Culinary Content Creative

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05/28/2026

Burrata and Pesto BLT Sandwich. Summertime vibes. Tons of flavor.

Spinach-Basil Pesto:
1/4-1/3 cup toasted pine nuts (I like extra texture and use closer to 1/3 cup)
1 large clove garlic
Pinch red pepper flakes
1/2 tsp kosher salt
1/4 tsp fresh cracked pepper
2 cups fresh baby spinach
1 1/2 cups fresh basil (loosely packed)
1 tablespoon lemon juice
Olive oil

1. Pulse together all ingredients except olive oil in a large food processor. Remove to a bowl and start to drizzle in olive oil while gently mixing until you reach desired consistency.

Basil-Garlic Mayo:
1/2 cup good mayo
1 garlic clove, minced
Sprinkle of Salt
3 large basil leaves finely chopped

1. Whisk to combine and set aside.

For each sandwich:
2 slices toasted sourdough
3-4 slices crispy bacon
1 small-medium heirloom tomato, sliced into thick pieces
Sprinkle of salt and pepper
Crispy romaine or other lettuce
1 standard sized burrata ball
Garlic-basil mayo
Spinach-basil pesto

05/26/2026

Here is your reminder that sharing is caring. Even when it’s tough…😅

05/25/2026

Happy Memorial Day and thank you to all who served and sacrificed 🇺🇸

🇺🇸

05/22/2026

The Perfect Summer Appetizer. Sweet, crunchy long peppers stuffed with a creamy mixture of goat cheese, ricotta and pepper jelly and topped with browned Italian sausage.



4 long sweet red peppers (deseeded and sliced in half)
6 oz good quality plain goat cheese
3 oz whole milk ricotta cheese
3-4 tablespoons pepper jelly
Salt & Pepper
Drizzle of olive oil

1 lb mild Italian sausage, browned and crumbled into small pieces
Fresh chopped Italian parsley
Grated Parmesan cheese
Optional sliced jalapeno or Serrano peppers (Srranos are very hot)

1. Bake pepper halves skin side up on 350 brushed with a little olive oil until slightly tender. 18 minutes
2. Combine goat cheese, ricotta, pepper jelly in a medium bowl. Season with fresh cracked pepper and a little salt and drizzle with olive oil. Combine with a spatula until somewhat smooth.
3. Brown sausage.
4. Stuff peppers with cheese mixture, top with browned sausage and some grated Parmesan cheese. Bake until center is warm and then top with more cheese and fresh parsley. Add sliced peppers if desired.

05/21/2026

Ahi Tuna Poke Nachos. The recipe for the perfect bite with every chip.

Spicy Mayo (make ahead)
3/4 cup mayo
1 tsp chopped Calabrian peppers
2 tsp fresh lemon juice

1. Blend in a mini food processor until smooth and place in a small squeeze bottle or ziplock bag with a small slit in the corner edge.

Soy-Ginger Reduction (make ahead):
1/4 cup soy sauce
2 tablespoons water
1 tablespoon grated ginger
2-3 tablespoons grated garlic
1/3 cup honey
1 tsp sesame oil
1 1/2 tsp lime juice

1. Combine in a small saucepan and bring to a boil then reduce to a simmer, stirring occasionally. Reduce to about half and remove from heat. 20-25 minutes. Let cool and place in a squeeze bottle in the fridge.

6 oz wonton wrappers cut in half on the diagonal,baked or fried

1/2 lb - 3/4 lb wild caught ahi tuna
2 tablespoons soy sauce
1 tsp toasted sesame oil
1/2 tsp white sesame seeds
2 tablespoons fresh chopped scallions
1. Cut tuna on the bias into bite-sized chunks and add remaining ingredients. Cover and marinate in fridge for 30 minutes.

Assemble:
1/2 ripe mango, diced
1 small avocado diced
Furikake
Chopped cilantro
Chopped scallions
Truffle oil (small drizzle)
Purple microradish (optional)

Your new breakfast obsession. High protein. Simple. Healthy. Oh and delicious…Cottage cheese layered with low-sugar gran...
05/20/2026

Your new breakfast obsession. High protein. Simple. Healthy. Oh and delicious…

Cottage cheese layered with low-sugar granola, blueberries, strawberries, raspberries, dates, toasted coconut and a generous drizzle of

05/19/2026

Mexican Street Corn Steak Tacos

❤️

Marinade:
3 cloves garlic
1/2 cup chopped yellow onion
2 small smoked chipotle peppers and 2-3 tsp adobo sauce
1/2 cup honey
Juice of 3 limes or 2 tablespoons Apple cider vinegar
1/3 cup loosely packed cilantro
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp kosher salt
1/3 cup neutral oil

1 lb skirt steak

1. Blend all ingredients to combine and taste. Set aside 1/3-1/2 cup for top of tacos and use the rest to marinate the steak, rubbing it in on both sides.
2. Cover and refrigerate for at least one hour or up to overnight.
3. Blot steak before grilling or pan searing and cook until medium rare to medium depending on desired doneness. If cooking stove top heat a small amount of high temp oil (canola or avocado 🥑 r beef tallow) over medium high and sear well on both sides then finish in a 450 oven in the same oven proof skillet. Let rest then slice.

