lemony zucchini zoodle salad with parmesan

July 27, 2014 radish*rose 1 Comment

Here’s a snappy, crisp, and refreshing summer salad which can become a main course with the optional addition of some protein (I used sliced hard-cooked eggs, but you could use whatever you like, such as sliced grilled chicken or shrimp, or even marinated, grilled tofu).

I used a spiralizer to make the “zoodles” (zucchini noodles), but you can also use a vegetable peeler to make long, fettucine-like ribbons of zucchini. Once you get started with zoodles, it’s kind of hard to stop. You’ll think of all kinds of dressings and toppings and sauces to put on them. This is the time of year when zucchini is abundant, so knock yourself out!

Confession: I wasn’t even sure if I liked zucchini due to a watery experience with cooked zucchini in my childhood, but prepared raw this way, it’s crisp and fresh-tasting. Continue reading

refreshing shrimp and ginger glass-wrapper spring rolls

July 21, 2014 radish*rose 2 Comments

Crisp, cool, gingery and refreshing. Plus a mystery solved! How do restaurants make those beautiful glass-wrapper rolls? IT’S SO EASY. If you can roll a burrito, you can do this. Promise! We have even made this on a work-busted Monday night (we did make the Asian slaw on Sunday, a good make-ahead trick because that stuff gets better when it sits). This post is a little photo-heavy because I wanted to show you how to do it. Please comment to let me know what you think about having more process photos! Continue reading

east-west caviar bites

July 13, 2014 radish*rose 0 comment

Those little orange bubbles are salmon roe caviar, which you may have had before on top of sushi rolls. Each bubble is a burst of salty, fishy goodness! A small container is not very expensive at the Japanese or Asian market (I paid $4.50 for enough to make 20 crackers). The trick is to rush it home, well-chilled if possible (my shop provides free ice, but you could also bring your own cooler, or buy some frozen items and make sure they’re in the same bag). When you get home, put it directly in the fridge, then eat it the same day. I’ve borrowed from the Russians to create this fun East-West fusion appetizer. And IT’S SO EASY. Impress your guests, or just yourself!

Let me explain what I mean by borrowing from the Russians: A Russian way to eat caviar is on blini (buckwheat crepes) with sour cream, red onion, and diced hard cooked egg. We had this in a restaurant and loved it. Inspired, but knowing making blini is an involved process, I came up with sesame rice crackers, sour cream, and chopped green onion. If you feel like sprinkling on some finely-diced hard-cooked egg too, by all means. It’s swell! Continue reading

chilled green pea soup with mint, tarragon, basil, and goat cheese

July 12, 2014 radish*rose 1 Comment

This is one good-looking and delicious chilled soup. We could not stop eating it. A most excellent light and guilt-free appetizer for your summer nights. Serve it in martini glasses for guests – and it’s great for guests because there is a nice make-ahead trick. Also, you can pretend you’re in Spain because it’s from a super-awesome Spanish cookbook. What’s not to like? Continue reading

chilled soba noodles with mango, eggplant, and basil

July 6, 2014 radish*rose 1 Comment

This refreshing summer dish is from Ottolenghi’s Plenty, which is a cookbook full of interesting vegetarian fare. Chilled with smoky notes from the eggplant, sweetness from the mango, and tartness from the dressing, it’s a colorful and fun light dish. Continue reading

zingy lime-cumin fish tacos

June 29, 2014 radish*rose 2 Comments

Fish tacos in a restaurant are often deep-fried, crunchy treats and I sometimes enjoy them when I eat out. However, I’m not about to replicate that situation at home, because there’s a healthy alternative, which I’m about to share with you, and did I mention I’m scared of deep frying? It’s a fear I don’t try to very hard to overcome, since I certainly don’t need more deep fried foods in my life!

So here’s my answer: Zesty lime-cumin fish, marinated and gently sauteed to perfection. Fill up these guilt-free tacos along with some fresh veggies and guacamole, if you like that sort of thing. And no scary deep frying!

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