Where to Travel for the Best Food in Latin America

When it comes to exploring new cultures and savoring unique flavors, Latin America stands out as a paradise for food enthusiasts. Whether you’re a dedicated foodie or simply someone who enjoys a good meal, here are some top destinations in Latin America that offer the best in food and more.


Peru is a culinary gem that has gained global recognition for its diverse and flavorful cuisine. The country’s flagship dish, ceviche, is a tangy and refreshing delight made from fresh seafood marinated in citrus juices. Another iconic dish is lomo saltado, a savory stir-fry of marinated beef, tomatoes, and onions, served with rice and crispy fries. Don’t miss out on trying anticuchos, skewers of marinated and grilled beef hearts, often served with a spicy peanut sauce. Apart from its incredible food scene, Peru offers a treasure trove of activities. Explore the historic Machu Picchu, hike through the Andes, or take a boat ride on Lake Titicaca. The country’s rich history and stunning landscapes provide the perfect backdrop to a culinary adventure you won’t forget. Whether you are a foodie or an adventurer, Peru has something to offer for everyone. Be sure to explore the many flavors of this amazing country.


When it comes to bold and vibrant flavors, Mexico reigns supreme. From street tacos bursting with fresh ingredients to rich and complex moles, Mexican cuisine is a celebration of spices and traditions. Indulge in dishes like chiles en nogada, which features poblano peppers stuffed with a mix of meat and dried fruits, topped with a creamy walnut sauce and pomegranate seeds. There are also plenty of great spots for surfing along the coast of Mexico. Soak up the sun, catch some waves, and refuel with mouthwatering seafood and refreshing beverages. Mexico is sure to offer something for everyone. Whether you’re exploring the vibrant cities or relaxing on a beach.

If you’re looking to capture the essence of Mexican culture, don’t miss out on all the amazing festivals and celebrations that take place throughout the year. From the Day of the Dead (Día de los Muertos) in November to Las Posadas – a nine-day Christmas celebration with processions reenacting Mary and Joseph’s journey to Bethlehem – Mexico is a vibrant place to explore and create unforgettable memories.


If you’re a fan of succulent meats, Argentina should be at the top of your travel list. This country is renowned for its exceptional beef, cooked to perfection on open-flame grills called parrillas. Sink your teeth into a juicy and flavorful steak, accompanied by chimichurri sauce — a zesty blend of herbs, garlic, and vinegar. Beyond its culinary offerings, Argentina boasts stunning natural beauty and cultural attractions. Argentina has no shortage of natural wonders. From the spectacular Iguazu Falls in the north to the awe-inspiring glaciers of Patagonia in the south. There is something for everyone: Explore ancient ruins, soak up local culture at colorful tango shows and folk music performances, or take a tranquil stroll through Buenos Aires’ cobblestone streets. Argentina is a vibrant country with something for every traveler

Embarking on a culinary journey through Latin America promises an adventure for your taste buds and beyond. Latin America has something to offer for everyone with a passion for food and travel.Whether you’re a dedicated foodie or simply looking to explore new horizons.

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How to Find Balance When You Eat a Lot of Meat

A rich, succulent steak on your plate, a rack of aromatic ribs, or perhaps a delicious burger – who can resist the charm of meat? As an avid meat eater, it might be hard to consider incorporating more balance into your diet. However, just like any other food, the mantra here is moderation. Here are some easy strategies to find balance in your diet when meat is your mainstay.

Add More Vegetables to Your Plate

The first step towards achieving a balanced diet while keeping your love for meat intact is by adding more vegetables to your plate. Vibrant, nutritious, and incredibly versatile, vegetables are your perfect ally to counterbalance the high protein content of meat. Vegetables are packed with vitamins, minerals, and antioxidants, which help in boosting immunity and preventing a range of diseases. Moreover, the additional color and texture they bring to your plate not only make the dish visually appealing but also enhances the flavor profile of your meal. When planning a meat-heavy meal, consider having a large salad as a side, or roasting a variety of veggies to accompany your protein. You could also try stir-frying vegetables in a bit of olive oil with garlic and herbs for a mouthwatering side dish. Not only will this give you a variety of tastes and textures, but it also provides the added benefit of increased nutrient intake.

