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Seared Salmon with Spinach and Creamy Roasted Peppers
This recipe comes from Mexican Everyday by Rick Bayless. The recipes in this book could mostly be considered weeknight-friendly; no three-hour ordeals. We really enjoyed this dish, where salmon is simply seared and then topped with a mexican-inspired creamed spinach. We served it a simple steamed green-bean and red onion salad. [donotprint] Chris says: Is […]
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Black-Eyed Pea, Ground Turkey, and Chard Stew
This stew is based on one made with ground lamb in Mediterranean Hot and Spicy. I don’t usually cook with black-eyed peas, and don’t think I’ve had many dishes where they were a main component — usually I’ve experienced them as a side dish. This stew was bursting with flavor and, according to Lisa, was […]
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Tahini Brownies
When I spotted this recipe for Tahini Brownies on Taste of Beirut, I knew it was just a matter of time before we would tackle it ourselves. Actually, “tackle” is very much an overstatement; this is one of the easiest brownie recipes we’ve ever made. It literally took more time to figure out the approximate […]
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Salmon and Baby Bok Choy Ramen
Here’s a dish we made a few weeks ago from The Ultimate Soup Bible. A salmon fillet is cut on the diagonal into thin slices which are seared and then placed into a bowl of steaming hot, richly-flavored broth and udon noodles. Baby bok choy adds color and some crunch. [donotprint] Lisa says: Oh my […]