MANGO SALSA

MANGO SALSA

SERVES 4-6 This simple salsa can be served with my coconut shrimp appetizer (Coconut Shrimp with Mango Salsa), and also is excellent with roasted or grilled fish. INGREDIENTS 1 jalapeño, seeded and minced 1 ripe mango, peeled, pitted and diced 1 tbsp/10 g red onion,...
HORSERADISH

HORSERADISH

MAKES ABOUT ½ CUP/ 120 ML Like most packaged foods, some brands of prepared horseradish have some questionable ingredients. Luckily, making your own from horseradish root is very easy! Homemade horseradish will last in the refrigerator for 3 to 4 weeks. INGREDIENTS...
HOMEMADE WASABI MAYONNAISE

HOMEMADE WASABI MAYONNAISE

MAKES ABOUT 1 CUP/120 ML For a quick and healthy appetizer, drizzle this mayonnaise over Smoked Salmon Nori Wraps. INGREDIENTS 1 egg yolk, room temperature 1 tsp/5 ml stone-ground mustard 1 tbsp/15 ml fresh lemon juice ¼ tsp salt ¼ tsp freshly ground black pepper 1...
PISTACHIO PESTO

PISTACHIO PESTO

MAKES ABOUT 2 CUPS/470 ML Pesto is so versatile: herbs and nuts can be mixed and matched to provide endless flavor options. I have yet to meet a pesto that I didn’t like, at least just a little bit! Pistachios replace the traditional pine nut in this pesto recipe,...
HOMEMADE MAYONNAISE

HOMEMADE MAYONNAISE

MAKES ABOUT 1 CUP/120 ML There are a variety of ways to make homemade mayonnaise, but this one is my favorite. The key to making a good homemade mayonnaise is to use a mild-tasting extra-virgin olive oil. INGREDIENTS 1 egg yolk, room temperature 1 tsp/5 ml Dijon...