Eat More Fiber

Transitioning to the second section, another effective way to balance out your meat consumption is to increase your fiber intake. Your body relies on fiber for easier digestion. The importance of fiber in the diet cannot be overstated. It helps in the efficient processing of food, aids in maintaining a healthy weight, and reduces the risk of developing chronic conditions like diabetes and heart disease. Whole grains, fruits, vegetables, legumes, nuts, and seeds are rich in fiber. Consider starting your day with a high-fiber cereal or adding some chia seeds to your yogurt. Swapping white rice for brown or wild rice, choosing whole-grain bread over white, and adding lentils or beans to your soups and salads are also easy ways to up your fiber game. The slow digestion of these fiber-rich foods ensures that you feel full for longer, which can help in managing the portion size of meat in your meals and prevent overeating.

Eat Leaner Meats

Lastly, it’s worth considering the type of meat you consume. All meat is not created equal – the nutritional profile varies vastly between different types and cuts of meat. To strike a balance in your diet, try opting for leaner meats. Lean meats are lower in fat, particularly saturated fat, which can contribute to heart disease if consumed in large amounts. They still provide high-quality protein, essential for maintaining muscle mass and keeping you satiated, but with fewer calories. Chicken breast, turkey, lean cuts of beef such as sirloin or tenderloin, and fish like salmon or tuna, are all excellent choices.

Finding balance in your diet when you’re a meat lover isn’t about drastic changes or deprivation. It’s about making small, smart choices that add up over time. Incorporating more vegetables, boosting fiber intake, and choosing leaner meats are straightforward strategies that can help you achieve this balance without compromising on taste or satisfaction. So, savor your meat dishes, explore new tastes with veggies, and embrace the whole spectrum of foods for a balanced, healthful diet. Safe travels and happy eating!

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Sweet and Savory Cherry Tomato Jam

Jimmy’s Hideaway Version

I’m a fan of blending savory and sweet notes in dishes.  and when visiting restaurants I often select dishes based on the potential combination of textures and flavors.  I came across this dish for a vegetarian Tofu Napoleon at Jimmy’s Hideaway in Provincetown, One of my favorite places to eat. The Jimmy’s version is a layered dish is gluten free with layers of marinated & grilled  Asparagus, Crimini Mushrooms, Gruyere Cheese Topped with Roasted Tomato Basil Pesto. It’s a huge portion and tasted as good the next day!

My version!

Now when I take a something and decide I want to recreate it – I will often amp it up a bit and in this case the idea of marrying it with some kind of compote or jam struck a chord. So I dug into my recipes and “re-lived” this version for Savory Sweet Cherry Tomato “Jam”. On my version I also swapped out the gruyere and added a layer of seared brie and  polenta along with the grilled vegetables.




Savory Sweet Cherry Tomato “Jam”


  • 1 ½ -2 pounds cherry tomatoes, quartered
  • 1/2 medium thin  sliced red onion
  • 1/4 cup sugar (or sugar substitute)
  • 3 tablespoons apple cider vinegar
  • 1/4 cut diced dates or dried cherries (optional)
  • 1/4 cup water
  • 4 cloves garlic peeled and left whole
  • 1 -2 tsp crushed red pepper flakes
  • 1-2 teaspoons Herbs De Provence (you can substitute crushed rosemary or thyme)
  • 1 teaspoon salt
  • Black pepper
  • Olive oil or Bacon fat


  • To a cold saucepan add some olive oil or bacon fat
  • Add the red pepper flakes, sliced onions and turn on medium heat and saute 3 min
  • Add the tomatoes, sugar, apple cider vinegar, water, garlic and herbs, salt and pepper ( if using the dried fruit add it here too).
  • Bring  to a simmer.
  • Cover and reduce heat to low. The mixture will be very liquidy for about 10-15 minutes, but stir occasionally
  • Continue simmering the jam, stirring every few minutes,  until it has reduced down to a thick, slightly sticky, and sweet consistency.  depending on your pan this could take 20 – 40 minutes
  • Once it resembles a chunky loose jam. Remove the garlic. Taste.
  • Add any more herbs, salt or pepper. You can also add some honey if you want it more sweet. (Remember as this cools the flavor will be more muted so you want to plan for this)
  • Allow the mixture to cool before storing it in an airtight container in the fridge for up to 1 week.


My take on a plant-based Curried Cauliflower soup

Paul recently became alarmed over some labs and asked if we could incorporate more vegan and plant-based recipes while we worked to get weight down.

