Let’s make APPLE & HONEY Cosmos that even Carrie Bradshaw would approve of! 🍎🍯🍸
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2oz. @drinksauvage Upstate Vodka (made from New York State apples!
2oz. Apple cider
1 oz. Triple sec (or any orange liquor)
3/4 oz. Lemon juice
1/2 oz. Honey simple syrup
Shake with ice and strain into a cocktail glass!
Related Recipes:
Whipped Strawberry Frosé
Amba Bloody Harry
The Hamantini
Cherry Basil Limonana
I’m totally crushing on this salmon recipe, inspired by elote, Mexican street corn! I used @taanugfoods new Panko-Styke corn flake crumbs for an amazing crispy coating.
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2 lbs side of baby salmon
1/2 cup mayonnaise
1 clove garlic
Zest and juice of 1/2 lime
1/2 tsp chili powder
Pinch of cayenne pepper
1/4 tsp kosher salt
3/4 cup @taanugfoods Panko Style Corn Flake Crumbs
1 teaspoon chili lime seasoning (Tajin, Trader Joe’s, or your favorite blend)
1/4 cup light olive oil
1/4 cup honey
Method:
Preheat oven to 400°.
Line a baking sheet with parchment paper and place the salmon on it.
In a small bowl, combine the mayonnaise, garlic, lime zest and juice, chili powder, cayenne and salt. Brush the mixture over the salmon. Sprinkle with crumbs and chili lime seasoning. Drizzle with oil and honey and bake for 18-20 minutes, until the fish is opaque and flakes easily with a fork.
For a true elote experience, finish with some crumbled feta for dairy meals!
Related Recipes:
Lemon Salmon
Apple Honey Mustard Salmon
Sweet Chili Broccoli Salmon
Honey Sriracha Salmon
One pot ISRAELI COUSCOUS WITH BEEF that is so adaptable and delicious! Add mushrooms, chickpeas, pomegranate seeds, fresh herbs or whatever you like!
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2 tbsp extra virgin olive oil
1 large Spanish onion, diced
3 cloves garlic, minced
2 lbs ground beef (not lean)Â @carvingblockmeats
2 8.8oz bags Israeli couscous
2 tsp cumin
1 1/2 tsp turmeric
1 1/2 tsp paprika
1 tsp garlic powder
Salt and pepper, to taste
5 cups chicken, beef or vegetable stock or water mixed with 2 tbsp consommé powder)
Chopped cilantro or parsley, optional
Method:
Heat the olive oil over medium heat. Add onion and garlic and sauté till translucent. Add beef, break it up with a spatula, and cook until crumbled and no longer pink. Add spices and cook until fragrant. Add the couscous and sauté until toasted, 3 minutes. Add stock, cover the pot and bring to a boil. Reduce to a simmer and cook 15 minutes. Remove from heat and steam 5 minutes. Stir in fresh herbs and serve.
Related Recipes:
Hawaij Couscous
Chickpea Couscous
Couscous with Thyme & Honey Roasted Root Vegetables
Israeli Couscous with Chickpeas
Kosher UDON TTOEKBOKKI! I made this on a whim the other night with the ingredients I had in my pantry, so definitely not authentic but oh. So. Delicious.
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3-4 tbsp gochujang
1-2 tbsp soy sauce
1 tsp sesame oil
2 cloves minced garlic
3 tbsp consommé powder
1-2 tbsp brown sugar
2x 16oz udon noodles (I used frozen)
Shredded cheese
Chopped scallions
Sesame seeds
Soft boiled eggs
Method:
Bring 3 cups water to a simmer. Make a paste out of the gochujang, soy sauce, sesame oil, garlic, consommé and brown sugar. Add it to the simmering water and whisk to incorporate. Add the udon noodles and simmer until cooked through, stirring occasionally (add more water if needed). When the noodles are soft, top with cheese and cover the pot until melted. Add scallions and sesame seeds and top with eggs.
The GREEN GODDESS salad of your dreams!
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1/2 head romaine lettuce, chopped
1/2 small head green cabbage, chopped
1 kohlrabi, julienned
1 1/2 cups sliced snap peas
1 Persian cucumber, sliced
1 jalapeño, sliced
Dressing:
2 cloves garlic, minced
1 scallion, finely minced
1 handful (about 1/3 cup) fresh herbs (I use parsley and dill), finely chopped
Juice and zest of a large lemon
2 tsp dijon mustard
3/4 c mayo
salt & pepper, to taste
Method:
Whisk the dressing and mix into the salad before serving.
Related Recipes:
Green Goddess Salad Dressing
Herbed Apple & Date Salad
Shaved Brussels Sprout Salad
