Let’s dive right into it.

The 6 Best French Fry Cutters Reviewed

1. Sopito Professional Stainless Potato Cutter

The abuse of culinary items is very rampant these days because of the substandard products produced out there; this isn’t one of such products; that is why it makes our list.

If you are searching for a budget-friendly and reliable French fry cutter, this is one of our top picks, and you’ll know why we picked it below.

They are made up of 304 stainless plates of steel. It is robust, produces restaurant-grade output, and had been engineered for many years of long-lasting experience without depleting.

It’s easy to use, slices fast, and needs just a little effort to cut the whole potato. Not only does this cutter cuts just vegetables, but it also cuts carrots, cucumbers, eggplant, and onion into 1/2 inch thick strips, meaning it is very versatile too.

It also has an extended ergonomic handle that makes everything easier for both fries at home and in the restaurant. With just one lever, life is easy.

Cutting chips in half has never been more unnatural; this cutter cuts it all at a go. No more need to cut the potato in two before letting it through the blades, it’ll cut it all through at a go.

This unique cutter has been specially made not to eat up space in your kitchen, making it easy to store, unlike other commercial cutters. It’s also effortless to clean and doesn’t rust, unlike other products.

The cutter box can take potatoes as big as 5.58 by 3.51 inches. The capacity of this cutter is big enough for most potatoes, sweet potatoes, and other vegetables.

2. Votron French Fry Stainless Potato Chipper

If you are looking to get yourself a top-quality French Fry Chipper that works wonders in the production of perfectly shaped French fries for both commercial and household use, go Votron. It has everything you require to make Fries look and taste palatable.

Below is a little about the product so that you’ll know if this product is tailored for your needs in the kitchen or if you have to look for other options.

The Votron team is well-known for making cutters made of quality stainless steel; The Chipper interchangeable heavy-duty cutter does not fall short. It is the real definition of durability.

The Votron team did an excellent job in delivering a product that works. With the quality that they roll out, there is no doubt that their creation is one of the best in the market today.

This potatoes cutter comes with a top-quality super sharp blade that makes it easy to cut dozens of potatoes without any damage. It is not necessary to worry the blade will be bent. The price of this product also makes it very worth buying.

The Votron cutter is equipped with a suction base making it stable when cutting. This also makes it very easy to mount the cutter on almost any flat surface without reducing the quality of the cuts.

This feature makes it a perfect pick for both commercial and household use; it can also be used to cut cucumbers, zucchinis, radishes, yams, apples, and more.

They also boast that their product cuts potatoes into chips in 5 seconds because of the ergonomically designed 16.7-inch handle that reduces the effort needed and increases output. It also makes handling safer, which makes it perfect for homemade fries.

The Votron Chipper is also very easy to clean and is Dishwasher friendly even though it isn’t advised to use a dishwasher. You also never have to worry about rust that can, in the long run, pollute your food.

Compared to traditional potato slicers, The handle of this product not only makes french fries faster and more comfortable, but it also makes it handy for kids to easily use just in case you’re not in the mood to make something, they can do things for you.

You can see that this specific Votron product is just perfect for your kitchen. You are worth owning it.

3. Reliatronic stainless steel potato chipper

The game changed with the advent of the Reliatronic Stainless Steel Potato Chipper which combines the most sought-after traits of a French Fry cutter: Durability and Ease. Having this product in your kitchen makes your kitchen much more sophisticated.

With Reliatronic stainless steel potato chipper, there’s nothing like a bent, blunt, or rusted blade. This is because the blades are specially designed to be sharp and durable and you’ll never have to worry about rusted steel blades messing up your meals. It also comes with two knives, from which you can choose to produce different French fry sizes depending on your needs.

Unlike other cutters, this comes ready for use, i.e., it comes already assembled. It is an investment that is worth it because it brings the restaurant feeling into your kitchen, making your fries come out on top.

