Author: Lori Lynn

Chickpea Lovers Pasta e Ceci #glutenfreevegan

Chickpea Lovers Pasta e Ceci

Chickpea Lovers’ Pasta e Ceci
Oil Painting Version

Not in the mood to shop for dinner? Nor spend too much time in the kitchen? This ultimate pantry dish is tasty, healthy, and satisfying without a lot of prep. Pasta e Ceci is made from ingredients that are usually in the cupboard – dried pasta, canned chickpeas, canned tomato. And if you have a rosemary bush in the garden, even the fresh herb is handy.

Chickpea Lovers’ Pasta e Ceci

This is the “chickpea lovers” version – not only does it include whole ceci (chickpeas) plus blended ceci in the broth – the pasta from my friends at Explore Cuisine is made from chickpea flour loaded with protein and fiber. And it’s naturally lower-carb and gluten-free too.

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Pretty Petite Potato Salad, Vinagre de Jerez Dressing

Pretty Petite Potato Salad, Vinagre de Jerez Dressing with Grilled Okra, Celery, Peperoncini, Radish, Cucumber, Red Onion, Herbs and Edible Flowers

Pretty Petite Potato Salad, Vinagre de Jerez Dressing
Petite Red Skin Potatoes, Grilled Okra, Celery
Peperoncini, Radish, Cucumber, Red Onion
Herbs and Edible Flowers

Complex and assertive, Vinagre de Jerez turns up the music on ordinary potato salad. Chef José Andrés says, “…you add just a touch of (sherry) vinegar and you have this wonderful flavor that sparkles.” Vinagre de Jerez is one of just three vinegars in the EU from a designated appellation. Spain’s classification system, Denominación de Origen, regulates the quality and geographical origin of the product.

Okra is excellent grilled. (Use a grill pan so it doesn’t fall through the grates). The mucilaginous properties that make people say they “hate” okra are mitigated by quickly cooking over a hot fire. Combine grilled okra and petite red-skinned potatoes with lively peperoncini, peppery radish, crunchy celery and cool cucumber. Toss with a vivacious dressing and an array of complementary flowers and herbs for a show-stopping summer salad.

Vinagre de Jerez Dressing

Recipe for Vinagre de Jerez Dressing. Excellent with Potato Salad. #saladdressing

  • 1/4 c. good quality mayonnaise
  • 1/4 c. yogurt
  • 1 T. vinagre de jerez
  • 1 t. dijon mustard
  • 2 T. fruity olive oil
  • salt and pepper

Whisk ingredients together in a small bowl. Season to taste with salt and fresh ground pepper. Thin with warm water so the dressing will make a smooth elegant coating for the vegetables (as opposed to a thick, gloppy mayo).

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Shrimp and Grits with Lobster Butter

Shrimp and Grits with Lemony Lobster Butter and Grilled Corn, Okra, Tomato, Shishito

Shrimp and Grits with Lemony Lobster Butter
Grilled Corn, Okra, Tomato, Shishito Peppers
Gremolata, Feta Cheese, and Chive Flower Garnish

Shrimp & Grits gets a make-over. White corn grits are topped with fresh summer vegetables from the farmers market. For a smokier-than-usual version, the vegetables and shrimp are grilled instead of sautéed. A heavenly lemon-lobster butter (try it on popcorn!) adds sophistication. Tangy sheep’s milk feta takes the place of the ubiquitous cheddar cheese, while gremolata makes the shrimp sing out with bright citrusy-garlicky notes. And it’s interesting how a single purple chive blossom in the center gives the whole dish a visual pop.

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Open-Faced Swiss Burger with Flower Salad

Colorful Open-Faced Swiss Burger with Flower Salad and Blistered Tomatoes

Open-Faced Swiss Burger with Flower Salad and Blistered Tomatoes

The idea started out simply to serve my grilled burgers with less carbs and more greens…and yellows, reds, oranges, pinks, and purples. And while there is nothing particularly extraordinary about a hamburger with lettuce and tomato, who wouldn’t be delighted with this vibrant presentation?

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Eat Flowers, Be Happy (Edible Flower Salad)

Edible Flower Salad with Wild Strawberries and Grape Tomatoes

Edible Flower Salad
Wild Strawberries, Grape Tomatoes, Chrysanthemum Greens
Texas Tarragon, Borage, Marigold, Lemon Thyme, Chive Blossoms

In honor of the first days of summer and the unveiling of a new category to my website menu, I present this EDIBLE FLOWER salad. A trip to one of our best local Farmers Markets, plus a stop at my favorite Korean supermarket, and a bit of foraging in my own garden resulted in a one-of-a-kind salad that just screams summer. Every ingredient has a purpose in the flavor/texture/color profile.

Wild strawberries and sweet little grape tomatoes have a particularly delightful affinity for each other. Their red color contrasts with the exotic greens. Radish brings peppery flavors while roasted sunflower seeds add salty flavors – eliminating the need for additional salt and pepper. Kimjaban, crunchy roasted seaweed takes the place of croutons while adding sweet and salty notes.

Dressing is not tossed with the salad mix, so the flower petals look fresh-picked and the seaweed retains its crisp texture. The dressing consists of three distinct high-quality oils – fruity olive oil, toasted sesame oil, and fiery chili oil that are balanced by aged balsamic vinegar. Using chopsticks, diners can coat the salad ingredients with the oils and vinegar. And they just may want to reserve a bit of the syrupy balsamic vinegar to pair with that last wild strawberry for a grand finale.

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