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.
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.
Apple Butter
Bring on the cool nights, crisp days, and apples! Slow cook those bad boys and that sweet freshness will become a complex decadence that will warm the soul.
Ricotta Cheese
Fresh cheeses are one of the simplest things we can make, and will often taste worlds better than their purchased counterparts. Fresh ricotta like eating a moist ball of fluff that brings a richness to acidic foods.
Curried Lentils
Curried lentils should mean warmth and heartiness because that’s what it does to the soul. Curl up on the couch with a giant bowl of stew with roti on the side to shake that first fall chill right off.