"Bocconcini con Pomodorini"

Today for lunch made a salad with colorful cherry tomatoes, fresh mozzarella, Arugula, Sorrel, roasted pumpkin seeds, dresses with olive oil and balsamic blend.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Pomodori e Bocconcini"

Today for lunch made a salad from tomatoes and small mouthfuls(bocconcini) of fresh mozzarella, with roasted pumpkin seeds and parsley, dressed with aceto balsamico and olive oil blend.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Raspberry Cheesemelt" sandwiches

This breakfast sandwich was inspired by photo on Instagram. I have tried two versions of it. One with creamy Havarti and a second with Bocconcini. Havarti had won. Besides cheese and fresh raspberries, I had added a few Arugula and Dock leafs.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Mini Mini Bocconcini" salad

Today's lunch salad was a mini mini Bocconcini with tomatoes, roasted pumpkin seeds, baby Kale and Arugula, dress with a blend of extra virgin olive oil and balsamic vinegar.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Markusha" salad

This salad, I consider my own invention, but don't know if it really is.

The ingredients are: kale, arugula, raspberries, bocconcini, roasted pumpkin seeds, olive oil, balsamic vinegar.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Caprese" sandwich

Today's breakfast sandwich, supposedly originates on the Italian island of Capri, and bears it's name.

My contribution to it, was an addition of garlicky Caesar dressing with parmesan, wich I've used on 9-grain ciabatta buns, as a spread.

After which, buns went to the oven, to create a garlic bread feel.

Slightly toasted garlic buns, were covered with tomatoes and bocconcini, and put back to the oven, for cheese to melt.

The last thing to do, it to add basil and balsamic reduction, which I've forgot.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Kale Caprese" salad

One of my favorites salads, especially when I have a huge bag of Kale sitting in my fridge.

All is ready to go

Used my new "Instantly Fresh Italian Herb Blend" (see my previous post)

Added some extra virgin olive oil and balsamic vinegar.

Bon appétit and hope to see you again!