Food is something to be savoured and enjoyed. The Echo wants to bring to you recipes that we think would be of interest to those that love to cook or those who want to learn to cook.
We are also very interested in receiving recipes from tenants. If you have a particular recipe that you enjoy making, and would share with others, please sent it to us care of our Features Editor Maria.
Email it to her at: This email address is being protected from spambots. You need JavaScript enabled to view it.
Our first recipe is perfect for the summer weather especially now that field tomatoes are in season.

Prep time: 15 mins  Serves: 6
1/2 cup olive oil
1/2 cup balsamic vinegar
1 clove garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
4 cups baby spinach, rinsed and dried
2 cups arugula, rinsed and dried
2 cups grape tomatoes
1 cup fresh bocconcini cheese, cut into bite-sized pieces
1 cup minced red onion

Combine the olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside.
Gently combine the spinach, arugula, tomatoes, bocconcini cheese, and onion in a pretty serving bowl. Shake the salad dressing vigorously to combine, and drizzle over the salad to serve.  ENJOY!