Ease is the extended handle that comes exclusively with this product. It’s a long heavy handle that makes pushing potatoes through the blades very easy and effective. It also has a large capacity, and there is no need to cut the potatoes in half before passing them through the blades, it’ll shred them perfectly!

Having this product would make your French fries time perfect and more enjoyable, doesn’t matter if you want to use it for commercial or household use, it is definitely worth the investment.

4. The Newstar grade commercial French fry cutter

This French fry cutter allows you to cut potatoes, onions, peppers, celery, and other vegetables easily with its heavy-duty stainless steel. With this specialized tool, you can serve fresh-cut, piping hot french fries more quickly and more efficiently.

A short-throw handle with superior engineering enhances leverage for smooth, effortless cutting in just one stroke. Combined with the razor-sharp stainless steel blades, this user-friendly design ensures that even your newest employee will have no issue operating it.

A short-throw handle used as a lever has superior engineering and enhances leverage for smooth, effortless cutting in just one stroke. It has been tested to consistently cut high volumes of carrot, celery, green bell pepper, potatoes, and others.

The stainless steel blades are resistant to corrosion, and this means you’ll never have to worry about blade contact with tomato juice and other acidic substances reacting and messing up your food.

The sturdy cast aluminum base construction holds up to the wear and tear of tough, daily use, while also providing years of reliable service.

For easy maintenance, the blade assembly and push block come apart quickly when it’s time for cleaning. To ensure stability, it also comes with a set of 4 suction cup feet to prevent unwanted sliding during operation.

If you are also not a fan of moving your cutter around, this product has been made so that you can comfortably and permanently mount it on a countertop or a wall. It boasts that it cuts potatoes of up to 6 inches into two or slices in a go.

To preserve quality, it is advised that this item should only be hand-washed. New Star Foodservice French Fry Cutter replacement blade assembly also features razor-sharp blades and can be used to replace the blade assembly that came with your standard French fry cutter.

The stainless steel design is not only easy to wipe down and keep clean after use but also ensures the blade remains sturdy and sharp as it effortlessly slices your potato.

5. Geedel manual professional French Fry cutter 

By now, you know that a relaxing afternoon with families and friends is for chatting or watching TV, the French fry makes it so much fun. The Geedel manual professional French fry cutter is designed with an extended handle, which helps with effortless cutting.

Plus, this onion chopper is also convenient for a mother to prepare French fries for their kids, better saving your time and money be the right choice.

This French fry cutter is perfect for those who want to make homemade French fries. You will find that cutting potatoes is such an easy thing from now on.

The Geedel professional French fry cutter is made with stainless steel restaurant grade blades that offer double-side cuttings making it easier for faster slicing with just a little effort. It cuts potatoes into as small as 3/8 inches.

This product is an all-in-one tool that makes strip cutting in seconds very easy, be it cucumbers, carrots, onions, or other vegetables. This tool brings Professionalism directly to your kitchen.

The screw cap also stabilizes the blade and makes the cutter more stable. Both sides of the sharp blade can be used, providing high efficiency and durability.

To make it easy to push the potato through the blade, the base has four non-slip rubber blocks, which will help you operate it efficiently.

Cleaning has also never been easier, all you have to do is put it under running water, and it would be clean in seconds. This product is also ABS food-grade material, non-toxic, and BPA-free. Having this in your kitchen is not a wrong choice.

6. Fullstar vegetable and French fry cutter 

Unlike other cutters, the Fullstar cutter comes with four premium blades, which spells out versatility. These blades help you chop and slice through vegetables and French fries without making the usual mess a normal knife and cutting tray would make.

This product is also rust-resistant, making it almost forever easy to cut through stuff. It’s made up of a 420 stainless steel razor sharpness for crisp slicing and chopping.

It also has a soft TPU rubberized enhanced grip and a nonskid base that makes it very stable during use so that your chips come out top-notch and never below par.

