Why is it that I like cumin so much? I don’t have many memories of eating it growing up (apart of learning how to use it at Ballymaloe). So what is it that attracts me to its peppery nutty flavour? It’s really just down to how good it makes food taste.

Along with flavour cumin has many health benefits including aiding digestion, supplying a good source of iron and research is starting to show that cumin seeds may also have anti-carcinogenic properties. It’s also a must have in many Mexican and Middle Eastern dishes and is available both in its whole seed form (like we used in the last post) or ground into a powder. Actually, now that I look back, I’ve used cumin in several of my recipes from tortilla soup to glazed baby carrots to Spanish potatoes and of course last week we used cumin in conjunction with our turmeric recipes.

RECIPE:

Serves 2

1 1/2 lbs Organic/Sustainable lamb shoulder or leg of lamb – cut into uniform pieces (Ask your butcher to cut it for you, much easier)
1/2 green pepper – cut in cubes
1/2 red onion – cut into cubes
1 tsp ground cumin
3 tbsp olive oil
1/4 tsp salt
1/2 lemon – zested

DIRECTIONS:
Preheat barbecue or stove top grill pan.

Begin by mixing the oil, cumin, salt and lemon juice in a small bowl.  Assemble the kabobs as per the photo, alternating between lamb and red onion with green pepper at the top and bottom of each skewer.

TIP: Soak the bamboo skewers in water for at least 2 hours before grilling. This will help prevent the skewers from burning.

Once together and ready to cook, brush all sides of the lamb with the olive oil mixture. Spray your grill or grill pan with oo spray. Sear the lamb for 15 minutes on all sides or until nice and pink inside, 130F for medium rare.

Tatziki

1 cup fat-free Greek yogurt
1 tbsp fresh mint
1/4 cup diced cucumber
1/2 lemon – zested
pinch S&P to taste

Mix all above ingredients together and serve with grilled Lamb. This works really well with it. Cool and refreshing. (Sounds like a toothpaste commercial!)

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

I was asked by one of my subscribers if I could come up with a recipe for buckwheat. I’m not exactly renowned as a baker generally, although I did make all the breads in a catering company I worked for a few years back, so I have the basic knowledge of what to do. Shouldn’t be too hard to incorporate buckwheat into baking, right? Since we’re also featuring Allspice on Spice week and had requests for Nutmeg, this recipe covers all bases.

Here Stateside, buckwheat is primarily sold as processed flour or in pancake mixes. The Japanese use buckwheat flour to make Soba noodles as well as other products. In Europe, buckwheat groats (de-hulled seeds) called Kasha are cooked as a rice substitute. The groats are sometimes used in the U.S. as a breakfast cereal in place of oatmeal or porridge.Buckwheat is a suitable substitute for grains for people who are sensitive to wheat or gluten because it’s actually a fruit seed (and not a cereal grain) that is related to rhubarb and sorrel. The nutrients in buckwheat may also contribute to controlling blood sugar and lowering high cholesterol.

I’ve had this recipe in the bag for a while although there wasn’t any buckwheat in it so I figured I’d play with it and see what happened, or should I say, I gave the directions to the Missus, my favorite helper! Although it took three rounds for the end result, we finally got it right (and they are well good!)

RECIPE:

1/2 cup buckwheat flour
1/4 cup whole wheat flour
1/4 cup oats – toasted in dry saute pan for 5 mins, lightly browned
2 tbsp raw wheat germ
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup Xylitol (birch sugar)
1 1/2 bananas – mashed
2 large organic eggs – whisked
1 1/4 cups grated carrot
1/4 cup canola oil

DIRECTIONS:

Preheat oven 325F.
Combine flours, oats, wheat germ, allspice, nutmeg, cinnamon and salt in a food processor and mix until fine.
Add all remaining ingredients in a large mixing bowl and using your hands, mix until all ingredients are incorporated. Then add in the blended dry ingredients and mix everything together until moist.

Spray muffin tin with canola oil spray and fill each muffin mold 3/4 full.
Pop in oven for 20-25 minutes.

To check if they’re baked all the way though, pierce a muffin in the center with a toothpick and if it comes out clean, you’re good to go.

Remove from oven and let cool in the tins.

To store: Once completely cool and at room temperature, store in an airtight container to retain freshness.

