Recently, I was the lucky recipient of an enormous amount of gorgeous organic cilantro. After making cilantro pesto, I still had a lot of cilantro left. (At this point, I’m confident that only people that love cilantro are still reading!) With the remaining cilantro, I made some scrumptious Cream of Cilantro Soup. It’s definitely comfort…
Tag: vegetarian
Parmesan Mushroom Crisp
With two ingredients and some seasonings, Parmesan Mushroom Crisp makes the most delicious accompaniment to soup or salad. Also, for interesting appetizers, use Parmesan Mushroom Crisp as a cracker topped with a small, thin slice of roast beef and some green onion, or a dollop of dried beef cream cheese dip. If you love mushrooms,…
Miso Marinated Fish (Chicken or Tofu)
For a bit of Asian flair, shake-up your summer menu with Miso Marinated Fish. At first, miso may seem like an exotic ingredient. But, this salty, yummy, fermented soybean paste adds loads of flavor. You can easily use the Miso Marinated Fish recipe with chicken. If you prefer a vegetarian (or vegan) version, use the…
Green Bean Sesame Salad
Last week, I cooked at the lodge. Occasionally, I do marinated veggies that I leave at room temperature, for either a side dish or an appetizer. I made marinated green beans for a side, and they got eaten up. This week I’m doing a test with my girlfriends! I’m making a marinated salad by combining cucumber…
Asian Cucumber Salad
Technically, avocado is not an Asian ingredient, although it’s used in sushi rolls for mouth texture. For this salad, it works well with the other ingredients. PrintAsian Cucumber Salad IngredientsDressing 1 TBSP toasted sesame oil 1 TBSP rice vinegar 1 TBSP tamari or soy sauce 1 TBSP mirin, sake, or rice wine 1 tsp sesame…