What’s your favorite way to eat pineapples? We shared a few delicious recipes last week; here are three more to give your next meal a bit of juicy flavor.
Pineapple-Cilantro Sorbet Recipe
A refreshing dessert made with an interesting combination of ingredients, this Pineapple-Cilantro Sorbet (recipe from one of Mark’s Flickr contacts) is sure to be a hit as an after-dinner treat.
- 1/2 pineapple, peeled and cored, chopped into 1 inch cubes (measuring about 2 cups)
- 9 Tablespoons sugar
- 1/2 cup cream or half and half
- 1/2 cup chopped fresh cilanto
- 1 Tablespoon vodka
Add all ingredients in a blender and puree until smooth and cilantro is chopped into small pieces. Chill the mixture thoroughly before freezing in ice cream maker according to manufacturer’s directions. Continue reading
You don’t have to have a special occasion to buy fresh pineapples. Whether it’s for brunch, lunch, dinner or dessert, pineapple is always fresh and light, a perfect taste for summer! Here are a few recipes to try when cooking with this delicious fruit.
Thai-Style Pineapple Rice
Perfect as a vegetarian entree, this Thai-style pineapple rice was inspired by a Food Network recipe. A few Dinner Diva changes: swap the long beans for edamame and tomatoes for red bell pepper. For a little additional crunch, why not throw in some pistachios?
- 1 ripe pineapple, for serving rice (optional)
- 4 cups cooked long grain rice, such as jasmine, chilled
- 3 tablespoons vegetable oil
- 1 small onion, finely diced
- 5 cloves garlic, chopped
- 1 Tablespoon grated fresh ginger
- 1 cup blanched, sliced Chinese long beans
- 1/2 cup seeded, diced tomatoes
- 1 cup finely chopped fresh pineapple
- 3 tablespoons Thai fish sauce
- 1 teaspoon sugar
- 3 green onions, thinly sliced diagonally Continue reading
This week’s post was inspired by a request from both my mom and college-aged daughter asking for the dinner recipes I recently made for them. It turns out, they are quite easy to make using fresh ingredients you may already have in your pantry or refrigerator. They also come together quickly and are perfect for a weeknight meal when you want something satisfying and simple.
Whether it’s bow-tie, penne, orecchiette or conchiglie, use whatever pasta you like and/or have on-hand; cook it according to the manufacturer’s directions before adding your fresh ingredients. You’ll also notice I have not added a “sauce” per se. Instead, use the liquid from your cooked pasta along with goat cheese or feta cheese to make a nice creamy sauce.
Dinner Recipe 1 – Salmon & Asparagus Pasta with Feta Cheese (or Goat Cheese)
- 8 oz. cooked pasta of your choice
- 8 oz smoked salmon or 2 salmon fillets, center cut- seasoned with salt & pepper or other spices of your choice (I like Old Bay Seasoning) or my own rosemary-salt rub
- 4 oz. feta cheese (or goat cheese, if preferred)
- 2 medium caramelized leeks (sliced, cooked over low heat with 1 Tablespoon butter and 1 Tablespoon olive oil until soft and slightly browned) or substitute 1 cup chopped and caramelized onion if leeks are not available at your store or are not in season
- 1 bunch grilled asparagus – asparagus will have the best flavor if grilled, but asparagus roasted in your oven is fine (400 degrees, 8-10 minutes, tossed with olive oil, salt and pepper), or you can steam them on you stovetop (2 minutes only and then immediately tossed in ice water to stop the cooking process). You want nice bright green stalks, not a drab olive green color – this signals that they’ve been over-cooked!
- 1 pint cherry tomatoes (halved) or grape tomatoes
- Pasta water – just enough to soften the feta cheese or goat cheese to create a creamy “sauce.” Start with 1/4 cup and add more as needed Continue reading
Last week I shared the highlights from my trip to the 12th annual Cooking for Solutions event. If you read the post, I’m sure you could tell I had a great time. There is one part of the event I particularly enjoyed that I still wanted to share, though: the vendors at the food pavilion (which was sponsored by Whole Foods).
About the Whole Foods Food Pavilion’s Vendors
During the Cooking for Solutions event, the Whole Foods food pavilion was home to more than two dozen vendors including:
- Numi Organic Tea – Committed to sourcing directly from fair labor gardens where equitable wages allow families to thrive.
- Nicasio Valley Cheese Company – Home of award-wining handcrafted organic farmstand cheese. The cheese comes from the Lafranchi Family Dairy in Marin County and was established 1919 (I particularly liked their brand called “Foggy Morning” – a fresh cow’s milk cheese similar to a Farmer’s cheese or fresh ricotta).
- Mission Hill Creamery – Handcrafted, pure, fresh ice cream and desserts made in Santa Cruz, CA (I tried samples of their Turkish Coffee and Salted Caramel).
- Rustic Bakery – Makers of organic fine foods and baked goods in Marin County’s Larkspur and Novato (I loved their rustic flatbread crackers!)
- Kikka Sushi – Made fresh daily at all of the Bay Area Whole Foods stores (photo above).
- Eddison & Melrose – A food boutique that specializes in teas and catering. The chef, Karen Anne Murray, is a local personal chef and caterer in Monterey (I sampled her fresh baked granola).
In particular, three vendors stood out to me: Sweet Earth Natural Foods, California Olive Ranch and Alter Eco Foods. Here are the recipes they shared (which I particularly enjoyed sampling). Continue reading
This past weekend I had the opportunity to attend the 12th annual Cooking for Solutions at the Monterey Bay Aquarium. One of the premiere food events in Northern California, the annual event strives to inspire the conservation of the oceans and to support sustainable agriculture, two causes I can certainly get behind!
The Day’s Itinerary
On Saturday morning I headed off to the Monterey Bay Aquarium to attend the Cooking for Solutions event with nine other self-labeled foodies. All of us are part of a new tasting club, Joyful Table, whose founder (Kaycee McKenzie) arranged the day’s events and got VIP tickets for us. The VIP experience included:
- Early entrance to the Monterey Bay Aquarium
- A personal greeting from the aquarium’s event coordinator
- Two lectures/cooking demos from the Salon Series offered during the day
- Lunch reservations at Cindy’s Waterfront, the new restaurant inside the Monterey Bay Aquarium
- Access to the Outdoor Food Pavilion hosted by Whole Foods Market (more on this next week)
- Access to the celebrity chefs who had book signings throughout the day (I met celebrity chef Carla Hall – photo above!)
- A wine and cheese reception for our group at our nearby hotel
- A VIP dinner at Passionfish, where we briefly met chef and owner Ted Walter. Continue reading