Sunday, June 26, 2022

Chili Lime Shrimp Tacos with Radicchio Slaw



Chili Lime Shrimp

  • 2 tablespoon olive oil
  • 1 lb shrimp deveined
  • 1 tablespoon chili powder
  • 1 lime juiced
  • salt to taste

Radicchio Slaw

  • 1/4 cup olive oil
  • 1 teaspoon cilantro finely chopped
  • 1 teaspoon sugar
  • 1 lime juiced
  • 2 teaspoons vinegar
  • 1 head Radicchio washed and sliced thinly

Cilantro Sauce

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 bunch cilantro
  • 1/2 teaspoon salt

To assemble

  • 8 tortillas


  1. To make the shrimp, place them in a bowl. Add the juice of 1 lime. chili powder and salt. Toss in a bowl to coat evenly. Heat oil in a pan on medium heat. Add the shrimp and cook until the shrimp are cooked through.
  2. To make the slaw, place olive oil, cilantro, sugar, lime juice, and vinegar in a large mixing bowl and whisk to combine the ingredients. Add the thinly sliced radicchio and toss to coat evenly.
  3. To make the cilantro sauce, combine all ingredients in a food processor and pulse until well combined.
  4. Assemble ingredients on the tortillas and serve.

Herbed Beet and Celery Salad


Salad Ingredients:

  • 3 large beets (peeled and cut into 1/2" wedges)
  • 6 stalks of celery
  • 1 cup cilantro leaves
  • 1 cup parsley leaves
  • 1/4 red onion (finely sliced)
  • 6 to 8 radishes (thinly sliced into rounds or matchsticks)
  • 2 ounces goat cheese
  • 3 tablespoons pumpkin seeds

Dressing Ingredients:

  • 2 tablespoons white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon sumac plus more for garnish
  • Pinch of fresh ground pepper


  1. Bring a medium pot of water to boil on high heat. Add beets to boiling water and reduce heat to simmer for 8 to 10 minutes or until beets are tender enough to pierce easily with a fork.  
  2. While the water is boiling, prepare a large bowl filled with cold water and a cup of ice.  When the beets are done, strain and immerse in the cold ice water to stop cooking. Drain beets and set aside.
  3. Meanwhile, slice celery and red onions in thin slices. Tear cilantro and parsley leaves from the stems. Make the dressing - add all the ingredients together in a  small bowl and stir vigorously until combined.
  4. Once the beets are cooked and everything is chopped, add the beets, celery, parsley, cilantro, red onions, and radishes and dressing. Stir gently to combine.
  5. Top with goat cheese, pumpkin seeds and additional sumac and fresh ground pepper before serving. 

Roasted Fennel and Israeli Couscous Salad



  • 1 box Israeli couscous, prepared according to package directions
  • 1 cup broccoli florets (from about 1/4 large head)
  • 1 cup cauliflower florets (from about 1/4 large head)
  • 1 fennel bulb, cored, quartered, and sliced into 1/4-inch thick slices
  • 3 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • salt and black pepper
  • 1 tablespoon sherry vinegar
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon lemon zest
  • 1/2 cup toasted hazelnuts
  • 1/4 cup chopped dried apricots
  • 1/4 cup crumbled goat cheese


  1. Preheat oven to 400 degrees F.
  2. Toss broccoli, cauliflower, fennel, and garlic with 3 tablespoons of olive oil. Season liberally with salt and pepper. Spread out on a baking sheet lined with parchment paper or lightly oiled aluminum foil. Bake for 20 to 30 minutes or until veggies are tender and golden brown in spots.
  3. Prepare couscous according to package instructions. Season to taste with salt and pepper. Add sherry vinegar, thyme, oregano, and lemon zest and stir to combine. Toss with roasted vegetables, hazelnuts, and apricots.
  4. Divide among serving bowls. Serve warm or at room temperature with crumbled goat cheese sprinkled on top.

Garlic Scape Hummus



  • 1 15.5-ounce can of chickpeas, drained and rinsed
  • ½ cup thinly sliced garlic scapes OR 4 medium garlic cloves, chopped
  • ¼ cup freshly squeezed lemon juice
  • 6 tablespoons extra-virgin olive oil
  • ¾ teaspoons fine sea salt
  • ½ teaspoon sweet Hungarian paprika


  1. Combine all ingredients in a high-speed blender, with the liquids on the bottom.
  2. Blend until completely smooth.
  3. If you like, you can dress it up for a party by swirling it with the back of a spoon and garnishing it with some olive oil, flaky sea salt, paprika, and thinly sliced scapes (or herbs of your choice).

