I’m spending a rare, quiet Sunday at home, allowing myself the luxury of not working. We started the morning with freshly baked croissants and then headed to Ekoplaza, my neighborhood organic supermarket (PS: Not sponspored). I’ve written about my love for organic food many times on this blog, for example here, so let it suffice to say once again that organic eating feels right for my family and we find the food much tastier, Not to mention that it’s also a pleasure to shop at Ekoplaza.
During our shop, we discussed what to have for lunch, and quickly decided on a Greek salad. Crisp, seasonal flavors and fresh as can be! Everyone has their version of this classic summer salad. The following recipe is the one I like most. Enjoy!
- 1 tbsp red wine vinegar
- 3 tbsps peppery olive oil
- 1 tsp dried oregano
- 1/4 tsp dried garlic
- fleur de sel
- freshly cracked pepper
- a few handfuls of mixed salad leaves
- 1/2 red onion, thinly sliced
- 4-5 radishes, thinly sliced
- 1/4 cucumber, deseeded and thinly sliced
- 3 tomatoes, cut into eighths
- 100g mixed olives (I used green and kalamata)
- 50g feta cheese, crumbled
Make the vinaigrette by whisking the red wine vinegar, olive oil, oregano, garlic and salt and pepper to taste. Divide the salad leaves over three plates. Top with red onion, radishes and cucumber. Spoon half of the vinaigrette over the salad. Place the tomatoes around the salad. Top the salad with the olives and feta and drizzle with the rest of the vinaigrette. Sprinkle with the microgreens and serve with a cool rosé.
Though they’re available year-round, there’s nothing as delightful as seasonal strawberries. The kind that have had plenty of sunlight and time to grow, and certainly not the imported, golf ball-sized, pale ones you see in plastic boxes at the supermarket in the dead of winter! From the middle of May until approximately the end of July, the beautifully sweet aroma of seasonal Dutch strawberries perfumes many farmers’ markets in the country, enticing all those who walk by to purchase at least a few baskets – one to eat while walking around the stalls, and the rest to take home. It’s best to use them as soon as possible after purchase though; strawberries do not like to sit around for long, especially in a cold refrigerator which will completely ruin their delicate taste and scent.
It is now becoming a habit that my husband is in charge of the cooking on Sundays. As much as I like to cook, there is nothing quite as blissful as sitting in front of the fireplace with a glass of wine in hand, enjoying the smells coming from the kitchen and counting my blessings.
He is a fantastic cook, especially when it comes to no-frills comfort food. Nobody can make a Dutch meatball as well as him, and his succulent rosemary/lemon chicken is the stuff dreams are made of. A few weeks ago, however, the boy surprised me.
Yesterday was one of those days. When hubby arrived home from work, a little after half past seven, I was still busy ticking away at my laptop, totally absorbed in my own work, and with not even the slightest clue (or care) about what we should have for dinner. A situation like that usually means we’ll both hop in the car, head to the nearest shop and discuss what we’d like to eat on the way there.
Unfortunately (at least in my book), this is becoming a bit of a habit.