One of my favorite, healthy, quick, inexpensive meals, that is full of flavor, and so easy, anyone can do it. King Oscar Norwegian Sardines, Kalamata Olives, Hummus, Pita Flatbread, and Mini Cucumber. What do you enjoy that is quick, easy, and not needing any form of cooking?
These wraps are made with your choice of raw veggies or whatever your mind can think of that is raw and will roll up inside a collard green leaf.
Use your choice of sauce or dressing and be creative.
2014 Albert Moyer, Jr. Photo
Ok, foodies! Here is a wonderful meal. I recently checked out Wichcraft by Tom Colicchio from the library. It is the ultimate sandwich book in my opinion. Also, I checked out Rosalind Creasy’s Recipes From The Garden. The recipes to both of these dishes are available in these books. Happy cooking!
2014 Albert Moyer, Jr.
Today I was in the kitchen experimenting with some Chinese vegetables that I have never eaten. They were Shimeji mushrooms and Choy Sum. I loved them!
This recipe can be found in the Asian cookbook called Asian Flavors by Wendy Sweetster.
I really love this Asian Cookbook! Great photos and easy to follow recipes.
Lately, I have been experimenting with a lot of vegetarian based dishes. I decided to try Napa Cabbage for the first time and I am hooked. The flavor is so much more milder than traditional cabbage. I gathered ideas from a few websites regarding Napa cabbage, and ultimately created my own recipe and dish off the ideas.
My recipe is as follows:
Orecciette Pasta Salad with Napa Cabbage, tomatoes, Mushrooms, Onions, and Herbs
1lb Orecciette Pasta
1 yellow onion chopped
2 cloves fresh garlic pressed or chopped finely
1 head Napa cabbage
1 8 ounce package of sliced mushrooms
2 fresh tomatoes
3 tablespoons fresh basil
3 tablespoons fresh cilantro
1/2 teaspoon of salt or to your taste
Fresh cracked black pepper to taste
Optional toppings: Crushed Red Pepper and Parmigiano cheese
The first order of business is to saute all of the vegetables with seasons and herbs in olive oil until slightly wilted for cabbage and slightly softened for other vegetables.
Place all the sautéed vegetables in a large mixing bowl.
While you are doing this cook pasta 10 minutes until al dente or follow package instructions.
Mix the pasta, vegetables, and herbs in the large mixing bowl together with a little more olive oil.
Serve and enjoy.
This recipe will easily serve 6 or more people depending on portion size.
When eating salad, I am always amazed by the colors of vegetables available. You can truly create a rainbow of colors. This salad has spinach, romaine lettuce, mushrooms, red onion, tomato, red, yellow, and orange bell pepper. For the centerpiece, I have 16/20 size shrimp sauteed in garlic, olive oil, and lemon pepper. For the vegetarians out there, just drop the shrimp and come up with your own protein alternative.
You can use the dressing of your choosing. I prefer a combination of olive oil and lemon.
Remember to gather your ingredients.
Chop your vegetables to the size and shape of your liking.
Saute your Shrimp about six minutes. Cook until a light pink.
Arrange your vegetables. Place your shrimp in the center. Enjoy!
Rainbow Shrimp Salad
Albert Moyer, Jr. 