Salmon with Pineapple Jalapeno Salsa ~ this is a healthy light meal for a warm night, and the spicy fruit salsa can double as an appetizer ~ just add chips and an ice cold beer or margarita!
Japanese Pork Dumplings with Ginger and Green Onion ~ everybody’s favorite appetizer! These tender pot stickers are even better than the ones at your favorite restaurant, and they couldn’t be easier to make.
Carrot Soup with Ginger and Lime ~ this simple soup is like a burst of sunshine, with a bright flavor and a cheering color ~ that extra dose of beta carotene doesn’t hurt either!
Spring Salad with Edible Flowers ~ this simple side dish is spring in a bowl ~ I’ll show you how to identify, source, and use edible flowers to make this celebratory salad for weddings, showers, holidays, or any spring gathering.
Rainbow Poke Bowl with canned tuna ~ you can have this colorful and healthy Hawaiian favorite any time, anywhere, without having to source sushi grade raw fish ~ it’s a win win!
Grilled Baby Bok Choy is a one minute wonder — a quick stint on a searing hot grill turns an under-appreciated veggie into a rock star — a little bit of honey sesame glaze doesn’t hurt either!
My Fragrant Toasted Almond Rice Pilaf is meant for joyful gatherings ~ it has roots in the ancient cuisines of Persia, India, and Turkey, but I guarantee this pretty gluten free vegan dish will thrill everybody around your table, too!
These vegan Multi Seed Crisps are a deliciously crisp cracker just perfect for snacking and dipping ~ and they couldn’t be easier to make!
I was so intrigued when I saw this recipe on my blogging friend Angie’s blog ~ there’s nothing but seeds and water in these amazing crackers! I’m always drawn to super minimalist recipes like this ~ I wonder, do they work? How do they work?? I’m happy to report that these multi seed crisps are, well, super crisp, and go great with dips. This is a fun recipe to play with ~ it’s almost magical how a bowl of wet seeds comes together into an actual cracker.
TIP: A key component in this recipe is the chia seeds, when they mix with water they thicken and form a sort of glue that bonds the seeds together ~ so whatever mix of seeds you come up with, don’t leave them out!
Once you add the warm water you’ll let the seeds sit for about an hour and let the chia do their thing.
Then you’ll spread them out on a couple of lined baking sheets. Don’t worry about spreading it from edge to edge, but get it nice and even and thin. I used a drinking glass as my ‘rolling pin’. It will bake in a low oven until it becomes crisp like a cracker ~ only there’s no flour involved, just seeds!
These multi seed crisps have to be one of the most minimalist recipes I’ve shared on the blog. Well, come to think of it, my PARMESAN CHEESE CRISPS were just as simple, but these are right up there.
Use the larger crackers with dips, and munch on the little shards all by themselves.
Bird food? Maybe, but the birds are smart, seeds are super duper healthy.
TIP: Seeds, like nuts, don’t keep forever, the healthy oils in them can go rancid. Use fresh seeds for these crisps and store them in airtight containers in a cool dry place.
*Recipe adapted from Angie’s Recipes
- pepitas (pumpkin seeds)
- sunflower seeds
- sesame seeds
- poppy seeds
- flax seeds
- quinoa or millet
- buckwheat groats
- hemp seeds
- chia seeds (make sure you have at least 3 Tbsp)
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp onion salt (optional)
- 1 1/2 cups warm water
- Set oven to 300F
- Mix all the ingredients together in a large bowl and add the warm water. Stir well and let sit for an hour, stirring every 15 minutes.
- Line 2 baking sheets with parchment paper or silicone mats. Divide the seed mixture between the two pans and pat or roll the seeds out into a thin even layer. You won't fill the entire pans, but get it nice and thin.
- Bake for an hour, or until firm and crisp. Let cool on the pans and then break into pieces.
- Store in an airtight container at room temperature.
- You definitely don’t need to use as big a variety of seeds as I have here, but you’ll want to have a good mix of sizes, because if you use only large ones like pumpkin and sunflower the crackers won’t hold together. There are lots of varieties, so mix and match.
Don’t forget to pin it!
Spicy Citrus Salad with Black Olives ~ this glorious salad in the Mediterranean tradition is an experience not to be missed. It’s proof positive that not all fabulous salads are leafy and green!
If you’ve never had a salad of citrus and olives, I think you’ll be glad you stumbled on this one today. These are flavors you don’t encounter in the US very often, but if you are familiar with the cuisines of any of the countries that line the Mediterranean sea, from Syria to Morocco you might have had a citrus, green olive, and fresh oregano salad, or maybe a plate of oranges paired with dates, and mint. Imagine tart white grapefruit layered with paper thin fennel, or berry-sweet blood oranges dotted with sharp feta. The food of this sunny region is lusty and colorful, and no one shrinks from mixing fruit with bold spices and herbs. Today’s Spicy Citrus Salad is a nod to that luscious tradition, and I’ve made it even more fun and colorful by mixing lots of citrus varieties.
I love to use citrus fruit in salads, it’s such a nice way to add a juicy burst of flavor to lots of different kinds of recipes ~ my classic CHINESE CHICKEN SALAD wouldn’t be the same without those tiny Mandarin orange segments, and they’re surprisingly tasty considering they come out of a can! A more unusual example is my ROASTED BRUSSELS SPROUT AND POMELO SALAD…pomelo is a large grapefruit type citrus. You can use a little bit of fruit, or go all out like I did with my BLOOD ORANGE AND JICAMA SALAD.
For this citrus salad you’ll want to ‘supreme’ the fruit. That just means removing the individual segments from the membranes that separate them. It’s very easy to do, you just slice off both ends of the fruit and use a sharp serrated knife to slice away the rind, taking care not to remove too much of the fruit as you go. Then hold the peeled fruit in one hand and slice out each segment, leaving the membrane behind.
TIP: Use a sawing motion and a small sharp serrated knife like these to supreme citrus fruit, the serrations help remove the fruit without damaging the sections.
TIP: Like all fruit salads, this one is best eaten right away. If you like, you can supreme the fruit and save it in the refrigerator and then assemble the salad close to when you want to enjoy it. Remember to drain excess juice from the fruit.
*My Cara Cara and Blood Oranges come from the Limoneira ranch in Ventura County.
- 2 navel oranges
- 2 blood oranges
- 1 white grapefruit
- 1 red or pink grapefruit
- 2 Cara Cara oranges
- 2 cups parsley leaves
- 1 cup oil cured Moroccan olives
- 3 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar (or more to taste)
- 1/4 tsp cayenne pepper
- 1/4 tsp hot smoked paprika
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp fresh cracked black pepper
- Whisk together the dressing ingredients and taste to adjust any of them. Set aside.
- Remove the rinds and segment all of the citrus fruit. Drain off the excess juice and put in a large bowl.
- Chop the parsley and add to the bowl, along with the olives.
- Drizzle the dressing over the salad, toss lightly, and serve.
- Don’t skip the large amount of parsley in this salad, it adds a wonderful fresh flavor. And don’t be tempted to use another, stronger herb, like basil or thyme, which would overwhelm the citrus flavors.
- If you are using oil cured olives, they most likely contain pits, be sure to warn your diners.