Tag: Bon Appetit

Grilled Salmon Kebabs

These lovely grilled salmon and lemon kabobs are delicious and easy to make – with mega omegas in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection.

This was last night’s supper, it was a beautiful night and we ate outdoors, oh how I love summer! I served this with a great big garden salad and everyone loved them – including my 3 year old which was a happy surprise for me.

I have so much oregano growing in my garden and I’m always looking for ways to use it. I came across this recipe on Bon Appetit[1] and was intrigued because I would never think to combine cumin and oregano with sesame seeds. I also loved how the lemon sliced looked between each cube of salmon. This was fantastic and I plan on making lots of variations of this all summer long.

Grilled Salmon Kebabs
Servings: 4 • Size: 2 kebabs • Old Points: 6 pts • Weight Watcher Points+: 8 pt
Calories: 267 • Fat: 11 g • Carb: 7 g • Fiber: 3 g • Protein: 35 g • Sugar: 0 g
Sodium: 658 mg • Cholest: 94 mg


  • 2 tbsp chopped fresh oregano
  • 2 tsp sesame seeds
  • 1 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
  • 2 lemons, very thinly sliced into rounds
  • olive oil cooking spray
  • 1 tsp kosher salt
  • 16 bamboo skewers soaked in water 1 hour


Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.

Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.

Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

Adapted from Bon Appetit[2]


  1. ^ Bon Appetit (www.bonappetit.com)
  2. ^ Bon Appetit (www.bonappetit.com)

Tiger Salad

Tiger Salad

by Pam on July 14, 2013

I found this recipe on Bon Appétit[1] that looked simple and delicious. It was a snap to make and tasted great. I normally only do vinegar based dressing for cucumber salads but I have to say, I really liked the added flavors from the cilantro and sesame oil. I also liked the extra crunch the celery gave to the salad. We all enjoyed this tiger salad, especially my daughter, who had seconds and the leftovers the following day. This cucumber salad paired really well with the Asian Turkey Burgers with Avocado and Sriracha Lime Mayonnaise[2] and the Asian Quinoa Salad[3].

Whisk together in a bowl the vinegar, sesame oil, sesame seeds, and red pepper flakes, until well combined. Add the cilantro, celery, cucumbers, and green onions. Season with sea salt and freshly cracked pepper, to taste; toss to combine. Place into the refrigerator until ready to serve. Enjoy.




Tiger Salad

Yield: 4

Prep Time: 10 min.


1 tbsp unseasoned rice vinegar
2 tsp toasted sesame oil
1 tsp toasted sesame seeds
Pinch of crushed red pepper flakes
1/2 cup cilantro leaves, loosely chopped
2 celery stalks, thinly sliced on a diagonal
1 large cucumber, thinly sliced
2 green onions, thinly sliced on a diagonal
Sea salt and freshly cracked pepper, to taste


Whisk together in a bowl the vinegar, sesame oil, sesame seeds, and red pepper flakes, until well combined. Add the cilantro, celery, cucumbers, and green onions. Season with sea salt and freshly cracked pepper, to taste; toss to combine. Place into the refrigerator until ready to serve. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Bon Appétit


  1. ^ Bon Appétit (www.bonappetit.com)
  2. ^ Asian Turkey Burgers with Avocado and Sriracha Lime Mayonnaise (www.gordon-ramsay-recipe.com)
  3. ^ Asian Quinoa Salad (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Garlic Roasted Cauliflower with Toasted Asiago Bread Crumbs

Cauliflower, tossed with a little olive oil, garlic, salt and pepper then roasted in the oven transforms this powerful cruciferous vegetable into a nutty, delicious side dish, especially when topped with toasted bread crumbs.

You can even add a little color to your plate by choosing a hue other than white—cauliflower now comes in a variety of colors from orange to green to purple. Not only does it contain disease-fighting antioxidants, but it also offers a healthy helping of vitamin C, folate and fiber.


A few weeks ago, I traded in my apron for some heels and slimming jeans as part of a photo shoot for Jones New York[1].

I was transformed from by the magic of Gregg who’s celebrity list is quite extensive, I knew I was in good hands.

I’ve been on sets of photo shoots before because pre-skinnytaste I worked as a graphic designer, but Getting to sit in the hair and makeup chair, and having a stylist dress me was a whole lot more fun!

You can see the final image below, I am wearing their slimming denim jeans with a pretty blouse. This was part of an online campaign where they photographed three other bloggers; a chef, a decorator and a stylist.

The ads are currently live on Self.com[2], Bon Appetit[3], Glamour[4] and Condé Nast Traveler[5].

This was so much fun, and quite different than spending the day in my kitchen. And what’s a girl to do in NYC when all dressed up, with their hair and makeup done? Go shopping of course! I stopped for lunch, and did some prop shopping before heading to the Union Square Greenmarket where I picked up a beautiful head of cauliflower.

After a day in the city, I was happy to get home to my family and make them a delicious meal – Garlic Lover’s Roast Beef with this roasted cauliflower, the perfect ending to a great day.

Garlic Roasted Cauliflower with Toasted Asiago Bread Crumbs 
Servings: 6 • Size: 1 cup • Old Points: 3 pts • Points+: 3 pt
Calories: 130 • Fat: 7.5 g • Carb: 11.5 g • Fiber: 3 g • Protein: 5 g
• Sugar: 0.5 g
Sodium: 191 mg 
(without salt)


  • 1 (1 1/2 lb) head of cauliflower, cut into florets (about 6 heaping cups)
  • 5 – 6 cloves garlic, smashed
  • 2 tbsp olive oil
  • salt and fresh cracked pepper, to taste

For the topping:

  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 large clove garlic, crushed
  • 1/3 cup seasoned breadcrumbs
  • 2 tbsp shredded Asiago cheese
  • 1 tsp fresh thyme (or fresh herb of your choice)


Preheat oven to 450°F.  Place the cauliflower and garlic on a large baking sheet and toss with the oil, salt, and pepper.  Bake until tender and browned, about 22 – 25 minutes, tossing every 6-8 minutes. 

Meanwhile, heat a medium-sized skillet over medium heat.  Add the oil, then the onion and sauté about 3 minutes, stirring occasionally.  Add the garlic and sauté until the onions become golden brown. Reduce heat to low, add breadcrumbs; sauté until the breadcrumbs are light golden brown, about 3 to 5 minutes, stirring frequently, careful not to burn.  Turn off heat and stir in the thyme. When cool, add asiago cheese.

When the cauliflower is ready, remove from oven and top with the toasted bread crumbs.

Nutritional information for quinoa provided by Heather K Jones[7], RD (aka The Diet P.I.).


  1. ^ Jones New York (www.jny.com)
  2. ^ Self.com (www.self.com)
  3. ^ Bon Appetit (www.bonappetit.com)
  4. ^ Glamour (www.glamour.com)
  5. ^ Condé Nast Traveler (www.cntraveler.com)
  6. ^ Garlic Lover’s Roast Beef (www.gordon-ramsay-recipe.com)
  7. ^ Heather K Jones (www.heatherkjones.com)

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