Last year he had ordered the How Not To Die Book and the companion Cookbook. So it was a perfect chance to try one of the recipes.

I changed up the recipe a bit but overall its very similar to the original. The author creates his own savory spice seasoning blend used in several of the books recipes and I’m a fan of that alone! But make it the day prior as it needs a day to meld the flavors. I’ve included them both below.


  • 4 cups Vegetable Broth
  • 1 red onion, chopped
  • 1 garlic clove, minced
  • 1½ teaspoons grated fresh ginger
  • 1½ tablespoons curry powder (start with 1 tablespoon- you can add more later depending on how warm you like it)
  • 2 teaspoons date sugar syrup
  • 1 teaspoon Savory Spice Blend (see below)
  • 1 head cauliflower, trimmed and coarsely chopped
  • 2 teaspoons lemon zest. Reserve the juice for the end –  (original version used a blended peeled lemon but it wasn’t worth the effort in my opinion)

For garnish

  • 1 plum tomato, finely chopped, for garnish or
  • 1 medium diced apple


  1. In a large pot, heat 1 cup of the broth over medium-high heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the juice of 1/2 lemon
  4. Purée the soup in a food processor or with an immersion blender, working in batches if necessary.
  5. Stir in the lemon zest
  6. taste and adjust; more curry? Add some now, more lemon juice? Or other seasonings as desired.
  7. Ladle into bowls and serve hot, garnished with chopped tomato or apples. Sprinkle fresh herbs or additional nutritional yeast.

If it is too “spiced” add a dollop of greek yogurt or dairy free sour cream to help balance the heat.


“How Not To Die” Savory Spice Blend

MAKES: ABOUT ½ cup for your cabinet

Great replacement for salt!

  • 2 tablespoons nutritional yeast*
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • 2 teaspoons dry mustard (mustard powder)
  • 2 teaspoons paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon celery seeds

Combine all the ingredients in a spice grinder or blender to mix well and pulverize the dried herbs and spices. Transfer the blend to a shaker bottle or jar with a tight-fitting lid. Store in a cool, dry place.


Adapted From: How Not to Die CookbookHow Not to Die Cookbook

Ricotta Glazed Cookies

This cookie is very similar to one I loved growing up in an Italian -American household called Anginettes, but different. The base of this recipe for Ricotta Glazed Cookies is as the title implies, based on Ricotta Cheese. It fit perfect for this week’s spring fresh live as it’s easy to adjust the glaze colors for any time of year and is a quick bake time and pairs great with the Tomato, Bacon & Cheese Shortcake I made during an old TIKTOK live

Ricotta Glazed Cookies 


Cookie batter

  • One cup of unsalted butter or margarine or 1/2 and 1/2)

  • 2 cups of sugar

  • 16 ounces of ricotta cheese

  • 3 tsp of vanilla extract

  • 1 teaspoon of lemon extract

  • 1 teaspoon of salt

  • 1 teaspoon of baking soda**

  • 4 cups of flour

  • Zest of one lemon

For the glaze

  • Confectioners Sugar

  • Lemon juice or milk

  • almond extract

  • anise extract

  • A few drops of gel food coloring will bring these seasonal


  1. Using an electric mixer combine butter sugar and ricotta cheese

  2. Combine lemon zest, extract and vanilla extract with the cheese mix

  3. In a separate bowl combine baking powder flour and salt

  4. Add flour to the cheese mixture, mix until just combined

  5. It should be thick enough that you can make walnut size balls if it’s too loose add some more flour

  6. Scoop and roll onto your sheet pan

  7. Bake on parchment lined pants, in the oven 8 to 10 minutes

  8. When done, remove from the oven and let rest a few minutes in the pan, then place on a rack to cool

    Prepare a glaze;

    Blend confectioners sugar, lemon juice or milk, a pinch of salt.

    Optional for the glaze could be several drops of almond extract or anise extract.

    Combined until the consistency of a glaze you prefer, dip cookies upside down into the glaze then place right side up on the rack to drip dry

** When I made these on the live I left out teh baking soda and found I liked them that way.. will have to try it with next time

This is another of those handwritten treasures I found in an old recipe box while thrifting.

Tomato, Bacon and Cheese Shortcake

Yes. thats rights. I said it; Tomato, Bacon and Cheese Shortcake.

