Shrimp Louie, simple and elegant.
A fun presentation of simple fried fish and rice — made to look like Nigiri sushi. I seasoned the rice with rice vinegar and agave nectar, so it would taste somewhat like sushi rice, then formed it into little squares. I seasoned the fish with some soy sauce and plum sauce to sort of resemble the flavor of Unagi (smoked eel nigiri), and laid it all on a bed of shredded daikon radish. A few leaves of micro greens and a bowl of Tamari (gluten-free soy sauce) finished the platter.
Kefta Mkaouara and Jasmine Rice — Moroccan Meatball Tagine. Mini meatballs cooked in a zesty tomato sauce, and topped with eggs. Traditionally cooked in a Tagine, I used my old Corning Ware dutch oven. Mmm mmm good!
Cold fish 3 ways — Lox (thin sliced smoked salmon), sardines, and tuna & cheese salad (just tuna, cubed cheese, and Vegenaise). Served with gluten-free crackers, sliced zucchini, butter lettuce leaves, and seasoned Greek yogurt.