Featured Recipes

Featured

I cannot adequately describe my love for this tart nor am I willing to tell you how many I make and eat during plum season. Suffice it to say that this is a truly outstanding, scrumptious, perfect, should-be-your summer dessert!

Chicken Burgers with Preserved Lemon, Aleppo and Yogurt

Though not a beef burger fan, I do love the idea of burgers, especially during summertime when you can sit outside, crack open a watermelon, pour some sweet tea and enjoy the sunshine. As such, I need non-beef burgers in my repetoire, and I prefer that they not look like pancakes or pucks, sad seconds to the juicy beef patties sharing grill space. I love real veggie burgers but chicken and/or turkey make the best substitutes for the "real" deal. This recipe is inspired by a southwestern turkey burger recipe I once had (white meat and chili) and by a delicious Aleppo-yogurt chicken kebab recipe I found on epicurious (chicken, Aleppo, yogurt). It's lighter than air, super moist and completely satisfying.

Melon and Watercress Salad with Marcona Almond-Honey Dressing

I made this salad up one night during a bout of inspiration and was incredibly pleased. It is refreshing, zingy and just lovely all around.

March 02, 2012

Grilled Mangos

March 02, 2012/ Em-i-lis

Summary: Grilling fruit is such an underrated method of preparation. The heat caramelizes the outer layer of the fruit, and the warmth throughout is a different experience altogether. Grilled peaches and pineapple are also delicious.

Yield: 2 grilled mango halves

Ingredients:

1 mango, preferably Ataulfo or champagne (but any work)
olive oil for brushing the cut sides with

Instructions:

Cut mangos away from seed so that you have two large slices. Leave the skin on. Brush the cut sides of the fruit lightly with olive oil.

Grill flesh-side down on a medium-high grate for 2 minutes.

Recipes

Featured Recipes

Grilled Mangos

Em-i-lis

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