A gold medallist in MS and DNB, she trained in ART across Germany, the UK, and Italy
More Homemade Salad Dressings Everyone knows the secret to elevating an ordinary salad is an extraordinary dressing
We dont plate up with tweezers, we dont cook with trendy ingredients, and though we both have a weakness for all things cheese and bacon, we lean towards healthy-ish meals and avoid deep frying / cooking with blocks of cream cheese
Why it matters: Signals where younger German consumers are heading particularly relevant for emerging brands and community-led growth strategies.
That was the part of England that used to make shoes for years and years
Italian Pasta Salad with Red Wine Vinaigrette Vinaigrette: 1/2 c olive oil 1/4 c red wine vinegar 2 tablespoons water 2 tablespoons Parmesan cheese 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon honey 1/2 teaspoon onion powder 1/2 teaspoon garlic powder Pinch of kosher salt Freshly cracked pepper Pasta Salad: 8 ounces pasta, cooked al dente and tossed with a little oil while it cools (I like to use a little oil from the marinated tomatoes) 1/2 of a red pepper, chopped 1/4 cup red onion, chopped 1/2 cup cherry tomatoes, sliced in half 1/2 cup black olives, sliced 3/4 cups salami, cut into bite sized pieces 3/4 cup marinated mozzarella cheese balls (or other cheese), sliced in half 2 tablespoons sliced, jarred peperoncinis 2 tablespoons parsley, chopped Directions Vinaigrette: Combine all ingredients in a small jar, cover, and shake until well combined
