The well known Nicoise Salad, or Salade Niçoise in French; is a delicious, refreshing and traditional salad from France in which fresh market produce are complimented by typical Provencal seasonings. Too often however the version you find on menus is prepared with canned tuna which is not my favorite. I do have a few recipes in which I utilize canned tuna but never in this salad. My version using more delicate fresh shellfish is heavenly. I use two of my artSAVOR blends to add layers of savory deliciousness. I had great fun creating the elevated seafood marinade with artSAVOR 75 and the vinaigrette for the vegetables with artSAVOR 30. Plating this ahead of time and covering in the refrigerator, makes last minute service incredibly easy. Served right from the refrigerator at room temperature made my duties light and contributed to a more spontaneous and easy summer night dining al fresco.
Read MoreI fell in love with summer rolls many years ago at a small Vietnamese restaurant. Light, fresh, healthy, versatile so and easy to make, they remind me of a very simple Persian appetizer called “Noon o Sabzi” (bread and greens). This Persian treat is a platter of fresh herbs, peppery greens, radishes, onion and cheese served with thin lavash bread. The diner chooses a selection of herbs to roll in the lavash like a summer roll. My shrimp and vegetable summer rolls add the perfect fresh starter to my summery menu. I love creating with rice papers as they provide a perfect background to deliver everything from beef, seafood, poultry to vegetarian. For this recipe I am using artSAVOR 75 for the dip to creating all many levels of flavor deliver savory deliciousness in every bite.
Read MoreMany renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce. Not this one. The shrimp are flash sautéed in a wok, which brings out their sweetness and allows them to absorb the artSAVOR seasonings. The shrimp is tender and melts in your mouth. The sauce is tangy, spicy, smoky and the super savory umami factor is off the charts.
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