Erkunde Bauernhöfe, Olivenöle und noch mehr!

Chanterelle and fried herb salad, with farm egg fried in olive oil by Stash41NYC, via Flickr

Chanterelle and fried herb salad, with farm egg fried in olive oil by Stash41NYC, via Flickr

Radish greens, Campari tomato and radish salad, with hard-cooked wild turkey eggs and herb vinaigrette

Radish greens, Campari tomato and radish salad, with hard-cooked wild turkey eggs and herb vinaigrette

Spring lettuce salad, with French breakfast radishes and egg by Stash41NYC, via Flickr

Spring lettuce salad, with French breakfast radishes and egg by Stash41NYC, via Flickr

Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil | The Pioneer Woman Cooks | Ree Drummond

Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil

Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil | The Pioneer Woman Cooks | Ree Drummond

Vegan zero oil chickpeas pesto pasta salad . Add gluten free pasta to make it GF. Healthy salad for summer picnics / potlucks, lunch box.

Zero oil chickpeas pesto pasta salad

Vegan zero oil chickpeas pesto pasta salad . Add gluten free pasta to make it GF. Healthy salad for summer picnics / potlucks, lunch box.

Avocado, Grilled Sweetcorn and Samphire Salad

Avocado, Grilled Sweetcorn and Samphire Salad

Adirondack blue potato and beet salad, with shiitake mushrooms and scallion-ginger relish by Stash41NYC, via Flickr

Adirondack blue potato and beet salad, with shiitake mushrooms and scallion-ginger relish by Stash41NYC, via Flickr

ROAST BUTTERNUT SQUASH & GORGONZOLA SALAD:  1 small (or half of a large) butternut squash  olive oil for roasting  1/4 tsp ground cinnamon  2 cups baby spinach leaves, washed & dried  150g Gorgonzola (or blue cheese of your choice)  1/4 cup spicy roasted pumkin seeds  3 tbsp olive oil  1.5 tbsp balsamic vinegar  Salt and black pepper

Roast butternut squash & Gorgonzola salad

ROAST BUTTERNUT SQUASH & GORGONZOLA SALAD: 1 small (or half of a large) butternut squash olive oil for roasting 1/4 tsp ground cinnamon 2 cups baby spinach leaves, washed & dried 150g Gorgonzola (or blue cheese of your choice) 1/4 cup spicy roasted pumkin seeds 3 tbsp olive oil 1.5 tbsp balsamic vinegar Salt and black pepper

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