Here we have sheet pan baked feta with Broccolini tomatoes and lemon it's Definitely a dish that's greater than The Su of its parts as it's super simple But ends up being really flavorful and It's bright and colorful and just Satisfying I probably make it once or Twice a week cuz it's just so easy to Kind of throw in the oven I usually eat It with like crusty bread to soak up all The pan juices but you could also cut it Into some smaller pieces and then toss With like lightly oiled orzo or another Pasta of your choice
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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