Raw beetroot and cucumber salad

The other day I was on the market a bunch of raw beetroots. Normally they are sold individually in large bulbs, sometimes cooked. The bunch had nice leaves which the greengrocer cut off, but I later learned that those leaves are an excellent source of vitamin A, and you can eat them raw or cooked.Read More

Guinea fowl with carrots and cumin

When I was young, carrots were orange. Standardised orange. I  did not even imagine it could be different. But the wild carrots that grew in the area of Afghanistan, some five thousand years ago, had various colours. According to the carrot museum (yes, there is one, be it virtual only) it is due to Dutch growersRead More

Dandelion salad with pork chops

Yes, the French even eat flower leaves, as do ruminants, and they have a good reason because it contains many valuable nutrients. I guess the taste was acquired by foragers in times of poverty and famine but even in our times of abundance and heavy diets the leaves are wonderful for the body. The nameRead More