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basamic vinegar, black pepper, Dijon mustard, fresh herbs, kosher salt, lemon juice, olive oil, shallots, sriracha, tomatoes, Worcestershire sauce
This isn’t exactly a salsa in the Mexican-dip-for-tortilla chips sense, but more of an uncooked, chunky thick sauce…maybe a dressing? But, no matter what you call it, it’s a nice change of pace and it’s delicious. It’s great over a steak, on a burger or even on chicken. This is just perfect for summer, when tomatoes come rolling in. Continue reading
You gotta’ love the 
A fresh fruit salsa is delicious and a lovely way to use perfect, in-season fruit. This recipe is a good basic starting point, but jump off the flavor cart and come up with your own combinations. 
Fresh tuna steaks, the thicker the better, are usually seared in a screaming hot cast iron skillet. They are usually served with just a simply sauce. This version is different and this is no ordinary sauce. The tuna is briefly and gently simmered in a lovely, tomato-based, sweet and sour sauce. 
Panzanella or Fattoush? That is the question. In reality, they are pretty much the same salad…and yet, not. That makes no sense, does it? At their roots, they are both bread salads, with good veggies tossed in. But it is all about the bread or the pita, and with this version, you don’t have to choose between the two…Fattoush-azella! 
I just made this for dinner tonight. The Spicy Honey loves tomato soup, but he usually prefers the kind in the can. However, he does enjoy this one. This is an incredibly simple and delicious soup. With summer on the horizon, this seems to work, even when the heat creeps into our bones. 
With the heat of summer around the corner, and sort of already here in South Florida, (though it is raining today) I decided it was time to make ceviche. Ceviche is probably the quintessential summer (read “hot weather”) dish. But, the thing is, it is barely springtime, so I thought some spring fruit might be a nice addition. Maybe even some diced sugar snap peas or asparagus…. 
I do love to read The New York Times (NYT). And don’t get me started on their Sunday crossword. The Eldest Progeny and I tend to share that joy whenever he’s around, but every other Sunday, it’s mine. All mine. 
I’ve been thinking about Greek flavors recently. Who knows why? Maybe it’s the warm weather. Those flavors—oregano, lemon, garlic, just seem so say, “Summer is here”. And salmon is the perfect foil for these flavors. 
Tzatziki (zat-ZEE-key) is truly summer. Oh yeah, it’s good all year long, but it runs screaming through summer. It’s nasty hot, isn’t it? So it’s time to think about cool things, like this sauce. This is great sauce to serve with 