You can never have too many salad/salsa dishes in your culinary repertoire. This recipe is from my Jordanian friends in Seattle. It is a marinated bean salad that just gets better and better the longer it marinates. It has all the essential flavors of the Mediterranean with lemon, olive oil, cumin, cilantro and mint. The ...
When you live in the tropics bananas probably grow right outside your door. Stalks of bananas can weigh 20-40 pounds depending upon the variety. There are fingerling sizes, export sizes that you see in supermarkets, and there are plantain sized bananas that grow in various shapes. Polynesians and West Indians of the Caribbean cook green bananas in coconut milk ...
Batida is Portuguese for shaken or milkshake. de Coco is coconut milk and watermelon with coconut milk is a cool drink on a hot summer’s day. In Tonga they call this ‘Otai (oh-tie). Its low in calories, high in nutrition and can be made with mango, quava, peach, pineapple, papaya, soursop or a combination of ...
June and July are clam tide months on the Oregon coast. As a kid, I always looked forward to weekends spent at the beach clamming. The whole family would pile into the station wagon on a Friday night with camping gear and clam shovels and drive from Seattle to Seaside, Oregon. Razor clams are sweet morsels and a lot ...
I found this stunning Peruvian causa recipe on veggiebellie.com and thought this would be a perfect salad, with a couple tweaks, for Memorial Day. The colors are so vibrant and the taste is sensational with lots of lime and garlic in the potatoes, and a red pepper and celery salad with green olives. A causa is anything layered ...