The refreshing side salad is easy to make ahead: Prepare up to 12 hours in advance and refrigerate, covered. Serve cool or at room temperature with the baked salmon.
A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
This Grilled Fresh Sardines with Fennel and Preserved Lemon recipe contains sardines, extra-virgin olive oil, extra-virgin olive oil, fennel, red onion and more.
I’m so happy October is here, Autumn is in full swing! And here is my new favourite seasonal snack: little clusters of pumpkin seeds with a vanilla & honey coating. I wasn’t sure whether to call these “Pumpkin Seed Clusters” or “Autumn Brittle Bites” What do you think? I don’t think they’re hard enough to...Read More »