Salads

5 posts

Summer Charcuterie Board

Hello, hello!  It took longer than I expected to post this as I’m still pushing my way through my disaster of a house.  We’ve lived here long enough now to just start trashing the place, apparently.  No worries!  Such is life! Hey, before I list the ingredients and basic process of my Summer Charcuterie Board, lemme just say a huge THANK YOU for all the views of my live cooking feed this week.  This has been my highest-viewed week ever.  I really appreciate it!  Thank you. Below is the full, live-recorded vid of the assembling process of this charcuterie board.  […]

Taco Salad, We Love You!

I seem to remember some kind of controversy surrounding taco salads back in the 90’s.  I don’t know if it came from TV or health class or some kind of fitness magazine – but suddenly, the “unhealthiness” of taco salads seemed to be something worth talking about. Oh, those evil taco salads!  Masquerading around pretending to be healthy. Pretty soon nosy-know-it-all’s were crashing entire tables of taco-salad eaters, warning everyone that WHILE it may be a salad, it was FAR from healthy. And I was just like…. “Oh, you don’t say?”  *crunch* *crunch* *crunch* I mean, if you want to […]

Cold Shrimp and Rice Noodle Salad

I’ve been writing recipes like mad lately, and I had my whole freezer stocked with the goodies for my “Light Summer Series”, of which I was going to start photographing this week.  One recipe per day, I figured.  It was a perfect plan!  Until my two-year-old turned off the freezer night-before-last and I woke up to six pounds of defrosting shrimp. Six pounds of defrosting shrimp, five pounds of defrosting chicken tenderloins, four pounds of defrosting ground turkey and eight pounds of defrosting berries. Needless to say, my summer recipe photography got a fairly aggressive kick-start yesterday. Oh, I was frustrated alright.  I really didn’t […]

Fresh Persimmons with Moroccan Rosewater and Okinawan Honey

Persimmons are in season right now in Okinawa. I’ve had several people ask me what they taste like. An orange? A mango? Yes. Kind of a combination of orange and mango, but with flesh like a mango. Sort of. The skin is firm and almost as thick as a mango’s skin. You definitely want to peel persimmons. They almost look like you could eat them like an apple, skin and all. But the skin is a little too tough to be palatable. I had a few persimmons left over from my trip to the market last week. Truly, these little […]

Persimmon Pico de Gallo

It’s autumn in Okinawa.  While the leaves are not turning, and we are far from the light frost of the winter, you will find an abundance of Asian fall fruits in the local markets. Global cuisine.  It’s a new phenomenon.  We modern humans so well-traveled, and have such accepting palates, that we can taste a fruit from the far reaches of Asia and conceptualize that with a little cilantro and a good dash of jalapeno – it might just make a great pico de gallo. And indeed, it does make a delightful, delicious, sparkly dish. The persimmons just about jumped into my basket yesterday.  I saw them winking at […]