Every time I make this slaw, which is about once a week, my husband exclaims “This slaw is awesome!!”. It’s very refreshing, non-mayo-based, and full of fresh and good-for-you stuff. Continue reading
radish*rose
monkfish cheeks with sake, tamari and sesame
Monkfish cheeks? They’re little round white flaky fish bits, boneless, about the size of a large scallop. This was my first time trying them and I will definitely try them again! They are also cheaper than monkfish fillets.
I based this recipe on one I’ve already shared: Baked Shrimp with Asian Flavors. It makes a lovely broth. Continue reading
blistered shisito peppers
Fear not – these are very friendly, not too spicy peppers! You can handle them even if you’re a bit wimpy about hot stuff like I am. They make a great healthy and guilt-free appetizer. Look for shisito peppers at your local Asian market (and many mainstream markets have them now too). They are bright green and longer and skinnier than a jalapeno, with a tendency to curl a bit. Sometimes they are labeled “sweet peppers” or “curly peppers”. Continue reading
all natural microwave popcorn with olive oil and sea salt
Here is a mind-blowing fact: all popcorn is microwave popcorn. They haven’t done anything magical to the popcorn to make it pop in the microwave. IT’S THE BAG. I know, right?!??? So you don’t need all that other stuff that’s in the pre-made kind. You can just get good old fashioned plain unpopped popcorn and microwave it yourself with whatever flavors you like. And then ask yourself, “Why was I buying microwave popcorn like a fool?” That’s right. A fool. Don’t feel bad, it happened to me too. Continue reading
mushrooms with garlic, lemon and oregano
It’s becoming apparent that I like mushrooms, isn’t it? I mean, we have already done mushrooms in Spanish sherry and we are just getting to know each other. But every now and then you discover the mushrooms you meant to use earlier in the week in the back of your fridge, and you say to yourself in a tragic tone, “Oh no, what shall I do with these now?!” Options are a wonderful thing. Continue reading
fancy tuna pasta with lemon, capers, and pine nuts
What’s fancy tuna? Fancy tuna, at least in my head, is the kind from Spain packed in olive oil:
I always would see these pretty cans in gourmet shops like Grand Central Market or Eataly and think, “But it’s packed in olive oil. HOW DECADENT. What on earth do you do with that?”
I am happy to report that it is indeed decadent, but guess what. It makes perfect sense in pasta sauce. You would probably be adding some olive oil to your pasta sauce anyway, so why not start with the fancy tuna in olive oil and only need to add a little more? Continue reading