Lemon and Basil Crab Cakes with an Avocado Green Goddess Sauce
These crab cakes have earned a well-deserved reputation as one of my most requested dishes. I’ve added fresh basil and lemon zest to accentuate the delicate flavor of the crab meat and the use of fresh breadcrumbs give the crab cakes a lighter texture. The result is a dish bursting with freshness and subtle citrus notes. Meanwhile, the creamy and herbaceous avocado green goddess sauce provides the perfect complement to the crispy cakes.
Grilled Corn and Heirloom Cherry Tomato Panzanella Salad with Fresh Basil and Burrata
This Grilled Corn and Heirloom Cherry Tomato Panzanella Salad was undoubtedly my absolute favorite dish of last summer! I simply couldn't get enough of the delightful combination of sweet and smoky grilled corn, the burst of succulent, juicy cherry tomatoes, and the creamy richness of the luscious burrata cheese. It was the perfect salad to savor and enjoy on a hot summer day, and I had numerous requests for it all summer long. If you're in search of a refreshing and satisfying dish that embodies the essence of summer, I wholeheartedly recommend giving this exquisite salad a try.
Thai Style Vegetable Curry with a Healthy Twist
This Thai vegetable curry recipe is inspired by the time I’ve spent traveling around South East Asia and is perfect for anyone looking for a rich and creamy but healthy meal option on a cold winter’s day. Made with a homemade curry paste, coconut milk, and packed with nutritious vegetables like broccoli, zucchini, and sugar snap peas, this curry is sure to satisfy your cravings. The addition of fish sauce and a touch of coconut or brown sugar adds a delicious balance of authentic flavors to this dish. An important step in the recipe is blending the curry, which gives it an amazing body without the added fat of coconut cream like a traditional recipe.
Thai Style Curry Paste
During my travels in Thailand, I had the wonderful opportunity to learn how to make fresh curry paste from an old Thai grandma. She emphasized the importance of using fresh ingredients and showed me how to pound the spices in a mortar and pestle to achieve the right consistency. The aroma of the fresh ingredients was incredible as we worked on the paste. It had a vibrant and very aromatic flavor, with just the right amount of spiciness. Cooking with her was a real highlight of my time in Thailand and this is a recipe that I continue to use to this day. I hope you enjoy it!
Crispy Baby Artichokes with a Meyer Lemon and Mint Yogurt Dip
I had the most delicious fried baby artichokes with mint during a trip to Rome years ago. They were so amazing that I had to recreate them at home with my own twist! What sets these artichokes apart is that they're not coated in batter, but instead just lightly dusted with flour. This allows the natural flavor of the artichokes to shine through and gives them a wonderfully crispy texture.
The tangy Meyer lemon and mint yogurt dip perfectly complements the artichokes, and a sprinkle of Maldon salt and a squeeze of lemon puts these over the top.
Red Endive, Fennel and Sumo Orange Salad
This salad is a refreshing and colorful combination of bitter and sweet flavors. The red endive adds a slightly bitter taste and a beautiful red color to the salad, while the fennel and Sumo oranges provide a sweet and juicy contrast. The fresh mint and white balsamic vinaigrette bring a bright and tangy flavor to the dish. If you can't find red endive, you can substitute it with other types of chicories such as Belgian endive, radicchio, escarole, or frisee, for a slightly different taste and texture. This salad is a perfect side dish or a light meal on its own, and is packed with fiber and nutrients to keep you feeling satisfied and energized.