Tag Archives: Feta

Revisiting Some Favorites

It’s been almost a year exactly since we last made our Dr. Pepper pulled pork, so we celebrated the occasion by changing things up and making our slaw with purple cabbage (or “purple nurple” as we call it)! And since summer is nearly over, we thought we’d enjoy a bit more watermelon while it’s still available.

Hope you had a great summer and are ready to kick off fall! Check back soon, Doug has some great ideas for new recipes, plus we’re going to try to make a Raw Lasagna, as served at Pure Food & Wine in New York. I can’t wait!

We opted for purple coleslaw to complement our pulled porkwich

This salad is so different from the usual side salads, and it’s crazy good.

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Salmon and Avocado Ceviche + Watermelon Salad

When Doug and I lived in St. Petersburg, FL, there was a restaurant downtown called Ceviche, which was named for the dish which we had never tried. If you are unfamiliar, ceviche is typically made from fresh raw fish marinated in citrus juices such as lemon or lime. It sounded a little “fishy” to us, but being the savory hacker adventurers we are, we decided to give it a try—and loved it!

It’s summer, and avocados are plentiful! Why not add it to salmon ceviche?

Since we moved back to Michigan for the summer, we decided to make it at home. The important thing is to use fresh, sushi-grade fish. That has the best flavor anyhow. 🙂

I just love the pattern of Salmon, don’t you?

You’ll need about 1/4lb of salmon per person, and a 1/3 cup of lime juice (about 4-6 limes, depending on size). You need enough juice to submerge all the salmon cubes.

Limes are my favorite flavor of the summer.

Cut up 1/4 cup of red onion slices, and 1/4 cup cilantro, 1/4 tsp sugar, and 2 1/2 tbsp sea salt.  Let the salmon soaking in this mixture for 1-2 hours. How long you let it soak varies from one recipe to another, but if you’re using sushi-grade fish then you are safe, because you could just as soon eat it raw and be just fine.

While you wait, whip up this easy and refreshing melon salad. Just cube some watermelon, toss in feta crumbles, chopped mint, and a tablespoon of olive oil. I wish I had gotten a better shot of it, but it looked so good I didn’t want to wait to eat it!

This might sound wacky, but its so refreshing and delicious!

When the ceviche is ready, drain the excess liquid from the salmon and gently stir in the avocado slices. Allow to rest at room temperature for 15 minutes and then either serve it up in an avocado shell as shown above, or in a martini glass. This had a particularly nice effect when Doug drizzled the balsamic over it. Light, healthy, and gorgeous too. Oh, and did we mention tasty?

Savory hacker Doug added coconut milk and balsamic to his ceviche

Lastly, if you happen to wind up with leftovers, you can toss it in the frying pan the next day and make some quick & easy fish tacos. These were really too good to be called “leftovers”!

Fry up some red peppers and onions too if you prefer a fajita style taco.

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Basil Birthday Omelette on a Poppyseed Bagel

Basil and Feta Omelette on a Zingerman's Poppyseed Bagel

Basil and Feta Omelette on a Zingerman's Poppyseed Bagel

  • Poppyseed bagel topped with Cream cheese
  • Scrambled eggs with sharp cheddar folded in
  • Fresh tomato slices
  • Several basil leaves
  • Crumbled Feta

This made for a perfect birthday breakfast! Don’t forget to pick up your half-dozen Zingerman’s bagels for FREE on your birthday!

Check out our other Zingerman’s bagel recipe ideas.

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