Cabbage, Apples, and Pomegranate with Blue Cheese Honey Vinaigrette
Fall on a plate is delicious. It’s bright and light and funky and deep. It’s fall’s way of saying, “Nuhuhn summer, no need to battle me, I got the goods”.
Eggplant with Buttermilk Sauce
The deepness of roasted eggplant meets the cool, tanginess of yogurt and sharpness of pomegranates. Every bite brings together, warm and cold and creamy and crunchy. It’s a fail-proof beauty, even if you are among the most artistically challenged.
Pickled Collard Stems
They’re crunchy, acidic, and spicey, and I love them. Eat them as is, on the side of a rich meal, or in a sandwich. You really can’t go wrong.
Roasted Okra
Roasted okra is delicious. It’s a little crispy, chewy, and sweet with plenty of depth of flavor. The best part is they are plenty light enough to gorge on.
Some of them will crisp up like a chip, some with have a little crisp and be tender, others will be a little chewy and more okra. None will be slimy, and the combination of textures and flavors will be leaving you for more and more.
Battle of Brown Rice
A friend recently gave me the tip to put a dish towel under the lid of the pot while the rice cooks. I gave it a shot and it worked.
Steamed Shrimp
Steamed shrimp are bright and light and nourishing and hits the spot every time. Black pepper and cayenne give the shrimp a little spice, lemon keeps it fresh while the shrimp juices mix with butter and olive oil to create a decadent sauce.
Spiced Flank Steak with Roasted Snap Beans and Browned Butter Soy Sauce
The snap beans shine with a deep sweetness from being roasted while maintaining structure, the ginger in the beans brings brightness to the flank steak that is grounded with cumin, coriander, and cinnamon. It all ties together with a sauce that brings nuttiness and richness to the dish. I usually chop up roasted peanuts to bring a little crunch, but I forgot to add them when I took the photo. Se la vie. It happens.
Mushroom, Pork, and Vegetable Potsticker
These potstickers are a whole mouth experience. While some potstickers are merely an instrument to eat sauce, these are not. They boast a meaty richness amped up the umami flavor thanks to the mushrooms. If you hesitate eating mushrooms because of the texture, these little pockets of goodness are for you. The mushrooms are finely chopped so you have all of the flavor with none of the sponginess.
Hummus Kawarma
Light and bright hummus paired with the deep notes of spicy beef is God’s answer to summer comfort food
Crawfish Cornbread
Crawfish cornbread is one of those things I took for granted growing up. It was common. It never grew tired. It was delicious. I could never eat enough of it.
Pineapple, Beet, and Mustard Green Salad with Pineapple Lime Vinaigrette
Pineapple, beets, and lime. They sit on the bed of mustard greens which gives sharpness to round out the sweetness. It’s the perfect quartet to bridge the gap between winter and spring.
Mushroom Ragou with Poached Duck Egg
There’s few dishes I look forward to eating each year more than this one. The grounded richness of the mushrooms is like hot lava running through my veins, warming my core from the inside out even on the most bone-chilling of days.
Orange, Pomegranate, and Almond Salad with Orange Pomegranate Vinaigrette
Bring on the freshness with this salad that will liven the depths of winter. This Orange, Pomegranate, and Almond salad appeals to the eyes with vibrant orange and deep red colors along with the brightness and lightness that we crave in the midst of heavy winter dishes
Roasted Cauliflower and Hazelnut Salad
This salad is a quintessential Ottolenghi (and Tamimi) recipe with beaucoup textures, color, and flavor for days. It’s deep yet bright; it’s nourishing yet light. Quick enough for every day, but special enough to impress. As a mega bonus, you eat this side at room temperature which makes it great for taking to a potluck, picnic or frees up warming space for your other dishes.
Mushroom and Cheese Galette
This mushroom and cheese galette is jam packed with creamy boldness that leaves you longing for just one more bite long after you’re full.
Duck Breast with Orange Marmalade and Bacon
I’ve had plenty of duck in my adult life, but none of them measured up to camp duck of my youth. It’s smoky, earthy, and fresh and has plenty of texture contrast.
Mirliton and Sausage Soup
Mirliton and sausage soup is light enough to start a meal with, but rich enough to comfort the soul.
