Tabbouleh — with strawberries. And you will love it.
Who put strawberries in my tabbouleh?
Food blogger Sara Forte, that’s who.
And I’m grateful that she did.
I love tabbouleh, but I don’t think I would have ever thought to substitute fresh strawberries for the usual tomatoes in it.
The recipe for “Strawberry Tabbouleh” is from her new cookbook, “The Sprouted Kitchen Bowl + Spoon” (Ten Speed Press), of which I received a review copy.
Forte of Southern California is the creator of the beautiful blog, Sprouted Kitchen, which features photos by her husband, Hugh Forte. Her recipes are all about healthful, wholesome and seasonal.
As the name implies, this book spotlights recipes that are typically served in one bowl such as “Pumpkin Pie Steel-Cut Oats,” “Herby Picnic Potato Salad,” and “Seared Scallops in Thai Broth.”
Her “Strawberry Tabbouleh” can be made with the traditional bulgur or quinoa for a gluten-free version.
Yes, you can make this even on a busy weeknight.
When it comes to weeknight recipes, who doesn’t love easy and versatile?
That’s just what “Maple and Soy Glazed Flank Steak” is all about.
It’s from the new cookbook, “The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better” (Oxmoor House).
The book, of which I received a review copy, is by James Briscione, who has worked as a chef at Highlands Bar and Grill in Birmingham, AL, and at Restaurant Daniel in New York. He’s now the culinary director at the Institute of Culinary Education in New York City. You might also recognize him as the first two-time champion of the Food Network’s “Chopped.”
Tofu that’s pretty enough for company, don’t you think?
My husband likes to say he will gladly eat a vegetarian meal.
(Insert eye rolling here.)
But when I cook a vegetarian entree at home, I will see him sneak a few pieces of salami on the side.
What can I expect from someone nicknamed Meat Boy, right?
When I received a review copy of “Vegetarian Dinner Parties” (Rodale, 2014), though, I had high hopes he might actually keep to his word for once.
Not only was the book named the “2015 People’s Choice Award” by the International Association of Culinary Professionals, but it was written by our friends and most prolific cookbook writers, Bruce Weinstein and Mark Scarbrough. After all, if you can’t enjoy a vegetarian dish by two people you know and like, when can you?
Miso makes this hummus something special.
There are few things I’m fanatical about.
Hummus happens to be one of them.
It all started when I tried the one at Oren’s Hummus Shop in Palo Alto. It took awhile, though, since the small cafe always has a line out the door, no matter what time of day or night. But it also has tubs of hummus to grab-and-go at a refrigerator case.
After one taste, I was hooked for life. And no other hummus would do.
That’s because Oren’s hummus is the smoothest, creamiest version ever. It’s like the creme brulee of hummus. And I can eat it by the spoonful — non-stop.
The Palo Alto shop, as well as the second one in downtown Mountain View, was opened by start-up investor Oren Dobronsky, who is so finicky about his hummus that he imports the garbanzo beans from Israel.
So, when I spied a recipe for “Hummus with White Miso,” I was intrigued, but dubious. Intrigued, because I wondered what the addition of miso would impart. And dubious, well, because how could it be better than the hummus at Oren’s?
The recipe is from the new cookbook, “Seven Spoons” (Ten Speed Press), of which I received a review copy. It was written by Tara O’Brady, a celebrated food blogger in Canada.
Pork loin gets all pretty and tasty with a profusion of fresh orange slices.
My Dad never met a piece of pork he didn’t like.
Chinese char siu cut into itty-bits and scrambled with eggs for breakfast.
Lacquered pork ribs from Chinatown to gnaw on blissfully until they were picked clean.
A big ham he’d stud with cloves and bake with rings of pineapple for Christmas dinner.
And neatly tied roasts brushed with soy sauce and honey, purposely big enough to allow for leftover slices to stuff into sandwiches packed for lunch the next day.
It’s been seven years since my Dad passed away. But every time I enjoy an exceptional porky meal, I can’t help but think of him.
Chef Charlie Palmer’s “Pork Loin with Oranges” is a dish I know he would have loved. My Dad wasn’t into fancy. While this dish isn’t pretentious, it’s pretty enough to be a party plate for a special celebration, yet easy enough to prepare for an every day meal.
It’s unfussy — just a generous pork loin roasted gently with an abundance of onion and fresh orange slices until the tangy citrus marries with the sweetness of the meat in perfect harmony.