Squash and Mushroom Galette

Galettes are one of my favorite things to make!  They’re like a pie without the pan, and you eat it like pizza.  This one is a savory gallette that is perfect as a vegetarian meal or as a side dish with dinner.  It’s also good for brunch!  The vegetable peeler makes beautiful “ribbons” from the squash that are light and airy on the pie, and the fresh herbs added at the end give it the perfect earthy flavor. 

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SidesEvan Wei-Haas
Grilled Steak Skewers with Chimichurri Sauce

Steak and chimichurri is a famous combination in Argentina!  Chimichurri is a mixture of herbs, olive oil and aromatics that just works perfectly with a grilled steak.  This recipe uses steak on skewers to serve as appetizers or over a green salad.  Of course, you could also grill whole steaks to serve as a main course.  If there’s leftover sauce, add some more olive oil and dress a lettuce salad for a blast of great flavor.

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AppetizersSavanna Givens
Chicken Tikka

Tikka is an Indian dish of meat marinated in spices.  This is the recipe I’ve been using for years as a base to my Tikka Masala.  The yogurt and spices in the marinade make the chicken so tender, and it’s a perfect appetizer served with the yogurt dip or topped on a green salad. 

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AppetizersSavanna Givens
Red Shakshuka

Shakshuka is a stew of tomatoes and other vegetables with eggs cooked gently so the runny yolks can be soaked up with crusty bread.  This dish is made in many variations around the world.  In Israel it’s called shakshuka, and in Spain it’s called pipernade. 

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MainsSavanna Givens
Guiltless Eggs Benedict

I had a version of this dish at The Boulders Resort and Spa in Carefree, Arizona.  That’s when I realized you can eat eggs benedict in a healthy way that is delicious!  There are so many variations….the options are endless!

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BreakfastSavanna Givens
Creamy Lentil and Roasted Yellow Pepper Soup

In India, yellow lentils are called Toor Dal.  They make a delicious soup that is packed with protein.  In this recipe I add my yellow pepper herb sauce to the cooked lentils for a delicious soup that is healthy and tasty.  It’s also cost-effective, which makes it a great dish for a crowd.

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SoupsSavanna Givens
Grilled Fish with Yellow Pepper Herb Sauce

Here is my favorite sauce in my recipe collection. It’s delicious in many different dishes, but I actually eat it as a dip with tortilla chips.  Look for my recipes using this yellow pepper herb sauce, including eggs benedict, soup, feta dip, and sauce to dress up fish and any other grilled meat.  It’s really heavenly.

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MainsEvan Wei-Haas
Green Shakshuka

Traditionally, Shakshuka is a dish of eggs poached in a spicy tomato stew, but I like to make this green version using herbs and Swiss chard.  If green tomatoes were in season, they would be delicious is this version too.  Make this for breakfast or brunch, and serve it with crusty bread to scoop up all the yolky goodness.

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MainsEvan Wei-Haas
Garlic Shrimp with Curry Leaves

When I was in Southern India we cooked everything with fresh curry leaves.  They give the most unique and fresh flavor to all kinds of dishes.  This shrimp recipe takes just minutes to prepare, and it will be one of your favorites.  I buy fresh curry leaves at my local Indian grocery store or international grocery store.  If you can’t find them fresh, you can use the frozen ones.

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MainsSavanna Givens
Grilled Cod with Salsa Verde

There are a lot of variations for salsa verde, and this is one of my favorites.  In the summer when I have an abundance of fresh mint I add it to the mix.  If you’re in a hurry you can make the salsa in a food processor, but just pulse it so it doesn’t become smooth.  Of course, you can substitute the cod for fish that is in season.  Serve this with rice or potatoes, and some roasted cherry tomatoes, and you’ve got a beautiful plate of colorful goodness!

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MainsSavanna Givens
Cocoa and Coffee-Crusted Salmon with Maple Chipotle Glaze

One of my favorite Caribbean islands is Grand Cayman.  I spent a day with Chef Beny learning some of his specialities, and this was my favorite.  The sweet sauce perfectly complements the slight bitterness of the coffee and cocoa crust on the salmon.  The sauce can be made 2 or 3 days before you make the salmon, which makes it a great dish to serve at a dinner party.

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MainsSavanna Givens