Let’s keep things short and sweet today. I and the crew have been working on some fantastic new recipes for all of you, and now’s my chance to share all the tasty details.

First, we have some great items on our new menu, like the bright and sunny-tasting Lemon Chicken Scaloppine. I was really in the mood for something on the lighter side when I came across this recipe, and it really fit the bill. We slice moist breast meat into thin cutlets and then crust them with crunchy panko breadcrumbs, fresh basil, and toasted pine nuts mixed with lots of lemon zest to create a super simple yet satisfying entrée. Try it with one of our new salad offerings. For example, these pair very well with the clean flavors of our Parsley-Mint Pesto Potato Salad.

Next, I’m seriously giddy about Korean foods and the vast variety of smells, textures, and flavors common to their cuisine (you might have noticed that in my last post about Korean tacos!). I’m particularly fond of kimchi, the fermented spicy cabbage and vegetable mixture that is served with just about everything at every meal, any time of the day. In fact, kimchi is so prevalent in Korea, I’m told they say “Kimcheeee” instead of “Cheeese” when taking pictures! This inspired me to create Korean Kimchi Grilled Tofu steaks with sweet soy sauce and sesame oil. You’ll love them!

Sweet soy sauce is a deliciously thick, salty-sweet syrup perfect for marinades and it’s often used in southern Asian and Indonesian cooking. I combined that with spicy kimchi and some chili paste and was very impressed with the results. I love these spicy-sweet fermented flavors and how well they lend themselves to grilled tofu or meats. Koreans have one of the healthiest populations on the planet and it is widely attributed to their love of fermented foods. Don’t be afraid of kimchi! We eat many fermented foods ourselves in the West, like sauerkraut, yogurt and cheeses. Fermented foods are very beneficial to digestion and overall health. Give my tofu steaks a try and you’ll find yourself craving more healthy foods!

I’m also really stoked to tell you about my Grilled Tri-Tip Sandwich with Provolone and Balsamic Onion Marmalade. This might be stimulation overload, but I can’t walk away and leave this one without a mention. I made a few of these as a test and left one on the counter in the kitchen for the staff to try and as I walked away I heard an emphatic “My God THAT’S a GOOD SANDWICH!!” I’ll take that to mean I’ve done my job well. You can’t miss these in our cases, since they’re piled high on fresh ciabatta rolls and are just asking for you to grab one and go spend a little special time together.

Lastly, I’ve brought back the Salmon Nicoise Salad, which is one of our favorite sunny salads made with roasted salmon, red potatoes, boiled eggs, a light mustard and lemon-herb dressing, and a mix of vegetables and olives. I can’t express enough about how refreshing this dish is and how beautiful it is for a light dinner or lunch on a sunny afternoon.

I think I’ve gone on long enough here (what did I start off saying about being short and sweet?) but before I go, I must mention that we have several new salads and soups available (twice a year we retool the menu for the summer season and then again for winter). There are some very tasty creations and you would be doing yourself a favor to give ‘em a taste!

If you’d like to shoot the breeze about all things food, look for me in the stores and give me a shout. But be forewarned, I’m even more longwinded in person, especially when it comes to the topic of cooking! Until next time, live well and eat well.