The Fullstar Vegetable and French fry cutter are FDA Approved and BPA-free. It measures 10.63 in length, 4.72 in height, and 4.48 in width.

Even with these specifications that make it look bogus, it is straightforward to disassemble either for storing in your kitchen or for cleaning. It also has a storage container in case you do not want to use the chops immediately.

After being around for a while, they are so sure that their product performs that they offer a 100% refund on all purchases that customers complain that it doesn’t do as they say or they aren’t satisfied with the product. It’s just a masterpiece that should definitely be in your kitchen.

Best French Fry Cutter Buying Guide

The type of French fry cutter you should get for your home kitchen or restaurant would ultimately depend upon your preferences and what you want to use it for. It is better to have a rough draft of the things you ought to be looking for in a cutter before spending your money on one.

A few of the critical factors that you should bear in mind to buying the best french fry cutter are as follows:

Type of Material

As you have already seen in this guide, cutters come from materials that are healthy or not. It comes in a variety of materials, even though most blades are stainless steel. Each one of them has its unique properties, and the utility will depend upon your requirements.

The main concern you’ll like to ascertain in the French fry cutter you wish to buy is whether or not the item is durable. This will be contributed mostly by the material used to construct the product. It would be best if you considered a French fry cutter made of stainless steel or even cast iron.

Uses

If you expect to make more than just French fries, you would have to choose a cutter that gives you the option to cut other things without getting it damaged or corroding with the things you’d be cutting.

Handles

Getting a cutter that has a handle often has its advantages and disadvantages. Its disadvantages include that it could be heavy and not suitable for kids to use, so if you have handy kids around, you could get them, but make sure you tuck them away properly. Other than that, the handle makes chopping and slicing easier because it’s an excellent lever.

Ease of cleaning

If you are more of a dishwasher person, you should opt for the cutters that can be cleaned in it. Even though dishwashing isn’t a good option when cleaning the cutters, you should be careful with this. Most cutters are preferably wiped off or hand-washed gently.

Best French Fry Cutter FAQs

Q1: How long a potato should it be able to cut?

Most of these cutters can cut 6 to 8 inches long to get nice long French Fries. Usually, there aren’t any potatoes larger than that, and except it’s just a lousy cutter, you shouldn’t have any issues with this.

Q2: Does it have to be dishwasher compatible?

While it seems daunting to clean the apparatus, it’s actually quite easy. These cutters usually have screws that can be easily unscrewed with the help of a large Philips-head screwdriver.

Any other screw should be easier unscrewed with hands. This shouldn’t give you problems. Also, most cutters come with instructions so you can follow the manual to be able to clean easily. Dunking in a basin is also preferable or using a washrag.

Q3: What is the best way to clean a French fry cutter?

Usually, we advise you don’t use a dishwasher to do it. We recommend you unscrew it and wash it manually.

Conclusion

Given all the options, the best French fry cutter is undoubtedly the Sopito Stainless Steel French fry cutter. We chose this particular French fry cutter from the lot because it’s robust and stable, well-prices, and just gets the job done. Hoping this concise review has been an essential aid in making you choose the right stone.

Every holiday season, I see loads of pumpernickel bread — the cute kind so perfectly cut into bite-sized squares— in stores everywhere.

I’ve always paused to look at it, thinking it would be great for holiday party sandwiches, canapés, or tartines of sorts.

This year I took things a step further and bought some, unsure of what to use it for. It didn’t take long for me to figure that out. The shape naturally suggested itself for an appetizer.

A holiday appetizer, with holiday colors, no less.

Cilantro and radishes were strikingly fresh and gorgeous in my market so I really had to get them. Feel free to use your favorite herb instead, or choose a different topping, if you wish.

I have also tried these topped with tomato and mozzarella slices cut into half circles. They were more substantial than radishes and delicious. Smoked salmon, caviar, cucumber, olives would all be marvelous substitutions.

