Watercress, Avocado and Orange Salad
I came across this salad recipe in an issue of the Food Network Magazine and thought it sounded amazing. The refreshing, fruity flavors came together quite well and it was super quick and easy to make. I especially loved the homemade citrus dressing with orange juice lime, honey, and dijon mustard. For other salad dressing … Continue reading
Homemade Pesto with Penne Pasta
The basil in our Aerogarden has been growing wildly lately and needed to be, umm, harvested. To maximize its usage, I decided to make pesto because it would use the most basil and make something we haven’t tried in a while. I combined regular and lemon basil since both needed to be used up and … Continue reading
Salmon with Pomegranate Orange Salsa
In typical Jen/Natalya fashion, I was trying to search for recipes that could incorporate leftover ingredients from previous meals. This time the ingredient du jour was pomegranate. I had used it for the Turkish-Spiced Chicken Kebabs with Pomegranate Relish and had leftovers. So I searched the web and saw this South-American inspired recipe (courtesy of … Continue reading
Yakisoba
Yakisoba is normally in Japanese cuisine and translates to “fried noodles.” The noodles are made from wheat flour, similar to ramen noodles. To make this dish, I would compare this closely with fried rice, as both dishes are stir fried and can use similar ingredients. Feel free to add different meats and veggies in your … Continue reading
Sautéed Fiddlehead Ferns
I had never actually heard of fiddllehead ferns, also known as fiddlehead greens, until I had dinner at Brushstroke a few weeks ago. The vegetable was served tempura style with asparagus as a complement to smoked duck. I instantly loved the slightly bitter fern and especially liked how pretty it was. So when I saw … Continue reading
Rack of Lamb with Caramelized Shallot and Thyme Crust
When I was brainstorming dinner ideas last week, I was not really inspired by anything in particular, except the need to “cultivate” the crops of our Aerogarden. We’ve been using the basil to make Insalata Caprese, but the thyme and oregano have been growing like crazy and needed to be used. So I consulted one … Continue reading
Candied Walnuts
There are various ways to make candied walnuts, ranging from stove top, roasting, or deep frying. I first started making these yummy little morsels to top one of my favorite salads with Roasted Beets, arugula, goat cheese, red onion, and tomatoes. These are great for salad toppers or just to munch on by themselves. I … Continue reading
Curry Vinaigrette
Natalya and I typically dress our salads with just balsamic vinegar and extra virgin olive oil, but we started experimenting with making our own dressings such as Lemon Vinaigrette. Here is a great vinaigrette recipe from Kei Kurobe infused with curry and and mixed with golden raisins. I originally made this to served atop my … Continue reading
Baked Peppers with Anchovies
I had some leftover anchovy fillets after making the Honey Mustard Glaze for the Herb-Crusted Rack of Lamb and so I was exploring what other recipes could use them up. I decided to use half of them for my Chicken Puttanesca and the other half for this simple baked peppers meze dish I found from my … Continue reading
Sautéed Asparagus with Mushrooms
Besides roasting asparagus, another favorite way to cook these delicious spring vegetables is to sauté them with mushrooms and onions. I enjoy this same mushroom and onion combination when I sauté brussel sprouts as well! Only charge is that I leave our the garlic, as I think it’s an uncessary flavor add to asparagus. Similar … Continue reading
food comas 