ROASTED BABY ARTICHOKES AND BABY POTATOES, RED LEAF LETTUCE WITH TOMATO AND YOUNG GOAT CHEESE ON JUNE 23

For us it’s all about the simplicity of the ingredients and the boldness of its flavors. Roasting vegetables is such a perfect way to cook in Summer and combining them with a fresh salad are a perfect meal for a Wednesday night.

This time we roasted these lovely baby artichokes, baby potatoes and red onions, just rubbing them with good olive oil, salt, pepper and lemon juice. When they are ready toss them with shaved Parmesan cheese and a tasty lemon dressing. Also I found a very delicious young goat cheese (aged for 1 month) to pair with the tomatoes and the red leaf lettuce. Definitely was a great dinner.