Looking back to all my summer holidays from the last ten years, I’ve realized they were mostly based in different spots of the Mediterranean. Boy we were consequent, and I swear it wasn’t a plan, it simply turned out this way. Med flavors had a huge impact on the way I cook and eat, especially throughout the summer when all the aromatic herbs and fresh veggies are in season.
As long as the first fresh mint, sage or basil stems pop up at the farmers’ market, everything changes in my kitchen. I’m in a constant search of new ways to combine some of my favorite ingredients: fresh aromatic herbs, tomatoes, extra virgin olive oil, with protein-rich ones: chickpeas, beans, quinoa, so that I can create satiating summer meals with the least of effort and abundant flavor.