Shrimp “Ceviche” Salad (pes, gf)

So, it’s totally true that cooking is like working a muscle. The more you work that muscle, the easier it is to use. The less you work it, well, that muscle gets weaker. If I don’t cook on a regular basis, my culinary creative juices dry up like a sad roadside drainage ditch. Exhibit A:

ditch

so sad. so not cooking.

Who wants to eat there? Bleh. Luckily, the more often I cook, inspiration flows back like a tumbling tropical waterfall. Exhibit B:

waterfall 2

take me there? now? I’ll cook!

Much more appealing!! Do you find the same thing happens in your kitchen? It’s 100% the case in mine. Speaking of which, let’s flex those cooking muscles and talk ceviche. Typically, ceviche is a raw fish and/or shellfish dish in which the seafood had been “cooked” by citrus juices. To explain those salmonella-hazy quotation marks and to quote Chowhound, “citric acid changes the proteins in the fish, unraveling the molecules and altering their chemical and physical properties. When fish is bathed in citrus juices, this process… turns the flesh firm and opaque, as if it had been cooked with heat.”

ceviche

Since there are just two of us at home and we’re leftover-heavy on the food rotation, I opt to pre-cook my seafood when making dishes like these. It’s a safe option when keeping this stuff on hand for a few days and the classic, citrusy flavor isn’t compromised. This is a “cut it all up and stir it together” recipe- great for busy nights or when you’re trying to use up veggies in the fridge. So! Let’s get to it.

SHRIMP “CEVICHE” SALAD

Ingredients:

  • 3/4 lb shrimp, peeled, deveined, and cooked, diced large 
  • 1 bell pepper, your choice of color, diced large
  • 1 large avocado, pitted and chopped into large dice
  • 1 small container grape tomatoes, halved (the tomatoes, not the container)
  • 1/4-1/3 cup cilantro, packed and finely chopped
  • juice of 2 limes
  • 3-4 tbsp olive or canola oil (taste preference here: olive oil has a distinct, earthy taste; canola is neutral)
  • 1/2-1 small red onion, small dice
  • 1 jalapeño pepper, seeded and finely diced
  • kosher salt
  • cracked black pepper
  • honey, optional
  • optional spices, such as chili powder, cumin, oregano
  • spinach or salad green of your choice

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Winter Wonderland Salad (pes, gf, veg option)

Pinterest is by far the leading referrer to allez! gourmet. My peanut butter & cinnamon Greek yogurt dip has been a huge Pinterest hit- thank you to all readers who have shared it! Interestingly, my pollo guisado recipe has also taken off. This cracks me up- the Dominican woman and American woman in me have experienced Pinterest validation equality. Ha! Pinterest is truly a great resource for recipe sharing and I browse it for inspiration all the time. In fact, a solid Pinterest-browsing sesh inspired me to create this tasty winter salad.

salad 10

Another inspiration for the salad: My wonderful husband very kindly gifted allez! gourmet eight bottles of Vom Fass vinegars and olive oils for Christmas and I was eager to use them. Dave has always supported my little hobby blog and encourages me to keep it up- thank you to Dave for keeping me flush with love, encouragement, and olive oil.

salad 7

WINTER WONDERLAND SALAD

Ingredients:

  • 1 package organic baby arugula (I suggest organic girl)
  • 2 salmon filets, seasoned (leave out for veg/v option)
  • one large sweet potato, cubed
  • 2/3 cup walnuts
  • 1 can sliced beets
  • goat cheese, torn into chunks
  • olive oil
  • kosher salt
  • black pepper
  • balsamic or red wine vinegar

Directions:

Preheat your oven to 400. In a 9×13 Pyrex pan or on a baking sheet, toss the sweet potato cubes with 2 tsp olive oil and a sprinkle of kosher salt. Roast for 25-30 minutes until browned outside and soft inside, tossing once or twice so they don’t stick.

salad 1

As the sweet potatoes cook, heat 2 tbsp olive oil in a cast iron or other heavy-bottomed skillet over medium and season the salmon. You could use good old s&p, fresh herbs, or your favorite seasoning mix. I used a seasoning called “Fisherman’s Wharf,” which conjures up the image of a filthy dock but was actually quite tasty.

