The peaches add a sweet taste to the marinated chicken thighs while the tomatoes add fresh and juicy flavor contrasting cooked and fresh ingredients for a thoroughly summer dish.
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This tasty pizza is covered with flavorful, crumbled homemade lamb merguez sausage, fragrant confit tomatoes, shallots and garlic, shaved fennel and cheese and can be made in the oven or on a grill.
Right after the New Year is a great time to experiment with new recipes or new ingredients! This recipe is inspired by a dish I had at a restaurant in NYC last winter called Flex Mussels.
This is a heavy rotation in my house because it can easily be assembled from things in the fridge. I actually developed the recipe when I went foraging in my refrigerator for ingredients so that I didn’t have to make a trip to the grocery store.
In this recipe, a lightly seasoned spinach and tomato mixture is rolled into pinwheels inside delicate filets of fish and paired with a rich beurre blanc sauce which is added just before serving.
One of my favorite recent discoveries is squash blossoms. They are in season in summer and are often found at local farmers markets, since they are often too delicate and go bad too quickly for most grocery stores to keep them in stock. Whenever I see them hit the stalls in summer I have to grab some – they are just too pretty to pass up.
These tacos are a great vegetarian alternative to meat filled ones, not to mention they are also naturally gluten free. The potatoes are roasted until they are crispy on the outside and tender on the inside before being tossed in basil pesto and served with crispy radish slices and creamy goat cheese all piled into corn tortillas.
Romaine lettuce is tossed in a light lemon olive oil dressing and scattered on a white pizza loaded with mozzarella cheese. Ripe, creamy avocados are scattered generously on top for a pizza that is fresh and somewhat healthy (but still loaded with cheese).