It all began when I went a little crazy over the cilantro that was on sale at the store. I guess the shipment they got in was a little dirty, so people weren’t buying it. So they were selling 3 huge (dirty) bunches for $0.99. After washing and spinning them dry, I found different ways to incorporate cilantro into my meals for the week. But then I was still stuck with the hugest bunch of all and it was starting to die in my fridge. So I decided to make a pesto out of it and my world hasn’t been the same.
I probably should apologize that I didn’t share this recipe with you earlier. I eat kale all the time…both cooked and raw. I think it’s safe to say that it’s my current favorite vegetable and has been for a while. I already shared my Kale Salad with Garic Croutons recipe with you, but this Cobb version is a nice fun twist. It’s a hearty salad that still feels light and bright thanks to the tasty shallot vinaigrette. You can totally customize the toppings according to your taste, or use whatever’s left in your fridge. Aren’t those the BEST kinds of recipes?
I had been looking for an excuse to buy an indoor grill pan for a while…and filming this Marinated Flank Steak with Corn, Asparagus, and Tomato Salad episode was it. I’m sure this recipe will taste even better on an outdoor grill, so if you have it, by all means, crank that sucker up and use it! But I’m really happy about the way that this dish ends up conveniently being one grill-pan cooking, and you can make it any time of the year!
I already posted this Watermelon and Lime Granita recipe on the blog HERE. But I’ve been meaning to make a video for it for some time now. It just so happens to be appropriate for SEASON 3 of our cooking show because it fits in with the theme of “Simply Summer Fresh” so perfectly. I mean, what’s more representative of summer than sweet juicy watermelon?
The only problem was that I didn’t think I needed to test this recipe before we shot the video since it’s already up on our blog. However, the last time I made this, it was years ago, and I had a different freezer. I also wasn’t concerned about filming a video, so I checked on it less often, which actually resulted in a better granita that took WAAAY less time to make. Oh well… at least it still tasted good in the end.
Couscous is a summertime secret weapon of mine because all you have to do is add it to hot liquid, cover tightly, and boom… instant side dish! And what goes better with couscous than koftas and cucumbers? Hehe. I love the alliteration. In it’s simplest form, a kofta is basically a spice filled flavor-bomb meatball or meat patty. Sometimes they’re on a skewer and referred to as kofta kebab. Many different countries have their own versions of them, but they all start with some sort of ground meat and seasonings. They’re not something I grew up eating, but I formed a true appreciation for them when I lived in New York. Read more
I’m pretty beat right now. I feel like I walked through a car wash. I’m definitely no spring chicken anymore! Yesterday, I was busy preparing and plating food for a great event in Chicago called “Eat for North Korea,” so if I met you there, hi! And if I looked busy and unfriendly, it’s because we were just trying to get the food out as fast as we could. Now my body aches and I feel like a zombie, so if this blog entry doesn’t make sense, forgive me! Read more