*Please Note: This was a pre-scheduled post, as my hubby and I are enjoying some much needed rest and relaxation for a couple of weeks. Please do stop by and comment…just know that I won’t be able to reply for a while. I appreciate you all!*
What a pleasure it is for me to have a fellow foodie blogger make a recipe and share it with you all here on my blog! So, I was so excited when Linda at La Petite Paniere said yes to my
slightly extremely last minute request for her to do a guest post. 🙂
I have always been drawn to Linda’s blog since the very first time I came across it. Her recipes and her pictures kept drawing me back for another visit…and another, and another! 😀 Those of you who know her, know exactly what I mean. For those of you who don’t, check out her Bniwen, a popular treat in Algeria. I have these bookmarked, because I totally want to make them! Or look at this delicious Sweet Berber Omelette! One thing is for sure…this sweet woman will introduce you to some new, exciting, and fabulous food!
Without further ado, it is time for you to hear from this talented woman yourself….
A few days ago I received a nice little message from Lori from Creating Beauty in the Kitchen inviting me to do a Guest Post for her and without any hesitation, I said yes of course!
On that note, I would first like to thank Lori for inviting me. Lori is a dynamic, healthy, charming, friendly woman and very creative in her cuisine. She sent me a list what I can cook and what I cannot cook. As I love simple foods, I was happy with the list! I immediately thought of a healthy fresh summer salad, inspired from one that I saw on Alice’s blog called A Life Moment.
Fresh Summer Salad
- 4 red bell peppers
- A small jar of marinated artichoke hearts (they can be bought marinated)
- Feta cheese
- kalamata olives
- 3 cloves of garlic chopped
- Extra virgin olive oil
- A pinch of salt
- Wash the peppers.
- On a grill pan, add the red Bell peppers on a hot heat.
- Turn the peppers regularly on the grill.
- All the surface of the peppers becomes black and the skin breaks, usually it takes 10 minutes.
- Remove from the heat an allow to cool for 30 minutes.
- When the peppers are cold, gently remove the skin with your fingers or grate with a knife.
- Remove the seeds (delicate procedure) and remove the cup.
- Cut the peppers in small pieces, you can also cut peppers in thin strip (more esthetic).
- Rinse and drain the artichoke hearts.
- In a serving dish place the red peppers.
- Add on the top the artichoke hearts cut in two.
- Add the feta cheese, the Kalamata olives and the chopped garlic.
- Drizzle with extra virgin olive oil and add the salt.
- The salad is fresh and the artichoke hearts tender.
Lori, I hope you will enjoy this salad as I much as I did 🙂 Enjoy your vacation.
Again, thank you soooo much Linda! Your post is such a blessing to me, and I can’t wait to try out your lovely salad! The colors themselves are so striking! Beautiful!
For many more awesome recipes from the creative Linda, please check out her blog La Petite Paniere!