A savory take on a spring and summer classic. As many of you know I came across a early 60’s Bisquick cookbook (note: it’s been around since the 30’s) and have been having fun adapting some of the recipes. This particular one was in the book, but I add a few extras to bring it forward without damaging the classic feel.  I’ve  “super sized” it with a piece of fried chicken breast.

Bisquick was a staple for many of us growing up as a baking mix that allowed the home cook to come up with biscuit/cake/muffin products quickly, not needing to have leaveners etc. There are lots of recipes out there that can provide you with instructions to make your own version or you can still buy it commercially. In fact you can buy a variety of versions of it these days. In my house growing up it was a staple for pancakes waffles muffins occasionally it would get added to a cake. Enjoy!

Note – this isn’t an “everyday” treat.. but it sure is fun on a cheat day

Tomato, Bacon and Cheese Shortcake


  • 4-6 Shortcakes or Biscuits

  • 6-12 slices of Bacon

  • 3 large or 5 medium ripen tomatoes

  • Cheese Sauce

    • ¼ cup butter or margarine

    • ¼ cup Bisquick

    • ½ tsp. salt

    • ¼ tsp. pepper

    • ¼ tsp. dried mustard, if desired

    • 2 cups milk

    • 2 cups grated sharp cheese

    • 3-4 minced chives or scallions


  1. Make 6 individual Shortcakes or drop biscuits using your favorite recipe

  2. Broil bacon, remove to paper towel to drain

  3. Make the cheese sauce while shortcakes are baking

    1. Melt butter over low heat.

    2. Blend in Bisquick and seasonings.

    3. Cook over low heat, stirring until smooth and bubbly.

    4. Take off heat. Stir in milk.

    5. Add back to heat, bring to boil; boil 1 min., stirring constantly.

    6. Stir in cheese until melted


  1. Slice ripe, medium-sized tomatoes.*

  2. Split and butter ( or mayonnaise) both the top and bottom of the shortcakes.

  3. Place 1-2 tomato slices on the bottom layer of the shortcake

  4. Sprinkle with salt and pepper to taste. Layer on 1-2 bacon slices

  5. Spoon the cheese sauce over the bacon and tomato. Be generous! It should drip down over the bottom shortcake.

  6. Sprinkle with minced scallions

  7. Add the top shortcake or biscuit

Note: You can also substitute mayonnaise for butter on the shortcake or biscuit under the tomato layer.  This also works with adding other proteins like leftover ham or fried chicken pieces

*the original recipe wanted peeled and sliced tomatoes, I no longer peel them. 

Recipe adapted from the 1964 The Bisquick Cookbook Recipes from Betty Crocker in answer to your requests

How to Make Sure You Have a Pleasant Food Trip Experience

To have a wonderful and unforgettable food trip, it’s important to plan ahead. You can enhance your culinary adventures by doing extensive research, booking appropriate flights and accommodations, and being open to trying new flavors. This will help you appreciate the finest cuisine at every destination you visit.

Research Ahead of Time

Before setting off on your food trip, take the time to research and plan your culinary itinerary. Start by identifying the local specialties and popular food establishments in your destination. Online platforms, travel blogs, and food-focused websites are excellent resources for discovering the best culinary hotspots, hidden gems, and must-try dishes. Read reviews and recommendations from fellow travelers to gain insights into their experiences. Consider creating a list of restaurants, street food stalls, or markets that align with your culinary preferences and desired price range. It’s also helpful to note the operating hours, reservation policies, and any specific dietary considerations. By conducting thorough research ahead of time, you can make informed choices and ensure that your food trip is filled with delectable delights.

Book Flights and Accommodations

When planning a food trip, it’s crucial to secure appropriate flights and accommodations. Look for flights that align with your desired travel dates and allow sufficient time to explore the local culinary scene. Consider flexible flight options to accommodate any potential changes or spontaneous culinary discoveries. Select accommodations that are conveniently located near food hubs or offer easy access to public transportation. The last thing you want is a hotel infested with pest issues like bed bugs. It’s advisable to read reviews and choose reputable accommodations known for their cleanliness and pest control practices. Prioritize comfort, safety, and proximity to food destinations when selecting your accommodations. By taking the time to book suitable flights and accommodations, you set the foundation for a seamless and enjoyable food trip experience.

