Cooking Method: Broiling

Charmoula Smothered Eggplant

Charmoula Smothered Eggplant is a delicious Moroccan side dish. Charmoula is the original Moroccan seasoning, usually used on fish, but it works really well on eggplant.

By Leslie Blythe

Chickpea, Red Pepper, & Spinach Salad with Harissa

This is a wonderful Moroccan salad with a great depth of flavor. Harissa is what my husband calls the ketchup of north Africa. Harissa is a Tunisian hot chili pepper paste made with roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It is also popular in Moroccan cuisine.

By Leslie Blythe

Pineapple Salsa

This Pineapple Salsa has vibrant colors and tropical flavor. It's great to use on fish, pork or chicken.

By Leslie Blythe

Frittata with Italian Sausage, Spaghetti  & Tomatoes

I have made many frittatas in my day. It's a great way to use up leftovers. I found a recipe for spaghetti frittata in an elevator in downtown Los Angeles (you will have to click on the link). Anyway, I made this version last night and it was really good and very easy. What I like about frittatas in general, is that they can be eaten hot, warm, room temperature or cold.

By Leslie Blythe

Crispy Parmesan Herb Zucchini

Zucchini is such a great side dish for the summer. The zucchini or courgette is a summer squash and very versatile. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or made into bread. Zucchini is one of the easiest vegetables to grow in temperate climates.

By Leslie Blythe

Tuna Melt

This Tuna Melt sandwich is tuna salad and a layer of cheese done under the broiler. It is said that the Tuna Melt was born in 1965 on King Street in Charleston, South Carolina at the Woolworth’s lunch counter. Apparently, there was a bowl of tuna salad on the edge of the griddle shelf and the contents tipped over onto the grilled cheese sandwich being made at the time. I guess the tuna melt is a mistake.

A tuna melt sandwich is tuna salad and a layer of cheese, sometimes grated. The sandwich is then grilled or broiled open-faced until the cheese is melted. I wish I liked tuna, but I made this for my husband, Eric, who loves them. You can also add a slice of tomato, use any kind of bread and any kind of cheese. Our "house" cheese is Tillamook Cheddar.

By Leslie Blythe

Nobu’s Miso-Marinated Black Cod

I made this Kaiseki style dinner. Kaiseki or kaiseki-ryōri is a traditional multi-course Japanese dinner. The term also refers to the variety of skills and techniques used to prepare the dishes. We had this Miso Marinated Black Cod several times while we were in Japan. I really like it. It's very mild and sweet tasting and easy to make. The main thing is that you have to marinate it for at least 24 hours or up to 3 days.

By Leslie Blythe

Sweet Mini Pepper Poppers

Sweet Mini Pepper Poppers are an easy appetizer for any party. There are endless ways to fill these mini peppers.

By Leslie Blythe

Broiled Salmon with Fresh Herbs

Broiled Salmon with Fresh Herbs is very flavorful and the salmon is rich in Omega-3. My brother-in-law, Russell, is in town and he's being cooking for us. He made this the other day. This salmon couldn’t be simpler, or tastier. Stay tuned for the leftovers!

By Leslie Blythe

Sake Steamed Mussels with Ginger, Miso and Spinach

I love making mussels different ways - this one is one of my new favorites!

By Leslie Blythe