Pico de Gallo
Pico de gallo, also known as salsa fresca “fresh sauce”, is a simple Mexican condiment made primarily of chopped tomatoes, onions, and chilies. Cilantro, lime or lemon juice, cucumber, radish, or mango can be added. Pico de gallo, which means “rooster’s beak” in Spanish, is a raw salsa in the sense that nothing is cooked, … Continue reading
Zucchini Blossoms Stuffed with Tomatoes and Parmesan
I first came across zucchini blossoms at Alta, a cute Tapas place in West Village. I honestly didn’t know what we would get when we ordered zucchini blossoms, but were pleasantly surprised with a beautiful vegetable dish. Although the dish was fried, the delicate nature of the blossom made it lighter and added a bit … Continue reading
Baked Peppers Stuffed with Ground Beef, Wild Rice & Goat Cheese
It had been a while since I planned a big dinner, and I decided I wanted to make a Mediterranean feast! I had fallen in love with Stuffed Capsicums (Peppers) while I was in Greece, and it was one of the first recipes I tried after buying The Essential Mediterranean Cookbook. I decided to ramp … Continue reading
Poached Eggs with Smoked Salmon and Tomato
I love Eggs Benedict or any breakfast creation that involves poaching eggs. Benedict, unfortunately, because of the Hollandaise sauce and English muffin is a bit heavy and fatty for an everyday meal. So I decided to make my poached eggs in a slightly healthier version. I consulted Yoogin K.’s recipe as a guide on how … Continue reading
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