“Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly.... You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.” MFK Fisher, How to Cook a Wolf

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What happens when you put a garden designer in a kitchen:

I love the pineberries (they taste like a cross between a strawberry and a pineapple). Any excuse to create a new salad! Mixed baby greens, pineberries, blood oranges, cucumbers, radicchio roses, pomegranate pearls, red & green onion slivers, radish sprouts, diced radishes, fresh mint. Served with a grapefruit vinaigrette.

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Big salad for girls' night out. That means deviled eggs.

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I'm just a girl standing in front of a salad, asking for it to be a donut.

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