Prepare a Hoisin Salmon Salad

Hoisin Salmon Salad recipe

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This vibrant salad literally comes together in minutes, but it has enough substance for a weekend brunch, or a light weeknight dinner. With a vibrant palette of green, purple and coral, this salad entices with looks, yet satisfies on taste.

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Chilaquiles: Is It Breakfast or a Snack?

Chilaquiles recipe

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The other night I had a bad craving for guacamole hit. This is how it went:

(This is usually how all cravings go for me, actually.)

  1. A craving for guacamole strikes!
  2. I get in the car, drive to the store to gather all of the necessary ingredients.
  3. Make guacamole and eat it with an gigantic smile on my face.

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Welcome Fall with Butternut Squash and Farro Salad

Butternut Squash and Farro Salad recipe

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Orange and brown Earth tones set off by a boatload of green flat-leaf parsley and purple onions make this filling autumn salad a visual mosaic that tastes as complex as it looks. With earthy, nutty, herbal, floral, fruity and citrusy notes, and a bevy of contrasting tastes, it will have people scratching their heads trying to guess what’s in the dressing.

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Make Queso Fundido with Squash and Zucchini

Queso Fundido recipe with Squash and Zucchini

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I’m not sure if you caught it this week, but A Chef’s Life premiered this past weekend. Being the big Vivian Howard fan I am, of course it was DVR’d. I was ready! This past week’s episode was all about squash. And while most of us are already planning what we want to cook for fall, it’s still technically summer.

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Prepare a Vibrant Passion Mango Preserve

Passion Mango Preserve recipe

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Perhaps it’s because I’m from a temperate climate, but I love tropical fruits. Whether it’s pineapple, star fruit, longan or mangosteen, they carry an irresistible exotic allure. My absolute favorite though is passion fruit. Cool name aside, these ugly ducklings may not look like much, but split one open and you’ll be greeted by a vibrant orange pulp and jet black seeds that make the fruit look like it came from another planet.

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Make Shrimp Ceviche Lettuce Cups

Shrimp Ceviche Lettuce Cups recipe

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My favorite ceviche is the Peruvian variety: lots of lime juice with a bit of ginger and some spice. The lime juice that’s leftover after the fish has cooked in it is referred to as “leche de tigre” or “tiger’s milk.” Many say it’s the perfect remedy for a wicked hangover. I haven’t been tempted to make this for myself when I’ve been suffering but I wouldn’t be surprised if it’d worked.

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Pop a Bite-Sized Caprese Salad

Bite-Sized Caprese Salad recipe

With summer drawing to a close, and with it, the end of tomato season, I’m trying to get my fill of sugar-sweet sundrenched tomatoes. Caprese salad is always a favorite during this time of year, but I love doing a bite-size version of this classic with a rainbow assortment of heirloom cherry tomatoes. Using cherry tomatoes not only opens up a new options for presentation, it also allows you to pickle the tomatoes first.

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Snack on Smoked Trout Dip

Smoked Trout Dip recipe

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The last stretch of summer is always the hardest for me. I want nothing more than a bit of a break from the scorching temperatures and blazing sun. Yet I’m not craving fall and winter foods yet. I’m just in search for a bit of a relief from the weather. This usually involves eating cold appetizers for dinner. It’s like grazing and I’m really into it when the temperatures heat up.

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