Salted Fruit Salad
It looks like an ordinary fruit salad, but it’s not. Gather up some of your favorite fruits, and wash and chop them. Dress them with some lemon or lime juice and, if your… Continue reading
Category Archive: Dairy-free
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Fried Egg
Sunday mornings are for a perfectly fried egg, with frizzled, crunchy edges and a cooked-through but runny yolk. Get yourself some pastured eggs. If you can’t find them, go for organic, free-range eggs.… Continue reading
Yakhni Kousa
First, the name: “Yakhni” is a word, which I believe is of Farsi origin, that is used from the Balkans to Pakistan to describe various styles of dishes. In the Middle East, it… Continue reading
Fusilli With Romesco Sauce
Romesco, of Spain, is a yummy and versatile vegan sauce that can be served with any number of foods. Here, I added it to fusilli rice pasta To make romesco sauce, start by… Continue reading
Minestrone Soup
Minestrone soup always reminds me of my elementary school days. Though that soup had wheat pasta, you can easily switch it out for rice pasta to make it gluten-free. I made this soup… Continue reading
Red Curry Soup
I made a basic Thai red curry (instructions often on containers of curry paste) with wild shrimp but thinned it out with some water, and then adjusted the flavor with some fish sauce,… Continue reading
Langoustines and Rice With Raisins
Nothing very fancy here. I bought frozen langoustines from Trader Joe’s and sauteed them in olive oil with a little onion, lots of minced garlic, and some parsley, with sea salt to taste.… Continue reading
Potato and Mushroom Soup
“Something with potatoes and mushrooms,” was the request from my sister Grace. And so it was that I came up with this soup as I wandered the produce section. I sauteed diced onions… Continue reading
Massaman Curry
Mmmmm…massaman curry: beef, potatoes, and onions cooked in coconut milk and a curry paste that includes garlic, chilies, ginger, cardamom, cumin, coriander, and lemongrass, among other things, and garnished with peanuts. Serve it with… Continue reading
Manaqeesh Za’tar
I always find it amusing when an ordinary Arab ingredient is exotic to Westerners. (And I’m sure I look silly to Southeast Asians for being intrigued by kaffir lime leaves and palm sugar.)… Continue reading