A couple of weeks ago I went to the Read Local Book Festival Cookbook Rodeo with my mom and sisters. It was a great event where you could meet local cookbook authors, taste their recipes and watch live cooking demos. Here I discovered the following recipe from Chef Jay Pierce, author of “Shrimp” and the executive chef of Rocksalt in Charlotte, N.C. In Shrimp: a Savor the South® cookbook … Continue reading Shrimp Ceviche
I made this simple spring salad as a side dish for dinner with my family over Memorial Day weekend. I love a good orzo salad, and this is one of my new favorites because it’s tangy and fresh and would go with pretty much everything! I blanched the asparagus and the sugar snaps to cook them a bit while maintaining their crisp and beautiful vibrant … Continue reading Orzo Primavera with Fresh Herbs
For this recipe I’m working with a new manufacturer of spices called Spice Society, which is based in Greenville, SC. The owner, Lisa Conner, has created a line of organic, non-GMO spices that are raised, sourced and packaged by the most responsible and elegant means available. They’re definitely the prettiest spices out there:Most importantly, after cooking with them for a few weeks, I’m impressed with their tastes … Continue reading Four-Spice Cod with Sauteed Kale
One of my favorite things about subscribing to a CSA in the spring and summer is that it forces me to get creative in the kitchen. When my CSA box arrived last week, laden with baby bok choy, I started digging around for Chinese recipes. From that search I came up with this healthy Chinese chicken stir-fry. The carrots and onion are cooked first, then the bok … Continue reading Sweet and Sour Chicken with Bok Choy
This recipe features a super healthy pairing of fish, veggies and farro. Farro is a hearty grain that makes a nice substitute for rice and goes great with the leafy kale and sweet potatoes. Tuna steaks are one of my favorite ways to enjoy seafood and they’re delicious even when unadorned but made even better with a quick parsley sauce and a hearty sweet salad that complements the simplicity of the … Continue reading Seared Tuna with Kale, Sweet Potato and Farro Salad
Chimichurri is a delicious green sauce of parsley, garlic, olive oil, oregano, and vinegar. Like pesto, chimichurri never gets old to me and is good on everything especially grilled meat. I thinly sliced the sirloin and served it with a hash of crispy new potatoes and red onions for a hearty, flavorful meal. For the Chimichurri: What to buy: 1 cup packed fresh parsley 3 garlic cloves, minced 1/4 cup … Continue reading Sirloin Steak with New Potatoes and Chimichurri Sauce
I made these chicken tacos for Cinco de Mayo last week and they were a big hit. They’re piled high with chicken, roasted tomatoes and jalapeños and purple cabbage slaw and topped with a creamy avocado sauce and queso fresco. I love the caramelized, robust flavor of roasted tomatoes and they’re a nice substitute for salsa in a dish like this. What to buy (serves 2): For … Continue reading Chicken Tacos with Roasted Tomatoes and Jalapeños
For this recipe I steamed the cod inside a folded packet of parchment paper in the oven. Before I added them to the parchment, I slathered the fish with an herb and lemon butter with flavorful results. I served the filets on a bed of asparagus and sweet yellow onions and finished everything with a generous lemon squeeze. What to buy (serves 2): 2 cod fillets salt and pepper, to taste … Continue reading Cod with Lemon Herb Butter and Asparagus
I love pesto and like to switch up how I make it every season. This is a simple way to use fresh spring greens for a bright green pesto with chickpeas to make things a little more interesting. What to buy (serves 3-4): 2 cups packed kale leaves, stems removed 2 cups basil leaves salt and pepper, to taste 1/3 cup pine nuts 2/3 … Continue reading Kale Pesto Pasta with Chickpeas
This is a simple way to make salmon fillets with a dusting of flavorful dukkah, an Egyptian nut and spice blend. I love the combination of asparagus, celeriac and red onion. What to buy (serves 2): 4 (6-ounce) salmon fillets (preferably wild), pin bones removed salt and pepper, to taste 4 tablespoons olive oil 1 cup celeriac, cut into 1 inch pieces 1 bunch asparagus, … Continue reading Dukkah Dusted Salmon With Asparagus and Celeriac
