We Travel and Eat

Because I’m a chef at heart but absolutely despise cooking for one, I’ve only recently picked back up on the art of food preparation. However, tonight I made a spinach-based salad dressed with Raspberry Vineagrette. I threw in a boat-load of feta (because that’s the only way to do it!) and added some pears for both texture and savor. Just to fancy it up a bit I also added a splash of Pomegranate juice that Jordan had in the fridge. The cherry tomatoes added a sweet crunch, but apparently wasn’t Jordan’s favorite part of the meal. I’m hoping to change his mind. We’ll see.

What I used in the salad:

One bunch of cherry tomatoes (approx 15)
Half cup of Feta cheese
One bushel of spinach (one large handfull per bowl)
One golden pear, divided between two dishes
2 teaspoons of Pomegranate juice in each
Dash of Sea Salt on each
Organic Raspberry Vinaigrette to desired taste

I also picked up some amazing pizzas that I’ve raved about to nearly everyone I know, and have even written about on my personal blog in the past few years.  The pizza below is a Flax Seed and Pistachio pizza with red onions and rosemary.

And then, there’s my favorite- simple yet divine- Fresh Herb and Cheese flatbread pizza. The best part? They only take 6 minutes in the oven at 425- and you can find them at select Whole Foods stores around the country.