Posts Tagged ‘food’
As we’re seeing a bit more sunshine in Cleveland, OH (thank goodness!) and the weather continues to heat up, I am giddy with excitement knowing that seasonal fresh fruit is right around the corner!
Let me just take a moment as I envision myself strolling a Farmer’s Market (in a straw hat! just because that sounds fun right about now) perusing over all the fresh veggies and fruits I can imagine. I cannot WAIT! I love supporting local farmers and obviously love buying their scrumptious offerings. I feel like food dishes take on a whole new personality in the summer – transforming from hearty, comforting and heavy (which is also good!) to light, refreshing, bright, colorful and crisp — I’m excited just thinking about it!
Anyway, while shopping this Saturday, I spotted some strawberries. And get this- they actually looked fresh! I couldn’t pass up the opportunity to allow myself to feel like it was summer.
I decided to incorporate these juicy gems into a fresh salad.
In the mix:
Organic mixed greens
Pistachios (I would have preferred pecans or walnuts, but didn’t have any on hand)
A generous helping of strawberries
Parmesan cheese
I dressed the finished product with a drizzle of my favorite homemade dressing (olive oil, Italian seasoning, black pepper and Parmesan cheese – so easy!)
The bowl of goods
All dressed up and ready to go...into my mouth 
So even though it may be cold outside, I’m feeling like summer 
What fruit are you looking the most forward to this summer? What are you go-to salad mix-ins?
Today’s Daily Delish is actually from a meal the Mister and I shared with some friends over the weekend (Hi Josh and Leann!).
We love sushi. Like ohmygoodnessgottahaveitnow love it. We’d been wanting to try out “one of the best sushi places” in Cleveland for awhile now. The restaurant is known for having the freshest ingredients.
Pacific East, located in Coventry (a few blocks from where we live, which makes it even crazier that we haven’t been). Coventry is a trendy area in Cleveland, located near the Case Western Reserve University campus. The area has several trendy, affordable restaurants, as well as bars, coffee shops and fashion boutiques. The area hosts art walks, festivals and Farmer’s Markets throughout the summer, as well.
The restaurant’s Web site lists the top reasons they’re considered the best:
1.) We use only super premium short grain rice. (Not long grain or medium grain rice.)
2.) We use only pure rice vinegar which imported from Japan.
3.) We use quality blue fin tuna or toro (fatty tuna). (Not yellow fin tuna, ahi tuna or frozen tuna.)
4.) We use only gold & silver grade nori (seaweed).
5.) We use only natural white pickle ginger. (Not artificial pink color.)
6.) We use top grade wasabi to served our sushi.
7.) We carry the most sushi items than any other restaurant in Northeast Ohio.
I ordered the King Crab Maki roll and the Philidelphia Maki roll.
In the King Crab: King crab, avocado, lettuce, fish roe.
Philedelphia: Smoked salmon, cream cheese,avocado, scallion.
Verdict?
The sushi was amazing. For those of you who eat sushi regularly, you know what a difference fresh ingredients make.
This will definitely be a new ‘stand-by’ for me and The Mister.
For anyone in the Cleveland area (or those visitng!), make sure to check out Pacific East.
Pacific East - bring on the sushi!
Pacific East - sushi lovers unite!
My rolls
Close up of the goodness
Do you like sushi? What are your favorite flavor combos?
P.S- Special thanks to the Mister for letting me embarrass him and call attention to our table with my photography I told him it’s something he’ll have to get used to
How long did it take all of you to feel comfortable snapping photos of your food in public? (I think I’m almost there!)
Happy Monday!
How was everyone’s weekend? The Mister and I enjoyed an AMAZING concert last night. Ben Folds was incredible! If any of you get a chance to see him live, you should.
Here is where I would normally share a fantastic, artistic shot of Ben Folds. The angle would be perfect, the lighting mysterious and captivating. Why can’t I, you ask? Let me tell ya…
As the Mister and I were leaving the house I had my camera strapped around my wrist.
Mister (matter-of-factly): “You can’t bring that.”
Me: “Um, why?”
Mister (like, duh!): “You can’t take pictures”
Me (not giving up…): “People were taking pictures at Coldplay….”
Mister: “Yea, that guy got kicked out!”
Me(reluctant): “Aright, if you say so…”
Fast-forward 1 hour.
