Gremolata sounds fancy, but it’s a simple mixture of fresh parsley, garlic and lemon zest – ingredients you probably have in your fridge at any given time or can easily pick up at a market. It’s a classic seasoning that originates from northern Italy (Milan, I believe), sprinkled on soups/stews, braised meats, roasted veggies and…
parsley
Pasta with Cherry Tomato Sauce
Remember January, 2020, when anything was possible, we made resolutions and travel plans, and blissfully steered toward the road to adventure? We now have new routines, and what was mundane back then seems exciting today, like getting out of the house to visit the grocery store 🙂 My daily routine involves diving into work and…
Summer Crab Salad
Summer is in full swing — a great time to make a dish that’s not only tasty, but also, easy to transport to beach, pool, or picnic. So when the folks at Edible Sarasota asked me to create a crab recipe for their Summer issue, I decided on a salad, but one that’s a little different…
Lemon, Parsley & Garlic Grouper
It’s Red Grouper season in (State) Gulf waters, so we’ve been enjoying it immensely. When cooked, Red Grouper’s flesh is bright white and it has a delicious, mild flavor (I’ve heard it described as a cross between Halibut and Bass). It’s tender, flaky and lean, and the sturdy texture can handle just about any cooking…
Roasted Spicy & Sweet Chickpeas
You can call them chickpeas or garbanzo beans, but ultimately they’re just plain yummy and I’ve loved them since I was a kid. These funny looking legumes are not only tasty, but also, high in protein, fiber, iron and magnesium. And, as my doctor reminds me, beans are extremely beneficial to us (well, me, especially)…
Yummy Chimichurri
You’re probably thinking today’s post is all about this beautiful steak. Actually, it’s about the tasty chimichurri sauce I made to top it, but I’d be remiss if I didn’t first share a story about my family’s funniest experience with steak. . . Like many families with small kids in the 1960s-70s, we were on a…