A Spicy Kaleidoscopic Slaw
Napa Cabbage, Purple Cabbage, Korean Pear, French Breakfast Radish
Pink Carrot, White Carrot, Orange Carrot, Purple Carrot
Red Fresno Chile, Serrano Chile, Cilantro, Scallion
Sesame Oil & Rice Wine Vinegar Dressing
A sharp knife and vegetable peeler are all it takes to make this kaleidoscopic summer slaw. As a twist on the ubiquitous Asian Slaw – Korean pear, French breakfast radish, serrano chile, and red Fresno chile are added for additional sweet, spicy, and crunchy notes. The result is a truly irresistible wild salad pleasing to the eye and palate. Add bay shrimp and peanuts to take this slaw from a side dish to a meal.
Spicy Rainbow Slaw Recipe
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Patriotic Grilled Chicken, Savory Blueberry Compote, Strawberry Arugula Salad
Happy Birthday America, Sweet Land of Liberty!
As much as we have a passion for food and cooking – holidays, of course – have significance beyond what we’re eating. In addition to roasting a big beautiful turkey on Thanksgiving, we spend time giving thanks and sharing our gratitude. On Independence Day, while we relish our BBQ chicken and burgers, we celebrate our LIBERTY and FREEDOM!
Patriotic Grilled Chicken Recipe
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Thyme & Mint Roasted Eggplant
Japanese Eggplant, Arugula, Spinach, Tomato
Garlicky Yogurt Sauce, Arugula Flowers Garnish
While the presentation may look a bit familiar, the dish itself is unique. It is inspired by one of my all time favorite chefs ~ Yotam Ottolenghi. His fans will recognize the Japanese eggplant presentation from the cover of his innovative vegetarian cookbook Plenty, where he adorns them with pomegranate arils and za’atar. Try Ottolenghi’s dish in autumn when pomegranates are in season, but try my version this summer with bursting ripe tomatoes and vibrant fresh greens.
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Alaskan Cod, Mediterranean Style
Wild-Caught Cod, Cherry Tomatoes, Kalamata Olives
Artichoke Hearts, Onion, Lemon
White Wine, Olive Oil, Oregano
Sitting in a waiting room, flipping through Martha Stewart Living, I came across a recipe for a one-skillet fish dinner. I didn’t have time to read the recipe, but I quickly took a photo of the description with my camera phone. This dish is my interpretation of that description.
And it just so happens that my friends over at Food Network are featuring “frozen treats” this week. Being a savory kind of gal, I am not really drawn to sweet icy desserts, but this dish, made by cooking frozen Wild-Caught Alaskan Cod is included in the event, because hey, it was frozen, and it is most definitely a treat! Try it with fluffy white rice or crusty French bread for sopping up the juices.
Alaskan Cod, Mediterranean Style Recipe
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Fennel, Mushroom, Watercress, Parmesan, Walnut
Fruity Extra Virgin Olive Oil, Balsamic Syrup
It’s almost summer and thin is in! Thin vegetables, that is. A mandoline slicer can help turn a fennel bulb and common white mushrooms into a graceful salad or side dish. Pretty paper-thin watercress leaves add a bold peppery flavor. Their deep green color contrasts the pale fennel, mushroom, and cheese. Walnuts bring nutty, earthy flavors and a crunchy texture. Dressed with fruity olive oil and balsamic syrup, the final dish has a synergistic elegance beyond its everyday components.
THIN IS IN SALAD/SIDE DISH RECIPE
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Shrimp, Haricots Verts, Chickpeas
Soy Soju Marinade
Feta, Gochugaru, and Sesame Seeds
The classic Greek pairing of shrimp and feta, along with French haricots verts, Indian chickpeas, and a Korean soju & soy marinade result in a side dish most likely to attract attention. This global amalgamation of ingredients is finished with a sprinkling of toasted sesame seeds and gochugaru, a Korean red chile powder that is barely spicy, and somewhat sweet and smoky. Served at room temperature – it’s a fusion dish that would make a terrific addition to any buffet, BBQ, or picnic.
Global Shrimp Recipe
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