This was a new one for me – garlic scapes. I imagine many people have pulled the tangle of whip-like green stalks from their CSA boxes and wondered ‘what the heck is this’? Turns out that garlic scapes are the green shoots/flower stems that grow out of the garlic bulbs in the spring or early… Continue reading Garlic Scape and Cilantro Pesto
Are there foods that you suddenly have an powerful desire for? I’m sure this happens to us all, whether it is for chocolate fudge or Chex Mix (ahem). I wonder what drives those cravings. Is it simply the power of suggestion, or is there some physical or psychological need that is begging to be filled?… Continue reading Spring Rolls with “No-Peanut” Sauce
When we are in Santa Fe, I like to attempt at least one Southwestern-inspired dish, and with that, hopefully add an ingredient that is new to me. This recipe for Chicken Tamales sounded interesting and included tomatillos – a tart little tomato-like fruit that I have not cooked with before. However, I didn’t want to… Continue reading Chicken Tamale Casserole (with Roasted Tomatillo, Cilantro and Green Chile Sauce)
These grass-fed lamb chops from U.S. Wellness Meats are rich in taste and perfect for grilling. We marinated the lamb chops in a wet spice rub of classic Moroccan herbs and spices, and paired the grilled chops with a creamy risotto spiked with Turkish apricots and pistachios for a dinner worthy of any special occasion. … Continue reading Lamb Chops with Moroccan Spice Rub and Apricot Risotto
Leftover turkey. I love it for the first couple of days, then…what to do with it? This recipe for turkey enchiladas is my new favorite way to transform that leftover turkey into something that doesn’t seem like a leftover! Our turkey happened to be smoked, but you could use any cooked turkey or chicken for… Continue reading Smoked Turkey Enchiladas with Cranberry Salsa
Sometimes dinner is born from what’s on special at the market – and often those dishes turn out to be the most interesting because they are unplanned and must be created from ingredients you have on hand. We try to have some type of seafood at least once a week, and this week Whole Foods… Continue reading Red Curry Poached Cod
Modified from Bon Appétit via Epicurious Here’s another cut of meat that I was unfamiliar with – the beef tri-tip roast. It’s a small triangular muscle cut from the bottom sirloin, hence its other name, the “triangle roast”. Although a very flavorful piece of meat, it is pretty lean and should be served cut into… Continue reading Tri-Tip Roast with Tequila-Lime Marinade
Inspired by Three Guys from Miami: Churrasco Estilo Cubano Churrasco is a Portuguese/Spanish term referring generally to grilled beef, a popular ingredient in the cuisine of Argentina, Brazil, and other Latin American Countries (according to Wikipedia). If you have ever been to a Brazilian Steakhouse, you certainly are familiar with this concept. It is a… Continue reading Churrasco Skirt Steak with Cilantro Pesto
We enjoyed the chicken satay so much last week, we decided to skewer some pork tenderloin! The Lime-Curry marinade was wonderful with the pork tenderloin, adding multiple layers of spicy flavors to what tends to be a relatively bland-tasting cut of meat. The recipe for this marinade was inspired by an Epicurious/Gourmet recipe, “Grilled Lime-Curry-Rubbed… Continue reading Lime-Curry Pork Skewers
Adapted from: The Food Lovers’ Primal Palate Oh, who can resist crab cakes? I’ve been having a craving for them lately, but most of the crab cakes in restaurants or prepared at the supermarket have some sort of breading in them to hold them together. I found this recipe at The Food Lovers’ Primal Palate… Continue reading Baked Crab Cakes
she cooks...he cleans 