A smoked cherry tomatoes salad may sound a bit unorthodox, but take a leap of faith and trust me on this one. The tomatoes work well as a stand-alone salad, vegetable poppers, or as an ingredient in another recipe.
One of my new favorite condiments/snacks. I avoided celery like the plague until I discovered that lemongrass and coconut water make for great pickling flavor. Stay tuned for recipes featuring them, but just know they taste great on their own.
It’s almost okra season, but I couldn’t wait. This is my version of “fried okra aka “Southern Popcorn.” I switch it up to longer okra halves so they’re more like fries. And for a super crispy texture, I subbed rice flour for wheat flour. It’s not only crunchier but has a light, clean finish about it. Don’t worry there is absolutely no slime!
The last of the recipes featuring harissa sauce, I think. I’m tempted to make another batch and create more recipes to pair it with. Keeping the simple + elegant vibe these glazed harissa carrots will put a smile on your face. No fuss, but high flavor.
My first grilling recipe of the spring is this Cedar Plank Salmon. However, the black tea (Lapsang) rub is a special one and elevates a really simple dish. It’s a 20-minute recipe that tastes like hours of work.
A quick no-cook side dish salad with fennel as the star of the story and collard greens and ripe pears in the background. I eat a big plate of these for lunch or just add a simple protein for a full meal. Enjoy