First time I prepared this autumn salad I had Kalette in hand, I cooked them

in salted boiling water for 2 minutes, then I rinsed them with cold water, pat dried them and mix them with all the other ingredients. If you don’t have Kalette in hand, use raw kale, green or purple, wash and clean them well, then cut them in julienne and add them into the salad. You can also go for Brussels sprouts, steamed or oven cooked. Both works great. This time I had baby spinach so I used them raw of course, I love their delicate taste and crunchiness. Black Riviera olives are essential for this recipe, but I think you can add any other black olives if you like, even if I must say it’s not going to be the same salad!

I used the orange because it’s the season and I love the delicate taste and the perfume of it

I love to roast the veggies during autmn and winter for a richer and tastier soups. Especially roasted pumpkin is one of my all time favorites. 

Believe it or not these lovely pancakes are originally from Iran, Gilān.

Gilān is in up north, close to the caspian sea, a very humid and green place, with lots of friendly people and a great food culture. A place close to Iranian turkish regions and Azerbaijan. Sea culture, farms, fishing shores and rice fields are part of this beautiful land...

Strangely Hummus is not that popular in Tehran or northern provinces but it is common among Arab-Iranians in southern Iran because of their Arab influence; and of course because the are close to Arab countries...