Mediterranean Stuffed Collard Greens



Lemon Yogurt Sauce:

  • 1 cup Greek yogurt
  • Juice of 1/2 lemon
  • 2 tablespoons chopped fresh dill, plus a sprig for garnish 
  • 1 teaspoon ground coriander 
  • Kosher salt and freshly ground black pepper 
  • Olive oil, for drizzling 

Collard Greens:

  • 12 medium to large collard leaves (from 1 to 2 bunches), bottom stems trimmed
  • 5 tablespoons olive oil 
  • 1 small onion, finely chopped 
  • 3 cloves garlic, minced 
  • 3/4 cup basmati or long-grain white rice 
  • 1/4 cup raisins 
  • 1/4 teaspoon ground allspice 
  • Kosher salt and freshly ground black pepper 
  • 1/4 cup chopped fresh dill 
  • 1/4 cup chopped fresh parsley 
  • 2 tablespoons chopped fresh mint 
  • Zest of 1 lemon plus juice of 1/2 lemon 
  • Lemon wedges, for serving


  1. For the lemon yogurt sauce: Add the yogurt, lemon juice, dill, coriander, and some salt and pepper to a bowl. Mix together, then drizzle some olive oil on top and garnish with a sprig of dill.
  2. For the collards: Bring a large pot of water to a boil and have a bowl of ice water ready. Boil the collard leaves until bright green and pliable, about 1 1/3 minutes. Transfer to the ice water to cool. Gently squeeze the leaves dry.
  3. Lay out the leaves one at a time on a paper towel to blot, and use a sharp knife to cut out the thick center stems, cutting about three-quarters of the way to the top and making sure to leave 2 to 3 inches uncut at the top. Set the trimmed leaves aside.
  4. Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, raisins, and allspice and cook, stirring, until the rice is well coated about 1 minute. Add 3/4 teaspoon salt and a few grinds of pepper and remove from the heat. Stir in the dill, parsley, mint, and lemon zest.
  5. Lay out one collard leaf with the intact end pointing towards you and the trimmed stem end pointing away. Spoon 2 level tablespoons of the rice filling in the center of the side facing you. Fold the sides of the leaf over the filling, then roll the leaf up tightly away from you like a burrito, starting from the bottom and finishing seam-side down. Repeat with the remaining leaves and rice filling. (Some of the larger leaves may need to be trimmed slightly if they appear too bulky when rolled up.)
  6. Add a splash of the remaining 3 tablespoons of oil to a medium saucepan. Arrange the collard rolls in a single layer on the bottom of the pan. Top with enough water to just cover the rolls, then drizzle in the remaining olive oil and the lemon juice. Cover the rolls directly with a round of parchment paper. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer and cook, covered with a lid, for 1 hour. Remove the rolls from the liquid, drain on a paper towel-lined plate and let cool to room temperature. Serve with lemon wedges and the lemon yogurt sauce. 

Carrot and Parsley Salad



  • 1 tablespoon white wine vinegar
  • ½ tablespoon Dijon mustard
  • 1 teaspoon sugar or maple syrup
  • ½ teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1 pound carrots, julienned (3 cups)
  • 2 green onions
  • 3 tablespoons chopped parsley


  1. In a medium bowl, whisk together the white wine vinegar, Dijon mustard, sugar or maple syrup, and kosher salt. Gradually mix in the olive oil.
  2. Julienne the carrots using a julienne peeler, with the grating blade on a food processor, or using the large grate holes of a box grater (this will do, but the pieces aren’t as pretty).
  3. Thinly slice the green onions. Finely chop the parsley.
  4. Add all the vegetables to the bowl with the dressing and stir to combine. Serve immediately or refrigerate for up to 3 days.

Moroccan Chicken Tagine with Nigella Seeds



  • 1/4 to 1/3 cup olive oil
  • 1 medium onion, sliced into rings
  • 1 whole chicken (with or without skin), cut in half or into pieces
  • 1 medium onion, finely chopped
  • 3 or 4 cloves garlic, finely chopped
  • 1 tablespoon nigella seeds, toasted lightly and ground
  • 1 tablespoon nigella seeds, toasted lightly and left whole
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 3/4 teaspoon ginger
  • 3/4 teaspoon white pepper
  • 1/2 teaspoon saffron threads, crumbled
  • 1 cinnamon stick, optional
  • 1/3 cup water
  • 1/4 teaspoon smen, optional
  • Handful of fresh cilantro sprigs, tied into a bouquet, for garnish
  • 1/2 preserved lemon, cut into 2 quarters, for garnish
  • Red or violet olives, for garnish


  1. Gather the ingredients.
  2. Pour the olive oil into the base of a tagine or the bottom of a wide pot or Dutch oven. Distribute the sliced onion over the bottom.
  3. In a bowl, toss the chicken with the chopped onion, garlic, ground nigella, whole nigella, and spices. Arrange the chicken bone side down in the center of the tagine or pot, and distribute the chopped onions all around.
  4. Swirl 1/3 cup of water in the bowl to clean it of the spices, then add the water to the tagine or pot. If using smen, add it to the liquids.
  5. Garnish the tagine with the cilantro bouquet, lemon, and olives. Follow one of the cooking methods below.