To Freeze: Put in airtight tupperware containers or ziploc bags and freeze for up to 3 months. Freeze in batches of 3 or 4 for convenience.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible

In case you’re thinking I made a typo in the title, you saw correctly with pluot (PLEW-OT). I came across these at the farmers’ market and was instantly intrigued. Pluots are a cross between plums and apricots and they are brilliantly juicy and sweet. There are about 20 different varieties of pluots (who knew!) and as I watched the kids scarfing down the samples I thought, that’s a seal of approval if I ever saw one! SOLD! Turns out they’re not only delicious but they’re believed to be a great source of vitamin C, vitamin A and fiber, just like their ‘parents’.

Now that I had them what was I going to do with them? I saw this interesting recipe in an old Eating Well Magazine that used a peach salsa and thought why not try it with pluots and plums and while I’m at it how ’bout some cherries? After all, this week’s theme for Summer Fest is Fruit from Trees. I thought the brilliant red colors would not only look lovely together but taste amazing so I gave it a go. My work family loooved it and really, how could you not? Just look at all that goodness!

Good for the body, good for the kids (they’ll think this is fried!) and good tasting! Can’t beat that with a stick!

RECIPE:
SERVES 4

1 lb Organic or grass fed turkey breast, cut lengthwise into 4 x 4oz portions
1 cup all-purpose flour
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
3 large egg whites
1 1/4 cup Ener-G gluten free breadcrumbs or regular crumbs if preferred.
1 cup finely chopped pecans (Pulse in food processor for rough chop or by hand)
1 tbsp lemon zest
2 tbsp olive oil

DIRECTIONS:
Preheat oven 400F.

With a meat mallet or a rolling pin, pound the turkey between sheets of plastic wrap to 1/4″  thickness.

CLASSIC BREADING TECHNIQUE:
This is a classic three step process for meat and fish: flour, egg, breadcrumbs. TIP: When you dip the turkey in the flour (both sides) you must make sure you shake off any excess flour (it has to be very fine dusting) then dip in the beaten egg white and finally the breadcrumbs which in this case is our Pecan crust.

Grab your three bowls and an oven tray–
#1: Combine flour, paprika, chili powder, S&P and lemon zest together in medium bowl or dish.
#2: Beat egg whites together slightly and add to a second dish.
#3: Mix breadcrumbs and pecans together in another dish.
#4: Oven tray ready

The simplest way is to set up an assembly line with the flour, egg ,breadcrumbs and a foiled oven tray at the end. You’ll work from left to right.
Dredge the turkey in the flour on both sides, shaking off the excess flour into the flour bowl. Next dip the turkey in the egg whites and coat both sides. Let the excess egg drain off over the egg dish. Finally lay the turkey in the breadcrumb dish and pat down so the coating sticks to both sides. Lay on oven tray. Once all turkey is coated, refrigerate ’til needed. This step can be done a couple hours ahead of time if needed.

CHERRY PLUM SAUCE

RECIPE:

1 cup fresh cherries – halved, pitted
1/2 cup fresh plums – small dice
1/2 cup fresh pluots – small dice
1 tbsp fresh ginger – grated
1 cup water
1 tbsp Agave nectar

DIRECTIONS:
Pop your cherries in a small saucepan along with the water, ginger and Agave. Bring to a boil and immediately reduce to a simmer and continue cooking for 5-6 minutes. When done remove from heat and fold in diced plums & pluots. Stir and let stand.

Meanwhile as cherries are cooking, preheat large non-stick saute pan. Add 2 tbsp olive oil and once heated place 2 turkey cutlets in the pan to brown. Cook 2-3 minutes each side until golden.  Once browned, remove to a foiled oven tray. Using a kitchen towel wipe out pan and add 2 more tbsp olive oil. Repeat browning process.

Once all turkey has been browned pop in preheated oven for 4 minutes to finish cooking.

Serve with warmed or room temp fruit compote. Mmmmmm Delicioso!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

WELCOME TO SPICE MONTH!

I’ve had a great response over the past few weeks to the ‘what the hell do I put that in’ spice month idea. Thanks to all who threw in their choice. The #1 request was ALLSPICE also known as Jamaican Pepper or Pimenta. The smell & taste of ground allspice is really aromatic and flavourful and is almost like a mix of spices like cloves, cinnamon, nutmeg and ginger, though it’s not a mix at all. Rather, it is the dried fruit of the Pimenta dioica plant.

