A Few More Dishes with Tarragon Cashew Pesto

A few weeks ago, I posted a recipe for tarragon-cashew pesto (click HERE for the recipe), which is one of my favorites. I then mentioned that I use the pesto in numerous dishes. In the recipes here, you can find a few of these free-style dishes. Hopefully they will inspire you to use this, or any other type of pesto, in different, tasty ways. Try them and enjoy. Continue reading

Shrimps Rice Rolls with Soy-Tahini Dipping Sauce

Fresh and tasty rice paper rolls are a signature dish of the Vietnamese cuisine. The thin rice wrappers are filled with fresh ingredients and served with a savory-sweet dipping sauce, which is an integral part of the dish, as the filling is not seasoned. All this makes the rolls perfect for summer entertaining. Continue reading

Farro, Corn and Crab Salad

A couple of months ago, I’ve decided it’s time to experiment with Farro, an ancient type of wheat that I haven’t yet used. I bought a package and planned to use it, but, as it happens so very often, I forgot all about it. So when I saw THIS recipe for farro and corn salad, on the excellent “Frugal Hausfrau” blog, it immediately caught my eye. Continue reading

Lobster Rolls

When it comes to lobster rolls, there are two main approaches: the purist one, originated in Connecticut, which refuses to add anything but melted butter to the warm lobster; and the one originated in Main, which serves the lobster cold, with mayonnaise and other seasonings. Continue reading

Crab and Onion Tart

Crab and Onion Tart Ronit PensoI’ve found the recipe for this crab tart a few years ago in an old French cookbook. The original recipe was a bit too bland to my taste, so I’ve decided to make a few changes. Continue reading

Shrimps with Pineapple and Green beans

Shrimps with Pineapple and Green beans Ronit Penso

Very often we describe frozen products as less nutritious and healthy, compared to fresh ones. However, in many cases it is far from true. Good quality frozen vegetables and fruits are often cut and frozen very close to picking, therefore keeping their nutritional values better than vegetables or fruits that were shipped from afar and ended up on the shelves long after they were picked. This is also the case with some meats, fish or seafood, that are frozen soon after catching.

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Colorful Crab and Shrimps Cakes

Colorful Crab and Shrimps Cakes Ronit PensoCrab cakes have so many variations, but there is always room for one more. While I love the Maryland style crab cakes, which consist of mainly crab meat with a small amount of ingredients, sometimes I find them too bland and feel like adding other flavors to them.
Here is one of my variations, Continue reading

Pan Seared Scallops with Roasted Red Peppers Cream Sauce

Pan Seared Scallops with Roasted Red Peppers Cream Sauce Ronit PensoScallops are one of my favorite seafood, for  their fresh, sweet flavor and wonderful texture. However, it’s not always easy to find really fresh ones. So, when I do, I immediately buy some and then cook them the very same day, and as close to serving time as possible, as fresh scallops need very short cooking time, otherwise their texture will quickly turn rubbery.

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Shrimps with Peppers and Herbs with Basmati Rice

Shrimps with Peppers and Herbs, on Basmati Rice Ronit Penso

After the fairly time consuming stuffed cabbage recipe of last week, it’s time for a quick and easy “all in one pan” kind of dish, that you can fix in almost no time. Continue reading

Scallops with Brown Butter Pistachio sauce, in Puff Pastry Case

Scallops with Brown Butter Pistachio sauce, in Puff Pastry Case Ronit PensoThis dish is as easy to make as it is impressive. Although it requires last minute baking and cooking, most of it can be prepared ahead and the actual cooking and assembly time is very short. Continue reading

Shrimps and Grits with Tomatoes and Thyme

Shrimps and Grits with Tomatoes and Thyme Ronit Penso

Visiting the South is not complete without tasting a Shrimps and Grits dish at least once. Since at one point or another one has to go back home, it’s nice to be able to recreate this dish, and even better – to make it according to your personal preferences. Continue reading