Texas heat has mellowed down to what I call the best time of the year. The skies are blue. We have had a few good splashes of rain, all of which should have happened in spring and we have now what the pretty summer should be like.
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There is no sign of rain. The summer is marching on with blue skies, bursts of puffy clouds and the mercury reading in triple digits. On one such afternoon, while I waited in the car for my girl to come out of the school, the idea of this salad was born. The […]
l combined the earthy, brown chickpeas with the Tabbouleh to make a meal with a mezze.
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I got introduced to quinoa a couple of years back and have never looked back since then. I have never met a more versatile ingredient.
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The bunched spears of asparagus splendidly speak of spring. They are at their best now – tender, fresh and slim.
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