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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Summer Squash Lasagna with Fried Basil #glutenfree

Summer Squash Lasagna with Fried Basil #glutenfree

Summer Squash Lasagna with Fried Basil
Made with Gluten-Free Green Lentil Lasagna Noodles
Crookneck Squash, Zucchini
Ricotta, Mozzarella, Parmesan
Marinara Sauce, Italian Sausage, Basil

My friends at Explore Cuisine make an extraordinary noodle for lasagna recipes. It is produced in Italy of green lentil flour (50%), green pea flour, and brown rice flour. These no-boil noodles soak up sauce to two-and-a-half times their size to a perfect al dente texture. They are full of plant-based pea protein, a lovely olive-green color, organic and gluten-free. They are also higher in fiber and lower in carbs than traditional lasagna noodles.

I bake these unique noodles with roasted summer squash for a delightful seasonal dish, then top the lasagna with fried basil for snazzy garnish with an herbal crunch.

Summer Squash Lasagna with Fried Basil Recipe

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An Ode To The Fish Taco

An Ode To The Fish Taco - Panko Crusted Halibut, Cabbage, Fennel, Carrot Slaw, Fresh herbs, Baja White Sauce, Tortilla Strips

An Ode To The Fish Taco

Panko Crusted Fresh Halibut
Cabbage-Fennel-Carrot-Radish-Pepitas Slaw
Key Lime Serrano Cumin Vinaigrette
Pickled Red Onion, Fresh Herbs, Baja White Sauce
Mexican Lime, Tortilla Strips

Dear Fish Taco – you are irresistible. Your flavors conjure up spicy memories of our saucy adventures in Ensenada. Fresh-caught fried fish, crisp shredded cabbage, salsa, white sauce and a squeeze of lime on a corn tortilla. A fish taco and a margarita are una pareja celestial. Baja California is the birthplace of the fish taco and home to Hussong’s Cantina, where they claim to have invented the margarita in 1941.

Fast forward a several decades since your “invention” where I reimagine your essence. This is perfectly crusted local halibut topped with a cabbage slaw studded with organic rainbow carrots, peppery radish matchsticks, fennel slivers, and pumpkin seeds.  A zippy Mexican lime vinaigrette with sliced serranos, cumin, and fresh thyme dresses the slaw. Corn tortillas are sliced thin and fried for the topping. And it wouldn’t be a Baja taco without your salsa blanca – so here, tangy Mexican crema combined with mayonnaise and minced garlic provides a creamy balance to the crispy golden-brown fillets.

Fish Taco – you have aged gracefully. You are fabuloso! But we will still always crave your youthful side. See you in Baja!

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