You may know allspice from hot spiced cider or pumpkin pie but what about in savory cooking? Allspice is one of the most important ingredients of Caribbean cuisine and Jamaican Jerk has become one of my favourite dishes to date. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers or habanero peppers, the hottest peppers on the planet. (Don’t use them and then go to the bathroom, believe me it’s no fun…….I’ve heard.)  I remember the first time the Missus made this for me, very vividly in fact–I was convinced she was trying to blow my head off. Being from Ireland, we’re not exactly renowned for our spicy palates so needless to say this was an experience for me. I looked like I was sunburned with my big red head and the river of sweat running down my face. Not pretty. That’s what I call the curse of the habanero. Since then, we’ve scaled it back and have mastered the recipe so both the savory and sweet sides marry with a gentle little kick of spice.

As you can see, this recipe has several spices involved which makes it a champion on the health brigade. Allspice is an effective digestive aid so the consumption of allspice with meals can result in stronger digestion, can reduce gas and bloating, and can ease nausea. Thyme is rich in germ-killing compounds. Cinnamon is a metabolism booster that also helps ease diarrhea and drys up the sniffles. Cayenne contains capsaicin, which interferes with pain transmission and can increase metabolism and fat-burning ability by up to 25%. Can’t beat that for health in a meal!

My favourite Jerk dish to eat uses Seitan, though traditionally in the Caribbean, Jerk was meant for pork or goat. Since I haven’t come across too many goats here in Venice, I’ve made the seitan and pork for you along with chicken.

RECIPE:
Serves 6-8

2 lbs Organic grass-fed Chicken (portioned, ie. breasts, thighs, drumsticks)/Pork Loin
or 2 lbs Seitan

JERK SAUCE RECIPE:

1 tbsp + 1 tsp allspice
1 tsp cinnamon
1 tbsp + 1 tsp dried thyme
2 tsp dried sage
1 tsp cayenne (or more if you can handle the heat)
1 1/2  tsp white pepper
1 tbsp + 1 tsp agave
1/2 jalapeno, seeded and chopped (or use a whole one or even a habanero if you’re feeling daring)
1 cup white vinegar
3/4 cup fresh squeezed orange juice
1 large lime – juiced
1 large white or yellow onion – chopped
1/3 cup soy sauce (I like San-J’s organic wheat free tamari)
1/3 cup olive oil

Before you get nervous of all the ingredients, trust me when I say it’s worth it. Besides, the rest of the prep & cooking is easy peasy.
TIP: Whether you’re using a jalapeno or a habanero, make sure you wash your hands thoroughly after handling or wear gloves. Also, if you’re nervous about the heat, start by using 1/2 of my recommendation. You can always add in more along the way but you can never go back.

SEITAN DIRECTIONS:

I use pre-packaged Seitan I get from Wholefoods market though I’m going to give it a go myself one of these days. I like both kinds so I used both (2 boxes of each). Take the seitan out of the package and cut it into chunks/slices and place in a large mixing bowl.
Add all remaining ingredients in a blender and blitz until well combined. Taste and adjust heat to your desired taste. NOTE: Can be made a day ahead but keep in mind that the heat graduates over time.
Pour jerk sauce over seitan and marinate for at least an hour. Refrigerate ’till needed.

When ready to cook add sauce and Seitan in large saucepan and simmer over medium low heat for 30-40 minutes, until sauce thickens. The Seitan is already ‘cooked’ so you’re really only cooking the sauce and letting the seitan absorb the jerk seasonings. If you’ve never tried seitan, don’t judge it on it’s looks, it’s damn tasty and this is an excellent way to introduce yourself to the ‘wheat meat.’

CHICKEN DIRECTIONS:

Follow the Jerk sauce directions as above. Place all chicken pieces in large casserole dish and pour jerk sauce over to marinate. Refrigerate from between 2 and 4 hours.

Remove from fridge 30 minutes before cooking to let return to room temp. Save some of the Jerk sauce for basting while grilling,

You have two options here to cook the dish.

1. Put chicken and sauce in large deep skillet and cook on medium heat covered until meat falls off the bone. Basically the same method as the Seitan for approx 1 1/4 hours.

2. Grill ‘em up (as I did). Fire up the barbecue and sear each side ’til golden and cooked through. Keep basting chicken pieces with marinade while grilling. If you feel the outside of the chicken is getting too charred, move the chicken directly away from the heat to where the flame isn’t as high. Cook for between 20 – 25 minutes. The dark meat will take longer to cook.

PORK DIRECTIONS:

Marinate refrigerated from 4-6 hours. Because of the lime juice, don’t marinate it overnight. The citrus will start to cook the meat and you don’t want that.

Remove pork from fridge 1 hour before cooking to let the meat return to room temp.

