Makes 4 servings. 2 ears of fresh sweet corn – cooked and kernels cut from cob 2 peaches – sliced 2 cups fresh basil – chopped ½ tbso olive oil 1 tsp apple cider vinegar ½ tsp salt ¼ chili powder In a large bowl, mix the olive oil, vinegar, salt and chili powder. Add in the peaches, corn and basil. Toss together gently. Serve immediately. Enjoy!
SPRING ROLLS 1 papaya – sliced 1 pineapple – sliced 1 jicama – sliced 1 bunch fresh cilantro 1 bunch fresh mint rice paper GINGER DIPPING SAUCE 1 two-inch piece fresh ginger – peeled and finely chopped 2 tbsp honey 1 tsp Sriracha sauce 1 tbsp water To make the sauce, place all ingredients except the honey in a food processor. Pulse for one to two minutes. The honey will incorporate into the sauce better when it’s slightly warm. Place it in a small bowl and heat in the microwave for 10 seconds. Drizzle honey into the food processor and pulse a few seconds to incorporate. Set aside. Assemble the spring rolls. Soak individual sheets of rice paper in water until pliable. Gently move to a plate and begin layering fruit and jicama into the center of the paper. Include just a few leaves of mint and cilantro into each Read More
Makes 4 Servings 1 bunch asparagus 1 cup cherry tomatoes – halved 1 cup zucchini – chopped AVOCADO BASIL PESTO 1 large bunch of fresh basil 1 avocado 2 tbsp lemon juice 1 tbsp garlic – chopped ½ tsp salt 1 tbsp olive oil ¼ tsp fresh ground black pepper To make the pesto, add all ingredients to a food processor. Pulse for two minutes until all is well incorporated. Toss the pesto with the asparagus, tomatoes and zucchini. Serve immediately. Enjoy!
Have you noticed the new no food waste trend? It is now en vogue to eat every single part of a food, including the stems, the roots, the flowers, the bark, the seeds, right down to the ears and tail of an animal. I do my best to lead a no waste life. “Never use anything once,” is one of my mottos. When I roast a chicken I save the carcass for broth, when I steam kale, I reserve the stems for sautéing, and my egg shells are composted to create rich soil. So naturally I rejoice in the no food waste movement! No wasted food equals more food to eat. Recently, a pop-up in New York based an entire restaurant on this concept. WastED was created by Blue Hill and Stone Barns Farm, the forerunners in farm‑to‑table eating going back sixteen years ago. For three weeks, WastED served a Read More
It should have been my celebration meal. Smoked bison loin, watercress salad, corn succotash and sunchoke soup. I was in DC for the Marine Corps Marathon. But I wasn’t running the race. Three months earlier I sprained my ankle, making it impossible to train for 26.2 miles. The trip to DC became memorable for other things, particularly a trip to the Native American Museum. Spectacular exhibits, even more spectacular food. The Mitsitam Cafe serves all foods indigenous to North America. It was there that I had my first taste of sunchokes, also known as jerusalem artichokes. Jerusalem artichokes are not artichokes at all or even in the same plant family. They are the roots of sunflowers and get their name from a faulty Italian translation, “girasole artichoke.” Girasole translates to sunflower and I have no idea how that turned into jerusalem. And the artichoke is an even bigger mystery. I Read More
Ambrosia belongs in the Cool Whip concoctions category. Along with lime green jello salad, cherry fluff and watergate salad. You know the type. A combination of fruit, cool whip and mini marshmallows, served as a side dish. To me these all scream old-school Southern cuisine. The ooey-gooey salad was a fixture at my Memphis family gatherings and I anticipated the moment I could steal the first marshmallow from the bowl. Although I’ve come to find that creamy fruit salads are actually popular all over the country. With such wide popularity I had to create a dairy-free version of the traditional ambrosia salad. Coconut cream and coconut yogurt replace the dairy ingredients and I’ve omitted the marshmallows to cut out all added sugar. The pretty pastel colors in this dish make it a lovely addition to an Easter brunch or any spring table. Enjoy!