I’ve been going on crazy shopping sprees at the produce store lately—so many gorgeous colours, textures, and tastes, fruits and vegetables coming into season, bundles of fresh herbs. Last week was strawberry week. I had fresh sliced strawberries in my breakfast cereal every day, and I made strawberry syrup after a friend passed on this video demonstrating how to make it.
Today, for Sunday lunch, I made fried chicken legs and livers following this recipe, and to go with it, two refreshing summer salads.
PEAR & MANGO SALAD
Dice up pears, mangoes, red peppers, a bit of red onion and cilantro; add lime juice and toss lightly together. Use firm, just-ripe pears and mangoes; or, use frozen mangoes.
WATERMELON AND GOAT CHEESE SALAD
Slice watermelon into wedges and add to your choice of greens; sprinkle with crumbled goat cheese and chopped fresh mint. Just before serving, add candied walnuts and your favourite vinaigrette.