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.
It’s not quite shrimp n grits, but the tangy shrimp pairs with the creamy cauliflower in a similar, delicious fashion.
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.