As many of you know from your childhood or last family birthday outing, the Japanese Hibachi Grill Restaurants have the best salad… Yes I said salad! Screw the flying shrimp you catch in your mouth and onion volcano… I dream about the dressing on my favorite Benihana Salad! It’s actually addicting, so why not have it in my fridge at all times??
You’re welcome. Here is my perfected recipe to the addicting tany Carrot Ginger Dressing! Feel free to put in on just about everything! Read more
Summer means Famers Markets and beautiful fresh produce, so why not celebrate with a few of my favorite healthy salad recipes! Check out these 4 quick and simple recipes below and feel free to get a little creative with your own favorite ingredients! Read more
There’s nothing better than seeing fresh organic spring ingredients at the grocery store, especially when majority of these vegetables have such a short season. You really know spring has sprung when you see ramps! Ramps are sometimes called wild leeks or spring onions, look like scallions, but they’re smaller and slightly more delicate.
So here’s a quick salad to celebrate these beautiful Spring flavors!
This salad is a fun healthy twist on a Cesar salad. Rather than a heavy cream dressing, I have tied in one of my favorite yogurt dressings and substituted a meat protein for chickpeas and pine nuts!
Grilling romaine is actually something I learned from my mom. One of her favorite summer dinners is a large plate of grilled romaine with a light dressing. After picking up romaine at the grocery store today, my plan was to make a fulfilling winter version of her salad!
The effort put into this salad doesn’t even come close the beauty and flavor that comes out it. The earthy and deep raw flavors of the vegetables seamlessly compliment the creamy richness of the chickpea hummus. The addition of cilantro and sumac not only add great color, but celebrate the Mediterranean pops of flavor!
One of my favorite memories at Ballymaloe Cookery School was walking into the green house with the feeling of just stepping into a rain forest of tomato vines from floor to ceiling. The vibrant colors of the tomatoes ranging from green to deep red could not even be captured by a camera they were so naturally beautiful.
It’s quickly approaching summer and to me that means watermelon season! Watermelon is hands down my favorite food. Usually, when I tell people I get the oddest looks. Yes, out of all the amazing dishes and ingredients I have tried, a refreshingly juicy bite of watermelon is still top of my list. If you want to get on my good side it’s simple, just bring me a watermelon! Read more
As I am sure most of you know by now, I love to make warm salads with roasted vegetables. I was inspired to make this particular salad because I really wanted to experiment with roasted endive. Endive is a member of the chicory family, which includes radicchio, escarole, frisee and curly endive. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness. It’s delicious both raw and cooked. Read more
When creating a food and beer pairing piece, my goal before even writing was to solidify a concrete understanding of how food and beer related to one another. Not only by taste, but in transformation to the final product. The idea of fire, water, and air came to mind. These three components have played such a vital role in humanity since the beginning and continue to factor the way we innovate and grow both with beer and food.
I have chosen to highlight Goose Island Brewery out of Chicago, IL in my pairing. Since day one, this company has been driven by quality and continues to be a leader of innovation in the beer world. Each chosen beer style below is paired with a recipe, which mutually enhances flavors and compliments aromas and textures.
Once you begin you will find that beer does pair well with your local burger and hot wings, but you will also discover that beer is far more congenial than wine for many foods.
These beers are “brewed for food.”- Goose Island Brewery Read more