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Vegetable centric cooking

Tag: gluten_free

Ceviche w/ habanero and mint

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Ceviche with beer is incredibly refreshing on a hot day.  This recipe is easy and flexible. White-fleshed fish + citrus + spicy pepper + crisp vegetables + fresh herbs = ceviche.   Habanero is an extremely spicy pepper that I happened to have in my fridge. Feel free to use half a pepper or to substitute a couple of jalepenos or serranos, which are much milder.  Start by pulsing in two peppers, then mix into juice and add peppers to taste. But do use mint rather than the more traditional cilantro — it adds a wonderful cooling note that balances the peppers’ heat.  Chilling the dishes is a nice touch.

Serves 4 as an appetizer, 2 as a light main dish

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Herbed fish cakes w/ horseradish yogurt and root mash

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The Borough Hall farmer’s market sprang back to life last weekend, with a lot more than the usual winter fare of apples and hard cider.  Okay, neither of those is a bad thing!  But now there are baby yellow carrots, tiny turnips and plenty of fresh herbs. The info table happened to have a recipe for pan-fried fish cakes without breadcrumbs — perfect for Passover.   I tried adding a little potato and making in steamer.  They came out really nice — plump, bound well and very full of fresh fish and the spring flavors of cilantro and red onion.  This recipe is versatile. Any type of white-fleshed fish works, as does any root vegetable. I am looking forward to making it into wantons next time.

Makes 6 or 7 good sized cakes.  Serves 3 or 4 people. 

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Tahini-miso slaw w/ daikon

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We got this addictive dressing recipe from the Smitten Kitchen cookbook. Really, miso and tahini are a great combination.  Think something like the thick orange stuff you get on three pieces of iceberg lettuce in Japanese restaurants, only so much better.  She uses sugar snap peas.  I say the salad is all about the dressing, and anything green and crunchy has the right idea — a crisp and refreshing salad that balances a spicy main course.

Serves 4

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