I love zucchini, but I feel that it must be transformed somehow. Zucchini fries, little zucchini medallions with mozzarella, zucchini bread (my mom was sneaky like so many moms are about vegetables) or zucchini cakes!
Zucchini is currently in season, as demonstrated by the monster piles of zucchini I found at the Farmer’s Market. I brought a few home and decided to make some zucchini cakes with a herb dipping sauce.
We absolutely love lobster rolls and usually only have them when eating out at a seafood restaurant. I decided it was time I should make my own lobster rolls!
The lobster roll is comprised of a delicious butter toasted roll, lettuce, lobster and the ever important sauce that encompasses the lobster.
I begin my sauce with Best Foods Organic mayo. I add in melted butter for added richness, fresh lemon juice and zest for freshness and minced celery for crunch! This sauce works great with shrimp, halibut and salmon! Feel free to substitute the lobster for any of these fish! I found lobster tails on sale and used those! Feel free to use whole lobsters 🙂
I also found that these sandwiches make for the most perfect picnic! Prepare everything ahead and build them at your picnic site 🙂
Begin my cooking your lobster tails in salted water for 7-8 minutes. Removed from water and de-shell. Place in a bowl and set aside.
In a small bowl, combine the Best Foods Organic Mayonnaise, melted butter, lemon juice and zest, salt, pepper, celery and chive. Whisk until evenly combined.
Fold the lobster meat into the sauce
Brush butter on the outside of the brioche buns. Toast the buns.
Place the butter lettuce on the inside of the bun, scoop the lobster into the lettuce.
This blog post was created in Partnership with Best Foods and FeedFeed, all opinions and content are my own. Thank you for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂
Have you made your own lobster rolls? I’d love to hear about it 🙂
If you’ve been following my blog for a while, you know that one of the very first recipes I have developed and written was for cheesecake! I perfected my cheesecake recipe shortly after receiving a KithenAid stand mixer from my parents, when I was 16 years old 😀
I remember one Thanksgiving, I made 4 cheesecakes for my family (as well as 6 pies and a birthday cake). I would like to think I got cheesecake making down! I’ve even make a raw vegan cheesecake
While at the Renton Farmers Market, I had intended on buying 2 pints of strawberries. I ended up leaving with an entire flat.
I often reminisce about the pastries from my childhood. I have fond memories of my mother and grandmother baking every weekend and sharing something sweet with the family.
This Ramadan I wanted to try and make maamoul. I set out to replicate the maamoul from my childhood and found that our family recipe was for a HUGE batch… like 8 dozen cookies! Cutting the recipe in half would still give me far more than I would need (especially for my first time!). I decided to test a few variations of the family recipes and come up with a batch that would make about two dozen cookies!
Ramadan is the 9th month in the Islamic Calendar. This year it begins on June 6th and will end around July 5th. I have received several requests on Facebook,Instagram and Snapchat, to write some tips on Ramadan Preparations.
For those who are unfamiliar with the month of Ramadan, here is a quick overview:
Muslims who are healthy and of the age of maturity, fast (abstain) from food and drink from sunrise to sunset each day during the month. We break fast at sunset and are able to eat and drink until the sun rises again. Fasting is an exercise in self-restraint. And the month is a time for reflection and prayer and is seen as a time to rid oneself of bad habits. During this month, Muslims give generously in to charity.
If you want to greet your Muslim friend, colleague or neighbor during this month, just say “Happy Ramadan” or “Ramadan Mubarak” 🙂
As the warm days of summer approach, so do the picnics, cookouts and outdoor gatherings. One dish that is always on the menu during our summer parties, is pasta salad! It is one of our favorite summer salads. As with many salads, pasta salad is versatile and easy to make your own!
I’ve partnered with the Feed Feed and Best Foods to create my Mediterranean Pasta Salad. Best Foods Organic Mayonnaise makes for the perfect base to dress this pasta salad. Added bonus; all the ingredients in the mayo are free of the use of pesticides, synthetic fertilizers and GMOs!