Adapted from a Pacific Coast Farmers’ Market Association recipe
Jan and I were at our local farmers’ market and Jan spotted a table with piles of free printed recipes. This one appealed to her, so I made it for her. It substitutes cherries for tomatoes, the common base ingredient of brushetta. I took it one step further and used my favorite, Rainier cherries.
Karl’s Cherry Bruschetta
Filed under California Fusion, Side Dishes, Vegan, Vegetarian
Adapted from a America’s Test Kitchen recipe
Miriam requested grilled vegetables for her birthday dinner and gave me a list of vegetables she wanted. I could have just thrown them on the grill, but ATK recently did a show on Tunisian Mechouia. Looking at other recipes on-line, this dish can vary from a vegetables puree to the chunky salad produced by chef Julia Collin Davison at ATK.
Karl’s Tunisian Mechouia
Grilled Vegetable Salad
Filed under Barbeque, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
I am making Surf-and-Turf for Miriam’s birthday dinner this weekend. I am making a Tunisian salad and I thought lemon couscous would be a good compliment. I have made lemon couscous before, but I thought I could improve it.
Karl’s Lemon Saffron Couscous
Filed under Pasta, Side Dishes, Starches, Vegan, Vegetarian
Miriam asked for Surf-and-Turf for her birthday and we are having several friends and relatives over, I decided I needed several starters to keep them at bay while I finished cooking.I though that a selection of small plates would give them something to nosh on while they waited. In addition to the cabbage, I made cucumber pickles and Shishitō.
Karl’s Salt Pickled Cabbage with Japanese Chilies II
Kyabetsu Shio-zuke Tsukemono
Filed under Green Vegetables, Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
Surf-and-turf is a high protein meal that begs for a variety of interesting vegetables. I decided to make some quick pickles for Miriam’s birthday party this Saturday. I thought some sweet and sour pickles will offset the grilled vegetable dishes I am making.
OOPS: I just caught the typo. Ummm, tastes like pork.
Karl’s Persian Refrigerator Pickles
Filed under California Fusion, Pickles, Side Dishes, Vegan, Vegetarian
I needed a vegetable dish to go with my Dàn dàn noodles and Sichuan chicken. The Chinese are not much into uncooked vegetable side dishes, unless they are pickled in some way. This is the closest that Chinese cuisine comes to a “salad.”
Karl’s Sichuan Pickled Cabbage
with Red Peppers
Filed under California Fusion, Pickles, Vegan, Vegetables, Vegetarian
I am making a Sichuan Dinner tonight. So two days ago I started making my chili oil. Sichuan chili oil can be much more than just dried chilies cooked in oil.
Karl’s Sichuan Chili Oil
Filed under Chinese, Sauces and Spices, Vegan, Vegetarian
I am making Cuban Picadillo, a mild Cuban chili. Chili calls for beans and rice. I have made Mexican black beans and rice before, but each country—village?—mother?—has their own take on this dish. This is my take on Cuban Moors and Christians.
Karl’s Cuban Moros y Cristianos
Cuban Black Beans and Rice
Filed under Beans, Rice, Side Dishes, Vegan, Vegetarian
I am making Cuban Picadillo for dinner on Sunday, but I had difficulty finding any Cuban green vegetable side dishes. I needed to make more of my orange sugar, which always leaves me with two or three navel oranges to use up after I have removed all of the zest. I decided that an orange wedge and baby lettuce salad would do the trick. To make the vinaigrette “Cuban” I used lime juice and a bit of culantro Recaíto sauce.
Karl’s Orange and Baby Greens Salad
with Cuban Vinaigrette
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
We had Cuban Picadillo for dinner and I had some lime juice left over. I had three red pears and I thought that the juice, with some rum, would make a nice Cuban twist on roasted pears. Red pears are a variety of d’Anjou pears.
Karl’s Roasted Red Pears
Filed under Desserts & Treats, Treats, Vegan, Vegetarian
karllueck
Miriam
Jabberwocky Stew 