickpeas instead of nuts--because they're way nuttier. And then you plow your way through way more of it than you could imagine.
This salad is brazen. Powerful. Violent even--the dressing at least.
These were the star of the night, and I should tell you, they shared a table with a banana cream pie.