I am on a plane as I type. Things are not going so well as our plane was just diverted to Austin when we are supposed to be heading to Houston. But such is life and I didn’t want to leave you empty-handed over the weekend. These cucumber noodles are the easiest thing in the world to make. They are light and delicious, a perfect summer side for everything for grilled salmon to veggie burgers. read more
While I enjoy a plant-heavy diet, as most of you know, I am not vegan. There are very few foods that I just blanket won’t eat. One of my favorite summer indulgences is heirloom tomatoes with burrata. And holy smokes, do I love a good burrata. It’s so creamy and decadent but it’s definitely not the sort of thing that I want to eat all the time.
I wanted to create a healthy riff on the dish, something that I could eat everyday. And that is how this dish, heirloom tomatoes with cashew ricotta, was born. read more
These roasted sweet potato wedges with chermoula are a winner! You should know that I have a slight chermoula obsession. Chermoula, in case you are not familiar with it, is like a Moroccan chimichurri. There is something about that combination of parsley and cilantro together with saffron, paprika, garlic and lemon that just gets me every time. read more
How have I been existing without this lentil salad in my life!? If you have been following Kitchen Below Canal on Instagram, you might know that I have been in St. Barts for the majority of the last couple of weeks. I documented many of my favorite dishes on the island but there were loads of others that didn’t make the cut for reasons that had nothing to do with the food itself – the quality of the photographs, the desire to not be the person who over-posts, whatever. But when I looked back at my photos, I realized that one of my favorite spots to eat on the island wasn’t in my pics at all. read more
The coleslaw of my youth was a soggy sweet mess but this red cabbage slaw is the mad good. Plus, it’s so loaded with nutrients and antioxidants that you’re practically guaranteed to glow from the inside out. I think this may have just won a slaw beauty pageant. 😉 Definitely ready for it’s closeup! read more
Champagne mangos, also known as ataulfo mangos, are piled high at my local market and that inspired this champagne mango and avocado salad. If you haven’t tried champagne mangos, you should! They’re deliciously sweet with a buttery texture that is more akin to a Hawaiian papaya than the larger, more fibrous mango varieties. And they’re so good you can just peel them and eat them right down to the pit at your kitchen counter. read more
These roasted carrots with jalapeño and lime are so so good. Now, historically speaking, I have not been the biggest carrot fan. The cooked carrots of my youth definitely left something to be desired – orange coins characterized by a bland and soggy sweetness. “Eat your carrots.” No thank you.
But I present to you my case for carrots. It’s beautiful to leave a bit of the green tops, don’t you think? I also love that these carrots aren’t peeled. They feel appealingly rustic.
While I am not big on rules, I do have one for carrots. You really need to play against their sweetness. Roasting them with a bit of cumin, coriander and thinly sliced jalapeño is not a bad way to start. The jalapeño really mellows in the oven and it lends a really nice flavor. But the real magic happens when you hit those fresh from the oven carrots with some freshly squeezed lime juice. That’s when the skies open and the angels sing! read more
So if I am being totally, completely honest, my obsession with pickled red onions just might have something to do with my favorite nachos at our local Mexican restaurant. Yes, I eat nachos, and happily, I might add. There’s nothing wrong with enjoying a little treat from time to time and nachos are at the top of my list. The tart, crispness of the pickled red onions (and jalapeños – later post) totally make the nachos pop, so I decided to create my own version of them. read more
This beetroot tartare is one of those dishes that looks fancy but is really, simply, all about highlighting the vegetable. Some herbs, fresh horseradish root, a pop of acidity, and a hit of salt are all beets need to make them sing! The lemon-horseradish (cashew) cream just puts them over the top. It takes a little time to roast the beets but the actual preparation of the tartare is really quite simple. It’s a lot like preparing a salad. A little chopping and mixing. A little dressing.
In fact, while I often think of this beetroot tartare as an appetizer, it’s equally appropriate as a salad or side.