Yes, the melons are still sweet and appear often in different recipes. Summer is the best time to make this salad when the melons (I always use cantaloupes) are plentiful and basil is flourishing. A crunchy, nutty spice blend called Dukkah is found throughout Egypt and can be easily made as a topping for this … Continue reading
During the warmer weather I like to make different sides and sometimes it’s a salad such as this. Not complicated, oil/vinegar-based and requires only a few ingredients. Whole grain mustard, red wine vinegar and EVOO dress this salad. Using fresh herbs such as dill and parsley are essential to this salad’s flavor. Of course green … Continue reading
This recipe is an extension of a salad I’ve made for a very long time; cantaloupe slices wrapped in prosciutto and sometimes in a salad. For more recipes see https://cookingwithauntjuju.com/2012/02/18/melon-with-prosciutto/ and https://cookingwithauntjuju.com/2012/08/03/melon-prosciutto-and-provolone-salad-with-a-poppy-seed-dressing-two-ways/ It’s a summer ritual which appears when the melons are sweet, juicy and full of summer flavor – like now! Impress your guests … Continue reading
First of all after trying to cut 6 Persian cucumbers accordion style I have to admit I need a lot more practice. In addition to this recipe I watched a video on Youtube, Nick’s QR code in lower corner of recipe and looked at other recipes. I tried slicing at an angle, straight and it … Continue reading
I’ve been making my Mom’s version of Sloppy Joes for a very long time and often kicked it up with some onions (occasionally peppers), added Guy Fieri’s onion straws and reduced some of the salt and sugar. Gochujang is a favorite condiment and provides the heat in these Sloppy Joes. There are different versions of … Continue reading
I was looking for a simple Asian inspired chicken recipe that stood on its own without being too complicated. I loved the idea of sides instead of say a stir-fry. This is another great recipe from Alana Kysar’s Aloha Kitchen – Recipes from Hawaii. This is what is called a plate lunch option which is … Continue reading
I recently posted a Fattoush salad recipe using oil-based vinaigrettes, pita chips or sourdough croutons, fresh vegetables and herbs. I also decided to try Christopher Kimball’s recipe with chicken and a Tahini-Sumac dressing which was very different for obvious reasons; the addition of chicken and tahini in the dressing. He always seems to come up … Continue reading
I recently learned that many cookbooks on Mediterranean cuisine have a recipe for Fattoush salad – I didn’t know it was so popular. It is a Levantine salad made from toasted (which I prefer) or fried pieces of Arabic flatbread which includes pita bread. In one of my cookbooks (Dada Eats Love to Cook It: … Continue reading
For years I have enjoyed sesame noodles and would often pick up a container at Whole Foods, my local grocery or any deli – they all seem to carry their own version of this very flavorful noodle. Why I’ve never made it myself I can’t tell you. I decided to make my own because the … Continue reading
Yes, this is a recipe using Pistou, the French twin of Italian Pesto! Pistou’s ingredients are fresh basil, garlic, olive oil and a dash of salt – pine nut free! It is now apparently common to see it made with Parmesan or other cheeses. The word pistou is derived from the latin pestare which means … Continue reading