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…
Rad Red Times Three Salad with Beets, Blood Oranges and Pomegranates
Cookbooks, Cooking, Melissa's, Produce, Recipes, VideosI love red-fleshed fruits and vegetables! Red Times Three Salad showcases three of my favorites: blood oranges, red beets and pomegranate seeds. Blood orange’s sweet-sour flavor profile has a subtle note of raspberry. It pairs beautifully with the earthy edge of beets. I use Melissa’s ready-to-eat peeled and steamed baby beets – they are so convenient and beat the heck…
Pork Marries Mangoes-A Roast with Sweet-Tart Flavor Merriment
Cookbooks, Cooking, Melissa's, Produce, RecipesThe soft flesh of a ripe mango is an alluring blend of pineapple and tree-ripened peach, but it’s sweeter and more exotic. The scent is enticing too, a blend of pine forest and tropical jungle. No wonder it is the most widely consumed fruit in the world. Roast pork and fresh mango are a luscious combination. In this dish, pork…
Crisp-Roasted Baby Dutch Yellow Potatoes w/Pickle Salad
Cooking, Melissa's, Produce, Recipes, UncategorizedThank you Chef Jamie Oliver. I’m a longtime fan of potato salads napped with vinaigrette. But Oliver’s concoction is over-the-moon delicious, teaming crisp spuds with a topping of crunchy vegetables adrift in an oil-less vinegar “pickle” concoction. ‘Such a creative and appealing combination of tastes and textures, as well as contrasting temperatures. It’s a whole new take on conventional potato…
This recipe is a perfect example of food that excites more than one area of the palate. It blends the cool sweetness of melon with sour lime and hot chili syrup. Any ripe, firm-fleshed melon will work work here. Once the chili syrup is made, this dish can be thrown together just before serving. “Fire and Ice” CantaloupeYield: 8 servings1/3…
The sauce under the bird is divine. I wish you could see it in this photo! But, it is snuggling with other really good stuff. Trust me, it’s under there! I adore the flavors in this chicken dish. Herbs and olives, capers and anchovies team up to create chicken and its surrounding sauce with addictive deliciousness. And chicken thighs bought…
I’ve tried one-pot pasta dishes before, and they’ve been pretty darn good. BUT, this version has sooooo much more flavor and color! It has olives, feta cheese and fresh mint. And plenty of cherry tomatoes. Yes, everything cooks in one pot, all the components along with the dried spaghetti. You can use jarred pitted kalamata olives, or if you want,…
Some like it hot. I do, at least when it comes to the fruit that warm summer weather produces. Stone fruit is my favorite; just the thought of cherries, peaches and nectarines, as well as apricots and plums makes me grin. And summertime’s berries are a close second; their versatility is a delicious gift, their beauty reminiscent of a Cezanne…