Lately I haven’t been cooking very much. We’ve been gong through some changes (read moving) and cooking definitely wasn’t on the top of my priorities. Also soon I am going home to visit my family in Poland. It will be a long visit, almost 2 months so you can expect me to be cooking a lot more often and it’s very likely that I will be focusing on regional cuisine. I hope together with my mommy and daddy, we will prepare some amazing Eastern European specialties. I can’t wait, I’m going to have a wonderful time
If you ever noticed, I often cook dishes from different parts of the world but what I actually like the most is to adjust my food habits to season and the region. Since I’m still in Miami my cooking is also very Miami like, cilantro, avocado and lime, ingredients that are ubiquitous in any tropical and sub tropical region. In addition to exotic flavors I often eat cold food in here. Most of the year it is so hot and humid that salads are just a perfect dish and if you’ll make salad with grains or beans it becomes a satisfying one course meal. I absolutely adore lentils so I used them in a salad recipe. Why not? Who said that lentils are good only in a soup or with a rice! They’re also great served cold. I used French lentils which are fabulous for salads because they hold their shape after cooking but if you can’t find them in your supermarket, use just regular brown lentils.