This light and lively salad is perfect for a warm evening. You could serve it as an appetizer salad, but I'm showing it here as a main course (as we recently enjoyed it). The fresh crab is definitely a splurge; you could certainly substitute shrimp or scallops. And the fresh, local asparagus... cooked under the broiler until lightly brown... the direct heat brings out all of its natural sweetness. Rounding the salad out is a bit of tang from fresh orange segments and a citrus dressing.
You can go directly to the printable recipe or I'll show you how to make this salad step-by-step...
Continue reading "Crab, Asparagus, and Orange Salad" »
I think every cook should have an excellent seafood chowder in their repertoire. This is mine. Well, actually, it's my cousin Elise's, who was kind enough to share the recipe with me. Elise is the best cook I know. Now she should start a food blog. What I love about this chowder is how all the flavors just seem to sing together. It seems sometimes chowders can be too bland--or have flavors that overpower the seafood. I find the flavors in this version are just right.
You can go directly to the printable recipe or I'll show you how to make it step-by-step...
Continue reading "Market Seafood Chowder" »
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