Once considered the preserve of the vegetarian, falafel is the proper fast food in the Middle East. Hot and crunchy on the outside, fluffy and herby on the inside, pile this fritter on a burger, stuff it in a pita or punch it in a salad.
Our recipe for homemade salmon cakes uses any cooked salmon and can be served in a bun or as the protein for a main course or meal salad. A fresh filet will produce a flaky, meaty patty whereas canned salmon a softer croquette.
A snap to put together, this dish using the darling herb of french cuisine, tarragon, is wonderful for entertaining. Dijon mustard is integral to this tangy, buttery sauce that goes on everything and pairs especially well with salmon and these vegetables.
Raw seafood or fish is cooked by lemon or lime juice… now don’t wrinkle your nose! The acid in the citrus juice denatures the proteins in the fish, causing it to become opaque and producing a firm texture.
We’ve come a long way from baking squash with animal fat and maple syrup to make it palatable. Not only a trendy alternative to pasta, this one is a stylish vegetarian dish that satisfies with the meaty texture of extra firm tofu.