Tag: edible flowers

Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Spaghetti, Burrata, Arugula-Basil Pesto
With Edible Flowers for Spring
🌿 🌸 🌿

Spring naturally calls for lighter, greener cooking—dishes that feel effortless yet still deliver plenty of flavor. This spaghetti with arugula-basil pesto fits squarely into that space. It’s bright from the herbs, gently peppery from the arugula, and softened with a touch of mint that gives the whole dish a fresh, garden-like quality. The addition of burrata at the end makes the dish feel a little more special, its delicate shell giving way to a soft, creamy center that melts into the pasta.

One of the small techniques that makes this dish stand out is the use of hot pasta water in the pesto. Instead of a dense, oily sauce, a splash of that starchy water loosens everything into a silky style coating that clings beautifully to the spaghetti. It’s not cream-based, but it has that same smooth, cohesive texture.

Once plated, the pasta becomes a canvas. A scatter of basil leaves, a pinch of red chile flakes, and a soft, milky burrata on top bring contrast in both flavor and texture. And for a final seasonal touch, edible flowers add a pop of color that makes the dish feel like it belongs at the center of a spring table—simple, vibrant, and just a little bit celebratory.

Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Springtime Spaghetti Recipe

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Persimmon Carpaccio

Persimmon Carpaccio

Persimmon Carpaccio
Parmigiano, Arugula, Hazelnuts

This persimmon carpaccio is perfect for Fall because it captures the season’s fresh, vibrant flavors in a light, elegant dish. The combination of textures, bright notes, and subtle richness makes each bite balanced and satisfying, while the translucent orange slices and careful presentation create a visually stunning plate. It’s a refined way to celebrate the flavors and colors of the season.

Persimmons are gently sweet and delicate, so they shine when paired with ingredients that add contrast without overwhelming them. Parmigiano brings savory depth and saltiness that highlight the fruit’s sweetness instead of fighting it. Lemon and Champagne vinegar provide clean, bright acidity that lifts the flavor without the sharpness of citrus-heavy dressings. Toasted hazelnuts add warmth and texture, echoing the persimmon’s autumn character, while arugula contributes a light peppery note that keeps the dish balanced.

Persimmon Carpaccio

Persimmon Carpaccio Recipe

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Smoked Salmon Montadito

Smoked Salmon Montadito

Smoked Salmon Montadito

Wild Alaskan Smoked Sockeye Salmon
Toasted Brioche, Truffled Cream Cheese,
Pickled Watermelon Radish, Hot Honey

This lovely snack was inspired by the Las Vegas Catalan-cuisine restaurant, EDO Tapas & Wine where it is presented table side under a dome filled with smoke. Chef Oscar Amador’s approach is to add a modern and innovative twist to classic Spanish recipes.

A montadito is a small Spanish sandwich or bite-sized tapa. The name comes from montar (“to mount”), because something tasty is “mounted” on bread. Think of it as Spain’s answer to a crostini or canapé.

Smoked Salmon Montadito

Montadito Recipe

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Grilled Albacore, Sesame Ponzu

Grilled Albacore, Sesame Ponzu

Grilled Albacore with Sesame Ponzu
Cucumber, Fresh Herbs, Serrano Chile

Albacore offers a mild, slightly sweet flavor that’s much more delicate than other tunas. Grilling enhances its natural savoriness while letting its clean taste shine. The loin is firm yet tender, and just 60 seconds per side is enough to create a beautifully seared crust while leaving the center silky and moist.

A simple four-ingredient sesame ponzu brings umami, citrus, and depth. And even when grilled for only two minutes, the fish still picks up a bold smokiness that adds real character.

Cilantro, mint, and chives keep it vibrant and fresh, serrano chile brings the heat, while crisp cucumber adds texture and a refreshing coolness.

Grilled Albacore Recipe

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Squid Ink Linguine with Crab

Squid Ink Linguine with Crab

Squid Ink Linguine with Dungeness Crab
🦑 🦑 🦀 🦀
Garlic Butter, Lemon, Parmesan, Parsley

Using squid ink pasta instead of traditional pasta elevates this crab dish both in flavor and presentation. The pasta brings a subtle briny, umami-rich note that echoes the natural sweetness of Dungeness crab without overpowering it. It creates a deeper, more cohesive seafood profile — like a quiet reminder of the ocean in every bite. Paired with garlic butter and a touch of lemon zest, the squid ink adds complexity while letting the crab remain the star.

Visually, the contrast between the inky black pasta and the delicate coral-hued crab meat is striking. It transforms a simple plate of pasta into something elegant and memorable — perfect for a special dinner or a bold twist on a classic.

Squid Ink Linguine with Crab Recipe

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