Branch Out

One of the greatest joys of a food trip is the opportunity to explore new flavors and culinary traditions. While it’s tempting to stick to familiar dishes, branching out and trying local specialties can lead to extraordinary gastronomic experiences. Be adventurous and open-minded when it comes to trying new foods. Engage with locals or seek recommendations from food enthusiasts to discover hidden culinary treasures. Embrace street food and local markets, where you can sample a wide array of authentic dishes and interact with local vendors. Don’t be afraid to step outside your usual palette and embrace the diverse flavors of your destination. Food is an integral part of a culture, and by immersing yourself in local cuisine, you gain a deeper appreciation for the place you’re visiting. Allow your taste buds to guide you on an exciting culinary journey.

A pleasant food trip experience requires careful planning, flexibility, and a willingness to step outside your comfort zone. Whether you’re indulging in street food, visiting renowned restaurants, or exploring bustling markets, let your food trip be a delightful celebration of culture, flavors, and the joy of culinary exploration.

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Smoked Ham Hock Cheese Herbed Pasta

Recently our pals over at Stoltzfus Meats sent me a new box  of meats and part of the box included a smoked ham hock. You may recall I used the Cottage Bacon from  Stoltzfus Meats  when I did my Smoked Hog Muffuletta.

So what to do with Ham Hocks?

I don’t cook with them often and when I do use them it’s usually like many people do. I put them in greens, lentils or beans.I wanted to come up with a recipe that was a little different and given it was a warm spell – not a soup. After a little researching in the vintage book collection,  I came up with a variation I have to say it was pretty good.

Smoked Ham Hock Cheese Herbed Pasta

What you will need:

  • 2 smoked pork hocks
  • 1 large bunch of flat-leaf parsley, roughly chopped
  • 1 cup Parmesan, grated
  • freshly ground black pepper
  • 2 tbsp good olive oil
  • 8 tbsp mascarpone ( more or less to your taste and texture)
  • 1 package of linguine or any pasta of your choosing.
  • 2 cup peas

Feel free to experiment – capers, other seasonal herbs,  vegetables, even garbanzo brands could be included.

Making It

  1. Place the hocks in a large pan, cover with cold water and bring to a boil. Reduce the heat, cover and simmer for 1 hour. 
  2. Remove from the heat and leave until cool enough to handle.
  3. Reserve about a cup of the stock. (you can  freeze the rest for the fall when its time to make split pea or lentil soups
  4. Remove the ham hocks from the broth, then peel off the skin and discard along with any excess fat. 
  5. Pick off all the meat and roughly shred/chop.
  6. In a medium bowl, mix 3/4 of the chopped parsley, parmesan cheese, black and red pepper flakes, olive oil, mascarpone cheese, apple/lemon mixture, 1/2 lemon zest and reserved stock. Mix well. Thin with the remaining lemon juice. Thicken with more mascarpone or grated cheese
  7. Fold in the ham hock pieces
  8. You want this to be a thicken “grace”texture. Remember when you mix it into the pasta it will loosen some with the heat.
  9. Bring a large pan of water to a boil and cook the pasta according to the packet’s instructions (dont overcook the pasta). 
  10. Drain pasta (reserve 1 cup of the pasta water), returning the past to the hot pan,  toss with the ham mixture. Add reserved pasta water if needed to loosen. 
  11. Garnish with the remaining parsley and lemon zest and few thin slices of apple
  12. Serve warm.But I will say it reheat well too!

If adding other components like beans or veggies – sauté them off with pepper, garlic and olive out while the ham hocks simmer and let cool then mix into at step #6

If you aren’t into a lot of cheese – I also made it with just the grated cheese and it was just as good! Made a great side dish

Chocolate Macadamia Nut Slices

This dessert is the perfect example of divine simplicity.

You can use a either homemade pizza dough, or a store-bought pizza dough as your base. There are multiple recipe versions online, including the original version I saw for “Pain de Quatre Heures” from Jacques Pepin (He has it in his Heart and Soul Cookbook) where he used hazelnuts. As somebody allergic to hazelnuts and cashews, it seemed that a perfect solution for me, was to swap them out for one of my favorite nuts; macadamia.

Since I make savory Calzones and Stromboli‘s all the time it wasn’t a huge leap for me to do a sweet version. So no matter what you call it; a sweet calzone or a sweet sandwich, either way it’s going to be a sweet ending!

