The food world has gone crazy for healthy grain bowls. And with good reason. They are fabulously nutritious, easy to compose, colorful and tasty, and can be economical often turning leftovers into another great meal.
Composing a grain bowl is fun. It is a creative construction of whole grains; vegetables (fresh, cooked, pickled); a protein (meat, fish, tofu, egg, beans); a flavorful sauce; and a jaunty garnish (nuts, seeds, herbs, cheese).
I liked the idea of smashed cucumbers and radishes in this recipe from Bon Appétit. In the end it was the wild spectrum of flavors and textures that made this particular bowl a winner – chewy earthy farro, crunchy peppery radish, refreshing cucumber, crispy fried egg, tangy creamy yogurt, and bright fresh herbs.
Gefilte Fish made with love…for Passover, for our beloved family, for our cherished friends. While the gefilte fish doesn’t appeal to everyone at the Seder (to put it mildly) it does have a time-honored place on the Passover menu.
It could have something to do with nostalgia and the memory of my Nana’s gefilte fish from Passovers long ago…but I love those fishy balls poached with carrots and onion now served with chrain, matzohs, and a delicious beet salad with citrus and walnuts. Especially when they’re made by Geri!
Several guests at our Seder adore the perennially controversial appetizer, while others politely refrain, due to its “ahem, fishiness” – but we all have to appreciate that it is made in respect for age-old customs and tradition, and ultimately made with love.
This year, I asked my dear Cousin Geri, who has been making our gefilte fish for decades, if she would share her recipe. It simply rocks. What took me so long to ask?
Who doesn’t crave a Tuna Melt sandwich every once in a while?
Classic flavors and gooey melting cheese, with a lower-carb bonus (for those who are counting) makes Tuna Melt Flatbread perfect for a lunch/brunch buffet or party appetizer.
Here, the same sandwich ingredients are served atop a crispy-thin lavash flatbread. Red ripe tomato slices are an essential fresh element while simultaneously great for presentation. Tangy “bread & butter” pickles add crunch and a delightful hint of sweetness. Definitely crave-worthy.
Got left over corned beef? Try corned beef & cabbage tacos. Yep, nestled within charred corn tortillas are cubes of tangy salty spiced leftover corned beef topped with seasoned green cabbage, a creamy caraway horseradish sauce and pickled carrots. These vivacious tacos are filled with an adaptation of the ingredients found in that classic St. Patrick’s Day recipe. Except potatoes. But if you are missing the potatoes, I have a recipe for that too (see below).
Zucchini Quinoa Meatballs and Green Lentil Pappardelle
Fresh Organic Tomato Sauce with Basil, Parmesan
Imagine a super-moist, super-tasty meatball that has the added health benefits from green vegetable and quinoa. Imagine a pasta that is packed with protein, high in fiber, lower carb and gluten-free. Imagine skipping jarred sauce and preparing an easy homemade tomato sauce made from organic tomatoes and fresh basil. This is spaghetti & meatballs for 2017.
Zucchini Quinoa Meatballs, Green Lentil Pappardelle Recipe
Winter Citrus Chicken
Chicken Thighs with Blood Orange and Meyer Lemon
Artichoke Hearts, Kalamata Olives, Capers, White Wine, Herbs
How much you wanna bet this is your next chicken dinner? Is there any meal more satisfying than a perfect chicken dish? Ease of preparation, striking presentation, crispy skin, bright sweet winter citrus balanced with tangy artichoke hearts, salty olives and capers. Served over healthful quinoa flavored with the irresistible pan juices…You gonna take the bet?
I had been traveling for the holidays. When I came home I wanted to reward my sweet old pooch McIntosh with a bone. He loves these bones from the butcher, and with his old teeth, he does not break the bones into dangerous bits like some of our other dogs would have done. He simply gnaws and licks the bone to his heart’s content. And then he saves them in his boneyard (see below).
It’s been 5 years since I’ve shared The Stuffing Everyone Loves recipe. So for 2016, it’s back!
What makes this recipe different from the familiar mushroom sage dressing served on dinner tables all over the country at this time of year? Not much, and that is the beauty of it. It’s just like you remember, only better. And everyone loves it.
Rustic ciabatta, with its porous, chewy texture is the perfect bread for this stuffing. A homemade rich-flavored giblet stock, eliminates the need to cook the stuffing inside the turkey, while retaining that classic turkey flavor.
A 50-50 ratio of vegetables (mushroom, celery, onion, and leek) to the volume of ciabatta creates a balanced, not overly bready-y dish. Cooking the stuffing in a shallow baking dish allows for the desirable contrast of buttery toasty bread atop a moist stuffing beneath. Plenty of butter, Italian parsley and butter-fried sage bring the classic flavors of the season.
And with no “surprise” ingredients (oysters, nuts, fruit, chestnuts) it simply appeals to everyone…and exceeds expectations.
H Mart’s seafood department is exceptional. I couldn’t pass up the beautiful striped bass sashimi and if I had more time, I would have waited for the yellowfin tuna that was about to be filleted.
Their produce department is fabulous too, showcasing the best of California fields plus esoteric fruits and vegetables found only in Asian markets. Not sure how the fuyu persimmons would be used, but several ended up in my basket just the same.
Inspiration for this vibrant ceviche comes from both my garden and my new favorite Korean supermarket. In the yard is a tree full of Persian limes while wrinkled passion fruits harvested days earlier are sitting on the counter.
The super-fresh striped bass will become ceviche, with a quick 10 minute lime marinade to preserve its pristine qualities. Paired with sweet-tart passion fruit and honeyed persimmon…a refreshing, clean, snappy recipe takes shape…
Why, oh why did the chickens cross the road on that DARK HALLOWEEN NIGHT? This MACABRE scene is the third and last in a series of three original FRIGHTFULLY fun and flavorful BLACK bean spaghetti recipes developed for my friends at Explore Cuisine.
The BLOODY MUTILATED MESS of DEAD chickens, BLACK bean spaghetti, and white carrot BONES in a spicy arrabiata sauce is actually DEVILISHLY DELICIOUS while simultaneously HORRIFIC to behold.
GRISLY ROADKILL Spaghetti will SHOCK your friends and family with its sweet, salty, spicy flavors and GRUESOME presentation.