The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry


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Easy, Beautiful, Tasty Summer Eating!

Photo by Mark Weinberg at Food52

Photo by Mark Weinberg at Food52

Psyched to see that Food52 chose my Mahi Mahi and Avocado Tacos with Mango-Cilantro Salsa recipe as a Community Pick! Check out the recipe and beautiful photo by Mark Weinberg, plus a Food52 review, here. Cheers to summer feasting!

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Mahi Mahi Fish Tacos with Avocado, Mango Salsa & Sambal-Lime Mayo

FishTacosTST2Our family doesn’t have a regular taco night, but we’re thinking of starting one after having these. Just look at all those colors and textures on the plate — the slightly spicy and zesty mayo drizzled over pan-seared mahi mahi, a bright mango-cilantro salsa, some crisp red onion and raddichio and soft slices of avocado. Playful, flavorful and healthful, these make a great quick meal for a summer evening with family.

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Vegetarian Sushi, Maki-Style

SushiTST2While living in Japan, I grew to love sushi, not only for its fresh flavors but also for the playful variety of colors and textures. When I saw Emma Galloway’s vegetarian sushi tutorial on Food52 last week, I decided to get creative and come up with my own variations. Like Emma, I love avocado + sesame seeds + mayo, so I made that one, then looked to other colors and flavors for inspiration. Beets, asparagus, cucumber, carrot, sprouts and baby lettuces also made great sushi fillings, I discovered. Then I wanted to mimic the texture of that orange roe (fish eggs) you often see atop sushi, so I made little carrot juice bubbles, thickening them with some cornstarch and piping out little spheres and letting them gel in the fridge. It was fun getting playful, creating a feast for both the palate and the eyes. Continue reading


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Wild Rice Salad with Green Beans, Cherry Tomatoes, Avocado & Grapefruit

WildRiceSaladMy ultimate salad is a mixture of flavors, textures and colors that is fresh, and never boring. This rice salad has been a favorite of mine since my host mother in Paris used to prepare it for me many years ago. She would use brown rice, which lends it a softer texture, but I like the toothsome feel of this black wild rice contrasting with the soft avocado and grapefruit. I would never have guessed that avocado and grapefruit would pair so nicely together, but tasting is believing.

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Avocado-Tomato-Feta Stack

IMG_6560This nutritious and scrumptious salad tower can be enjoyed any time of year, but I think it is festive and perfectly color-coordinated for the holidays. Plus, it helps to balance out all those decadent meals and treats consumed at holiday parties. It’s great as an appetizer, as a healthful snack, or for lunch, and can be tweaked with different ingredients to your taste: optional layers of artichokes, olives, crab, tuna or chicken salad. Enjoy! Continue reading