© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A colourful blend of mixed salad leaves, kumquats, blackberries, chives, toasted pine nuts and a simple lemon maple vinaigrette. Fresh, lightly sweet and a perfect way to enjoy the spring produce. If desired, top salad with some shaved Parmesan or crumbled Feta.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Caviar goes very well with different kinds of vegetables. Gently blanched fresh green asparagus with soft boiled egg pairs perfectly with rich creamy caviar that adds a touch luxury to every bite.
Argan oil, a specialty oil produced in Morocco, extracted from the seeds of the argan tree, known as Argania spinosa, has a distinctive nutty and robust flavour, but not overpowering, and it's best enjoyed as a finishing oil. It is hard to come by, so you may use hazelnut or walnut oil instead, or simply use olive oil.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This is an utterly simple, yet quite unlike any other salad. The humble onion gets a makeover with honey glazed pecans and apple vinaigrette. I have roasted them in oven, but if you are blessed with a grill, then grill them on medium for 7-8 minutes until lightly softened and charred. The recipe works just as well with other types of onions, but red one looks prettier. Walnuts, hazelnuts or pine nuts are great substitutes for pecans. They are excellent with grilled fish, or kebab and flat bread.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

The sauce vierge (which translates to “virgin sauce”) is a classic tomato-based French vinaigrette filled with olives and fresh herbs that will go perfectly with many dishes for the warmer days. It can be served at room-temperature or warm and goes perfectly with fish and other seafood. It was created in 1976 by the great French chef Michel Guérard. The sauce is fresh, bright and versatile and can be prepared up to a day in advance and stored in the refrigerator. Allow the sauce to come to room temperature before serving.

© 2024 | http://angiesrecipes.blogspot.com

These roasted heirloom purple carrots are naturally sweet, tender and earthy and they are hands down the easiest side dish ever with less than 10 minutes preparation. Creamy spicy sriracha yoghurt and sweet tangy pomegranate molasses help balance the dish. For a spicier sauce, use 2 tablespoons (or more) of sriracha and 1 tablespoon if you prefer it milder.