new receipes

Thursday, 9 July 2015

Wednesday, 8 July 2015

Watermelon Gazpacho With Feta Crema

Recipe from Bon Appétit

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Avocado and Lump Crab Salad

This light crab salad is made with lime juice, olive oil, cilantro and red onion, then stuffed into an avocado. It's light, refreshing and perfect for the summer as a lunch or salad if your having guests and you want to impress! You can easily double or triple this recipe, make the salad ahead and assemble just before serving.

This recipe is an oldie from the archives I've been in the mood for all week. Here in Long Island, I'm lucky to have access to fresh crab in my neighborhood seafood store that's already been cooked and cleaned for me. Don't get me wrong, I've gone crabbing and you can certainly catch them and cook them yourself, but it's so much easier to buy it ready. If you don't live near the coast, canned lump crab can be used instead.

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Monday, 6 July 2015

Steak Picadillo Soft Tacos

Recipe from Bon Appétit

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Eggplant "Meatballs"

Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”. Whether you serve them as a meatless main course piled on top of zoodles or pasta, or served as an appetizer, these eggplant meatballs are delish!

There's a restaurant in my neighborhood that recently closed down and the eggplant meatballs are the one item on the menu I'll miss the most. Rather than getting upset, I set out to recreate them in my kitchen and I think I succeeded! I shared them with my neighbor and my cousin and they both raved and wanted the recipe. These are great for vegetarians or if you're like me, just looking to incorporate more plant based foods into my diet.

To speed this up, I simmered the "meatballs" in DeLallo's Basil Pomodoro sauce. Coming from a girl who won't use sauce from a jar, DeLallo does it right and is the only one I would use if I wasn't making it from scratch. If you want to make your own sauce, you can use my quick marinara recipe here instead.

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