Lemon-Lavender Cake

I don’t bake very often but, I wanted to use the lavender in my garden. This cake was delicious in spite of the negative reviews. It could be the way the recipe was written, you can easily skip a step if you don’t look closely.  I took someone’s advise in the comments and added a bit more lavender.

 

 

For the recipe click here.

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A Few of my Favorite Things

MaxMara short sleeve top
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La Perla eau de perfume
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Ban do coffee mug
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Wasabi Grilled Tuna with Couscous

Another great seafood recipe from Fresh Fish by Jennifer Trainer Thompson! The wasabi sauce was so good that I spooned over the tuna. The couscous was a great side dish on a hot summer day.

 

Wasabi Grilled Tuna with Couscous

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_0368 2

 

Ingredients

  • 4 (6 to 8 ounces) excellent-quality tuna steaks, 1 inch thick
  • 1 tablespoon extra-virgin olive oil
  • salt and freshly ground pepper

Wasabi Sauce

  • 1/4 cup soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1 1/2 teaspoons wasabi powder

Couscous

  • 1 cup whole-wheat Israeli couscous
  • 1 1/4 cup vegetable stock or water
  • 1 cup cherry tomatoes, halved
  • 1 scallion finely chopped
  • 1 tablespoon small capers
  • 3 tablespoons chopped basil leaves
  • 2 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 tablespoons lemon juice
  • salt and freshly ground pepper

 

Directions

  1. To prepare the couscous: Toast half the couscous in a dry skillet over medium heat. Bring the stock to a boil in a medium pot, stir in the couscous, cover and simmer over low heat until the stock is absorbed and the couscous is tender, about 10 minutes. Remove from heat, fluff with a fork and set aside.
  2. Put the tomatoes, scallions, capers, and basil in a serving bowl. Stir in the couscous. Whisk the garlic, olive oil, lemon juice, salt and pepper to taste in a small bowl and pour over the couscous. Toss to combine.
  3. To prepare the sauce: Whisk the soy sauce, rice wine vinegar, honey, sesame oil, and the wasabi powder in a small bowl. Taste, and add more wasabi if desired.
  4. Lightly rub the tuna steaks with oil and season with salt and pepper. Grill the tuna on a very hot grill 1 to 2 minutes per side depending on preference. Should be pink or red in center.

 

 

Clams with Chorizo and Kale

This recipe was adapted from Fresh Fish by Jennifer Trainer Thompson. I substituted the Chourico (a smoked Portuguese sausage) for chorizo, a spicier sausage, that I happened to already have in my fridge.

 

Clams with Chorizo and Kale

  • Servings: 2
  • Difficulty: easy
  • Print

IMG_0364

 

Ingredients

  • 1 tablespoon grapeseed oil
  • 1/2 small onion finely diced
  • 1/2 teaspoon minced garlic
  • 3/4 cup diced chorizo
  • 4 cups coarsely chopped kale, stems removed, lightly packed
  • 1 cup clam broth
  • 20 clams

 

Directions

  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, chorizo, and kale. Toss to coat with the oil, and cook for 5 minutes.
  2. Add the clam broth and cook for 20 to 25 minutes, or until the kale is tender. Add the clams and cover. Cook until the clams open for about 5 to 8 minutes. Discard any that did not open Spoon over bowls and serve with crusty bread.

 

 

 

 

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