Tag Archives | sur le plat

Yield : 8-1/2" thick lentil cakes
Servings : 4-8
Cook Time : 30 Min

Lentil and Quinoa Cakes

These two readily available pantry items can be easily combined for a tasty, high plant protein treat to accompany fish,...

Yield : 14 stuffed egg halves
Cook Time : 8 Min

Karen’s Fancy Savory Stuffed Eggs

Stuffed eggs are a staple in the south for just about any occasion. My friend Karen, would not describe herself...

Servings : 8

Raspberry Almond Tart

If you have baked and eaten my Blueberry Almond Tart, here it is again, but this time with raspberry preserves...

Servings : 4
Cook Time : 2 Min

Orzo with Shrimp, Roasted Tomatoes and Kalamata Olives

Here it is, a simple one pot Mediterranean style meal. You will need a little extra time to slow roast...

Servings : 6

Strawberry Frosè

One last tribute to the Louisiana strawberry season and to help you start your happy hour early this week! Frozen...

Servings : 4-6
Cook Time : 20 Min

Lentil and Kale Salad

I think that we are nearing the end of the season for our lovely Tuscan kale. I stocked up on...

Yield : 6
Cook Time : 15 Min

New Orleans Crab Cakes

These are the BEST crab cakes ever.They are great with a corn salsa as recommended by the once famed Uglesich’s...

Servings : 6
Cook Time : 30 Min

Carrot and Ginger Soup

Hot or cold, this carrot and ginger soup garnished with toasted coconut can be served as a hearty appetizer or...

Spice up your Life: My Essential Herbs and Spices

Published on April 13, 2020 | in Beyond the Plate By surleplat |

If you clean out and reorganize your spice rack as intermittently as I do, it can be like taking a trip back in time and around the world. Sorting through my spice collection triggered my imagination evoking memories of bustling and exotic markets and unforgettable meals. I discovered smoked paprika from La Boqueria Market in […]