Spicy, Quick-Pickled Radishes adapted from Healthy Green Kitchen Makes about 1 cup Ingredients 1 cup trimmed, thinly sliced radishes 1 scallion, white and green parts thinly sliced 1 dried red chile pepper 1/2 cup red wine vinegar 1/2 cup sugar 1/2 teaspoon kosher salt Place the vinegar, sugar and salt in a small pot […]

Chai Tea Concentrate Makes 1 1/2 cups, enough for 4 lattes Use this concentrate to make Chai Tea Lattes, or drizzle atop ice cream, use in milkshakes or as a pound cake glaze. Ingredients 3 tablespoons sugar 8 cardamom pods 1 cinnamon stick, snapped in half 1 slice ginger, peeled 5 whole cloves 4 whole […]

Fennel & Green Olive Tapenade Makes 1 cup If you don’t have a food processor, simply finely chop the veggies by hand. Ingredients 1 small fennel bulb, tough outer layer removed, roughly chopped 1 large shallot, roughly chopped 3 tablespoons olive oil, divided 2 teaspoons fresh lemon thyme (regular thyme works too) 1/4 teaspoon crushed […]

Vegetable-Mint Salsa Makes 1-2 cups Read the original post here. Ingredients ½ large cucumber, seeds removed, cut into ¼-inch dice (about 1 cup) 4 radishes, trimmed and cut into ¼-inch dice (1/2 cup) ½ red pepper, cut into ¼-inch dice (1/2 cup) ¼ cup packed fresh mint leaves, plus more for garnish 2/4 teaspoon sugar […]

Read original post here. Spicy Sausage and Fennel Pizza Makes 4 servings Both the fennel and sausage can be prepared up to a day in advance. Pizza dough and tomato sauce can be store bought, or simply make your own dough and sauce. Ingredients 1 fennel bulb, trimmed and cut into ¼ inch wedges 1 […]

Rosemary and Garlic Grilled Lamb Chops Serves 4 (2 chops per person) by Adelaide Rosemary and garlic are traditional flavorings for lamb.  As much as one might want to experiment, there are some recipes traditionally so good, that it’s just not worth changing.   But serving the chops with a Feta and Herb Dipping Sauce instead […]

Scallion and Olive Orzo Serves 4 – 6 by Adelaide Potatoes–roasted, mashed, boiled–are almost always served with lamb on Easter. Instead, I like orzo. It’s a lighter option, enabling the flavors of the lamb to shine and not become muddled against a creamy puree. Kalamata olives give the orzo a brininess and the scallions give […]

Feta and Herb Dipping Sauce Serves 4 by Adelaide Serving Easter lamb chops with this dipping sauce instead of mint jelly is a delicious decision.  My sister gave me the idea for this dip and I immediately thought it would be ideal served with grilled meat – the heat of the lamb will slightly melt […]

Vodka Lemonade Laced with Basil and Mint Serves 4 by Adelaide This cocktail will spice up your day. Add more (or no) vodka, depending on how strong you would like the drink to be. Feel free to experiment – a simple syrup is wonderful canvas for showcasing a variety of flavors. Try combinations of different […]

French Deviled Eggs Serves 4 Recipe by Adelaide French Deviled Eggs are an excellent aperitif. Minced shallot and cornichons give the eggs a memorable crunch against the creamy egg yolks. The cayenne pepper and both mustards make the eggs devilish (!) with an almost vinegary kick. The eggs are the perfect antidote for refreshing Vodka […]