On my Tastebuds: Roses and Cardamom

On my Tastebuds: Roses and Cardamom

Lately I’ve been enjoying the luxury of playing with flavors – with no particular goal in mind; just allowing myself time to experiment. Some days, finding making this time is hard – especially with so many to-do lists, cooking classes on the horizon, and friends to see. But somehow I’ve been making it happen. Lately so, even if it’s just by spending 5 minutes here and there flavoring my latest batch of Kombucha. Normally, I am not hugely fond of floral flavors. Even lavender can overwhelm me. But with this particular blend, the cardamom nicely balances out the rosebuds, and gives the tea a deeper taste, with only light floral notes at the finish. Kind of like that fancy wine I had somewhere that one time. Are you playing with flavors too? What are your current flavor obsessions? Soundtrack: La Vie en Rose...
Cucumber Bites with Pomegranate Salsa

Cucumber Bites with Pomegranate Salsa

Pomegranates are red. Mint leaves are green. A more picturesque salsa, I have never seen. Just in time for Valentine’s Day, this lovely, crunchy salsa can be served as an appetizer, amuse-bouche, or used to top an entree of your choice. Think tacos, fajitas, or even veggie nachos! See, I love fondue as much as the next girl, but when I’m dreaming up a romantical evening, I want food that calls to all five senses. I want something visually stunning, tasty, aromatic, and sensual. I want to leave the table feeling completely satisfied, and still able to rock some lingerie. Seriously – it’s Valentine’s Day, folks! Enjoy! Cucumber Bites with Pomegranate Salsa Ingredients 1 small shallot, minced ~ 2 Tbsp 1 medium jicama, peeled, small dice 1 pomegranate, peeled, seeds separated 1 small cucumber, peeled and sliced thin 1 small jalapeno, seeded and minced 1 lime, juiced 1 pinch sea salt, to taste Mint, Cilantro or Microgreens for garnish (Amaranth and Beet Microgreens pictured above) 1 pinch chili powder, optional for those who like it spicy Directions Peel and mince shallot. Place minced shallot in a small bowl of cold water and set aside. Remove shallots from water and drain well. Toss with pomegranate seeds, jicama and jalapeno. Mix well. Add lime juice and salt to taste. Top each slice of cucumber with pomegranate salsa. Garnish and serve. Mix it up! If you want to dice all of the jicama AND cucumber and serve the salsa on tortilla chips, that’s an option. You could dice all the jicama, and serve the salsa on cucumber slices. Or you could dice all of the cucumber, and serve the salsa on jicama slices. You...