I’m excited that my Moroccan citrus salad was featured in this winter’s issue of Edible Orlando magazine. If you live in Orlando, grab a copy. My recipe is on page 16.

Cilantro Yogurt Spread on Pumpernickel and a Feature in Edible Orlando Recipe

YIELD: 12 CANAPÉS

PREP TIME: 5 MIN

Ingredients:

Yogurt spread

• 1/4 cup cilantro leaves
• 1 small garlic clove
• 1 cup plain Greek-style yogurt
• ½ teaspoon lime juice
• ¼ teaspoon ground cumin
• Sea salt and ground pepper, to taste

Toppings

• Small bunch radishes, thinly shaved
• Coarse sea salt, for garnish

Bread

• 12 squares deli pumpernickel, lightly toasted

Directions:

To make the yogurt spread, start by pulsing the cilantro and garlic in a food processor until finely minced. Add the remaining ingredients for the spread and process until you obtain a smooth, green mixture.

Divide the yogurt spread among the 12 canapés. Top each one with shaved radishes and a sprinkle of coarse sea salt.

I read about this stew in Saveur magazine and immediately wanted to make it.

In Kenya, it is called Mchuzi Wa Mbaazi, which means curry and beans in Swahili.

It might sound like it is not the right recipe for the season but it is pretty light, can be consumed lukewarm or cold, or simply bookmarked and reserved for the winter months if in your mind beans and summer are simply not compatible.

But I urge you to change your mind and let your palate seize the summer to travel and explore.

Curried Bean Stew Recipe–Mchuzi Wa Mbaazi

The curried Bean Stew recipe is adapted from Saveur magazine

4 servings

• ¾ pound dried red kidney beans
• 2 cups coconut milk
• 1 medium red onion, minced
• 3 garlic cloves, minced
• 2 small dried red chili peppers
• 2 teaspoons ground cumin
• 1 ½ teaspoon yellow curry powder
• Sea salt and freshly ground pepper
• Cilantro or parsley and chopped tomato, for garnish (optional)

Soak the beans overnight.

Drain the beans and place them in a medium pot with 3 ½ cups water.

Cover with a lid and cook the beans over medium heat for 40 minutes.

Mix in the coconut milk, minced onion, minced garlic, chili peppers, cumin, curry, salt, and pepper.

Cover and cook for 15 to 20 minutes.

Taste and add more salt and pepper if necessary.

Serve warm or cold, garnished with cilantro and chopped tomatoes.

When teaching high school students how to make Meringue for Pies and Puddings I have found that being the novice cooks as they are it is extremely hard for them to get this meringue correct.

I could probably write a book on the how-tos for making meringue. The information is boundless and somewhat overwhelming. There are all types of meringues.

One for pies, which is a softer meringue, then you have a hard or Swiss meringue that is used as a foundation for fruits or puddings. A cooked or Italian meringue for frostings using boiled sugar syrup.

I’m zoning in on the meringue that is used for pies and puddings. It is the basic meringue. If this one is done correctly it will be easy to get the others down pat. Here are a few things that should be followed from the start.

• Most critical in making meringue is humidity. Choose a clear, dry day.

• Eggs should be separated right from the refrigerator. COLD

• Egg whites should be beaten at room temperature. That means after separating them they should sit out for about 30 minutes.

• Beat egg whites in a glass, stainless steel, or copper bowl. Do not use an aluminum bowl. Aluminum will turn the whites grey in color.

• Do not use a plastic bowl. Plastic holds fat which will inhibit the formation of egg foam.

• Use very clean utensils.

• Make sure your hands are clean.

• When separating the eggs be careful not to break the yolk. Even the tiniest bit of yolk in the white will inhibit the formation of foam and you will end up with a soupy mess.

No matter how long you beat the eggs it will not work. Just start over.

• If you are unsure of how to use the eggshell to separate the eggs use an egg separator or use your hands.

