Weekend Kitchen | Shrimp and Sweet Corn Risotto

Shrimp and Corn Risotto, fletcher + fork

Summer entertaining doesn’t have to be a grilling occasion. A few weekends ago we invited friends for a casual dinner on the porch, where we skipped the open flames for a light, creamy risotto. And if you want the full truth…I was dying to set the table with my hand-painted shellfish bowls. So this time I let the table setting dictate the main course, and I knew my summery shrimp and corn-studded risotto would be a match made in heaven.  Continue reading “Weekend Kitchen | Shrimp and Sweet Corn Risotto”

Grain Bowl | Quinoa Shrimp Salad with Cucumber, Tomato and Feta

Quinoa Shrimp Salad with Cucumber and Feta
Quinoa is one of my favorite ingredients. I frequently make a big pot and use it in different ways throughout the course of a week. A scoop warmed gently with almond milk, a pinch of cinnamon, dried fruit, and a generous dollop of honey and chopped nuts makes a wonderful, nourishing breakfast. A dinner side comes together in no time when you heat a tablespoon or two of olive oil in a sauté pan, add cooked quinoa, season well, and toss in a generous handful of chopped tender herbs and scallions. My favorite way to enjoy quinoa, though, is in a veggie and protein packed salad like the one below. Continue reading “Grain Bowl | Quinoa Shrimp Salad with Cucumber, Tomato and Feta”

My Last Column for Sheridan Road: Cod Poached in Coconut Curry Broth

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Hello there and Happy Friday! It’s been far too long. I recently wrapped up a wonderful year + of penning the Foodie and Cocktail columns for Sheridan Road Magazine which was an absolute pleasure. Writing for a magazine proved to be a much different experience than writing for this blog. Yes, I developed the recipes, styled the food, shot the photos and wrote the pieces just as I’ve done here at Fletcher + Fork, but the parameters of print required a new skill set. I am grateful for the growth and experience Sheridan Road provided, but I am happy to be back with the time and love required to make this a special place. Continue reading “My Last Column for Sheridan Road: Cod Poached in Coconut Curry Broth”

Light Bite | Thai Summer Rolls with Ginger Peanut Dipping Sauce

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Summer rolls are one of those snacks I frequently picked up at the market but never took the time to make. Until now! I don’t think I’ll ever buy them from the store again. Putting them together is so easy and they are wonderfully versatile – just fill with what you love or have on hand.  Here I used shrimp, red bell pepper, scallion, cucumber, carrot, and thinly sliced jalapeño.  Avocado, bibb lettuce and lightly blanched asparagus would be great additions as well.  Just don’t leave out the mint and cilantro – they are the ingredients that will elevate your rolls above the ones from your corner grocer. Continue reading “Light Bite | Thai Summer Rolls with Ginger Peanut Dipping Sauce”