Whether they’re bright yellow, rich reds, or shades of green, summertime makes the most out of fresh ingredients. And with no exception, David’s mint Infused quinoa tabouleh is at the height of freshness. Pure mint leaves are brewed into an herbal liquid and then used as a base for both the quinoa and peas to… Read More »
“ Cooking is about sharing and imparting an experience or a flavor with friends and family. It can be as simple as a celebration of seasons or a trip down memory lane, and as complex as the blending of cultures and nutrition into one. ”
David’s style proves that we really do eat with our eyes first. A French expat, he has called the U.S. home since 1999 but still travels often, sharing his memories with us. What we love about his food writing is that it’s about much more than just the recipe. It’s about the story, the people, and the inspiration behind the dish. A fantastic photographer, David always shares a plethora of photos of the places he’s been that have led him to come up with a particular recipe so you feel like you’re right there with him. Thanks for sharing your stories and recipes with us David!
This recipe was inspired by David’s travellings in Spain, particularly by the dish Pan con Tomate, a very simple combination of toasted bread rubbed with garlic, tomatoes, and olive oil. The special flavor that David uses in his gluten-free crust is oregano, a subtle unique spin on an old Spanish classic. The filling is layered… Read More »
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