Chocolate and Macadamia Nut Slice


  • 1 lb pizza dough

  • 2 cups diced chocolate

  • 1-1/2 cups rough chop macadamia nuts

  • 1/2 stick of melted butter

  • Castor Sugar or Turbinado Sugar

To Make

  1. Remove the dough from the refrigerator and its packaging lay out on a plate. Cover with a little bit of vegetable spray, vegetable oil or olive oil, cover with a piece of plastic loosely and a towel and put in a warm place for a few hours. (this will make the deal much easier to work with and so that you don’t have to roll it out if you don’t want to.)

  2. Preheat your oven to 425°

  3. Take a cookie sheet, flip it upside down and cover it with a piece of parchment paper or foil

  4. Spread your dough into a rectangle well, lay on the parchment paper.

  5. Cover the top half of the long side of the rectangle with the chocolate

  6. Then add the nuts spread on top

  7. Using the parchment paper as a support, flip the other piece of the dough over and seal the edges well

  8. Lightly coat the top of the dough with a bit of the butter (you’ll use the rest of it when it’s done ) makes three small cuts on the top for steam to escape

  9. Bake for 18 to 20 minutes until dark golden brown

  10. Remove from the oven and place immediately on a rock in order to keep the bottom crispy.

  11. Brush on melted butter and a sprinkling of the sugar

  12. Let cool 10 minutes before cutting.

Dad’s Saturday Shelter Tuna Salad

This was a simple lunch my Dad used to make me on Saturdays when I would go into work with him At the New Haven Animal Shelter. He was the Director at the local Animal Shelter and I would spend weekends helping out. My Dad’s Saturday Shelter Tuna Salad is an Italian/Mediterranean inspired salad, based on the tuna packed in olive oil (instead of water), herbs and the sharpness of red wine vinegar instead of the traditional mayonnaise based tuna salad. This goes great on warm crusty breads or topped over greens even some warm from the oven Walnut, Bacon & Cheese Muffins

Dad’s Saturday Shelter Tuna Salad


  • 3 Cans Tuna in olive oil, drain (reserve the oil is optional)

  • 3 green onions, sliced

  • 1 tablespoon chopped fresh Parsley

  • 1/4-1/2 tsp Dried Italian seasoning

  • Fresh or dried herbs of your choice

  • Salt

  • Pepper

  • Crushed Red Pepper

  • 1/4-1/2 cup Red wine vinegar

  • 1 – 12 oz can Garbanzo Beans drained

  • 1/2 cup diced Roasted Red Peppers (drained if jarred)

  • 1 lemon

  • Washed and dried Arugula

  • 1-2 hard boiled egg, peeled and diced

  • Hard crust style bread; italian, sourdough or rustic loaf

Optional: Fresh sliced fennel, sliced green olives, capers, chopped celery

Make It

  1. Open and strain the tuna into a bowl. Lightly flake with a fork.

  2. Dice the white and green parts of the green onions and sprinkle on top of the tuna (reserve 1/2 tsp for garnish)

  3. Open, strain and rinse in cool water the garbanzo beans and add to the bowl (cannellini beans also work)

  4. Add the diced (drained) red pepper, parsley, fresh/dried herbs of your choice, black pepper, salt and red pepper flakes.

  5. Add the red wine vinegar

  6. Slice the lemon in half. Make thin slices from 1/2 the lemon and juice the other 1/2 of lemon and add into the salad.

  7. Gently mix the salad to incorporate all the ingredients.

** Chill if not being used right away This can be made up to several hours or overnight up to this step. 

When ready to serve

  1. Taste for salt.

  2. If you like it less sharp, add a drizzle of good olive oil, more sharp? More lemon juice

  3. Make a bed of arugula on a plate

  4. Add a two slices of bread on the greens, drizzle the bread with Olive Oil

  5. Scoop the salad on bread

  6. Garnish with fresh parsley, reserved green onions and diced hard boiled eggs (optional; capers or dice up some of my Sherry’s Garden Pickles) and lay lemon slices along side.

Alternatives way to serve this:

Serve on its own or on greens, with a hunk of crusty rustic bread on the side, a chunk of asiago, ricotta insalda or pecorino romano cheese, some dried or fresh fruits figs, pears, apricots