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Grilled Mahi Mahi with Pan-Roasted Corn Salsa and Black Beans
This recipe from Mccormick & Schmick’s Seafood Restaurant Cookbook was deeeelicious and a great summer meal. We needed the grill on for the fish anyway, so we grilled the corn on the cob for the pan salsa. The recipe as written in the book uses a lot more butter and store-bought salsa, but we had […]
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Red Bliss Potato Salad, Paesano Style
This is my favorite potato salad — a far cry from the usual mayo/mustard based crew, this one is almost seasoned like a puttanesca pasta: capers, anchovies, red pepper flakes, garlic… a divine combination of flavors. The mint is an interesting addition that adds flavor and color. I’ll be making this again, for sure. The […]
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So fast, so fresh, so good! Rainbow Chard Soft Tacos with Black Bean and Corn Salsa
These vegetarian tacos didn’t leave me missing the meat. The earthiness of the chard combined with the onion and garlic is just a great combination, and the simple black bean and corn salsa gave it some heft and a slight crunch. Lisa found this recipe when searching for ways to use up the chard that […]
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Minestrone Stir Fry
Lisa found this quick and easy weeknight recipe on the Whole Foods site and adapted it to use what we had on hand. A bunch of vegetables are stir-fried with pasta and tomatoes to recreate the flavors of a minestrone in non-soup form! A great way to use up the vegetables in your fridge. [donotprint] […]
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Baba Ghanoush
This particular recipe for baba ghanoush (or baba ghannouj, moutabal, etc.) comes from a book called Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d’Oeuvres, Meze, and More, but honestly, the basic recipe is pretty simple: eggplant, tahini, lemon, garlic. We served it with the gyros we made for the Almost […]