Mexican Street Corn Skillet:
4 ears fresh corn, cut from cob
1 tablespoon unsalted butter
1 tablespoon olive oil
1 clove minced garlic
1 small jalapeno, deseeded and diced
1/4 cup mayo
1/4 cup sour cream or Mexican crema
3/4- 1 cup Cojita cheese
Juice of 1 lime
3/4 tsp chili powder
1/4 tsp smoke paprika
Salt and pepper to taste
1/4 cup chopped cilantro
1/4 cup chopped scallions

1. Heat butter and olive oil, sauté corn until slightly tender and season with salt and pepper. Add in garlic and jalapeno and cook for 30 more seconds.
2. Add in other spices, then sour cream and mayo, Cojita, lime juice and remove from heat. Finish with cilantro and scallions. Serve with more fresh limes.

Tacos:
White corn and flour taco shells
Quesadilla cheese
Sliced steak
Mexico street corn
Reserved sauce
Limes
Cilantro

05/16/2026

Ricotta Spinach Meatballs- Tomato Cream Sauce✨


Ricotta Meatballs:
1 lb Wyagu or regular ground beef
1 egg
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp salt
1/2 tsp pepper
1/2 c ricotta cheese
1/2 cup Parmesan cheese
1/2 tsp red pepper flakes
2 tablespoons chopped fresh parsley
1 cup chopped fresh spinach
3/4 cup panko breadcrumbs

1. Combine ingredients in a large bowl and gently mix by hand to combine. Roll into even sized meatballs and place on parchment lined baking sheet and drizzle lightly with olive oil. Bake on 400 for 25 minutes flipping in between for even browning. Set aside while making sauce.

Tomato-Romesco Cream Sauce:
2 tablespoons diced shallot
3 cloves garlic, minced
1/2 tsp red pepper flakes
2 tablespoons tomato paste
1/3 cup Romesco sauce jarred or red pepper and tomato pesto
1/3 cup dry white wine
1 can coconut milk (for a lighter fusion flavor) or 1 1/2 cups heavy cream
1 cup chopped fresh spinach
3/4 cup gratedpecorino Romano cheese
Fresh parsley and basil
Salt and pepper
1. Sauté shallots in a little olive oil until translucent and then add garlic for approximately 30 seconds while stirring. Season with salt and pepper and add in tomato paste. Stir to cook for 30 seconds then add Romesco sauce or pesto.
2. Deglaze with white wine then add in heavy cream or coconut milk. Stir, add cheese and stir. Add in fresh spinach and return meatballs to pan to finish cooking and absorb sauce.
3. Finish with fresh parsley and basil and serve over rice or pasta.

05/06/2026

Asian Fusion Crab and Shrimp Stack. Light and refreshing summer appetizer.



Market 🫒

Soy-Ginger Sauce:
1/4 soy sauce
2 tablespoons water
1 tablespoon grated ginger
2-3 teaspoons grated garlic
1/3 cup tablespoons honey
1 tsp sesame oil
2 tsp lime juice

1. Combine and stir. Bring to a low boil and simmer stirring occasionally for 20-25 minutes until reduced by half. Cool and it will thicken more. Store in container. Make ahead

1/2 lb raw shrimp, peeled and deveined
1/4 cup scallions

1. Cook shrimp in salted boiling water for 30 seconds until just pink. Remove to an ice bath. Pat dry and chop into pieces then drizzle with soy-ginger sauce and top with scallions.

Crab & Spicy Aoili:
3/4 tablespoon Divina Calabrian chopped peppers
1/2 cup mayo
3 tablespoons honey
2 tsp lemon juice
1/2 tsp kosher salt
3/4 tsp garlic powder

4 oz fresh Dungeness lump crab

1. Make sauce by combining ingredients in a bowl.
2. Drizzle 2-3 teaspoons over the crab and gently fold, reserving remaining sauce.

Mango Salsa:
1 honey mango, finely diced
2-3 tablespoons red onion, finely diced
1 tsp lime juice
1 tablespoon chopped scallions
1 tablespoon chopped cilantro
1/2 tsp salt

1. Mix to combine and set aside.

Stacks:
1 ripe avocado, sliced
Shrimp mixture
1 small Persian cucumber, finely diced
Crab mixture
Mango salsa
Micro radish
Extra sauces

1. Using a measuring cup or ring mold brush lightly with oil.
2. Layer your stacks with avocado slices then diced cucumber. Press down. Add shrimp and press again. More avocado then crab then mango mixture and top with micro radish (if using mold). Top with more fresh crab and drizzle of both sauces.

*if using a measuring cup your stacking order is reversed and garnish with micro radish after you invert and flip onto a plate. Ring mold is much easier but either will do

05/05/2026

spring menu inspo:

Lemon Drop Martinis

Fried Artichoke Hearts with lemon-basil aioli

Strawberry & Spinach Salad with feta, candied bacon, and Marcona almonds

Spring Veggie Pasta with roasted carrots, asparagus and pea-basil butter

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https://culinarycontentcreative.com/

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