Around Anna's Table

‘Salmon with Asian Walnut Slaw’

May 10, 2025 No comments

Recipe Courtesy of California Walnuts, www.walnuts.org

This recipe was simply outstanding! Courtesy of the California Walnuts website, thick salmon fillets are first marinated in a mixture of teriyaki sauce, rice vinegar and chili sauce before being grilled or pan-seared to flaky perfection. And that’s not all. The flavorful fish is served with a healthy and crunchy slaw studded with scallions, cabbage, carrots, cilantro and buttery walnuts. An omega-3 packed dinner that I enjoy serving with a few pomegranate seeds for a touch of added color and sweetness.

(To view this recipe, click on the following link: https://walnuts.org/recipe/salmon-asian-walnut-slaw/)

‘Mushroom Wellington Cups’

May 9, 2025 No comments

This picture-perfect appetizer is always a hit at my dinner table! A flavor profile based on traditional Beef Wellington, these small bites start with phyllo cups that are filled with a bit of pâté, then a savory mushroom sauté.

I was excited to present these appetizers on a lovely Himalayan pink salt plate that my sister Mary Lauren gave me a few Christmases ago. The pink backdrop looked great with a bed of fresh chives, and the salt block imparts the tiniest bit of salt flavor to whatever you serve on it. A super elegant appetizer that you should consider adding to your next dinner party menu.

‘Brisket with Apricots & Prunes’

May 8, 2025 No comments

Recipe Courtesy of Food & Wine Magazine

I’ve said it before and I’ll say it again…any dish that has to braise for a few hours is always a winner. Buying cheap cuts of meat, searing them, and then braising them whether stove top over low heat or in a low temperature oven until super tender, is comforting and decadent.

This particular dish takes a brisket and pairs it with a lovely sauce made with tomatoes, fresh herbs, onions, ground cinnamon, paprika and the surprise ingredients: dried apricots and prunes. The fruit lends a lovely sweet aroma and taste to the meat which is utterly outstanding! The sauce surrounding the beef thickens as it cooks, and is lovely not only with the shredded brisket itself, but also with some crusty bread for dipping.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/brisket-apricots-and-prunes)

Baked Sweet Potatoes with Hazelnuts & Blue Cheese

May 7, 2025 No comments

The beauty of a sweet potato is that once it is baked or roasted, its natural sweetness takes over and there really isn’t much else needed to enjoy it. But in some cases, it doesn’t hurt to gild the lily. A wonderful accompaniment to sweet potatoes are nuts; just think of your Family’s sweet potato casserole at Holiday time that is topped with chopped pecans, or even a slice of sweet potato pie with a pecan praline topping—you get my drift.

Here, I have baked a couple sweet potatoes to tender, seasoned them with a touch of salt and pepper, a drizzle of olive oil, and some toasted, chopped hazelnut pieces. And that’s not all! To counter the sweetness of the sweet potatoes, and to add creaminess I crumbled on some blue cheese. Rich yet tangy, creamy and smooth, the blue cheese really elevates this sweet potato side dish into something extraordinary!

(To view this recipe, click on the blue title of the blog post above*)

‘Shaved Squash-&-Radish Salad’

May 6, 2025 No comments

Recipe Courtesy of Cooking Light Magazine

Using your vegetable peeler to slice vegetables like carrots, parsnips, summer squash and cucumbers into ribbons makes for a beautiful presentation. Whether in a salad like this one or a swap-in for pasta, vegetable ribbons are a low-carb and vitamin-rich way to enjoy the season’s best produce. Here, a simple vinaigrette is made and tossed with squash ribbons and thinly sliced red radishes. Fresh dill adds a bright note to the salad; I added in some roasted pistachios for crunch as well, but pine nuts, hazelnuts, or even pepitas would work nicely, too.

‘Bourbon-Glazed Salmon with Firecracker Slaw’

May 5, 2025 No comments

Recipe Courtesy of Cooking Light Magazine

Two initial ingredients immediately caught my attention with this pan-seared salmon recipe: bourbon (correct) and spicy slaw (yum yum). Salmon fillets are first marinated in a combination of bourbon, soy sauce and brown sugar, pan-seared and then glazed with a reduction of the marinade ingredients. The combination is syrupy, slightly sweet, and complex thanks to the rich splash of bourbon. On the side is a lovely raw cabbage and carrot slaw with scallions and minced red chili pepper; coated in a simple mayonnaise-cider vinegar dressing, the slaw also works very well with broccoli slaw or even raw brussels sprouts slaw if you so prefer.

Prosciutto e Melone

May 4, 2025 No comments

Sweet ripe cantaloupe effortlessly wrapped in a thin slice of salty prosciutto is a classic first course throughout all of Italy. Prosciutto e melone is a perfect blend of something sweet, something salty and something very satisfying.

For a light lunch, serve wedges of prosciutto-wrapped melon over greens along with a wedge of cheese, some tangy balsamic vinegar and some bread. For an appetizer or small bite, cut the cantaloupe into wedges and then wrap it in the prosciutto; for a unique and quite tasty pasta idea, toss al dente penne or bowtie pasta with melon rounds, some fresh mozzarella or burrata cheese, some watercress, olive oil and some crisped up pieces of the prosciutto.

Herbed Potato Salad with Celery, Radishes & Turmeric Vinaigrette

May 3, 2025 No comments

Whereas Russet potatoes to me are best for mashing and baking, Yukon gold potatoes are my preferred choice for a warm potato salad. Their smooth texture and buttery taste of the gold potatoes are the perfect match for a tangy vinaigrette, chopped fresh herbs and some crunchy vegetables.

I like pairing the boiled potatoes with both celery and radishes for texture and color, plus any soft fresh herbs you have on hand—think dill, basil, tarragon, chervil, parsley, and/or tarragon here. And for a vinaigrette idea, try a nice mustardy vinaigrette or this specific version of that, a Dijon vinaigrette that adds finely chopped turmeric root into the mix for added color and nutrition.

(To view this recipe, click on the blue title of the blog post above*)

‘Rhubarb Custard Cake’

May 2, 2025 No comments

Recipe Courtesy of Bon Appetit Magazine

The moist crumb and custard-like center of this lovely fruit-topped cake comes from the addition of melted butter, sour cream and an extra egg yolk —all of which add richness and flavor to the butter-yellow cake. The cake base has both lemon zest for a fresh zip of flavor and a bit of dark rum for an extra special kick, all of which pair wonderfully with fresh rhubarb. In fact, I would be tempted to say that any summertime fruit could stand up to this wonderful custard-like cake base. Pass the cake knife, please!

(To view this recipe, click on the following link: https://www.bonappetit.com/recipe/rhubarb-custard-cake)

Crostini with Mascarpone & Balsamic Strawberries

May 1, 2025 No comments

At first the thought of combining tart balsamic vinegar with sweet, ripe strawberries might sound strange. I understand because I felt that way when I initially tried the combination. But believe me, you will be pleasantly surprised at how the balance of flavors between the reduced, syrupy balsamic vinegar and the season’s ripe strawberries is a match made in culinary heaven.

The balsamic vinegar actually becomes sweeter in taste when you reduce it down to half its original amount in a small saucepan, which makes these the perfect bites of sweet, tangy and creamy. Top these gorgeous, bite-sized treats with a sprinkling of fresh mint and what do you have? The colors of the Italian flag, of course!