There is something magical about the combination of butter and soy sauce. I didn’t even make this up – the New York Times agrees with me. It’s kind of an East-West flavor bomb. So when I found a recipe in Heidi Swanson’s Near and Far cookbook featuring butter, soy, and tempeh, I had to try it! Crispy shredded brussels sprouts finish the dish. You can serve it over rice or just eat it up! I prefer the strong flavor of tamari in this dish instead of soy sauce, but you can try it and decide for yourself. Did I mention that this is an extremely quick dish to make? Perfect for your Meatless Monday.
simple pasta sauce with tomato, butter, and onion
This is so simple that it seems it couldn’t possibly work. My favorite kind of adventure! How could something with only three ingredients taste so good? (Five if you count the pasta and Parmesan.) But it does! Really, you’ve got to try it for yourself. You can’t beat the convenience – in fact, I bet you have all these ingredients in your pantry right now. Or if you don’t, start keeping them on hand and then you can always make a tasty pasta on short notice. Indeed, I made this on a chilly, rainy summer evening, accompanied by a big green salad and a glass of wine, and it was just the thing. Continue reading
shrimp scampi with white wine, garlic, and oregano
Shall we dine at Oceana tonight? Or maybe instead we could make a lovely shrimp scampi from School of Fish, the new cookbook by Oceana’s executive chef, Ben Pollinger. Garlic, white wine, oregano, and a touch of butter make it sooo delicious. And even though it sounds fancy, it’s easy to replicate at home. Serve it with some warm, crusty bread or fluffy couscous to take advantage of the scampi sauce, and a big green salad. And since you’ve got the white wine open already, why not enjoy the rest with dinner? That’s what I call the good life! Continue reading
ginger soy butter mussels
Ginger, soy sauce, and a touch of butter make an irresistible Japanese-influenced East-West broth for these mussels. The original recipe was for clams, but I haven’t quite gotten the hang of cleaning those yet, so I substituted mussels since I know what to do with those (and so will you, read on!). Also, did I mention that mussels are one of the most sustainable types of seafood? Yay for mussels! Continue reading