Cook the salmon 3-5 minutes per side until medium well or well-done, your choice.

salad 3

Meanwhile, drain the can of beets and layer the slices between paper towels. If you’d like to toast your walnuts, do so over medium heat in a nonstick skillet, tossing until they’re fragrant. Toasting the walnuts will lend big flavor for little work.

When the salmon is done and the sweet potatoes are cooked through, dress a large handful of arugula with a drizzle of olive oil, a splash of vinegar, and a bit of kosher salt and freshly ground black pepper. Top with the beet slices, torn goat cheese, walnuts, sweet potatoes, and salmon.

Pescatarian and vegetarian options, equally delish

Simple as that! The olive oil I used was lemon-flavored and the vinegar was aged and Spanish. The Antonio Banderas of vinegars, if you will. So! How will you dress your winter salad?

Strawberry, Kiwi, and Mint Chop-Chop with Jicama and Roasted Shrimp (gf, pes)

The season is turning, things are heating up outside… This is the time of open windows, attic fans, and late spring breezes. And easy dinners that free up more time to be spent with our loved ones. And salads.

* sweet * tart * mint *

* sweet * tart * mint *

I’m not generally a salad fan but if I can get my hands on one with a high interesting toppings-to-greens ratio (I’m no rabbit), I’m all in and this salad more than fits that profile. Like fruit? Like shrimp? You’re gonna love this…..

STRAWBERRY, KIWI, AND MINT CHOP-CHOP WITH ROASTED SHRIMP

Adapted from Triathlete Magazine

Ingredients:

  • 1 1/2 lb raw jumbo shrimp, peeled and deveined
  • olive oil
  • kosher salt and freshly cracked pepper
  • 1/2 cup jicama
  • 1 pint strawberries, hulled and sliced
  • 4 kiwi, peeled
  • 1 English cucumber, chopped into small dice
  • handful mint, chopped
  • juice of 1 orange
  • juice of 1 lemon
  • 1 tsp honey or agave
  • 1 inch-piece of ginger, grated
  • 1 large container spring mix

Directions:

Peel, devein, and rinse the shrimp. Pat them mostly dry and toss them in a bowl with 1 tbsp olive oil, a pinch of kosher salt, and a few grinds of black pepper. Heat your broiler on high and arrange the shrimp, side by side on a broiler pan, like this:

salad 1

Every time I see tail-on shrimp, I think of Beetlejuice. Every. Time.

Roast the shrimp 2 1/2 minutes, flip, and roast an additional 2 1/2 minutes. They’re going to be perfectly cooked and really tasty. Set aside.

salad 3

Meanwhile (though I suppose not really so meanwhile, as you only have five minutes while the shrimp cook- I apparently have lot of faith in your time management skills), chop all of your fruit and your tuber! That’s right, a tuber. Let’s talk jicama. Jicama is, well, a tuber in the pea family. It’s crispy and refreshing and pairs well with citrus and seafood and salad. So the fruit  and herbs should be chopped as such:

  • strawberries- hulled and sliced
  • kiwi- cut in half, scooped out with a spoon, and sliced into coins
  • jicama- peeled with a vegetable peeler and cut into thick, 1-inch matchsticks
  • English cucumber- cut into small dice
  • Mint- chopped

Chop those and toss. The dressing is easy to make: juice an orange, juice a lemon, add 1 tbsp olive oil, the honey, a pinch of kosher salt, the grated ginger, and a few grinds of black pepper, and stir. Toss the fruit mixture with 1 tbsp of the dressing, then toss your desired amount of greens with another bit of dressing. Layer the greens with the fruit mixture and top with the shrimp. Serve! This would be really good with the addition of feta cheese. Enjoy!

My appetite requires me to eat salad from a mixing bowl... the shame, the SHAME!

My appetite requires me to eat salad from a mixing bowl, don’t judge me

Grilled Fish Tacos with Cilantro Slaw & Corn, Tomato, and Avocado Salad

IT’S HOT OUTSIDE AGAIN… FINALLY. Glory, hallelu! Simple pleasures are the best, and there are few simple pleasures I love more than the feeling of sun on my face and limbs and a warm breeze blowing by. It’s my favorite time of year- time for long days and nights and living outside, for outdoor concerts and bikes and running and sweating and swimming and brewery patios and dinners from the grill. Time to jump in with wild abandon and really live!

