My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.
Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my fiancé is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.
1 L. Swiss chard leaf
1/4 c. Matchstick carrots
1 T. Hulled sunflower seeds
1 T. Goat cheese
Serving size: 1
Wash and pat dry Swiss chard leaf. Cut it into small ribbons and transfer into a large salad bowl or pasta bowl. Add a drizzle of olive oil, enough to coat the ribbons. Add a just a few dashes of red wine vinegar and a small squeeze of lemon juice. Add cracked black pepper and matchstick carrots and stir together until will combined. Add crumbled goat cheese and sunflower seeds. Toss until will combined and serve.