Smoked Cherry-Grape Tomatoes | Juliet Roma Grape Tomato

Juliet Grape Tomatoes | Sun-dried and Smoked

Delicately dehydrated (aka sun-dried) tomatoes are extremely popular as a vegetarian snack, appetizer, or a dish element for many reasons. First of all, they add a concentrated flavor of fully ripe tomato to the dishes. They are sweet and tangy, light in calories and with an intense aroma. Now, imagine adding some campfire-like tasting notes to sun-dried tomatoes! It takes 10 minutes using Cameron’s stovetop smoker. Keep smoked tomatoes refrigerated in a jar and serve them on grilled bread rubbed with garlic, or on top of pasta and rice dishes, or add them to your favorite sauces and salsas. Enjoy the summer!

Read more

Spicewood Salad with Edible Flowers

Greens Salad with Watermelon Vinaigrette, Blueberries, and Edible Flowers

I think I’ll remember my parents’ and my in-laws’ gardens forever and for many reasons. They provided us with most of the food during difficult times in the 90s. They became the source of our memories about the best tasting fruits and vegetables. They gave us the knowledge of how much hard work, patience, and passion goes into gardening.

I still see something magical in being able to walk to the garden, harvest whatever looks good at the moment, and quickly fix a meal, fresh and satisfying, and undoubtedly healthy. The next best thing for me is going to the local farmers market. The closest, Pedernales farmers market is slowly growing on me. Things changed when I started talking to farmers, asking questions, talking about ingredients, food, eating experiences. It became a pleasure to see them almost every week and to notice their ever-changing assortment of fresh vegetables. The more we talk, the more I realize how passionate they are about their lifestyle. I have to mention two farmers and farms that became special for me — April @LivinOrganics and Neal @food_forest_tx — my major organic vegetables, greens, and herbs suppliers for the last month. These farms are the reason my family eats much more plant-based food recently, and not so much for health reasons, but mostly for the pleasure of true, real, natural flavors of food as we remember it from the past.

Read more

Beets Salad with Feta Dressing

Steamed beets salad with Feta dressing

Both beet varieties in this salad are an heirloom. Detroit red beets are the most popular, often described as “old standard.” Touchstone Gold roots have bright yellow flesh and retain their color when cooked. They are smooth, sweet and tasty, highly flavorful. Creamy Feta dressing with a touch of garlic compliments them, and the toppings add to their beauty. If you like a combination of earthy-sweet and pungent-salty, this salad is for you!

Read more

Flowering Leeks | 韭菜 | jiǔ cài

Blanched and Seasoned Flowering Leeks

Years ago, I discovered foraged ramps in the U.S. though available only matured, expensive, and very difficult to find. Unfortunately, matured ramps cannot substitute cheremsha, which is ramp sprouts from Kavkaz mountains. But flowering leeks can! Cooked the same way, I consider succulent stems of flowering leeks the second best. The recipe below is exactly how we prepared ramp sprouts in our family — simple and delicious. It works for the flowering leeks to the letter.

Read more

Cucumber Guacamole Topped with Octopus Ceviche

Octopus Ceviche and Cucumber Guacamole

As you know, the main ingredient of basic ceviche recipe is fresh raw fish marinated in lemon or lime juices and seasoned with salt, chili peppers, onions, and fresh cilantro. Ceviche de pulpo, or octopus ceviche can be made with cooked octopus. This ceviche is good for those who avoid eating uncooked fish (acid marinades do not provide the same level of food safety as heat cooking). In case of cooked octopus, we don’t need large amounts of citric juices and hours of marinating to cause denaturation of the proteins. We mostly add flavor, and the level of acidity in ceviche can be adjusted to your taste.

Read more

Romanesco Salad with Israeli Couscous, Mushrooms, and Asparagus

Romanesco Salad with Mushrooms, Ptitim,  Asparagus, and Garlicy Pesto

Have you ever been served a dish with food so beautiful you felt it was a crime to eat it? Imagine a cook, who is so charmed by the natural beauty of raw ingredients and hesitates to cook them. That’s what I feel when I see Romanesco Broccoli. What is the best way to put it on a pedestal of our dinner plate? How to protect its color and shape? How to bring out its nutty flavor and crunchy texture?

Read more

Red Cabbage Salad with Shrimp and Corn

Red Cabbage Salad with Corn and Crustacean

This recipe is one of my favorite salads with red cabbage. My Mom used to make it with white cabbage, imitation crabmeat, and canned corn kernels, dressed with mayo. After moving to the U.S., I eventually substituted white cabbage with red and an imitation crabmeat with the crustacean. Who cares about imitation when the real stuff is readily available? Love it dearly and still name it Mom’s Cabbage Salad.

Read more

Salsa de Pina y Mango | Fresh Pineapple and Mango Salsa

Pineapple and Mango Salsa

This salsa is one of my favorite. I like seafood, and it’s perfect with many seafood dishes as a side. It’s beautiful! Bright, sunny colors of fresh tropical fruit. It tastes like vacation in Hawaii, if, of course, you come across excellent ripe golden pineapples and Ataulfo mango. This salsa is easy to make — all its ingredients are raw, but you have to know smart ways to cut, slice, and dice pineapple and mango to enjoy the process of making it. When you do, you can make this salsa quickly and impress your guests with a presentation.

Read more

LET'S COOK TOGETHER!

#LYcooking #lyukumcookinglab

new recipes
in your inbox

Subscribe to Lyukum Cooking Lab mailing list to get updates to online recipe collection to your email inbox.