Tag Archives: salad

My New Favorite Seasoning!

Linda in Site News

The best thing that a recent visitor from California brought down with him was a spice mix from Trader Joe’s called “Everything but the Bagel Sesame Seasoning Blend”. It is delicious on so many things, from fried eggs, to sliced tomatoes and avocadoes and any cooked or roasted vegetable. The sky is literally the limit. I sprinkle it on my homemade sourdough roasted garlic and Kalamata olive bread before I bake it, on toast or a bagel topped with cream cheese, guacamole, salad, popcorn – you name it. BUT, it comes in a small container that empties quickly.

What do you do when there’s no Trader Joe’s down the street when you’re living in Cabo San Lucas for the season and, because of COVID, we have few visitors this season as well. The answer is that you read the label and MAKE IT YOURSELF! Here’s the mixture I came up with:

Combine the following ingredients in a bowl:

4 tbsp. white sesame seeds
3 tbsp. black sesame seeds
3 tbsp. poppy seeds
3 tbsp. dried minced garlic
3 tbsp. dried onion flakes
2 tsp. Maldon salt (flaked sea salt)

Store in an air-tight container or jar. Make extra and give it away – whoever you give it to will LOVE you for it!

Tomato and Basil Heaven

Linda in Newsletter, Today's Tasting Notes

We’re in the Hamptons in New York right now and the bounty of the season is absolutely glorious. Fresh and delicious heirloom tomatoes, fresh basil, fresh mozzarella cheese from Scotto’s, good quality olive oil, balsamic vinegar reduction, sea salt and freshly ground black pepper – nothing could taste better for a Caprese Salad than this.

My friend, Kajsa, introduced me to this presentation of Caprese – cutting the top off the tomato, then slicing the tomato without cutting through the bottom to create “petals” to put the mozzarella cheese and fresh basil leaves between. Once you have the “petals” stuffed, simply drizzle olive oil and balsamic vinegar reduction over, then sprinkle with a sparse amount of sea salt and course freshly ground black pepper. The secret is, as with everything, the freshness and goodness of the ingredients. Simple and delicious flavors to enjoy!

It’s So Good To Be Home!

Linda in Today's Tasting Notes

The simplest pleasures! I made a fruit salad yesterday with the freshest and best ingredients – many of which we grew ourselves or that we obtained at the Organic Market just half a block up the street on Wednesdays and Saturdays: papaya, cantaloupe, banana, blueberries, pineapple, pomegranate seeds, walnuts, orange juice and freshly desiccated coconut from one of our palm trees. I can’t tell you how much we appreciate the quality of the food we have access to, how amazing the flavors are and how happy we are to be home in Cabo again!

Fruit Salad at its freshest!

Celebrating With Special Girlfriends

Linda in Newsletter, Travel Blog

This past Friday night was very special. I got together with five of my very dear girlfriends for a delightful evening of connection, laughter, food, wine and general merriment! It was a pot-luck dinner and ALL of my friends love and appreciate great food and wine, so the offerings were superb. The occasion was supposed to be a celebration of three of our birthdays (Susan, Monica and me), but because I’m out of the country during the winter months, it has grown into just a great reason to get together and our group expanded to include Kajsa, Cathy and Tina.

I was responsible for the appetizer and had planned to prepare stuffed mushrooms and a grilled eggplant salad served in Belgian endive. When I walked into Lina’s Market on Centre Street and saw the magnificent fresh figs they had displayed, the plan instantly changed. Instead I made carmelized figs with burrata cheese, with rolled prosciutto and fennel salami – the cheese drizzled with extra-virgin olive oil, fresh lemon zest, finely chopped arugula and freshly ground black pepper. To caramelize the figs, I removed the stem end, cut the figs in half lengthwise, and pressed the cut sides firmly into light coloured brown sugar. I heated a large, heavy sauté pan until hot, then cooked the figs sugar side down until carmelized (only takes a couple of minutes).

Kajsa was up next with the salad course, which was absolutely brilliant. Kajsa is a caterer and is an amazing chef (as well as a cherished friend and first “adopted” daughter). She came up with this recipe after I told her about a fabulous crab salad I’d had in the JFK Airport recently. She made the salad with a combination of rock crab (from Prince Edward Island where she and her husband, Patrick, have a cottage) and shrimp, all beautifully wrapped in a ribbon of cucumber, served on a bed of mesclun greens, with threads of carrot and a thin slice of lemon to garnish. Gorgeous! None of us wanted to eat these little masterpieces, but we finally did and they tasted as incredible as they looked!

Susan prepared delicious chicken skewers for our protein and Monica, another brilliant chef and our hostess for the evening, provided a fabulous rice pilaf and some marinated, grilled vegetables to complete our dinner. Kajsa had saved and brought some very special wine for all of us to share and we ate and drank very well all evening!

Cathy supplied a delectable dessert of frozen green seedless grapes with ice-cold dessert wine from the Okanagan Valley in British Columbia.

Dinner was phenomenal, but it was the laughter and connection shared among our group of six that made it incredibly memorable and thoroughly enjoyable!

Until next year, precious friends! xox

Did You Know That……

Linda in Newsletter, Site News

– Capers are the unopened flower bud of a bush that grows in the Mediterranean. Contrary to popular belief, they are in no way related to fish! They are usually packed in brine, so they should be rinsed before using. Select small capers and try them in everything from salads, pasta dishes, with smoked salmon or other fish dishes, in egg salad sandwiches and devilled eggs, in vegetables, sauces to pizza!

– Tomatillos are surprisingly not members of the tomato family, but are actually members of the gooseberry family. They are available at Latin-American markets and some large supermarkets. They have a papery outer husk which should be removed, and them the tomatillos should be rinsed in soapy water, followed by clear water, to remove the sticky residue of the husks.

– To quickly slice mushrooms, strawberries or kiwis, try using an egg slicer, preferably with stainless steel wires for strength.

– The tart and tangy flavor of the versatile lime adds a sprightly touch to margaritas, other fruit drinks and desserts. It adds zest to ceviche, salad dressings, barbecued fish and poultry. An excellent source of vitamin C, limes grow in the tropics and subtropics, Mexico, the Caribbean, Florida and California.