I like a late but hearty breakfast on weekends. Shakshuka is one option, frittata is another. With still lot’s of greens and roots from the garden, here it’s accompanied by a salad (greens, carrot, turnip, cucumber, pomegranate). For the dressing I used my homemade apple/pear-vinegar, mustard seeds, lemon juice, olive oil, honey and salt. For […]