Roasted Bell Pepper and Cucumber Dill Salad Recipe

Sometimes the simplest things make the most delicious dish. My husband Lulu planted Persian cucumbers this year and lately he's been harvesting 2-3 cucumbers a day. I love the flavor of Persian cucumbers and have had a lot of fun coming up with simple recipes that showcase them.

Salads are a great way to enjoy cucumbers and this recipe is no exception. Since cucumbers have a high water content, I salted them to draw out moisture for a crisp result. I paired them with roasted red bell peppers and seasoned the salad with a simple lemon and extra-virgin olive oil vinaigrette. I also sprinkled a few toasted pine nuts for texture and added fresh dill because this herb marries superbly with the vegetable.

This salad will be a hit at any picnic, pool party or barbecue. It tastes like summer!

Zucchini Goat Cheese Recipe

This weekend, I was inspired by the seafood I prepared for myself and created fish-like "scales" using thinly sliced zucchini so my husband Lulu, who is a vegetarian, could enjoy a similarly-themed meal.

First, I steamed thinly sliced and shredded zucchini. Then I cooked finely chopped morel mushrooms with garlic. Shredded zucchini, preserved lemons and the mushrooms became the base of the flavoring for the goat cheese filling. I reshaped a log of goat cheese mixture and dressed it with the zucchini slices. I added a little glamour to the dish with the exquisite white truffle oil we received from our friend Casey at Pastamoré. How luxurious does this sound?  

I preserved Meyer lemons in several jars a few months ago and it's now time to enjoy every bit of them. This is the very first time of the season I'm using them. You could use them to flavor pasta, cold soup, sauces, salad dressing, dips, stews and many more dishes. Stay tuned for more recipes with preserved lemons.

Savory Granola Salad Topping Recipe

Granola topping is a healthier, more nutritious alternative to croutons for salads. I incorporated as many, if not more, flavors as I would for the bread, using lemon thyme, pine nuts, sunflower seeds, Pecorino cheese, Italian parsley, spices and extra-virgin olive oil. After the baked savory granola had cooled to room temperature, I mixed arugula with fresh cherries as an natural sweetener, drizzled a simple lemon vinaigrette and sprinkled the salad with the crunchy savory Pecorino granola topping.

I used boxed granola mix, called Granola Basics. It’s made by our friend Sarah from "Nuts About Granola" (it's their 5th anniversary!). Ever since she sent me my first box, I've wanted to explore and develop a savory version. And if you have the opportunity to purchase this awesome product, you'll see on the back of the box one of my recipes with a photo taken by me!

Nimbu Ka Achar (Indian Lemon Pickle Recipe)

I've been meaning to post this recipe for a while but Daddy, my father-in-law, kept telling me to be more patient. We harvested our last batch of Meyer lemons more than a month ago. I preserved them by making all sorts of pickles. The method is pretty much the same regardless of the cuisine type, but the spices differ. 

Today I'm going to show you how to make my family's favorite, called nimbu ka achar. Halved lemons are pickled in a large amount of coarse sea salt, then flavored with baghar, which is a combination of oil, a lot of spices and a few curry leaves. We enjoy it best with simple, plain basmati rice.

Baked Fish with Peach Relish

Here's probably the easiest baked fish recipe. Swai fillet (catfish) is seasoned with Bellindora seasoning, smoked paprika and cayenne pepper. Then, it's pan-seared with a combination of olive oil and butter and transferred to the oven until fully cooked. I use the combination of fats so that the butter doesn't burn. Right before the end of the cooking time, peach relish is spread over the fish to add a sweet and acidic flavor to the fish.

The peach relish is made with canned peaches, a lot of Italian parsley, pickled spring onions, Bellindora balsamic peach vinegar and red mini sweet peppers. It adds a brightness and freshness to the dish. I can't wait for peach season to make the dish again with fresh fruit!