Shrimps and broccoli with lemon butter garlic sauce
A variation of an older recipe. We use shelled shrimps this time and add parboiled broccoli florets for a more colorful and nutritious dish.
Vegetables
Although we're admittedly more carnivorous than herbivorous, we do try to include vegetables in every meal. It's not that difficult, really, considering that many Asian dishes — from soups to main courses — include vegetables among the ingredients. If we're having a no-vegetable main dish for lunch or dinner, we supplement it with at least one vegetable side dish.
Arugula, tomato and salted duck egg salad with ginger vingaigrette
I don’t know how the weather is in your part of the world. Here in the tropics, the past weeks have been a bit insane. It rained for days, the heat dissipated, then …
Smoked salmon, arugula, herb croutons and kesong puti salad
Soft and creamy kesong puti (white cheese made from carabao's milk in the Philippines) is the crowning glory for this summery fish and vegetable dish.
Sauteed chickpeas, green beans and tomatoes with crumbled feta
It's meatless but it's filling. And it's really good. I don't often say that about main courses without meat, but I'll say it in this case. It's really good.
Smoked salmon salad with fruits and nuts
I’m no fan of vegetable salads — especially the kind with nothing but raw leaves — but this salad, I can eat. With gusto. Why? Well, we have to start with the adage …
Seared salmon salad with mango lemon dressing
Years ago, my older daughter, Sam, gave me a book of salmon recipes for Christmas. She knew very well what my favorite fish is. This salad is based on one of the recipes …
Bacon, egg and lettuce salad
An upgraded and updated version of the lettuce and egg salad that my mother used to make. I’ve added bacon and, instead of plain mayo, spices and seasonings are …