Archive for category: gluten-free

hazelnut milk

Home-made hazelnut milk

10 March 2023

hazelnut cookies

Hazelnut and almond cookies

10 March 2023

no waste vegetarian frittata

Zero waste frittata with veggies

19 September 2022

Quinoa salad with vegetables

Nicoletta Tavella

Sicilian quinoa salad with vegetables and pickled cauliflower

1 September 2022

baked ricotta with herbs 5

Baked ricotta with herbs

22 August 2022

watermelon cucumber and feta soup

Cold watermelon, cucumber & feta soup

4 August 2021

chilled tomato and roasted bell pepper soup

Chilled tomato and roasted bell pepper soup

11 July 2021

Mediterranean spring rolls

Mediterranean spring rolls

4 June 2021

risotto with blueberries rosemary and red wine

Risotto with rosemary, red wine and blueberries

14 March 2021

broccoli potato and shiitake soup

Broccoli, potato and shiitake soup

12 March 2021

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🇮🇹cooking school La Cucina del Sole in Amsterdam. Teacher, food writer&photographer, voice-over, Tarotist. See also @houseoftarot @midorigreensalt 💚

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Mar 14

🍊 I made this simple salad to use the last blood oranges in my fruit bowl and get some extra vitamin C before Spring arrives.

🍊 It also includes some lightly grilled bimi - mini broccoli - and a mild pecorino from Sardinia. You can of course use another type of pecorino or any other cheese of your choice, which will bring a pleasant touch of saltiness to contrast the sweetness of the oranges and the honey in the dressing.

🍊 I grilled the mini broccoli briefly to keep it almost raw and crunchy, and because I didn’t want it to get dry and lose all of its vitamin C. The rucola and mini romaine lettuce are the extra greens that give more taste and texture, while pomegranate and fennel seeds in the dressing add some serious crunchiness.

🍊 Here’s the recipe. Save it for when you’re craving a bowl of sunshine.

Serves 1

🍊SALAD🍋
2 handfuls of rucola
1 Little Gem romaine lettuce
a bunch of mini broccoli
1 blood orange
80 gr. mild pecorino or other cheese, diced
a handful of pomegranate seeds

🍊DRESSING🍋
juice of 1/2 blood orange
juice of 1/2 lemon
enough ev olive oil
a pinch of fennel seeds
1 heaped teaspoon of honey
salt and black pepper to taste

Start soaking the fennel seed in orange and lemon juice to soften it a bit while you prepare the salad.
Make a base of rucola on a plate. Chop the romaine and add to the rucola.
Peel the blood orange and cut in round slices. Add to the greens.
Briefly grill the mini broccoli and let it cool.
Add the broccoli to the salad together with the pomegranate seeds and the diced cheese.

Prepare the dressing by mixing all the ingredients well, making sure the honey dissolves properly.
Pour over the salad and enjoy.

#foodphoto #foodartblog #foodphotography #salad #saladrecipe #eatyourgreens #vitaminc
#foodphotographyandstyling #foodblogger #food52 #foodstagram #healthyfood #bloodorange #saladlover #instafood #insalata #ensalada #salade #easyrecipes #wewv #wintersalad #easyveggie #easymeals #foodpics #bimi #minibroccoli

🍊 I made this simple salad to use the last blood oranges in my fruit bowl and get some extra vitamin C before Spring arrives.

🍊 It also includes some lightly grilled bimi - mini broccoli - and a mild pecorino from Sardinia. You can of course use another type of pecorino or any other cheese of your choice, which will bring a pleasant touch of saltiness to contrast the sweetness of the oranges and the honey in the dressing.

🍊 I grilled the mini broccoli briefly to keep it almost raw and crunchy, and because I didn’t want it to get dry and lose all of its vitamin C. The rucola and mini romaine lettuce are the extra greens that give more taste and texture, while pomegranate and fennel seeds in the dressing add some serious crunchiness.

🍊 Here’s the recipe. Save it for when you’re craving a bowl of sunshine.

Serves 1

🍊SALAD🍋
2 handfuls of rucola
1 Little Gem romaine lettuce
a bunch of mini broccoli
1 blood orange
80 gr. mild pecorino or other cheese, diced
a handful of pomegranate seeds

🍊DRESSING🍋
juice of 1/2 blood orange
juice of 1/2 lemon
enough ev olive oil
a pinch of fennel seeds
1 heaped teaspoon of honey
salt and black pepper to taste

Start soaking the fennel seed in orange and lemon juice to soften it a bit while you prepare the salad.
Make a base of rucola on a plate. Chop the romaine and add to the rucola.
Peel the blood orange and cut in round slices. Add to the greens.
Briefly grill the mini broccoli and let it cool.
Add the broccoli to the salad together with the pomegranate seeds and the diced cheese.

Prepare the dressing by mixing all the ingredients well, making sure the honey dissolves properly.
Pour over the salad and enjoy.

#foodphoto #foodartblog #foodphotography #salad #saladrecipe #eatyourgreens #vitaminc
#foodphotographyandstyling #foodblogger #food52 #foodstagram #healthyfood #bloodorange #saladlover #instafood #insalata #ensalada #salade #easyrecipes #wewv #wintersalad #easyveggie #easymeals #foodpics #bimi #minibroccoli ...

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