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
	Pork Scaloppine with Lemon, Capers, and Arugula with Zucchini Pancakes by Brianna Vereker Pork Scaloppine with Lemon, Capers, and Arugula with Zucchini PancakesJune 4, 2012 by BriannaI’ve always loved to read cookbooks; I certainly grew up around plenty of them, along with every issue of Gourmet since the late 60s. We have three shelves in…	1 vote 647 views
	Baked Eggs in Puff Pastry with Goat Cheese & Bacon by Brianna Vereker I love brunch, but since going out to eat involves taking turns chasing an active toddler around the restaurant, we prefer to make it at home, or better yet, make our favorite brunch dishes for dinner. For this Blogger’s Choice recipe swap (hosted by A Taste of Home Cooking), I was really excited to be assigned the blog The Jey of…	1 vote 496 views
	Lettuce Wraps with Pork, Cilantro, Crunchy Chow Mein Noodles, Peanuts & Sriracha by Brianna Vereker Lettuce Wraps with Pork, Cilantro, Crunchy Chow Mein Noodles, Peanuts & SrirachaApril 27, 2012 by BriannaIt was a typical summer in Japan, hot and humid with the occasional torrential downpour and thunderstorm. In an effort to save money on our bills,…	1 vote 764 views