• Use superfine sugar or put regular sugar in the food processor and process until fine. Use 2 tablespoons per egg for soft meringue and 4 tablespoons for hard meringue.

Add sugar one to two tablespoons at a time. Beating after each addition.

• An easy way to tell if the sugar has dissolved is to rub a bit of the meringue between the forefinger and thumb. You should feel no sugar crystals.

• Use cream of tartar as a stabilizer for the egg whites. It should be added after the eggs are beaten to a foam.

As a rule use 1/8 teaspoon of cream of tartar for each egg. In most recipes that I checked no matter if using 2 or 4 eggs no more than a ¼ teaspoon was used for a soft meringue.

Here are the step by step pictures:

Your hands can be used as an egg separator quite easily.

Meringue for Pies and Puddings (9 – inch)

• 3 egg whites
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla
• ¼ cup of sugar Use superfine sugar or run it through the food processor

1. preheat the oven to 350 degrees.

2. In a small deep bowl, beat egg whites, cream of tartar, and vanilla at medium speed until soft peaks form, about 1 minute.

3. Add sugar 1-2 tablespoons at a time, beating at the highest speed until stiff glossy peaks form and sugar is dissolved. Rub the mixture between the forefinger and thumb to make sure all the sugar has dissolved.

4. Spoon meringue over hot filling; spread to the edge of the crust to prevent shrinkage during baking.

5. Use the back of a spoon to make swirls in the meringue. Avoid peaks because they will burn.

6. Bake at 350 degrees for about 15 – 20 minutes or until golden brown.

Happy Cooking, The Teacher Cooks

We’ve all either had or heard of Whole Fish Baked in Salt Crust; it’s one of the oldest techniques of cooking fish (as well as chicken, red meat, and vegetables) that seals in the juices and yields moist, succulent fish that bursts with pure fish flavor, and only that!!

But how often do we bake fish that way? We’ve largely abandoned this method in favor of marinades (We love marinades, of course. They’re here to stay!) and have gotten accustomed to the flavorless convenience of foil.

The last time for me dates to at least twenty years ago in my mom’s highly experimental kitchen, but I have never forgotten how good it was.

The technique may look laborious but it’s actually a snap.

It consists of making a bed of salt for the fish, covering it with a blanket of salt then popping it in the oven and waiting for the timer to signal that the self-created masterpiece is ready.

Now let the show begin… One of the best parts of eating this fish is serving it with the hard golden crust on and cracking it open in front of everybody.

They will love how a mundane dinner was turned into a memorable experience, a piece of theatre. Luckily a few restaurants out there such as this one and this one still serve it that way.

The customary way of opening the salt shell is cracking it with a knife or spoon and removing the crust in pieces.

I did it that way the first time, and while it worked well it was quite messy and the crust pieces flew all over the place.

The next time I made it, my clever engineer husband gently cut through the crust along one side of the fish with a butter knife and lifted the entire salt blanket in one piece. It was mess-free!

To remove the skin, gently insert a butter knife underneath and push it down toward the tail. It slides through effortlessly leaving the beautiful, moist flesh of the fish exposed and ready to fillet.

Whole Fish Baked in Salt Crust Recipe

YIELD: 2 TO 3 SERVINGS

PREP TIME: 10 MIN

COOK TIME: 35 TO 45 MIN

For the choice of fish, you can pick any whole fish that you like. Go to your fishmonger and ask for the freshest they have. That’s what I did.

The first time I ended up with a sea bream, the second time with red snapper. Both worked well, though I have to say I preferred the milder taste of the bream to the fishiness of the red snapper for this.

But that’s merely a question of taste.

I prefer the salt mixture plain but you can season it with your favorite fresh or dried herbs if you wish.

Ingredients:

• 4 egg whites
• 5 cups coarse kosher salt
• 1.5- to 2-pound whole fish, gutted and cleaned by fishmonger (preferably with scales on)
• 1 lemon or lime, cut into slices

Directions:

Preheat the oven to 420 degrees Fahrenheit.

