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Swordfish Kebabs with Olive and Caper Tapenade
Tonight I made another recipe from The Olive and The Caper, and this time it featured both of those ingredients. Swordfish marinated in lemon and olive oil is skewered with onions and bay leaves, grilled, and served with an olive and caper tapenade. I followed the recipe as listed below, except that I used less […]
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Tomato Salad with Queso Fresco, Pan-Roasted Green Onions and Guajillo Chile Dressing
We’re really enjoying the heirlooms lately, and I wanted to make something that would go well with the tortilla soup we were having as our main course tonight. This tomato salad from Mexican Everyday hit the spot — the dressing had a really unique toasted chile flavor and I just loved the ever-so-slightly wilted green […]
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Maryland Crab Cakes
Lisa was at the helm tonight and whipped up these delicious crab cakes using a recipe found in Cooking Light. They turned out perfectly: crispy on the outside, hot and steamy on the inside — I loved all the minced green onions in there. We served the crab cakes along with some heirloom tomatoes, pictured, […]
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Chicken Baked in Yogurt with Red Onion and Grape Leaves
Here’s another addition to what seems to have become yellow food month (why does yellow food always look so unappetizing?). I’ve been looking forward to trying out a dish based on one of the recipes from The Olive and The Caper, and this one seemed to fit the bill for a weeknight, as it didn’t […]
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Grilled Salmon over Skordalia, and Heirloom Tomatoes
We were on our way home tonight and realized we hadn’t planned any meals, so we popped in to Whole Foods to see if anything caught our eye — salmon fillets and heirloom tomatoes were both on sale, so we bought both, along with a few potatoes. It wasn’t until we got home that I […]