Tag: Taste With The Eyes

Tofu and Tomato Salad, Umami Black Vinegar Dressing

Tofu and Tomato Salad, Umami Black Vinegar Dressing

Tofu and Tomato Salad
Cucumber, Red Onion
Umami Black Vinegar Dressing

This Umami Black Vinegar Dressing is a savory, tangy, and lightly spicy marinade that brings big flavor with minimal fuss. Tamari and fish sauce create layers of umami, while black vinegar lends a mellow tartness. Toasted sesame oil brings nutty warmth, chili oil a touch of fire, and sugar a subtle sweetness, with fresh garlic adding savory base notes that tie it all together. Perfect for salads, cold noodles, dumplings, and more.

Tofu and Tomato Salad Recipe

Continue reading “Tofu and Tomato Salad, Umami Black Vinegar Dressing”

Lamb Lollipops with Chimichurri

Lamb Lollipops with Chimichurri

Lamb Lollipops with Chimichurri
Garlicky Smoked Creme Fraiche & Lemony Arugula Salad

Juicy lamb rib chops are cut from the rack and cooked to medium with a nice crust. Each chop gets a spoonful of chimichurri right on the tip of the meat for a fresh, herby kick. They’re served over a bed of peppery arugula tossed with lemon, and come with a side of garlicky smoked crème fraîche for dipping. It’s an impressive yet effortless starter guaranteed to disappear in minutes.

Lamb Lollipops with Chimichurri

Chops go straight from the fridge into a hot pan—rubbed with olive oil, seasoned with salt and pepper, and seared over medium-high heat for about 4 minutes per side. Rested before serving so they stay tender and flavorful.

Lamb Lollipops with Chimichurri Recipe

Continue reading “Lamb Lollipops with Chimichurri”

Swordfish with Mango Relish, Lime Emulsion

Swordfish with Mango Relish, Lime Emulsion

Grilled Wild Massachusetts Swordfish
Mango Relish and Lime Emulsion

Thick-cut swordfish, wild-caught off the coast of Massachusetts, is grilled until just charred, tender, and juicy. It’s topped with a vibrant mango relish—diced ripe mango, jalapeño, and red onion—adding tropical sweetness, lively heat, and an oniony bite. A silky lime olive oil emulsion is poured over the top, tying everything together with bright acidity and a citrusy sheen. It’s then finished with herby cilantro.

Swordfish with Mango Relish and Lime Emulsion Recipe

Continue reading “Swordfish with Mango Relish, Lime Emulsion”

Summer Corn Dip, Smoky Rice Paper Puffs

Summer Corn Dip, Smoky Rice Paper Puffs

Summer Corn Dip

Summer Corn Fresh-Off-The-Cob
Mayonnaise, Sour Cream, Calabrian Chili Sauce, Lime Juice
Smoky Rice Paper Puffs

Perfect for sharing around the pool or kicking off a sunny afternoon gathering, this vibrant dip features fresh-off-the-cob summer corn folded into a creamy blend of mayonnaise and sour cream. Calabrian chili sauce adds a nice kick, while lime juice brings a bright, zesty finish. Served with smoky rice paper puffs for a light, crispy crunch, it’s a snack that’s as lively and laid-back as summer itself.

Summer Corn Dip, Smoky Rice Paper Puffs

Summer Corn Dip Recipe

Continue reading “Summer Corn Dip, Smoky Rice Paper Puffs”

Boursin and Shrimp Rigatoni

Boursin Shrimp Rigatoni

Boursin and Shrimp Rigatoni
Garlic & Herb Boursin Cheese
Large Shrimp, Cherry Tomatoes

Tender rigatoni pasta, cooked to a perfect al dente bite, is coated in a velvety sauce made from melted Boursin cheese, which brings a creamy, herb-flecked richness with a generous kiss of garlic.

Burst cherry tomatoes, blistered until juicy and sweet, add bright pops of flavor and color throughout the dish. Nestled among the pasta are plump large shrimp, cooked until just opaque, offering a succulent contrast to the creamy sauce. Finished with plenty fresh basil this dish is comforting yet elegant — a restaurant-worthy meal with pantry-friendly ease that comes together in less than a half hour.

The story of Boursin Cheese started with one man, François Boursin. In 1957, this young Normandy cheesemaker opened a cheese factory in Croisy-sur-Eure, a small community nestled in northern France. His own original recipe was inspired by fromage frais, a traditional French party dish that blended garlic, fresh cream, soft cheese, herbs, salt and pepper.

Boursin and Shrimp Rigatoni Recipe

Continue reading “Boursin and Shrimp Rigatoni”