In a large glass bowl, whisk the egg whites until foamy. Slowly stir in the salt, one cup at a time, until it appears sandy and moistened.

Line a shallow baking pan with aluminum foil. Make a bed of salt mixture, approximately the shape and size of your fish (minus the head and tail). Place the fish on top of it.

Place the lemon or lime slices inside the fish. Cover the fish with the rest of the salt mixture, leaving the head and tail exposed. Press down on the salt with your hands to seal the fish.

Bake the fish until the crust is hard and golden, 35 to 45 minutes. Take out of the oven and let cool for 5 minutes.

Gently cut through the crust along one side of the fish with a butter knife and lift the entire salt blanket in one piece. To remove the skin, gently insert a butter knife underneath and push it down toward the tail.

Divide the flesh among 2 to 3 serving plates.

Serve the fish with herbed mayonnaise or tartar sauce and a side salad or vegetables.

Seven falls ago I was pregnant with my first child and thought pregnancy was the easiest thing in the world.

So easy I thought I could do it all the time. I actually never felt pregnant.

I never had morning sickness or any of the uncomfortable symptoms you hear about. But that was then; I was a younger, fitter pregnant girl (And I didn’t wobble!!).

Being pregnant at 27 is definitely different than being pregnant at 34.

I’ve been spared again from morning sickness but this time has brought with it kinks, weird cravings (I mean, really weird), tiredness, and a bluesy mood. All I want to do lately is eat or cry.

Thank God there is chocolate.

It’s been, my savior.

It’s saved many women before me.

Pregnant girls love their chocolate like Whole Wheat Double Chocolate Madeleine very much for a good reason. And when they need it, they need it right away.

There is always an emergency bar of chocolate in my pantry but when it’s time for afternoon coffee, I don’t just want candy with it. I want chocolate cake and I don’t want to wait for it 40 minutes to bake.

I want it faster than I can drive to the store and buy it. I want it right away!

That’s why I have been making Whole Wheat Double Chocolate Madeleine a lot lately.

My friend, Aaron, gave me a madeleine pan as a wedding gift and I have only used it once or twice in the past two years, but ever since I became pregnant I’ve used it at least a dozen times.

Thanks to my madeleine pan, my mini chocolate cakes are baked in 10 minutes, my mood is fixed, my craving satisfied, and I’m a happy wobbling pregnant girl for the rest of the day.

You can’t beat that!

Whole Wheat Double Chocolate Madeleine Recipe, A Pregnant Girl’s Chocolate Fix

YIELD: 12 MADELEINES

PREP TIME: 5 MIN

COOK TIME: 10 MIN

Ingredients:

• 2 large eggs
• 1/3 cup turbinado sugar
• 5 tablespoons unsalted butter, melted and cooled (or half butter, half canola oil)
• 1 tablespoon milk
• ½ teaspoon vanilla extract
• 1/4 teaspoon salt
• ¾ cup whole wheat flour
• 3 tablespoons natural unsweetened cocoa powder
• ½ teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/3 cup finely chopped dark chocolate or mini chocolate chips

Directions:

Preheat the oven to 350 degrees Fahrenheit. Grease a 12-madeleine non-stick madeleine tin.

Beat the eggs with the sugar, butter, milk, vanilla extract, and salt in a medium mixing bowl until frothy.

Sift together the flour, cocoa powder, cinnamon, and baking powder in a separate bowl. Whisk them into the liquid mixture until homogenous.

Fold in the chopped chocolate or chocolate chips.

Spoon the batter into the molds, filling each one a little over halfway.

Bake until the madeleines are puffed up and set, 10 minutes.

I haven’t been this excited about stumbling across an ingredient since my ras el hanout find.

