Couscous and Lentils Salad with Cranberries and Mint


Let’s talk about lentils!

Lentils might not be under the spotlight of the all favorite foods ever but I personally like to cook and eat them. If you are not already a lentil’s lover, I will show you through this recipe that working with lentils is easy and that they are delicious.


Brazil Nut Cheese, Figs, Radicchio and Honey-Mustard Vinaigrette 2 Ways


If you think about it, the same ingredients can be transformed into so many different dishes! That’s what is so lovely in the art of cooking… you can play, improvise and create. In this post I play around with a nut cheese, figs, salad and a sweet and sour vinaigrette by creating two different dishes with these same ingredients. The first version is an elegant tartine – an open faced sandwich – and the second one is a fresh and original salad.


Cress and Radicchio Power Salad

A true salad does not equal what most people may think about salad. Some greens will make a salad more powerful than others, and by powerful I mostly mean nutrient dense.

Baby Arugula Salad with Beets and Pistachios on a Raspberry Vinaigrette

Let’s give twist to a regular green salad by adding some ingredients that are combined less often, resulting is something a little more original. In this recipe I enhance an arugula salad by balancing it’s bitterness and loneliness with the sweetness of beets and the acidity of raspberry vinaigrette.