The Mister and I take our seats. Great venue! It’s small, intimate and extremely laid-back. The lights darken and Ben Folds steps onto the stage welcomed by a sea of flashing cameras. The Mister turns to me and says: “Yea, we really should have brought the camera”
ARRRRGGGGGHHHHHHH
Anyway, just imagine this (two of my favorite Ben Folds songs):
The Luckiest
Landed
Today I’m going to share a recipe my mom and I put together at our last family dinner.
My parents live in the area and the Mister and I see them at least once a week. This may seem like a lot to most people, but if you knew my parents, you’d be asking me why I didn’t see them more often. They are two of the coolest people in the world and two of my best friends. No joke. I love you, Mom and Dad
Side note: I also have a little brother who’s finishing up school in Pittsburgh. He’s a graphic designer and also has a line of T-shirts (check them out here!). This kid is also one of my favorite people in the world.
My family rocks, I am so blessed. An added bonus (and I’m not making this up), my in-laws are nothing short of amazing. My mom and the Mister’s mom (and me!) are the best of friends and we try and get together often. I am so lucky to have been welcomed into their family and can’t wait to spend the rest of our lives together.
Anyway, back to today’s regularly scheduled programming…
We used a recipe from Good Housekeeping: Gingered Shrimp and Asparagus
I was initially drawn to this recipe due to its use of ginger. Ginger, known for its distinct aroma and spicy taste is most often used in Asian-inspired dishes, such as stir-frys and cooked vegetables. Ginger is most notably known for its effectiveness in alleviating gastrointestinal issues and serves as a relaxer, or soother, of the intestinal tract. In addition, Ginger has been linked to protecting the body from colorectal cancer and boosting immunity.
Take a look at the following links to read more about Ginger root and its healthy attributes.
http://realwomensfitness.com/womens-health/health-benefits-of-ginger/
http://www.healthdiaries.com/eatthis/10-health-benefits-of-ginger.html
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=72
My mom and I made a few adjustments to the recipe. We added water chestnuts, which added a nice crunch to the dish and absorbed the spices, adding flavor to each bite. To make things easier, we used pre-shelled and de-veined shrimp. We also used a bit more gingerroot than the dish originally called for.
This recipe was very simple and only required a few steps before cooking.
Ingredients:
1 cup (quick-cooking) brown rice (We used this kind - omitted butter)
3 teaspoons Asian sesame oil
1 1/2 pounds asparagus, trimmed and cut into 1-inch pieces
1 pound shrimp, peeled and deveined
1 tablespoon fresh ginger, peeled and grated
2 tablespoons reduced-sodium soy sauce
2 tablespoons fresh lime juice
1/4 cup (loosely packed) fresh basil leaves, thinly sliced
1 cup of waterchestnuts
Cook rice as label directs
Meanwhile, in 12-inch nonstick skillet, (we used a griddle, it was much easier to spread everything out and cook evenly) heat 2 teaspoons sesame oil on medium 1 minute. Add asparagus and cook 7 to 8 minutes or until asparagus is tender-crisp, stirring occasionally. Add shrimp and ginger; cook 5 to 6 minutes or until shrimp are opaque throughout, stirring occasionally.
Stir in soy, lime, basil, and remaining sesame oil; remove from heat.
The recipe directed us to serve the dish over rice, but we served it on the side so everyone could determine how much he or she wanted.
This recipe was DELICIOUS, a real crowd-pleaser. The fresh bite of the ginger The Mister said it as one of the best meals he’d ever had.
I enjoyed my dish with some fresh whole wheat bread and extra-virgin olive oil. In my book, this is the best complement to any meal
I really stress that you take the extra effort to use fresh ingredients, such as the lime and ginger. The flavor is really unbeatable. I’ve had similar dishes with dried ginger, and while it’s still flavorful, it cannot beat the refreshing taste of the actual root.
Let me know if you try it out and if you change anything up! I’d love to hear different variations of the recipe. I’d imagine the recipe would work pretty well with any vegetables you have on hand. I think broccoli would have worked just as well as asparagus. Don’t be afraid to change things up a bit!
- Sizzling Shrimp
Close up
Pretty and plated
Time to dig in!
What is your favorite FRESH ingredient to incorporate into your dishes?