Minced beets in a fig, chili and balsamic dressing, served in an endive leaf; my offering in The Great American Recipe Finale.
Chocolate and bananas were meant for each other, whisked into a bread with olive oil, spelt and oat flour for a healthy banana bread.
Grilled Shrimp over a Mediterranean salad of orzo, tomatoes, cucumbers mushrooms and summertime herbs straight from the garden.
Freshly smoked and charred okra with smoked salmon over a salad bed of beet greens and fresh oregano, makes for a unique summer salad.
Delicate shrimp, horseradish and fish sauce, formed into balls with rice flour, quick fried and dipped in sake flavored soy sauce.
Cold refreshing cucumber soup from Lemon Cucumbers, made Greek style, with yogurt, lemons, garlic and dill.
The favored flavors of spinach, lemon and feta that go into spanakopita, mixed with ground lamb or a meat of choice makes for the best burgers.
Heirloom lemon cucumbers are the perfect serving size cucumber for a single salad or two, round and yellow like a lemon.
My Muffin Madness
In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!