Sometimes during the summer, all I want to eat is vegetables. Red peppers, tomatoes, onions, carrots, cucumbers…. Sometimes I juice them and drink them all day long, and other times I make a big salad. This salad was pictured … Continue reading
Freshly picked tomatoes are dead sexy. Their skin is warm to the touch, smooth, and a rich red that screams to be bitten into. When you do, the flesh inside initially resists before giving way and melting in your mouth … Continue reading
Oatmeal gets a bum rap. When people hear “oatmeal,” they think of gummy sludge glued to the bottom of a pot, doled out by a sullen cook, but it doesn’t have to be that way. When done right, oatmeal is downright delicious. … Continue reading
I made this eggplant dip for my birthday dinner last night and it was a perfect addition to a greek themed meal. The dip is healthy, and a great option for people who have allergies or are vegan as it … Continue reading
- Fill a large pot with water and place over medium/high heat. Add garlic, lemon slices, salt, and pepper and bring to a boil.
- Turn heat off, add shrimp, stir gently until shrimp are cooked – about 2 1/2 minutes. Strain shrimp and set aside until cool.
- Once cool, chop shrimp into small pieces less than 1/2″ in size.
- Combine tomatoes, red onion, cilantro, and shrimp in a bowl. Add lime juice and toss to combine. Season with salt and pepper to taste.
- Cover and return to fridge until chilled. Serve cold.
Mignonette, the acidic sauce served beside or on top of oysters, helps to balance out oysters salty sweetness. You might not make one often, but having a mignonette in your cooking repertoire is a must. This is especially true as the weather heats up and summer barbecues fill our calendars. When you pick up your oysters, say no to the sickly sweet cocktail sauce and whip up your own quick mignonette. This recipe uses the milder and more nuanced white balsamic vinegar instead of red wine vinegar and makes enough for one dozen oysters, scale up as needed and serve in a small dish.
- 2 tbsp minced shallot
- 1 tsp cracked black pepper
- 1/3 cup white balsamic vinegar (or red wine vinegar)
- 1 tbsp minced parsley
Combine all ingredients in a small bowl. Serve.
Need a simple dinner that’s healthy and sure to wow?
- Cook a pot of rice.
- Sauté minced shallots and chives in butter over medium heat.
- Pat salmon dry, season, and place in a VERY hot pan with coconut or peanut oil skin side down.
- Throw spinach into pan with shallots and chives. Turn heat to simmer and stir.
- After 4 minutes flip salmon, cook for 1-2 minutes before removing to paper towels. This will produce rare salmon with crispy skin. To ensure crisp skin, use a flexible metal spatula and do not try to flip the salmon until it releases easily from the pan.
- Pour a little bit of warm cream into the spinach.
*Note: The skin is not only edible, but delicious. If you won’t at least try it you are reprehensible.
Halloumi cheese is magic. It’s cheese…you can grill. Yes, grill, on heat. Serve it on top of chilled fresh watermelon with a sprig of mint for a light, fresh, and healthy hors d’oeuvre that no one will be able to turn down.
Watermelon with Grilled Halloumi and Mint (Serves 8)
- 1 medium watermelon, chilled
- 1 container halloumi cheese
- 16 mint leaves
- olive oil
- Slice watermelon into 1″-1.5″ cubes.
- Slice halloumi thinly (about 1/4″). Cut each slice into squares that fit on top of the watermelon cubes, trying to be as uniform as possible.
- Grease your hot grill or grill plate with olive oil. Place slices of halloumi on the grill, flip after 2 minutes or when they have grill marks. Grill on both sides and transfer to a plate.
- Top watermelon cubes with grilled halloumi. Garnish with a mint leaf.
It is no secret that I am a big fan of adding alcohol to food. I’ve managed to incorporate red wine, rum, beer, vodka, white wine, and more into dishes ranging from steamed mussels to rum soaked blackberries. These pears are no … Continue reading
Summer brings a lot of amazing things – sun, longer days, vacation, and an excuse to drink rose like water. Summer’s bounty food wise is a marvel. Starting right about now and continuing until early-september farmer’s markets are overflowing with sweet corn, tomatoes, berries, and so much more. I don’t like to pick favorites with food but I have to say, I wait all year to eat just-picked sweet corn and sun-ripened tomatoes.
This salad is a flavorful, light, and healthy, recipe that makes use of those two amazing summer ingredients. Serve it alongside anything fresh off the grill. This past weekend in Sag Harbor we paired it with grilled whole lobster basted with an herb garlic butter.
Summer Corn Salad (Serves 6-8)
- 4 cups of cooked corn, cooked in the husk on the grill or steamed and cut off the cob.
- 3 cups cherry tomatoes, halved
- 6 large basil leaves, chiffonaded (cut into thin strips)
- 1/3 cup feta, crumbled
- 1/4 cup of your favorite vinagrette
Toss all ingredients in a salad bowl and serve!