Fresh Corn & Cherry Tomato Salad Serves 4-6 3 ears sweet corn Large bowl of water and ice 1 lb. cherry tomatoes or grape tomatoes 1/4 cup each chopped fresh basil, mint and Italian parsley* 3 Tbsp. Nakano seasoned rice vinegar 1 Tbsp. canola or safflower oil Salt and fresh-ground pepper to taste… Read more
Moroccan Orange & Date Salad Serves 6 to 8 1/2 cup Nakano seasoned rice vinegar * 2 Tbsp. olive oil 2 Tbsp. finely chopped red onion 1 Tbsp. chopped mint 1/8 tsp. ground cumin Butter lettuce 4 large navel oranges, peeled and sliced 1/3 cup chopped dates 1/3 cup coarsely-chopped pistachios For the dressing, combine rice vinegar,… Read more
Patatas Bravas (makes 8 appetizer servings) 1 Tbsp. olive oil 1/2 tsp. salt 1/2 tsp. paprika 1-3/4 lbs. Russett baking potatoes or Yukon golds Preheat oven to 450ºF. In a large bowl, stir together olive oil, salt and paprika. Peel potatoes if using russets. Cut into 3/4 to 1-inch bite-size pieces; add to bowl and… Read more
Marinated Chorizo & Olive Skewers Allow one hour for sausage to marinate in the rice vinegar. Start with fully-cooked links of Spanish chorizo.* If chorizo is not available, use Portuguese linguica. Cut sausage into 1/3-inch thick slices, and fry over medium-high heat until browned on both sides. Cool 5 minutes then remove from pan and… Read more
Whoa! Wasabi Dipping Sauce Makes about 2/3 cup Add a little zing to your dippers! This zesty combo is terrific for veggies, shrimp, sushi rolls, spring rolls, fish sticks, cheese sticks – you name it. It also makes a lively “tartar sauce” for grilled or pan-fried fish. If you like it tangier and really spicy,… Read more
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