So, I grew two big pots of arugula in my windowsill and used the harvested leaves of one pot for days in salads, on sandwiches and as pizza topping. I used the rest to make pesto. Check the recipe here.
Guacamole! Oh, glorious guacamole! Everybody has their own take on this classic dip; I like to keep mine simple.
After a spring-time barbecue, we were left with a smelly piece of camembert cheese in the fridge, and my fiancé asked me to finish it as soon as I could. I accepted the challenge and built a salad around the camembert, adding some other leftovers to it.
Brighten your lunch with this healthy, filling and colorful pasta salad.