Sicilian Fennel Salad

Sicilian Fennel Salad

When Nick and I went to Sicily last year, we had very little knowledge of what Sicilian food is like. We naively assumed it will be just like any other Italian food we’ve had. Boy, were we so wrong! Sicilian cuisine is very distinct and different from the mainland’s. Their flavors were stronger and more assertive, but the preparation is simple and rustic for the most part. There are no culinary acrobatics involved, no complicated thirty ingredient sauces; just fresh and carefully selected produce. Throughout our weeklong stay, we’ve had…

Caramelized Brussels Sprouts

Caramelized Brussels Sprouts

This recipe works with different kinds of citrus, oranges work best as its sweetness complements the maple syrup really well. If using limes, zest it, and add to the sauce mixture. Add 1-2 tsp of brown sugar if it’s too tart. If using lemons, substitute the maple syrup with honey, and add 1 tbsp. of finely chopped ginger and 1 tbsp. of white sugar for a different twist. Ingredients 6 slices bacon 20 brussels sprouts ½ c freshly squeezed orange juice 1 shallot, peeled and quartered ¼ cup olive oil…

Tabbouleh

Tabbouleh

Tabbouleh salad is a popular Middle Eastern/Levantine dish. It is traditionally served as mezze, or appetizers, along with hummus, baba ghanouj, dolmas, and pita bread. Traditionally, it is made of tomatoes, parsley, mint, bulgur and onion, and seasoned with olive oil, lemon juice, and salt. My recipe adds dried cranberries for sweetness, and cayenne pepper for some heat. I often prefer my salads to have sweet, salty, tangy, spicy, and a strong fresh herb component to it. It makes it more appetizing and satisfying, especially to someone who is watching…