Preheat oven to 420F.

Preheat grill or large grill pan if cooking indoors. Season pork on all sides with S&P and sear on high heat for 3 minutes each side or until nicely browned. Save some of the marinade for basting.

Place on a foiled oven tray and add 1 cup low-sodium chicken broth. Baste the seared pork with more of the jerk sauce before putting in the oven. Roast in oven for 20 minutes, approx or until internal temp 160F. Baste again after 10 minutes. I add the broth to help keep the pork moist by creating steam in the oven. I use this method on lean proteins like pork, chicken and turkey as they are lower in fat so tend to dry out easier while cooking.
Remove and let rest for 5 minutes before carving. This enables the juices to redistribute back into the meat.

Spice Week recipe 1…….Done.  Make sure you let me know how whatever recipe you try works out.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

I had a request for a healthy lunch idea, preferably not a salad, and coincidentally I kept seeing Jack in the Box commercials for their new Teriyaki Bowls. If you’re not familiar with Jack, it’s a fast food joint here in the States, definitely not known for their healthy meals, though their ads are quite funny.

Too bad you can’t eat an ad though it would probably be better for you than these. Packed with more than 1/2 your days worth of salt and 25 grams of sugar, these bowls may look like a healthy option but….well you get the idea. So I started thinking, why not make your own teriyaki bowl for lunch?

Of course you could take the easy route here with bottled teriyaki sauce but read the ingredients the next time you’re at the store. I just counted 15 ingredients from one, a couple of which I can’t even pronounce, which isn’t good. My version has just 5 ingredients and I swear it doesn’t take long to make. The beauty is that you can make a batch of it and keep it in the fridge for quick use, making this a perfect weekend culinary project.

RECIPE:

Serves 2

2 x 4 oz organic chicken breasts – boneless, skinless

Teriyaki Sauce:
1/2 cup soy sauce (I like San-J’s organic wheat free tamari)
1/2 cup sake
1/2 cup mirin
1 tbsp + 1 tsp agave
1 1/2 tsp lemon zest
Yields approx 1 cup

DIRECTIONS:
Add all teriyaki ingredients in a small sauce pan and bring to a boil.  Simmer over low heat for 20-25 mins approx to reduce the liquid.  It’s not going to be as thick as the bottled stuff but if you take it off the heat and let it sit for about 30 mins it will thicken up a tad more. You could use arrowroot or cornstarch to thicken it up but I prefer to let it go au natural. That’s all there is to making homemade teriyaki folks!

Next, preheat large grill/saute pan on medium-low heat for 1 minute.

Brush both sides of chicken with the teriyaki sauce then saute for 3-4 minutes on each side or until cooked through with an internal temp of 165F.
Because of the agave, the chicken will caramelize when grilled and therefore get dark. Don’t panic, it’s not burned unless, of course you burn it!

v

Carrot, Sugar Snap Combo
1 large carrot – peeled, sliced on diagonal 1/8″
8 oz sugar snap peas (Don’t forget to watch my unbelievably informative quick video on prepping these little guys)
1 cup low-sodium chicken broth
1 tsp fresh ginger – grated

Add the broth, ginger and carrot in a saute pan with lid and cook on medium heat for 10 minutes. Once carrots are almost cooked through add peas and return the lid. Turn up heat and cook for 2 minutes until peas have turned bright and vibrant green.
NOTE: Add 1/4 cup additional broth when adding sugar snaps if needed.

To assemble:

Thinly slice the chicken and serve with 1/2 cup brown rice and vegetables. Can use this recipe with beef or even tofu. Suck on that, Jack. Viva la healthy teriyaki bowl!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Aw man, if you’re a regular follower you know that I steamed mussels is one of my favorite dishes. In fact, I’m becoming quite the worldly connoisseur of mussels. Most recently moules frittes in Paris, mussels in Ireland, and both the east & west coasts of the U.S. and it has all been heavenly. Come to think of it, I love any and all fresh seafood, probably due to my upbringing on Ireland’s west coast where everything was fresh off the boat.

Fennel

Depending on where you live, fennel season runs from Summer to Autumn, or from Fall to Spring. I see fennel sporadically all year round at our farmers’ markets and I think it’s because I live in a coastal climate. I love fennel because the entire plant is edible and nutritionally it’s high in vitamin C, fiber and antioxidants. It tastes like licorice and anise yet it’s a tad sweeter and it’s crunchy like celery. You’ve probably seen fennel most notably in  Mediterranean & Italian cuisines. I happen to love fennel with seafood and did I mention it’s a renowned as a digestive herb?