Thoughts of gluten-free couscous have crossed my mind many times but I wasn’t sure it existed and have never actively sought it. When I saw the Lundberg Brown Rice Couscous at the store, I thought I should try it and share my experience with you.

What it is

Unlike wheat couscous, Lundberg Brown Rice Couscous is not made by rolling flour into bits.

The grains of rice are cut into tiny pieces to emulate couscous particles. The texture reminded me of that of steel-cut oats.

I bought plain roasted brown rice couscous but the brand also comes flavored with herbs, curry, or roasted garlic.

How it is Cooked

Following the box instructions, I used two parts water to one part couscous.

I boiled the water with salt, added the couscous, reduced the heat to the lowest setting, covered the pan with a lid, and cooked the couscous for 12 minutes—the instructions specified 10 to 15 minutes and didn’t call for any oil or butter.

After that, I removed the pan from the heat. Leaving the lid on, I let it sit for 5 minutes then fluff it with a fork. It is fairly quick to prepare Gluten-Free Couscous but not as quick as the five-minute instant whole wheat couscous I’m used to.

What it Tastes like

The ingredients are comprised of one ingredient, organic brown rice, and that’s exactly what the couscous tasted like.

It had a wholesome roasted whole-grain taste that I think I liked more than that of whole wheat couscous but the texture was stickier and the grains didn’t seem to fully separate.

What I would do Next Time

I stirred some olive oil into the couscous at the end but still couldn’t get it to fluff up as much as I wanted. Next time I will add oil to the boiling water and see if that helps.

I will post an update.

Verdict

The preparation tasted more like rice than authentic couscous but I still enjoyed it very much.

I served the couscous with a generous portion of mint-basil pesto on top, a bit of hot sauce, and cooked shrimp. It was delicious.

Gluten-Free Couscous, Mint-Basil Pesto Recipe

YIELD: 1 CUP

TOTAL TIME: 5 MIN

Ingredients:

• 2 cups packed basil leaves
• 10 mint leaves
• 3 garlic cloves
• ¼ cup pine nuts
• Sea salt and freshly ground pepper, to taste
• ¾ cup extra virgin olive oil
• ¼ cup freshly grated Parmesan

Directions:

Place the basil, mint, garlic, and pine nuts in the bowl of a food processor fitted with a steel blade.

Process until coarsely chopped, 15 seconds.

Add the salt and pepper. With the motor running, slowly add the olive oil and process until the pesto is pureed.

Add the Parmesan and process for another 30 seconds.

Cucumber Salad with Radishes Apricots and Feta is incredibly refreshing.

I love its colors and flavors. They make me smile. Try it; I think you’ll love it too.

I hope you’re enjoying the summer, my friends!

Love,

Nisrine

CUCUMBER SALAD WITH RADISHES APRICOTS AND FETA RECIPE

YIELD: 4 SERVINGS

TOTAL TIME: 15 MIN

Ingredients:

• 3 medium cucumbers, thinly sliced
• 1/2 red bell pepper, seeded, stemmed, and diced
• 1/2 cup thinly sliced radishes
• 1/2 cup chopped dried apricots
• 2 tablespoons olive oil
• 2 tablespoons plain yogurt
• 1 tablespoon white vinegar
• Salt and freshly ground pepper
• 1 teaspoon chopped fresh thyme leaves
• 2 ounces feta cheese

Directions:

Combine the cucumbers, red bell pepper, radishes, and
apricots in a large mixing bowl.

In a smaller bowl, whisk the olive oil, vinegar, yogurt,
salt, and pepper until well blended. Drizzle over the salad.

Add the thyme.

Crumble the feta cheese over the salad and
toss.

Serve at room temperature or slightly chilled.

Nowhere in Florida is spring felt more than in the annual Flower & Garden Festival at Epcot.

Incredible flower art, herb beds, and vegetable gardens keep getting a little more colorful, a little more extensive, a little more creative every year. The bonus this year is kiosks of garden-inspired little plates in every country.