29 Things You Can Expect Now Summer's Finally Here

I’m aliiiiive!!!

Speaking of dinners from the grill, these tacos are a favorite dish I had kind of forgotten about for a while (oops) and made last night to celebrate the change of seasons. Produce-heavy and no oven required. Perfect for a hot and steamy weeknight. Mama likey.

GRILLED FISH TACOS WITH CILANTRO SLAW

Ingredients:

  • 1.5 lbs firm, white fish fillets (I used cod, mahi mahi also works well)
  • canola oil
  • kosher salt & freshly ground black pepper
  • 1/4 tsp cumin
  • corn tortillas
  • 2 limes, juiced
  • 2 cups shredded green cabbage
  • 1/4 cup cilantro
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 tbsp chopped chives, if you have them around
  • 1 jalapeño, diced (optional but highly recommended)
  • white onion, diced (optional)
  • hot sauce for serving

fishtacos 11

CORN, TOMATO, AND AVOCADO SALAD

Ingredients:

  • 1 pint grape or cherry tomatoes, halved
  • the kernels from 2 ears of corn
  • 3 scallions, sliced
  • 1 avocado, diced
  • 1-2 limes, juiced
  • 1 tbsp canola oil
  • handful parsley, chopped
  • 1 tbsp  chopped chives, if you have them around
  • kosher salt & freshly ground black pepper

Directions:

For the fish tacos and slaw:  preheat a grill or an indoor grill pan or skillet to medium-high heat. Brush the fish on both sides with canola oil and sprinkle with salt and pepper. Dave grilled these (thanks!) while I prepped the veggies, and he cooked them in a grill basket for about 7 minutes per side. How long you cook the fish will depend on the thickness of the fillets and the heat of your grill or stove; basically, cook until firm and opaque, flipping halfway through. Set aside in a large bowl when done.

not a very colorful or exciting pic, but you can take that up with the cod

not a very colorful or exciting pic, but you can take that up with the cod

While the fish cooks, stir together the sour cream, juice of one lime, a pinch of kosher salt and about 1/4 tsp black pepper in a medium-sized bowl.

fish tacos4

Stir in the chives, cilantro, jalapeño, and cabbage. Taste this and adjust seasoning a needed.

fish tacos5

Toss the fish with the cumin and the remaining lime juice. Spoon into microwaved, doubled-up corn tortillas, top with onion and the cilantro slaw, and serve, passing hot sauce around. YUM.

For the corn, tomato, and avocado salad: okay, first off, to remove corn kernels, stand an ear of corn up on its flat end (the end you break the stalk off of) on a cutting board and slice the kernels off from the top down with a large knife. In my next life, I’ll add a video of how to do this (so many plans for this next life). Toss the tomatoes, scallions, parsley, chives, and corn together in a large bowl. Top with lime juice, canola oil, a big pinch of salt, and a few generous grinds of black pepper and toss together. Fold in the avocado. DONE! This is crazy flavorful and so, so good for you. Enjoy!

fish tacos6

Winter was arduous, mmkay? Welcome, late spring and I love you, summer.

The 15 Phases Of Every Winter

who has two thumbs and figured out how to add gifs to her posts? hahaha…

 

 

 

 

 

Heidi Swanson’s Broccoli Gribiche and My Coconut Kitchen Giveaway Winner! (veg, gf)

First things first: thank you to everyone who entered last week’s giveaway. I really enjoyed your responses- what healthy, creative people you are! To impartially choose a winner, I used the super-technical method of writing names on slips of paper and having a coworker choose one before lunch. All documented on high-quality iPhone video.

Rrrrrrroll ’em!

Congratulations Diana, winner of the My Coconut Kitchen coconut butter sampler pack! I hope you enjoy the sumptuous spreads as much as I do- let us all know how you use them.  Thank you to My Coconut Kitchen for the prize- be sure to check out Angie’s delicious inventory!

congrats

This week, I was looking for a meatless recipe with simple, clean flavors  that would fill me up, create leftovers, and be relatively simple to prepare. I was short on time and motivation and long on hunger, so who did I turn to? Heidi Swanson, author of Super Natural Every Day, a wonderful cookbook given to me by a wonderful aunt. My last Heidi Swanson post brought us another delicious meatless dinner- white beans with cabbage. Heidi’s broccoli gribiche recipe is listed in Super Natural Every Day under “lunch” and would be a showstopper at a picnic or potluck. I know it was a big hit at my one-woman potluck. Here it is! Broccoli gribiche.

