YUM-OH-LAH! This delectable open-faced sandwich requires a slice of toasted rustic whole-grain bread as a crisp foundation. What is rustic bread? It’s not easy to define. Some might describe it as artisanal without any preservatives. It’s sold unsliced, usually in round or oval shapes. The bread has a crusty exterior and an interior with a chewy texture. Atop the toast…
Brussels sprouts are a lot more versatile than we often give them credit for. One of my favorite ways to serve them is raw, an approach many cooks overlook. The secret is to slice them into thin ribbons and then toss in flavorful vinaigrette. The easiest way to slice is to first make a shallow trim at the base where…
Cauliflower “Steaks” Roasted Right and Paired with Italian Salsa Verde.
Cookbooks, Cooking, Melissa's, Produce, Recipes, UncategorizedAt our house, we call slabs of cauliflower “vegetarian steaks.” They are a welcome steam-roast treat to serve when the vegan branch of our family visits. I like the way the chefs at America’s Test Kitchen steam them in a scorching hot oven under a blanket of aluminum foil before roasting them to create lovely caramelization on the exteriors. A…
I adore the way adding a small knobs of hot Italian sausage to this dish tames the assertive greens! The flavors are so good together, plus the sautéed sausage offers a crunchy pizzazz. An excellent source of vitamins C and A, one cup of mustard greens has only 15 calories but provides 2 grams of protein. Well … the sausage…
It is hard to imagine, but I’m pretty sure that there must be a few diners who eat at Fable and Spirit restaurant in Newport Beach that don’t include the Irish Guinness Brown Bread in their order. Too bad. To my palate, it is a must-have winner. I suspect that the Michelin inspectors enjoyed a slice or two before recently…
Green Bean Salad That Boasts Taste and Good-For-You Nutrients
Cookbooks, Cooking, Melissa's, Produce, Recipes, Uncategorized, VideosIt’s been a few years since my third book was published, but the topic seems even more relevant today. The “50 Best Plants on the Planet” focuses on the world’s most nutrient dense fruits and vegetables. One of my favorite recipes from the book is the green bean and tomato salad mounded atop watercress or mixed baby greens. Watercress serves…
Pandemic nights often bring dreams filled with Parisian streets scenes. I long to be back in the spot that has offered me so many joyful journeys. Gratefully, I can taste the place. This Apple Lady’s Apple Cake is one of my longtime favorites. It’s a recipe from an apple vendor at an open-air market located in the shadow of the…
This salad recipe is adapted from “Ancient Grains for Modern Families” by Maria Speck (Ten Speed, $29.99). Speck used marinated dried figs in the salad, which are delicious. But I changed my mind about the figs when I had a luscious quinoa salad at Marche Moderne restaurant (Newport Coast). It was adorned with candied kumquats. Reset. I love the sweet-tart…