Since someone was brave (or crazy) enough to figure out that stinging nettles – a pesky and painful weed-like plant – are edible, they deserve a moment to shine on the culinary stage. Although nettles sound like adventurous eating, all it takes to remove the stinging venom is boiling them in water for a few minutes [...]
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This versatile dip consists of roasted eggplant, jicama and onion. It’s really tasty! Serve it with raw vegetables and warmed pita bread or rye crackers, use it as the base for pizza in lieu of tomato sauce or as a spread on sandwiches, tossed with quinoa or whatever else your imagination dreams up. Enjoy! INGREDIENTS I eggplant, washed Planning a dinner menu means off-setting richer, more filling dishes with lighter, more delicate fare so your guests don’t leave with heavy bellies. For tonight’s starter, I wanted an unassuming chip that would pair well with a flavor-packed topping, so I made my own using wonton wrappers, an egg and seaweed flakes. In this instance, I [...] Who doesn’t love a fragrant, flavor-packed pesto? Typically made with leafy green basil, garlic, pine nuts, cheese and olive oil blended into a delicious paste – it’s a versatile spread that can be enjoyed in a multitude of ways. But why not change it up with kale? Kale or borecole, a form of cabbage, is one [...] Who doesn’t enjoy a good deviled egg? They’re perfect for potlucks, brunch or as a delightful afternoon snack. Not only are they delicious, they provide endless opportunities for variation. [...] Gravlax, or gravad lax, is a Scandinavian dish consisting of raw salmon cured in salt, sugar, and dill. These days, fermentation is no longer used in the production process. Instead, the salmon is “buried” in a dry marinade of salt, sugar, and fresh dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine. This same method of curing can be used for any fatty fish, but salmon is the most common. [...] |
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