The way I cook at home is always snack-y, and in the transitional season of spring I lean even more into simple compositions of tried-and-true ingredients.
Recently, we had a lovely Narragansett Creamery burrata over a mini San Marzano tomato salad with Aleppo pepper, Saifan xvoo, sea salt, cracked pepper, and topped with windowsill basil. Served with a chunk of homemade sourdough and an organic Turkish rose, this was completely satisfying.
A few nights ago, I made a hearty chickpea salad with fresh tomato, Persian cucumber, tons of herbs and xvoo, sumac, sea salt, Aleppo pepper, and a squeeze of lemon to taste (see above photo). I tossed in a few chunks of Greek barrel aged feta. To prepare the chickpeas, I simply threw dried chick peas into an Instant Pot with water for 45 minutes on high, allowed them to cool and then tossed with the rest of the ingredients. I served with fresh toasted and grilled sourdough, and a glass of stunning Ksara Sunset rosé.
Last night, we had Parmigiano Reggiano cracked into savory chunks with some homemade summer pickles and olives, alongside a Cypress Hills goat cheese and accompanied by Sahadi’s lavasch. I also made Conscious Plant Kitchen's almond flour and cocoa cookies with a few of my own twists. We sipped on a Provençal rosé from our shop. Cheers to spring!
