Recipes by Brianna Vereker

United States Chef

	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…	1 vote 493 views
	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…	1 vote 616 views
	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…	1 vote 587 views
	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…	1 vote 409 views
	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…	1 vote 425 views
	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…	1 vote 828 views
	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…	1 vote 320 views
	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…	1 vote 460 views
	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…	1 vote 395 views
	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…	1 vote 413 views