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Kale and Quinoa Salad – Cuisine del Sol Cookbook

This refreshing and delicious Kale and Quinoa Salad is a recipe from the CUISINE del Sol Cookbook supporting Special Olympics Southern California (SOSC)

Kale and Quinoa Salad | She Paused 4 Thought

I love it when a delicious dish coalesces with a great cause to create an Olympian outcome! This refreshing and delicious Kale and Quinoa Salad is just such a dish. It comes straight from the CUISINE del Sol Cookbook, the work of several area chefs who put their creative talents (and some fabulous recipes) together to help support Special Olympics Southern California (SOSC).

Having worked as a graphic artist on the Olympics in Albertville, France, Barcelona, Spain and Lillehammer, Norway, I know the talent and dedication it takes to be an Olympian athlete. From all of my years in the food business, I know what it takes to be a successful chef.  The opportunity to meet people from both of these worlds at Melissa’s Produce was an honor. Continue Reading →

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Szechuan-Style Green Beans

Szechuan-style Green Beans | She Paused 4 Thought

I didn’t know there was “101 Asian Dishes You Need to Cook Before You Die” until I met Jet Tila. Quite frankly, I can’t even name 30 Asian dishes by their proper name, let alone know how to make them. I didn’t even realize by the nature of the title of Jet’s latest cookbook that he would challenge me to cook every recipe in his book.

I recently met Chef Jet Tila at a book-signing, media luncheon at Melissa’s Produce. He was funny, humble, informative and a great teacher. Continue Reading →

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Daikon Rolls

Daikon Rolls | She Paused 4 Thought

Spicy daikon radish stands in for rice paper wraps in this unique recipe. Thinly sliced daikon is stuffed with shiso (a Japanese herb that has a minty basil flavor) cucumber, avocado, sprouts, and mint. It is garnished with black sesame seeds and drizzled with a bright citrus sauce.

This Japanese inspired recipe is from Jean-Christian Jury’s latest culinary publication Vegan: The Cookbook. If you’re not vegan, don’t let the title detour you from this plant-based gold mine.

Vegan Cookbook | She Paused 4 Thought Continue Reading →

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Batata Salata (Lebanese Potato Salad)

Sitto's Batata Salata | She Paused 4 Thought

Outdoor entertaining just got elevated with this gorgeous potato salad. It is perfect for picnics and potlucks because is it doesn’t contain any mayonnaise—just fresh herbs, lemon juice, garlic and olive oil. The blend of red, white & purple potatoes makes this lighter version of potato salad a show-stopper. Continue Reading →

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Llapingachos-Ecuadorian Filled Potato Cakes

Llapingachos are a classic Ecuadorian potato cake with a captivating combination of salty Cotija cheese and creamy peanut sauce.

Everyone I know loves potatoes. Who couldn’t love what is considered to be one of the world’s most versatile foods, not to mention one of the largest crops grown in the world.

We grew our own white potatoes on the farm in Iowa, not really knowing about the many other varieties being sold throughout the United States at the time. We thought we knew most ways to cook these tubers as they were a staple in our house.

But recently, my mind was opened as I had the opportunity to learn how potatoes are prepared around the world, thanks to James Beard Award-winner, Raghavan Iyer, at a media luncheon at Melissa’s Produce. Continue Reading →

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