Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is where majestic scenery meets a laid-back lifestyle. Join me and experience “la dolce vita” in the Amalfi!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
Photo curtesy of California Walnuts.
3 Cara Cara oranges 2 tablespoons white balsamic vinegar 3 tablespoons extra virgin olive oil Kosher saltfreshly ground black pepper 1 small bunch tender young dandelion greens, ends trimmed ½ bunch curly kale, stems removed and leaves torn into 1 to 2-inch pieces 12 kumquats, thinly sliced ¾ cup Moroccan-spiced walnuts
Finely zest 1 teaspoon orange zest and place in a small bowl. Squeeze 2 tablespoons of orange juice from one of the oranges and add the juice to the orange zest. Add the balsamic vinegar and olive oil to the bowl and whisk together. Season with salt and pepper. Set aside.
With the remaining 2 oranges, using a sharp knife, cut the tops and bottoms off the oranges to reveal the colored flesh. Place one of the cut side downs down on a work surface. Using a small sharp knife, cut off the peel and white pith from top to bottom. Turn the fruit to the opposite cut side and remove any white pith. Cut the oranges into ¼-inch slices, removing the seeds. Set aside Place the dandelion greens, kale and kumquats in a large salad bowl.
Toss the greens with the dressing. Add the oranges and walnuts and toss gently. Serve immediately.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!