gribiche done

BROCCOLI GRIBICHE

Adapted from Heidi Swanson

Ingredients:

  • 1 1/2 lbs fingerling potatoes
  • 1 large head broccoli, florets chopped into bite-sized pieces and some stem chopped
  • 2 tbsp + 1/4 cup olive oil (healthy fat!)
  • kosher salt
  • 4 hardboiled eggs, 1 cooked yolk set aside
  • 1 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 2 shallots, finely diced
  • 1 tbsp capers, chopped
  • 2 tbsp parsley, chopped
  • 1 tbsp fresh or 1 tsp dried tarragon
  • 1 tbsp fresh or 1 tsp dried chives

Directions:

Preheat your oven to 400 degrees and arrange two racks in the middle and top of the oven. Wash the potatoes and chop any potatoes larger than your thumb in half. Do not chop your thumb in half, only thumb-sized potatoes. Toss the potatoes and any thumb bits with one tablespoon of the olive oil and a large pinch of kosher salt in a large bowl; turn the potatoes out into a single layer on a baking sheet and roast on the middle oven rack for the first 15 of 30 minutes. Set the bowl aside.

While the potatoes cook, hard boil your eggs. You can find a foolproof allez! gourmet hard-boiling method here if you need it- super, super easy. While the eggs cook, wash and chop your broccoli and toss with another tablespoon of olive oil and another pinch of salt in the large bowl. Once the potatoes have cooked 15 minutes, stir the potatoes, turn the broccoli out onto a separate baking sheet and place the broccoli on the top rack of the oven, roasting the potatoes and broccoli another 15 minutes. You can set both baking sheets aside when the roasted veggies are done.

potatoes and broccoli

Back to the eggs: let your hardboiled eggs cool in ice water for speedy cooling and to prevent rings around the yolks. Peel one, remove its yolk, and mash that yolk in the trusty, large bowl you used for the potatoes and broccoli. I’m saving you dirty dishes here. My husband would be proud. Verrry sloooowly whisk the 1/4 cup olive oil into the mashed egg yolk, emulsifying the mixture. It will be a lovely, velvety, glossy yellow.

dressing emulsify

a!g action shot! bam! pow!

Whisk in the mustard and then the vinegar. Add the shallots, capers, and herbs, mixing the gribiche well. Chop the remaining 3 1/2 eggs and gently fold them into the mixture.

dressing shallots

Now for the fun part- combine the potatoes and broccoli in an an even larger bowl and add the dressing, gently tossing everything to coat. Serve. This stuff is seriously delicious, reheats very well, and can be served cold or at room temp. The flavors of the dressing were even better the next day, having had some time to mix and mingle overnight. Cheeky devils. I paired mine with Trader Joe’s new cruciferous crunch mix, braised in olive oil with a bit of red wine vinegar. Enjoy!

dinnah is served

dinnah is served

Harkening back to March of last year, here’s an allez! gourmet recipe for a classic Spanish potato salad, Ensaladilla Rusa.

Eggplant Lasagna with Ricotta and Parmesan (veg, gf)

I love eggplant parmesan. I love lasagna. I do not necessarily love heavy meals that can’t be scarfed without guilt and/or heartburn unless those meals involve pizza and/or cookies, which have their own special place in my life and in the universe. This lasagna is really a lovely meal to serve, is very cheap to make, and is easy to assemble. Fresh veggies, grain free, a blender sauce, creamy ricotta, earthy eggplant, light and rich all at once. Ahh.

eggplant lasagna

So satisfy your Italian cravings and up your veggie intake. I served it with mixed greens on the side and Parmesan for passing. How will you serve your eggplant lasagna?

