I am still thinking of the Mediterranean Diet after last week’s post. May Grey days are here, so I made a soup with lots of veggies. Before I knew it I had created a Minestrone, with seasonal vegetables and greens. I paired it with my Sunflower Bread and the Rustic Millet (gluten-free for my better half) and olive oil instead of butter, keeping the Mediterranean Diet in mind.
This dish is a bridge between the cooler winter and the sunny and bright days of spring and summer. Spring veggies in a warm and nourishing soup makes me feel like I am bringing into my home the sunshine that I am missing outside.
This inspired me to make one dish per week with only local in-season ingredients, and bread of course. Cooking with local and in-season ingredients is one of the goals of the Slow Food movement. Did you know that this movement originated in Italy? A coincidence?
Of course, we are lucky here in Southern California to have a year-round growing season and always something fresh and tasty to put on the table. Farmers Market, here I come!
Do you have any suggestions or favorite recipes that use fresh produce and bread? Feel free to email and share with me. I am always curious to try different dishes.