The green of summer is different from the green of spring. In spring the green comes from the young herbs and wild plants, a welcome change from the pale colors of the winter produce. Spring greens bring bold peppery and bitter flavors to your meals refreshing your palate and helping your body cleanse after the heavy winter diet. The green of summer is nothing like that. It comes with subtle tastes and succulent bodies to cool down and hydrate you. Think green beans, or zucchini, or cucumber.
Spiced Chickpea and Purslane Salad
My Kind of Chickpea Bread
For two breakfasts I have been serving this chickpea bread to my guests. For those interested, it’s grain-free. For everybody else, it is a rather amazing creation. I have not seen anything quite like that around.
5 Secrets to Perfect Hummus
I thought I was never going to write a post like this, but the more I read the more obliged I feel to. I am going to tell you about perfect hummus. I mean it. I know, the originality of my intention is zero. Who has not posted a hummus recipe or two with claiming a reasonable perfection? Hummus is not longer viewed as an exotic dish coming from the Middle East, but a simple fix of the ingredients readily available to a modern day home cook. Maybe that explains the whole deal of the wanna-be-hummus recipes out there which do not get you anywhere close to the real deal. Unlike the one I am going to share.
