Only Recipes, by Alessandra Zecchini ©

Red Beetroot, Carrot, Feta and Coriander Salad Wash and boil the red beetroots until you can easily pierce them with a knife. Let them cool down and then peel them (keep the peels aside to colour the eggs later on). Cut them into cubes., then add a grated carrot, cubed feta cheese, chopped fresh coriander, olive oil, lemon juice (optional) and salt and pepper to taste. With this recipe I take part in the event  Weekend Herb Blogging  ( number 292 ). The creator of WHB was Kalyn di  Kalyn's Kitchen , followed then by  Haalo,  Cook (almost) anything at least once , and then by  Brii,  Briggis recept och ideer  for the Italian version. Thank you also to this week host   Erbe in Cucina . Photos and Recipes by Alessandra Zecchini  ©

I like cooking fusilli with chive sauce,  this is an example . Just chives, feta, maybe a few nuts, cooking water from the pasta, and olive oil. If the feta is salty you don't need to add salt. Chop the chives before placing them in the blender or food processor with the other ingredients: if you leave them long they will take forever to blend. To top the pasta I used a few broccolini quickly cooked in a pan with garlic, salt and olive oil. A simple but filling lunch, and then back into the green bush. <a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Falessandra-onlyrecipes.blogspot.com%2F&media=http%3A%2F%2Falessandra-onlyrecipes.blogspot.com%2F2011%2F07%2Ffusilli-with-chive-sauce.html&description=Greens%20and%20Blues" class="pin-it-button" count-layout="horizontal">Pin It</a> <script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js">...