Lori Lynn, Author at Taste With The Eyes

Patriotic Grilled Chicken, Savory Blueberry Compote, Strawberry Arugula Salad

Patriotic Grilled Chicken, Savory Blueberry Compote, Strawberry Arugula Salad

Happy Birthday America, Sweet Land of Liberty!

As much as we have a passion for food and cooking – holidays, of course – have significance beyond what we’re eating. In addition to roasting a big beautiful turkey on Thanksgiving, we spend time giving thanks and sharing our gratitude. On Independence Day, while we relish our BBQ chicken and burgers, we celebrate our LIBERTY and FREEDOM!

Patriotic Grilled Chicken Recipe

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Thyme & Mint Roasted Eggplant with Arugula, Spinach, Tomato and Yogurt Sauce

Thyme & Mint Roasted Eggplant

Japanese Eggplant, Arugula, Spinach, Tomato
Garlicky Yogurt Sauce, Arugula Flowers Garnish

While the presentation may look a bit familiar, the dish itself is unique. It is inspired by one of my all time favorite chefs ~ Yotam Ottolenghi. His fans will recognize the Japanese eggplant presentation from the cover of his innovative vegetarian cookbook Plenty, where he adorns them with pomegranate arils and za’atar. Try Ottolenghi’s dish in autumn when pomegranates are in season, but try my version this summer with bursting ripe tomatoes and vibrant fresh greens.

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Alaskan Cod, Mediterranean Style

Alaskan Cod, Mediterranean Style

Wild-Caught Cod, Cherry Tomatoes, Kalamata Olives
Artichoke Hearts, Onion, Lemon
White Wine, Olive Oil, Oregano

Sitting in a waiting room, flipping through Martha Stewart Living, I came across a recipe for a one-skillet fish dinner. I didn’t have time to read the recipe, but I quickly took a photo of the description with my camera phone. This dish is my interpretation of that description.

And it just so happens that my friends over at Food Network are featuring “frozen treats” this week. Being a savory kind of gal, I am not really drawn to sweet icy desserts, but this dish, made by cooking frozen Wild-Caught Alaskan Cod is included in the event, because hey, it was frozen, and it is most definitely a treat! Try it with fluffy white rice or crusty French bread for sopping up the juices.

Alaskan Cod, Mediterranean Style Recipe

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Farmer Turns a City Dump into Urban Farm

Local Farmer Turns a City Dump into a Charming Urban Farm

Long littered with car bumpers, scrap metal and trash, a land plot in Long Beach, California has been transformed into an enchanting petite urban farm. There, everything is organically grown and tended to the old fashioned way— by hand, without the use of chemicals or pesticides.

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Roasted Mushroom Noodle Soup & Roasted Barley-Corn Tea

Roasted Mushroom Noodle Soup

Oyster Mushroom, Rice Noodles, Ground Beef, Beef Stock
Zucchini, Egg, Pine Nuts, Scallion, Garlic, Sesame Oil, Chiles

Roasted Barley-Corn Tea

It was inspired by a Korean soup casually known as “marketplace noodles.” But here I use rice noodles for my gluten-free friends and roast the oyster mushrooms for added depth and richness. In addition to a homemade beef stock, a wild assortment of garnishes take what could be a simple mushroom noodle soup to another level… I would even serve it to David Chang.

Pair roasted mushroom noodle soup with a roasted barley-corn tea. This intriguing tea is a combination of Korean bori cha (barley tea) and oksusu cha (corn tea). Barley adds nutty, grain-like flavors while the corn flavor is reminiscent of grilled corn on the cob.

Roasted Mushroom Noodle Soup Recipe

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