EGGPLANT LASAGNA WITH RICOTTA AND PARMESAN

Adapted from Real Simple

Ingredients:

  • 2 eggplants, sliced lengthwise (see photo below)
  • 1/2 lb Roma tomatoes, seeded
  • 2-3 cloves garlic
  • 3 tbsp olive oil
  • 1 cup light ricotta cheese
  • 1 egg
  • 1/4- 1/2 cup fresh basil, chopped or torn
  • 1/4 cup grated Parmesan
  • Parmesan for serving
  • salt and pepper

lasagna finished

Directions:

You will probably want to slice your eggplant first, as it’s the only pseudo labor-intensive part of this recipe. Cut the top off of your eggplants so you can stand them sturdily on one end. With a large knife, slice them in 1/4 inch slices from top to bottom (you may instead slice the eggplants horizontally, if you like; comme ci, comme ça). Brush both sides of the slices with 2 tbsp olive oil and sprinkle with salt and pepper, then arrange on two baking sheets.

sliced and ready to broil

sliced and ready to broil

Okay, now preheat your broiler. While it heats up, puree garlic, 1 tbsp olive oil, and 1/4 tsp each salt and pepper in a blender. Sauce: done! Fabulous! Slide the first baking sheet of eggplant into the oven and broil your rustic slices for 3-4 minutes per side, flipping once. Repeat with the second batch.

sauce in blender

While the eggplant cooks, grab a small bowl and combine the ricotta, egg, basil, and another 1/4 each salt and pepper. Mix throughly to combine. When all eggplant slices have been broiled, lower the oven heat to 400. In the bottom of a deep 8″ baking dish or a 9×13″ dish (whichever will hold the length of your eggplant slices), spread half of the tomato sauce. Layer one-third of the eggplant slices over the sauce and top with half of the ricotta mixture. Repeat the eggplant layer and the ricotta layer, using the remaining ricotta.  Top with the last of the eggplant, the sauce, the Parmesan, and a few decorative basil leaves if you’re feeling fancy.

eggplant heading for oven

Bake for 15-20 minutes, uncovered,  until the lasagna bubbles and the top is slightly browned. Take an artful picture of your cat in the meantime.

artful cat

rawr

Remove lasagna from the oven and let cool ten minutes before serving. The mixed greens with oil and vinegar really were a perfect accompaniment. We had a few chicken breasts left over from the night before, so we had those, too. The greens alone would have been fine. This meal makes a very pretty and light lunch or dinner, all while being easy on the wallet and waistline. Enjoy!

eggplant dinner

Have Yourself a Healthy Little Christmas

Happy holidays! I hope everyone reading this is stuffed to the gills with pie and ham and eggnog and booze and sugar cookies. That’s a good way to be. Dave and I have between three and four family Christmases to attend each year and the highlight is always the food. This, for our crazy Cruse appetites, means two dinner plates each and a dessert plate, at every meal. WHOA. Hey, we love life! What can I say? A delicious practice, gorging ourselves, but fleeting and not without serious après-holiday plumping effects.

recipes

This year, Dave’s mama suggested a healthy Christmas Eve feast- novel idea! I assume some responsible families, somewhere (somewhere very far away from us, out of sight and mind) have been doing this for generations, but it was definitely a twist in our holiday routine. The menu included mashed sweet potatoes, Oaxacan eggplant spread, shrimp cocktail, quinoa salad, grilled salmon, and roasted pork tenderloin. Not a stick of butter in sight, and the meal was a huge hit! I’ve included all recipes below. What did you make? Does your family steer from the norm and go healthy during the holidays?

dinnah is served!

dinnah is served!

HEALTHY CHRISTMAS FEAST!

salmonGrilled Salmon with Herb Rub: just posted this Allez! recipe last week! Such an easy crowd pleaser.

 

 

 

 

OaxacanOaxacan Eggplant Spread: adapted from Gourmet magazine. Char eggplants and poblanos, peel, chop, and combine with white onion, cilantro, lime, and the kicker-  a habanero! Divine. This was the underdog Big Deal dish of the evening. We made it one before, in the summer- it’s really good with ice cold beer. Serve with corn tortillas or tortilla chips.

 

 

 

potatoesMashed Sweet Potatoes: clean, roughly chop, and boil 3-4 large sweet potatoes until tender (do not skin). Drain, return to pot, and mash with 1/2-3/4 c orange juice, 2-3 tbsp margarine, 1 tsp cinnamon, and a pinch of kosher salt. Taste and add more OJ/margarine/cinnamon/salt to taste.

 

 

 

quinoaQuinoa Salad with Avocado, Black Beans, Corn, and Tomatoes: adapted from MindBodyGreen. Cook and cool 1 cup quinoa according to package directions. When cool, add a whisked vinaigrette of the juice of a lime, 2 tbsp olive oil, and 1/4 tsp each salt and pepper. Add a handful chopped cilantro, 1 cup corn, a rinsed can of black beans, 10-12 halved cherry tomatoes, and a diced avocado. Adjust seasoning to taste.

