Salmon with Spinach-Walnut Pesto with Purple Potato & Red Onion Hash I never would have thought to mix Parmesan cheese, toasted walnuts, spinach, capers, shallot and vinegar together for a great pesto to put on top of salmon. It is … Continue reading
Peanut Butter Cookie Brownie These brownies combine the best of both worlds if you like peanut butter. You make a peanut butter cookie dough and drop it onto the brownie batter and when it bakes up you have a mixture … Continue reading
Cream Biscuits This is my go to recipe for cream biscuits. It is James Beard’s recipe and I figure if it was good enough for him – it works for me! They are called cream biscuits because they use heavy … Continue reading
Mother’s Day Cupcake Bouquet Tangerine, Pineapple, Cointreau and Champagne Cocktail Greek Quiche with Artichokes, Kalamata Olives, Sundried Tomatoes, Oregano and Feta Cheese Quiche Lorraine with Bacon, Caramelized Onions and Gruyere Cheese Pea and Pesto Pasta Salad I hope everyone had … Continue reading
Dukkah Spiced Cod with Warm Beet, Carrot, Almond and Arugula Salad Dukkah is a Middle Eastern spice mix of toasted and finely chopped hazelnuts, sesame seeds, dried mint, coriander, cumin, fennel seeds, and black peppercorns. I combine them all and … Continue reading
Hoisin and Shitake Burgers with Miso Mayonnaise and Roasted Sweet Potatoes This burger only has the addition of Chinese hoisin sauce, green onion and dried shitake mushrooms that have been reconstituted and diced with the beef, but the flavors are … Continue reading
Sumac Spiced Salmon with Freekeh, Kale and Almond Pilaf Sumac is a very traditional spice used in Middle Eastern cooking and it is a red berry that is dried and ground and has a little lemon zing. I made a … Continue reading
Seared Chicken Thighs with Cabbage, Turnips and Figs The cabbage and turnips in this dish are cooked with dried figs and grain Dijon mustard and is really wonderfully sweet with a little tang from the mustard and goes really well with … Continue reading
Trinidadian Chicken Curry with Coconut Polenta and Collard Greens I don’t know why I never thought to use coconut milk instead of milk or water when I made polenta or grits in the past, but it is delicious. While the polenta cooks, … Continue reading
Jamaican Jerk Chicken with Stewed Collard Greens and Plantains There are hundreds of variations on the spice blend for the traditional Jamaican jerk. Black pepper, allspice, cinnamon, cardamom, oregano, smoked paprika, ground ginger and ground lemon peel can often be found, but … Continue reading