Star Anise

We go from the Med to China and Vietnam, where star anise is a regular staple. It’s one of the spices in Chinese five-spice powder and like fennel, it has a distinctive licorice taste. In China, star anise is prescribed as a digestive aid. Not to be confused with plain anise, though since they’re pretty similar, they can be substituted for one another.

This is a great example of taking two regional staples and creating one harmonious dish. So without further ado, I give you sweet licorice mussels that are good for the tum:

RECIPE:

Serves 2

2 lbs mussels (25-30 approx) – washed and cleaned
1/2 fennel bulb – core cut out, very thinly sliced
2 star anise – whole
1 cup white wine (whatever you’re drinking will work)
1 Roma tomato  – small dice
2 black peppercorns
1 tbsp olive oil

DIRECTIONS:
Begin by rinsing the mussels and clams in cold water. Search through them to make sure the shells are all closed. Discard all opened or cracked shells.

TIP: For slightly opened shells, tap lightly on your work surface and if your shells close, they’re good to use.  My motto here: When in doubt, throw it out.

Preheat deep sauté pan on medium heat for 2 minutes.
 Add olive oil and sauté fennel and star anise for 1 minute.  Add shellfish, wine and tomatoes.
Cover with lid and steam for 4-5 minutes or until all the shells have opened.

NOTE: Discard any unopened shells after cooking as well as the star anise.

Using a slotted spoon, divide the shellfish between 2 dishes.
Ladle the tomato broth over the mussels.
Finish dish with some freshly chopped parsley and crusty bread. Oh yeah!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

FIG Restaurant at The Fairmont Miramar Hotel in Santa Monica, is the latest star shining brightly on Los Angeles’ westside. Having read their review in the LA Times, I was delighted to see another organic restaurant close to home that not only got a good review but also seemed to have integrity in their concept:

“At FIG, we put ingredients first. Our menu is built around what’s in peak season and we are always seeking out the region’s best growers and producers. We serve simple, bistro-inspired dishes that bring out the best of what nature has already put in – nothing experimental or overworked; just pure, flavorful ingredients delivered to your table.”

Simple, seasonal & organic locally sourced food is right up my alley so we added it to our To Do list for the weekend. We ended up popping in for a nightcap (or three!) after we had dinner just to check the place out. The place had great ambiance and as luck would have it, three seats at the bar with our names on them. The bar staff was attentive, knowledgeable and a pretty cool bunch, a definite plus for any bar-dining experience. We hadn’t expected to eat anything but funnily enough our dinner left us still hungry (never a good sign). We each got a complementary fresh baked loaf of bread accompanied by arugula infused butter, then split the farmers’ market salad and tuna niçoise salad, which were both delicious. I don’t normally go for niçoise salads but this one, with its perfectly seared tuna, was brilliant. From only two salads and one baguette (paired with delicious wine), I was one happy camper.

This excerpt from the LA Times hit the nail on the head:

Green is the new gold, and so chefs and restaurateurs are busy trying to position themselves as being sustainable, organic, local or all three. At Fig, I do sense a real commitment to buying what’s fresh and local.  The Santa Monica farmers market is just up the street so no excuses really not to shop there. The bottom of the menu lists what has “just arrived,” what is “in peak season” and what is “coming soon.” It’s a small thing, but it functions like a compass to orient diners to the season.

If that wasn’t good enough, the big winner for me is Sunday’s ‘Kegs and Eggs’, their version of the Champagne brunch. For $39 you get an organic fresh egg dish and, wait for it, all you can handle draft beer. Huh? As in unlimited draft beer included. Holy shit. I asked them if they’d had any Irish in yet for it and they hadn’t but loved the idea. Not sure they know what they’re in for but I see an opportunity to make a mark on this kegs n’ eggs soiree. Could be fun so who’s in?

For dessert we had a little celeb spotting with Barbara Streisand and co. having dinner. I guess FIG is getting a name for itself, good on them. I’ll definitely head back for dinner, sooner rather than later and of course I’ll have to hit up Sunday brunch. After all, I do love me some kegs I mean eggs!

The infamous Kogi BBQ

“Food on the Go” has its meanings. It used to mean, well still does, a fast food drive through. Grab a greasy quickie (still talking food here peeps) and eat it while you drive from point A to point B. A hot dog stand comes to mind for New Yorkers. Eat and walk. My version usually means a bag of almonds and a protein drink, but then we all know I’m not your typical guy.

