If you know me, then you know I have a thing for Piri Piri sauce, which explains my love for Nando's Peri Peri joint. When we were filming Off Menu in Washington DC, I ate there and got the chicken with tons of mashed peas. The mashed peas are buttery but have herbs and a good amount of chili heat, which make them the inspiration for this Smashed Spicy Pea Bruschetta.
We first came across this ceviche on our trip to Rancho Pescadero and we're totally obsessed. This watermelon shrimp ceviche has all the hallmarks of Baja cuisine but with the unexpected heat from not one but two chiles, a little coconut water for sweetness, and tons of fresh herbs and is our favorite cocktail hour appetizer right now!
We live by the philosophy that every rule has an exception and one such exception was at Rancho Pescadero where we fell head-over-heels for this juice. A little sweet, totally refreshing, and just enough ginger to get you going, it was the ideal way to start our mornings there.
Good food on the go is still not the norm, so, we're always, always in search of something healthy that travels well and still tastes good after a few hours in the air. This Peanut Chicken Collard Greens Wrap totally fits the bill—filling enough to keep you away from the pretzels but not so much that you'll food coma in the air.
Forget everything you think when you hear the words “taco” and “salad.” If the old taco salad is a greasy taco in the guise of a salad, this one is a saladin a taco. There are no deep-fried tortillas in this recipe. There aren’t even cooked ingredients. Because sometimes I want a taco without cooking. This taco salad is light, fresh, and cool. It will be a hit on hot summer days and nights, and can even be packed for the beach or picnic.
Inspired by my recent travels to Thailand, here is a recipe for the classic dish, larb, a sort of ground meat salad. I had versions made with pork, beef, and duck and one was better than the next. Here is a basic recipe for larb that I serve in lettuce as a makeshift lettuce wrap but feel free to make it more spicy, sour, sweet, or funky to fit your tastes.
When Alex and Joann told us about their oh-so-perfect summer lunch in Provence, we were green with envy and we were totally in love with the sound of that tapenade. So, we set out to make our own and we kept it simple with garlic, lemon, olives, and lots of olive oil and thyme. It's a dream paired with goat cheese on a crusty baguette but, deliciousness aside, we're still jealous of the girls' trip to Provence!