Food & Recipes
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I am always looking for new and exciting ways to eat fish.
I’m 16 weeks pregnant today! I can safely say that I am done with the “morning” sickness now. Hooray!! And I’m back with my first official project since I went down for the count around Christmas time! (Thanks to Cara for holding down the fort in my absence.)
I have dinner! And it includes fresh fruit and vegetables, seafood and avocado. Can’t go wrong there, right?
One of my resolutions for New Year was to make more homemade bread. I couldn’t think of a better place to begin than with one of my favorites: fluffy naan.
2 tsp. oil 1/4 c. dry white wine 1 tsp. grated lemon zest (lemon peel) 2 tbsp. lemon juice 2 tbsp. chopped parsley 1 tsp. ground thyme 1/2 tsp. salt 4 fish steaks (halibut, snapper, swordfish, or 4 sm. trout)
It’s been a long, long week.
If you are anything like me, you can't get enough of the sweet corn and basil available at the Farmer's Markets right now. I always buy too much, I can't help myself. This is an incredibly thoughtful way to use up what you might have left over. These savory corn-and-basil pancakes served as side dish with barbecued chicken or grilled steak are so good, you won't be able to stop eating them. They are packed full of corn and the basil gives it a sweet, fresh flavor.
by Bo del Ransi Created on : August 02, 2010
I absolutely love steak salads, pretty much in any form. Here’s an Asian-inspired creation I whipped up yesterday while Marlboro Man and the kids were at the farm.
Servings: 4-6 Ingredients: 2 shallots, minced (about 2 tablespoons) 4 tablespoons champagne vinegar Kosher salt and cracked black pepper 1/2 cup walnut oil 2 cups fava or baby lima beans, cooked 1/2 cup basil leaves, torn and loosely packed 1/2 cup watercress leaves, loosely packed 3 radishes, thinly sliced 1 cup walnuts, toasted and coarsely chopped 1 cup (4 ounces) Wisconsin Aged Cheddar cheese, diced 6 thin slices artisanal ham, preferably rosemary ham 4-6 slices grilled rustic bread
I had some leftover pizza dough (which is the best kind of pizza dough there is) in the fridge last night, so I whipped up this yummy—and exceedingly easy-to-make—pizza.