If you’ve been to NYC you’ve seen the halal food carts that park on just about every street corner and serve up a variety of kabobs, gyros, rice concoctions, and mystery combo meals. You’ve also probably eaten at one of … Continue reading
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
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
I try to go out to Sag Harbor to visit my grandmother as often as I can during the summer. It’s wonderful to see her, escape from the city, and get some much needed beach time in. It’s also … 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.
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
What better way to christen a badass new Wolf grill than with two beautiful whole fish! Answer: there isn’t one. My grandmother’s house in Sag Harbor, Long Island is a meeting place for my family. On the weekends we migrate … Continue reading
It’s summer!!!! I’ve finished exams, moved out of my dorm, and am in the process of moving into a new apartment so lots of exciting stuff is going on. Lots of exciting non-food related stuff means that I haven’t had as much time to cook 😦 I’ve been cutting corners recently and one of my favorite new tricks is frozen fish from whole foods. They had these beautiful 2-packs of wild caught salmon fillets for only $10.00 each that were calling to me and I just couldn’t say no.
If you put the frozen salmon in the fridge the before you go to bed it is perfectly thawed for dinner the next day. Pair that with a quick mango avocado salsa, healthy black beans cooked ahead, and a bed of lettuce and you have a healthy weeknight dinner with no refined carbs!
Salmon with Mango Avocado Salsa (Serves 2)
- 2 salmon portions (fresh or fully thawed)
- 1 avocado, cubed
- 1 mango, cubed
- 2 limes
- 1 head bibb lettuce
- 1/4 cup red onion, diced
- 1 tomato, cubed
- 1 tbsp cilantro, chopped
- 1 can black beans
- 1/2 small onion, diced
- 2 cloves garlic, diced finely
- olive oil
- salt and pepper
- Sauté onion and garlic in 1 tbsp olive oil in a small saucepan over medium heat. When onion is translucent pour in beans with liquid. Simmer covered for at least 30 minutes.
- Combine red onion, tomato, mango, avocado, cilantro, and the juice of one lime in a small bowl. Season to taste.
- Season salmon with salt and pepper. Cook over high heat for 3 minutes per side (for rare, longer to cook it all of the way through) in olive oil. Remove from heat.
- Line plates with lettuce leave. Arrange salmon over 1 cup black beans and top with salsa.
- Garnish with lime.