Mandilli di Seta al Pesto {Handkerchief Pasta} #glutenfree

Mandilli di Seta al Pesto (Handkerchief Pasta) #glutenfree

~ Mandilli di Seta al Pesto ~
Silk Handkerchief Pasta with Creamy-Style Pesto
Edible Begonia, Basil, and Pecorino Romano Garnish

Imagine a pasta that is a gorgeous shade of olive green, higher in fiber and lower in net carbs than traditional noodles. One that is full of plant-based pea protein, organic, and gluten-free. My friends at Explore Cuisine make such an extraordinary noodle. It is produced in Italy of green lentil flour (50%), green pea flour, and brown rice flour.

Usually used for lasagna recipes, here the rectangular green lentil sheets stand in for handkerchief pasta in a beautiful mandilli di seta adorned with edible begonias. The basil pesto is an elegant creamy-style, unlike its more grainy rustic cousin. The method of plating mandilli di seta is also unique – pasta handkerchiefs are dipped in the pesto, coating the entire noodle with the dreamy sauce, then they are artfully folded onto the plate.

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Pretty Watermelon Gazpacho with Blackberries

Pretty Watermelon Gazpacho with Blackberries, Tomatoes, Edible Flowers

Pretty Watermelon Gazpacho with Blackberries

watermelon cubes, grape tomatoes, micro cilantro, nasturtium whorls
edible flower petals, celery leaves, fruity olive oil

I purchased the obligatory feta cheese, tangy Bulgarian Feta to be exact, to garnish my watermelon gazpacho. But when it came time to plate my chilled soup, I thought watermelon + feta is way too predictable and the homogenous pale red soup needed some extra visual pizzazz. Additionally, I wanted to serve a soup that would appeal to my #glutenfreevegan friends… enter blackberries, grape tomatoes, and edible flowers.

The soup recipe is quite intriguing – a balance between sweet and savory -a summery marriage of juicy watermelon and red ripe tomatoes. Spicy green chile, cool cucumber and pungent red onion round out the flavors while my beloved vinagre de jerez is the spark that gives gazpacho its unique character. Good fruity olive oil adds a rich mouthfeel.

Watermelon Gazpacho Recipe


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I Promise To Make Your Mouth Water

Carnitas, Polenta, Pumpkin Seed Pesto, Avocado, Fresh Corn, Spicy Pumpkin Seeds, Mexican Crema, Pickled Radish and Red Jalapeno, Cilantro, Cotija Cheese

Carnitas, Polenta, Pumpkin Seed Kale Cilantro Pesto
with

Avocado, Corn, Pumpkin Seeds, Mexican Crema
Pickled Radish and Red Jalapeno, Cilantro, Cotija Cheese

What started out as an idea to make a deconstructed pork tamale, morphed into one extremely mouth-watering dish. Creamy polenta with fresh corn is topped with a pumpkin seed kale cilantro pesto. Braised pork shoulder is fried in a bit of oil to give it crispy edges, then piled on top. A dizzying array of garnishes make the dish come alive – avocado, somewhat spicy pumpkin superseedz, pickled radish and red jalapeño, cotija cheese, mexican crema, cilantro.

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I am so pleased to be working with SuperSeedz and their marketing team to develop recipes utilizing their amazing pumpkin seeds. SuperSeedz is an innovative snack company that has reimagined the pumpkin seed – adding flavors like cocoa, cinnamon & sugar, cayenne, curry, and more.

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Chocolate Banana Bites with Gourmet Pumpkin Seeds

Chocolate Banana Bites with Gourmet Pumpkin Seeds

Super Spicy Chocolate Banana Bites with Gourmet Pumpkin SuperSeedz

Add some spice to your next cocktail party. Sure, you will be serving a cheese platter and some type of charcuterie. But also give your guests something unexpected. A fruity-sweet-spicy option on the buffet.

Super spicy chocolate covered banana bites with pumpkin seeds will blow them way. This little snack-on-a-stick is absolutely not for kids. The chocolate and pumpkin seeds are indeed super spicy.

SuperSeedz is an innovative snack company that has reimagined the pumpkin seed – adding flavors like cocoa, cinnamon & sugar, cayenne, curry, and more.

Dry roasted in small batches without the shell, they have redefined the traditional plain pumpkin seed into a variety of creative flavors that provide a healthy, nutritious standalone snack.

Standalone, absolutely, they rock. But cooks like me will also be inspired to give them a try in all sorts of recipes.

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By the way, my banana bites are not frozen. As adults, let’s enjoy our cocktails and keep our teeth happy without having to bite into something frozen solid as a rock.

Chocolate Banana Bites with Gourmet Pumpkin Seeds

It really is super spicy…sweet & savory. And quite healthful too. One perfect bite on a stick. Irresistible.

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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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