You may have noticed there’s a new kid in town which is taking cities across the nation by storm: the Food Truck–and it’s a booming business. Haven’t heard of them? Let me think of the best way to describe them…Ever pass by a construction site and see the taco trucks serving up lunch? (States side anyway.) You may know them as “roach coaches”, not quite renowned for having the best quality food but more of a cheap ‘n’ cheerful street food. Well these new Food Trucks are basically pimped out glorified roach coaches. It’s true these taco trucks aren’t a new idea though this latest crop of mobile food trucks have taken the concept to a whole new level, offering quality ingredients and a large variety of cuisines. Here in LA (on Abbot Kinney alone) there are sometimes 4 different ones catering to the shop owners, shoppers and even the late night bar clientele. The range and variety of food is super ranging form Korean tacos (Kogi) to Barbie’s Q (down-home bbq) to organic meals (Greentruck, whose serviettes & packaging are made from bio-compostable products and is run on bio-diesel) to ice cream sandwiches (Coolhaus). In Brooklyn it’s ribs, Manhattan has desserts and dumplings, DC has On The Fly.

Afraid? Don’t be. These companies have just taken their businesses to the streets. Instead of having one stationary restaurant or store where people may or may not travel to, they are taking the food to the people in all different neighborhoods throughout the city AND they’ve gotten smart about advertising their locations. The first high profile pioneer was the brilliant mastermind of Kogi Korean BBQ, whose headquarters is based in NY. They would let their peeps in NY know when and where they’d be stopping and they’d then Tweet (@kogibbq) about it, thus creating a craze that is still going strong. I don’t think I’ve ever passed by this truck without a line wrapped around it. They’ve been known to feed up to 800 peeps at one stop. Crazy.

Have a read here from the LA Times to see how Kogi came to be. Quite interesting and inspiring I think.

As I was thinking about writing about this ‘phenomenon’ I came across an article this past week in the LA Times Business section about a cupcake business here in LA, Sprinkles Cupcakes, who have just launched their “Sprinklesmobile”. Brilliant. I’ve been to this place and they do make good cupcakes. They’re conscious of not diluting the market with their brand by opening too many stores so they figure they can hit some new markets frequently by bringing the cupcakes to them. Interestingly, they plan on using social media platforms, Twitter and Facebook to ‘talk’ to their potential customers and decide where to sell their product. It’s not only the name of the game for techies, it’s the wave of the future for all businesses. Are you on board?

Image courtesy of LA Times

I’m doing some research for an article I’m writing about this subject, so let me know if you have seen the truck phenomenon in your area. Keen to find out if it’s just a US craze or if it’s gone global so do you have a local company delivering quality food in your town, city or country?

And if not, I may have just given you a brilliant business idea!

Cheers.

If you haven’t seen this take a few minutes and watch it.

What d’ya think?

Barbeque season is here! In the States this weekend is a holiday weekend celebrating Memorial Day, which also marks the beginning of summer. That means it’s time to fire up your grills. I love manning the grill. To kick off summer recipes I’ve decided to do a very simple grilled platter of shrimp and veg. You might recall why I’m a fan of shrimp–a four oz. serving supplies 23.7 grams of protein for a mere 112 calories and less than a gram of fat. Perfect for getting my body into that mankini.

Serves 4

RECIPE:

20 medium wild shrimp (peeled & deveined) – skewered, 5 on each skewer
2 tbsp fresh rosemary – chopped
1/2 bunch of cilantro -chopped
1 lemon – zested
1/4 teaspoon chili flakes (or more if you like it spicy)
1 garlic clove – minced
3 tbsp olive oil
Toss all above ingredients together in a small mixing bowl and coat. Once coated, assemble 4 skewers with 5 shrimp on each. Set aside.

Fresh lemon or lime

Preheat barbeque or indoor grill pan.

1 zucchini – halved lengthwise
1 yellow squash – halved lengthwise
1 Japanese eggplant – halved lengthwise
1 portabello mushroom
2 tbsp olive oil
1/4 teaspoon smoked paprika
1/4 teaspoon salt

DIRECTIONS:

Once all veggies are cut and marinated, grill each piece for 4-5 minutes each side. When veggies are grilled and cooked through, remove and cut each into thirds for serving.

Grill each shrimp skewer for 3-4 minutes each side until pink in color, firm to the touch and cooked through.
Give the skewers a good squeeze of fresh lemon or lime and you’re good to go. Welcome to summer!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.