Recipes by Brianna Vereker

United States United States Chef

Strawberry Banana Bread

Strawberry Banana Bread by Brianna Vereker

The bounty of berries and stone fruits available right now makes this household very happy, especially the two-year-old fruit fiend. As much as I love apples and pears in the fall, there’s something very gratifying about filling up our shopping cart in the summertime with 6-8 different varieties of fruit. This week we went home with…

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Grilled Opah with Hawaiian Sea Salt and Mango-Papaya-Avocado Salsa

Grilled Opah with Hawaiian Sea Salt and Mango-Papaya-Avocado Salsa by Brianna Vereker

Opah is a Hawaiian fish that grills beautifully thanks to its meaty texture, but has a mild flavor that even hesitant fish eaters can appreciate, especially when topped with a fresh tropical fruit salsa with creamy avocado. I don’t know about you, but…

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Grilled Portobello Mushrooms with Goat Cheese and Olive-Caper-Pepper Relish

Grilled Portobello Mushrooms with Goat Cheese and Olive-Caper-Pepper Relish by Brianna Vereker

A couple Saturdays ago we were making scrambled eggs for breakfast, and while we weren’t looking, Levi grabbed the cumin from the spice rack, unscrewed the top, and sprinkled some into the eggs. It threw me off (though I was thankful he chose the cumin…

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Caprese Grilled Cheese

Caprese Grilled Cheese by Brianna Vereker

Pardon our absence! It’s been a whirlwind of a summer, but I know that our blog readers are awesome and will forgive us.It started with the passing of my dear Grandma, and that’s all I can say about that right now, because I’d prefer to write this blog post with clear eyes.And then our whole family had the privilege of being involved…

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Korean Short Ribs with Kimchi and Greens Namul

Korean Short Ribs with Kimchi and Greens Namul by Brianna Vereker

My husband is a sucker for grocery store samples, which is why last weekend after trying a bite of Mother-in-Law’s Napa Cabbage Kimchi, a big jar of it found its way into our cart. We’re no strangers to the spicy, pickled, fermented cabbage that bubbles as you open the jar, reminding you that it’s happily alive with probiotics. In…

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Mexican Stuffed Shells

Mexican Stuffed Shells by Brianna Vereker

A new restaurant opened up in town last year called MexItalian – serving Latin-Mediterranean fusion cuisine. One of my favorite entrées there is a Parmigiana Mexicana, breaded eggplant that’s lightly fried, and layered with Parmesan cheese and salsa picante and then roasted. As I was perusing the many enticing recipes on Jenna’s…

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Pot O’ Beans, Mediterranean-Style

Pot O’ Beans, Mediterranean-Style by Brianna Vereker

Pot ‘O Beans, Mediterranean StyleWe left you hanging in October, due to a swarm of continuous activity gearing up for Discretion Brewing’s opening in January. Our apologies. Now here we find ourselves in early December. We hope you had a warm, festive, delicious Thanksgiving with the people who are dearest to you. Are your holiday…

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Spicy Dungeness Crab & Artichoke Melts

Spicy Dungeness Crab & Artichoke Melts by Brianna Vereker

Spicy Dungeness Crab & Artichoke MeltsYou know what makes me happy every year in early November? A mountain of Dungeness crab meat. When the crabbing season opens and those first boats leave the harbor with their crab traps, us West-coasters know we’re in for a treat.In my town I think the best place to eat Dungeness crab is little…

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Top 12 in 2012

Top 12 in 2012 by Brianna Vereker

Oishii celebrated its 5th anniversary this year, and yet I’ve never presented my readers with a top 10 (or in this case 12 for ’12) post as a way to usher in the new year. Why? Perhaps I’m just not a jump-the-bandwagon type of person if it appears that everyone else is doing something. But this year, I get it. I realize that it’s a…

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Summer Nicoise Salad, My Version

Summer Nicoise Salad, My Version by Brianna Vereker

Oh, sorry blog. I neglected you for the first half of 2013. Hi, readers! Do you remember me? If you know me well, and you haven’t just stumbled across Oishii from a google search for “pork loin chops” (our most popular post), then you already know the two reasons behind this embarrassingly long hiatus. If not, welcome, and let me…

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