Mexican Street Corn

Mexican Street Corn

This is one of my favorite dishes to make during local corn season. I know that you can get commercially grown corn any time of the year now, but I prefer seasonal local sweet corn for a few reasons. It’s one of my total “trigger” foods. These key ingredients release...
Gochujang Chili and Matcha Tea Rubbed Salmon

Gochujang Chili and Matcha Tea Rubbed Salmon

Serves: 8 / Serving Size: 1/8 recipe Spice rubs are simple to make in a blender and keep for weeks refrigerated. This wet rub is a rich, ruby color with deep complex spicy flavors of Korean chili, Matcha tea, and lime. This rub is wonderful on seafood, meat, poultry,...
Charred Broccoli with Lemongrass, Ginger, and Chili

Charred Broccoli with Lemongrass, Ginger, and Chili

INGREDIENTS: 1 head broccoli cut into florets 1 tablespoon dark roasted sesame oil 1 tablespoon Monster mash (see sub recipe below) 1 teaspoon kosher or Maldon sea salt METHOD: Steam broccoli florets for 45 seconds to 1 minute and immediately shock in ice water. Drain...
Sesame Chicken Edamame Bowl

Sesame Chicken Edamame Bowl

Frozen stir-fry mixes and frozen shelled edamame save prep time and don’t require thawing. The slightly sweet and nutty stir-fried vegetables complement the delicately flavored chicken. You can serve this over udon noodles or rice stick noodles instead of rice....
Root Vegetable Tagine and Lentils

Root Vegetable Tagine and Lentils

Traditional Moroccan tagines consist of meat or poultry stewed with spices and vegetables. This version features lentils slow-simmered with aromatic spices and winter vegetables. Although the ingredient list is long, the preparation is simple. Yield 8 servings...
Pasta with White Bean and Greens

Pasta with White Bean and Greens

Yield 6 servings Ingredients Good, Solid Recipe 1 pound  uncooked orecchiette (“little ears” pasta) 2 tablespoons  extra virgin olive oil Cooking spray 3 garlic cloves, minced 3/4 cup  chopped sun-dried tomatoes, packed without oil 1/4 teaspoon  crushed...

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