I have been busy conducting cooking classes across California and having the most fun! As expected, most of my students are interested in learning how to incorporate seafood and plants into their traditional diets – quintessential pescatarian cooking! They have come to the right place. In my most recent class I presented a fun way to prepare zucchini or courgettes… View Post
The fresh, clean flavors of these pescatarian-friendly ingredients help make this barramundi dish the perfect meal. Great for a mid-week meal for the family or date night!
I’m headed to the continent of Africa for season two. I have been obsessed with the flavors of North Africa for a while and have my own versions of ras-el-hanout and harissa. In this simple dish that can be made in under 30 minutes, I use a commercially made harissa or pepper sauce.
I had the pleasure of presenting these beautiful tropical coconut crab cakes during cooking demo on The Wendy Williams Show. Wendy is a lot of fun to work with and is happily, a pescatarian! This was news to me because I was under the impression that she was vegan. To see the cooking demo with me and Wendy click here… View Post
I was doing my usual weekly shopping when out of the corner of my eye I saw a gorgeous orange cauliflower looking straight at me. Calling my name. So I bought it. For $2.99. Later that afternoon, I poured through my recipe book to find a new thing to do with this delicious vegetable. Au gratin? Steamed? Riced? I had… View Post