Does your mother have staples for every party she throws? Mine does. Seven-layer salad, mini ham sandwiches, olives, cheese and crackers, sweet and sour cocktail wieners, etc. The list is actually quite long, and her menus vary a little based on the season. When I was little, my mother and father would host bridge parties, birthday parties, holiday parties, work anniversary parties, etc. year-round. I loved it. My sister and I would help making the finger foods. Once the party started, we were to be “seen and not heard;” but we got to eat as many appetizers as we liked as long as we kept our clothes clean.
When I was in high school, my mother found a new appetizer to add to her repertoire: Shrimp Dip. This is a “clean” version of the recipe she was given by a friend. I don’t trust mayo that I don’t make myself, and dairy doesn’t do me any favors. To my mother’s surprise, mine tastes just like hers! We hope you’ll like it as much as she does.
Salmorejo is a cold tomato soup like gazpacho, but it is richer in flavor and more pinkish-orange in color because it is traditionally made by puréeing bread soaked in water with the tomatoes. Rather than learning to bake a paleo-friendly baguette, we decided to replace the bread with unsalted cashews.
As much as we love complex and bold flavors in curry, some days we simply don’t have time to create them from scratch (like we did with this curried rabbit recipe we put together for US Wellness Meats). This past Sunday was one of those hectic days. After a bit of rummaging around in the kitchen, I put this together and crossed my fingers.
For a little brightness and a strong kick, I suggest adding the garlic-chili chutney. A small amount goes a long way. We know you will enjoy this simple ginger curry chicken—with or without the chutney!
Summer is around the corner and I can’t wait! I love the hot weather, the sounds of ocean waves lapping and smells of salty sea air mixed with sweet fried dough while walking on the beach, and the food, of course! Barbecue, fresh tropical fruits, grilled burgers and hot dogs, big salads with crisp greens and sweet crunchy toppings. Sure, you can eat those foods year-round if you want, but there’s something special about eating them in the summer. This tropical jicama salad is inspired by my love of summer, and I hope you’ll like it as much as I do.
Indian dishes are one of the few items we often enjoy when eating out, but are intimidated to make at home. Outside of the occasional curry, we normally “leave it to the experts” when it comes to this cuisine. It is unfortunate because the food is so delicious. Inspired by this recipe and eager to challenge ourselves a little, we decided to adapt it. I’m really glad we did.
This “rice” recipe with cauliflower is a filling, and somewhat sweet, dish. I was surprised by the many flavors—in a good way. We hope you will enjoy this recipe. It would certainly pair well with curry or any other grilled meat, if you’re especially hungry.