The mouthwatering selection includes vegetable lasagna primavera in Italy, savory bread pudding with peas and mushrooms in Germany, fruishi (fruit sushi) in Japan, a local watermelon & feta salad in Florida and so much more.

I went to the festival two weekends in a row and have been inspired to make my own colorful, garden-inspired creation.

I first saw cauliflower steaks in Fine Cooking magazine two years ago, and I remember being amused by the name, but I now realize that if they had been simply called grilled cauliflower slices, I would not have remembered them after so long.

I felt inspired to light the grill, char the cauliflower then top it with a fresh, fruity salad.

My cauliflower steaks looked like little trees adorned with colorful fruit. Cauliflower Steaks + Chickpea and Fruit Salad looked like they belonged in a garden indeed.

Cauliflower Steaks + Chickpea and Fruit Salad Recipe

YIELD: 4 SERVINGS

PREP TIME: 15 MIN

COOK TIME: 10-15 MIN

These cauliflower steaks are also wonderful cooked in a pan with a little bit of oil if you prefer that to grill.

Ingredients:

For the Cauliflower

• 1 medium cauliflower head, leaves removed
• 1/3 cup olive oil
• Fine sea salt and ground black pepper
• ½ teaspoon ground cumin
• ½ teaspoon yellow curry powder

For the Salad

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 nectarine, finely diced
• ½ cup finely diced pineapple
• 10 basil leaves, chiffonaded
• 1 tablespoon olive oil
• Juice of half a lemon
• A light sprinkling of fine salt and pepper

Directions:

Preheat the grill for 15 minutes.

Using a sharp knife, cut the cauliflower lengthwise into four 1 inch-thick slices. Reserve the scraps for another use.

Brush the cauliflower slices generously with olive oil. Mix the salt, pepper, cumin, and curry, and sprinkle both sides of the cauliflower.

Cook the cauliflower slices on the grill, with the lid closed, 5 to 8 minutes per side.

To make the salad, simply combine all the ingredients in a bowl.

Plate the cauliflower steaks with the chickpea and fruit salad on top.

Happy Early Saturday Morning! And Happy First Day of December!

Can you believe it’s already here? I don’t know about you but I’m all about the holidays already. The tree is set up, gift lists are created and I’m already thinking about holiday baking and recipes.

Yesterday I made this Warm Potato & Asparagus Salad and thought it would be perfect as a holiday side. It is warm which everybody welcomes on a cold December night.

It copiously serves six but with some simple math can easily be made to feed twelve or twenty-four even. And, well, it is delicious with its warm shallot dressing and a hint of anchovies.

P.S. If you like anchovies, by all means, use more than a hint.

P.P.S. This potato and apple salad.

xo,
Nisrine

Warm Potato and Asparagus Salad Recipe

YIELD: 6 SERVINGS

PREP TIME: 10 MIN

COOK TIME: 25 MIN

Ingredients:

• 1.75 pounds baby potatoes, cut in half
• ¾ cup dry white wine
• 3 eggs
• 3 tablespoons white vinegar
• 1/3 cup olive oil
• Sea salt and ground black pepper, to taste
• 1 shallot, minced
• A small bunch of baby asparagus, cut in half
• 2 ounces anchovy fillets in oil, drained and chopped

Directions:

Place the potatoes in salted water in a large saucepan. Boil over high heat until tender but firm, 18 to 20 minutes. Drain the potatoes in a colander. Immediately sprinkle them white with wine.

Boil the eggs. Shell and cut them into wedges.

In a small bowl, whisk the vinegar, olive oil, salt, and pepper. Transfer to a large pan. Warm the dressing over medium heat. Add the shallot, potatoes, asparagus, and anchovies.

Toss frequently for 3 to 5 minutes, until the salad is warm.

Plate the salad right away. Pour the remaining dressing in the pan over it.

Top with egg wedges.