A Literary Culinary Journal
These fruit trees in blossom with the cow in the verdant fields of Lower Normandy and the church steeple in the background could almost be a Pissarro painting. The Impressionists made this sort of village scene familiar to us all. It’s almost like going home.
Photo by JF Lefèvre.
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This is another low-fat, high-fiber meal that fits perfectly in to any weight loss plan. All these ingredients are available as of late April in Switzerland.
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Mediterranean Flair: Roasted Cauliflower with Kalamata Olives and Lemon-Parsley Gremolataby Renu Chhabra
Food is our common ground, a universal experience.– James Beard
Spring is in the air, a season for new growth and rejuvenation. Everywhere we look, nature is awakening from its long winter rest. With flowers blooming and landscape covered with a blanket of green, there is a sense of new life welcoming the ever-inspiring spring, signifying a fresh start. And what better way to celebrate this beautiful time than to cook up something delicious with fresh ingredients and clean flavors just like the season itself.
Growing up I was always intrigued by cauliflower, a vegetable that came in a beautiful green leafy package. Peel off the leaves, and a white head of tiny trees clustered together greeted me. It was like removing gift wrap to find a lovely present inside. And who doesn’t like presents? I guess, that is why I have always loved this vegetable — a beautifully packaged gift from Mother Nature.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
