Freshly picked and beautifully arranged, this is an easy to make delicious snack that will catch compliments with any crowd.
Recipe slightly adapted from a NY Times recipe for Salmon and Couscous Salad With Cucumber-Feta Dressing. The addition of avocado is completely unnecessary given the amount of fat already in this dish, I just love avocado.
This dish is lovely served atop a bed of white rice and/or alongside some sauteed mushrooms and greens.
Thanks to Red Fire Farm for providing their CSA members with PYO strawberries and peas this time of year.
Extremely fast to prepare. Packs tons of flavor and nutrients into a satisfying meal.
A little creamy, a little spicy, and a ton of flavor.
I love making these with the poke packs from Wulf’s Fish.
A popular recipe by Chef Nobu Matsuhisa. Black cod, aka sablefish or butterfish, has a beautiful velvety texture and a mild but distinct flavor profile. Interestingly, eating the fish prepared this way brought to memory the buttery sweetness of pancakes with maple syrup.
This is a Momofuku recipe that I did not alter at all. I fell in love the first time I made it and will definitely be cooking it on the regular.
Perfect for a cold New England day. Made with corn since I had some in the freezer left from our summer farm share, but the original recipe without corn would be just as tasty.