 

 

tenderloinPork Tenderloin: we roasted a pre-seasoned pork tenderloin from the store, but here’s an Allez! rosemary pork tenderloin recipe from February, 2012.

 

 

 

Shrimp Cocktail: who has two thumbs and forgot a close-up? This girl! But no biggie- just buy shrimp and serve with cocktail sauce. BOOM.

I hope the holidays were wonderful for you and that 2014 is full of joy and success. And, as always, thank you for reading!

Cruses

Merry Christmas!

 

 

 

Ensaladilla Rusa (pes, gf)

The weekend of February 15th, I met Dave in D.C. for a lovely Valentine’s getaway. We stayed at the Willard the first night- which was FABULOUS and made me feel very important and as if I needed an official seal or something- and stayed with my lovely aunt & uncle in Annandale the rest of the trip. We walked all over the place, we saw art, we posed with sculptures, we ate tacos, we drank Yuengling, we ran and walked in Maryland and saw falls and boat locks, and there were memorable oysters at the Old Ebbitt Grill and an inspiring dish of ensaladilla Rusa at Jaleo.

ensaladilla rusa

What is ensaladilla Rusa, lady? you may ask, and why should I care about Jaleo? Well. You’ll be happy to know that ensaladilla Rusa is an iconic Spanish tapa, basically a simply dressed potato salad with tuna and peas. I’d read about it before, but we tried it for the first time at the José Andrés-owned Jaleo, a busy tapas spot on 7th Street in Penn  Quarter. Jaleo is full of tourists (like us) but the food is fast and tasty. I am always fine with having anything to do with José Andrés, who I admire very much, and Jaleo is an accessible way to try one of his restaurants with little-to-no planning required. Find his bio here– just know that he’s a legendary Spanish chef and a visionary. I won’t drag my chef groupie-ism out any longer than I need to… but check him out.

the spectacular Willard

the spectacular Willard

So! Those things being said, I recreated the tapa at home and it made quite the bright and tasty spring dinner. I’m looking forward to having it as a bright and tasty spring lunch tomorrow.

ENSALADILLA RUSA

Adapted from a José Andrés recipe

Ingredients:

  • 3 red potatoes, peeled and cut into quarters
  • 2 cups shredded carrot, chopped
  • 4 hard-boiled eggs
  • 1 cup frozen or fresh peas
  • 1/2 cup flat-leaf parsley, rinsed and chopped
  • 1 large can white albacore tuna, drained
  • 1 tsp olive oil
  • light mayonnaise, about 3/4 cup
  • salt & pepper

Directions:

Bring a large pot of salted water to a boil. Carefully place the potatoes into the water, and boil for ten minutes (don’t drain yet- keep reading). While the potatoes are boiling, I’ll mention a fool-proof way to hard-boil eggs: place eggs in a pot and cover with an inch of cold water. Bring to a boil, then immediately cover and remove from heat. Let sit, covered, for 15 minutes, then remove to a bowl of ice water for five more. Perfect, and no green rings on the yolks!

poifect!

poifect!

Okay, back to the kitchen. Heat the peas for a minute in your microwave and drain; place in a large mixing bowl. Chop and add the parsley. Drain the tuna, drizzle it with the olive oil, and let sit. If the ten minutes are up on your potatoes, add the shredded carrots to the boiling water and cook them both for five minutes more, and drain.

the goods

the goods

Let the potatoes cool to room temperature, which should take t 10-15 minutes. While you wait, chop the eggs into small dice. When the potatoes are cool enough to handle and not crumbling when you cut them, cut them into 1/2 inch dice. Carefully stir the peas, parsley, and potatoes together; then carefully stir in the eggs. Stir in the 3/4 cup mayo, and then fold in the tuna. Taste for seasoning and add salt and pepper as needed. This will be a room-temperature dish. Serve with cracked black pepper and enjoy!

Quick shout-out to one of my other main men, John Singer Sargent, and the first Jaleo to capture my heart in the capital, long ago.

And here’s an allez! gourmet recipe for another spin on potato salad- broccoli and potato gribiche!