What more can I say? I’ve been craving a sweet and savory curry. I know it’s hot outside ~ but it’s hot, hot, hot all the time in the land of curry! Thus, a little sweet in the form of parsnip and sweetie tater mash, alongside my oh so sweet basil beckoning and beef ~…
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I know it sounds crazy, right? Butter. Chicken. Radishes. All together. Yes! The sweet, salty, and slippery deliciousness of the most amazing butter on earth, Kerrygold, of course, coupled with the brilliant spicy bite of bright red and purple Easter egg radishes is truly amazing. And, when slathered and stack atop a flattened chicken breast,…
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Lasagna comes in layers, yet it never comes in a jar – until now. I often sit and admire both the beauty and the practicality of the “salad in a jar” trend. The bold and bright layers of goodness, stacked upon each other, bursting in green, red, yellow and all sorts of other gorgeous goodness…
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So, if raw radishes have a little too much bite – too much pepper – and too much spice, it’s time to softly glaze the brilliant and bright little bulbs: Sweet Miso Glazed Radishes Slightly sautéing the spring and summer roots removes just a bit of the crunch, most all of the bite, and enhances…
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Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt. Doesn’t it just all sound…
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There are simply those days when I feel like I need a power boost of protein. I just CRAVE it. You know what I mean? The fresh, clean energy of just pure protein. And we’re talking real protein here, real food. Not just a powder or a bar. REAL protein. Next to water, protein makes…
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Although the heat of summer has officially arrived in my neck of the woods, there are still many a day when I really CRAVE the warmth of a delicious creamy soup in my belly. And, since mushrooms are available all year round, why not whip up a creamy concoction on one of those rare rainy…
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Well, the title really does this deal no justice. Sometimes, some days, it’s just time for some savory sammy bread. Spinach is a great “savory” selection when it comes to veggies – and “bread,” in this case. Spinach, can, and often is, surprisingly flavorful ~ especially when whipped up in a batch of grain free…
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King Salmon is one of the best things out there – in terms of “fish in the sea,” I suppose. And when it’s available, wild caught, we’d best better run out and catch some! With a little delicate baby bok choy and a hint of both umami and citrus in the glaze, this dish satisfies…
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Yes, that’s right. A savory custard. Coddled and creamy, these eggs are not just for dessert. …the sweet and salty deliciousness of an Asian fish sauce, coupled with the savory sensation of steamed shrimp will satisfy you above and beyond any delicate dessert desire. Well, maybe ~ maybe not. In any case, these custard cups…
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