Brussels Sprouts With Pistachios and Lime Recipe
These roasted whole brussels sprouts get so crispy on the outside you’ll worry they’re burnt (they’re not!). Inside though, they’re perfectly, deliciously mushy—which, according to us, isn’t a bad thing. Of course, it gets even better when you coat them in a date molasses–brown butter glaze. Typically made from dates and nothing else, date molasses has a thick consistency and brings a deep, fruity sweetness and a bit of tartness.
Kale & Monterey Jack Quesadillas with Avocado, Radishes & Fried Eggs
Tex-Mex, or north-of-the-border adaptations of classic Mexican dishes, is the ultimate comfort cuisine. It combines authentic Mexican ingredients—warm tortillas, tart crema and creamy avocado—with all-American flavors and textures. In this recipe, we’re making Tex-Mex quesadillas featuring mild, luscious Monterey Jack cheese (named for the city of Monterey in Northern California). Filled with spiced kale and topped with peppery radishes and fried eggs, these gourmet quesadillas are a…
Two-Cheese Chicken Quesadillas with Chive-Sour Cream & Spinach and Apple Salad
We’re taking this fun dish to the next level with two kinds of cheese and a crunchy, gourmet salad. Pepper Jack cheese is a version of Monterey Jack, a delicate, mild variety first made by Californian friars in the 1800’s. For Pepper Jack, jalapenos are added directly to the cheese curds during production. The finished cheese is smooth and buttery with a kick of spice.
Mexican-Spiced Barramundi with Kale, Sweet Potato, & Avocado Salad
Zesty spiced barramundi is the perfect partner for a salad of roasted sweet potato and kale, marinated in a creamy avocado and citrus dressing to soften the leaves.
Seaweed and Tofu Beignets with Lime Mayonnaise Recipe
At Alma, Los Angeles, these airy beignets are topped with yuzu kosho, a spicy condiment made with yuzu (an aromatic Japanese citrus), chile, and salt. Though not the same, we got great results using lemons.
Roasted Barramundi with Blueberry Salsa
As easy as it is impressive, Roasted Barramundi with Blueberry Salsa makes for a light and incredibly flavorful summer dinner!
Spiced Cauliflower & Jasmine Rice with Poblano Pepper & Cilantro-Yogurt Sauce
In this recipe, cauliflower gets the star treatment: we’re quickly braising it, then dusting it with flour and a vibrant spice blend before returning it to the pan, for crispy results. Coated in sweet chili sauce (along with poblano pepper) and served over rice, it all makes for irresistible vegetarian fare. (Chefs, your cauliflower may be white, orange, green, or purple!)
Caribbean Grilled Fish Tacos with Lime Crema
These tacos focus on simple, fresh flavors: grilled fish, a drizzle of lime crema, and sprinkled cheese, cilantro, and veggies are all the components you need!
Curried Chickpea Encrusted Fish with Jalapeno Lime Tartar Sauce
Curried Chickpea Encrusted Fish with Jalapeno Lime Tartar Sauce is the perfect crunchy nut-free topping everyone can enjoy!
Corn, Avocado & Barley Bowl with Pickled Onion & Crispy Tortilla Strips
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. The zesty flavors of Tex-Mex abound in these hearty barley bowls which highlight the varied flavors and textures of sweet corn, fresh tomatoes, tangy pickled onion, and jalapeño pepper (for just a bit of heat).
Barramundi & Caribbean Tomato Sauce with Coconut Rice & Spinach
Tonight's recipe takes inspiration from the complex fish stews popular in Jamaica and the Caribbean. Barramundi pairs perfectly with a rich tomato sauce, cooked with a bit of molasses and a blend of spices like dried bell pepper, cayenne and allspice. (After browning the skin side of the barramundi, we're finishing the other side in the sauce, preserving the crispy texture on top.) These warming flavors find a cooling counterpoint in a side of coconut rice.
Thai Coconut Fish Curry with Kabocha Squash | Australis Barramundi
Thai Coconut Fish Curry with Kabocha Squash is "silky and slightly spicy," says Dana Sandonato of Killing Thyme, who also contributed food styling and photography for her recipe.
Mojo Barramundi Kabobs with Pineapple and Peppers | Australis Barramundi
"This recipe for Mojo Barramundi Kabobs is skewers of mild fish, pineapple, and peppers. All flavored with a bright and zesty sauce and grilled to perfection. An unexpected yet delicious appetizer!" Recipe and photos are courtesy of Sara of Dinner at the Zoo. Step 1 Preheat the grill or a grill pan to medium-high heat. Step 2 Place ⅓ cup olive oil, orange juice, lime juice, garlic and cilantro leaves in a food processor. Processor until thoroughly combined. Add salt and pepper to taste…