Appetizer
Sweet Potato Fries
What’s not to like about sweet potato fries? Low in fat, full of flavor, easy to season and dip ….. and ugh mushy! I don’t know about you but I like my fries crispy. So, I’ve been playing around with some different methods and figured out a method and recipe that I like. Give it…
Read MoreRedux Deconstructed Gazpacho with Basil Lime Sorbet
OK, I love Gazpacho. I admit it. Chunky or smooth, with or without garlic, onions, whatever. Every summer, I play with different versions always searching for tomato-based nirvana. This year I have fallen in love with a smooth Gazpacho from the following recipe found in the Culinate newsletter http://www.culinate.com/recipes/collections/Culinate+Kitchen/Soups/Culinate+Gazpacho. (By the way, the website is…
Read MoreVada
Molly’s Dad, Rick shares with us a recipe from Southern India. Vada is a savory fritter perfect for a meal or appetizer. Ingredients:1 cup Urad Daal (also know as black lentil or black gram)1 medium red onion finely chopped1 ¼ tsp fresh finely chopped Ginger1 ½ tbl black pepper corns – to taste1-2 green chilies…
Read MoreDominican Shrimp Bombas
There is no better street food in the Caribbean than the various fried foods sold at street side stands and grills. This fritter recipe from The Dominican Republic is a mixture of shrimp, Munster cheese, and potato. You can’t get much better than that. Eat this treasure as a snack or serve it as an…
Read MoreChile-Lime Popcorn
When all you want to do is curl up in front of the TV, here’s a spicy popcorn snack to keep those fires burning! Ingredients:4 cups freshly popped corn*½ cup butter, salted, melted2 kaffir lime leaves or 1 tsp kaffir lime leaf powder**¼ to ¾ tsp of your favorite pure chile powder*** Directions:Pour the popcorn…
Read MoreCollard-Wrapped Smoked Salmon with Rice
Chef Margot shares her light, yet filling collard salmon rice wraps. Ingredients1 bunch large-leaved collard greens2# smoked salmon (we like the peppered kind from The Smokery!)1# cooked rice (Weihani red or wild rice is excellent)1 small fresh leek and/or head of garlic, peeled and sliced DirectionsIn a large pot of boiling salted water, dip the…
Read MoreVegan Coconut Milk Creamed Winter Greens
Vegan Coconut Milk Creamed Winter Greens and Roasted Sweet Potato and Apple Home Fries are currently Chef Margot’s favorite staples. As the nights get frosty, but the days are clear and beautiful, this vegan yet hearty meal is just what the Doctor ordered! You can use any combination of roots for the home fries recipe…
Read MoreRoasted Sweet Potato and Apple Home Fries
This simple vegan recipe is perfect for your fall table or even as a side at Thanksgiving! Ingredients:3# sweet potatoes or garnet yams, peeled, diced about ½ inch2# Banana, Gala or your favorite apple, cored and diced about ½ inch1 Tbsp vegetable oilSalt and freshly ground black pepper Directions:Preheat oven to 475F. Toss sweet potatoes…
Read MoreFava Bean Puree For Bruchetta
Margot shares her light and creamy puree is so bright green, you may find yourself accessorizing your table to set it off! Ingredients1lbs fresh fava beans (weigh after removing the pod, so start with approximately 3lbs)1 quart water1 tsp salt1-2 cloves fresh garlic, peeled3-6 Tbsp. really good extra-virgin olive oilKosher salt and freshly ground black…
Read MoreGazpacho
Chef Margot shares with us her basic red gazpacho, perfect for these hot summer days. 10 of the reddest, most tomato-ey-smelling tomatoes you can find at your local farmers’ market, if you aren’t lucky enough to have grown your own!1 loaf of stale bread, preferably sourdough, roughly chopped and soaked in a bowl of cool…
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