Author: Sweet & Sorrel

Ackee & Saltfish with Plantain Gnocchi | Sweet & Sorrel

“Ackee” & Saltfish with Plantain Gnocchi

Hey everyone! Cheers to another Sunday in August. August is one of my favorite months of the year: the weather is (usually) sunny, there’s always something fun to do outside, and best of all, August is the month many Caribbean countries (including Jamaica) celebrate their emancipation and independence days. So in honor of Jamaica’s birthday, this week’s recipe is a spin on Jamaica’s national dish! Keep reading to find out how to make this amazing “Ackee” & Saltfish with Plantain Gnocchi! Ackee is a fruit that originated in West Africa. When the fruit ripens, the ackee pod opens up to reveal a soft yellow meat that Jamaicans cook and pair with steamed saltfish (salted cod). As a child, I used to love separating the ackee from its large black seed and eating the cooked ackee fruit. But as I got older, something changed. Which leads me to a confession – I actually really dislike ackee! Including last week’s Coffee Crusted Tofu Salad, this is the second week in a row that I’ve made a dish …

Coffee Crusted Tofu Salad with Turmeric Ginger Vinaigrette

Hi all, Welcome to the first Sunday in August! It’s been an awesome month so far, mainly because only 5 days have gone by. But those 5 days matter, because it means there are now that many fewer days left of summer. Boo! The transition from summer to fall also means its time for me to start thinking about swapping out my summer recipes for fall ones. Usually, that means replacing my go-to salads with warm, hearty bowls of vegetarian chili and soups. But this D.C. weather has me all out of sorts! One day it’s rainy and cold, the next day it’s 90 degrees! Sometimes I have no idea whether to make a summer meal or a winter meal. Which is why today, I’m sharing the recipe for a Coffee Crusted Tofu Salad with Ginger Turmeric Vinaigrette. This salad is the perfect “I have no clue what season it is” meal option, because it can work in any weather. Read below to find out more! Let’s get one thing out of the way first …

Basil Cantaloupe Lemonade | Sweet & Sorrel

Cantaloupe Basil Lemonade

Hi there, Today’s post is coming a day early because I am traveling tomorrow and because this Cantaloupe Basil Lemonade is too good not to share right away! This refreshing freshly made juice is absurdly easy to make, good for you, and is a perfect way to stay cool in this summer heat! The Caribbean connection here is actually not to the ingredients, but to the process of making fresh juices. My mom and I often make juices together from scratch. I think the first one we ever made together was carrot juice. It is a labor intensive process and I would assist with cleaning, peeling, and chopping all the carrots. My mom would then blend the carrots with water and painstakingly strain the mixture until it became carrot juice. Then, she would flavor the juice with condensed milk (she would always leave some milk over so I could eat it!) and allow it to chill. I don’t know if she learned the recipe from her mother, but it will always be a memory (and …

Sweet Potato Tempeh Sandwich | Sweet and Sorrel

Sweet Potato Tempeh Sandwich with Basil Pesto

Hey there, Welcome to another Sunday post on the blog! Today, I’m sharing an incredible vegetarian (or vegan, if you nix the cheese) Sweet Potato Tempeh Sandwich with Basil Pesto! This sandwich tastes so good, you’ll forget that there’s no meat in it. Seriously, this sandwich is an instant classic. I will probably make this on a weekly basis for the rest of the summer because it is soo good! Sandwiches can be sort of a hit or miss for me. Especially vegetarian/vegan sandwiches. Whenever I go out and see vegetarian sandwiches on a menu, it’s normally bell peppers and cheese between two hunks of bread. Umm, that’s not a sandwich! I need more! That’s why I decided to play around with some ingredients. And I came up with this mega-sandwich. The stars of this dish are the oven roasted sweet potatoes, the skillet tempeh, and the homemade basil-almond pesto. Let me give you the inside scoop on all three! First, the roasted sweet potatoes. Sweet potatoes have been part of my life since I …

Ethiopian Berbere Salmon | Sweet & Sorrel

Ethiopian Berbere Crusted Salmon with Timatim Tomato Salad

Hi there, I hope everyone had a wonderful weekend. I know I did! Before I get into why it was such a fun weekend, let’s talk about this Ethiopian Berbere Crusted Salmon with Timatim Tomato Salad! Let’s face it, salmon can be kind of boring but not today! This simple salmon recipe cooks in just 15 minutes and requires very little prep! Its flavorful and unique. A perfect summer cookout dish! Okay, back to why this weekend was so fun (hint: this salmon was definitely a factor). One thing I love about summer in D.C. is rooftop cookouts. In D.C., there aren’t 4 seasons, there are 5: the fifth being rooftop cookout season. Seriously. Just visit the city in the summertime and you will find at least one rooftop packed with people grilling, chilling, or some combination of the two. And this weekend, the D.C. weather gods decided to smile down on the city, giving us a perfect sunny and humid-free day. So what did I do? Host a rooftop cookout of course! I am definitely …

Doubles | Sweet & Sorrel

Doubles (aka Curried Chickpea Flatbread)

Happy Sunday! My last few recipes have been more Caribbean-inspired than Caribbean, so today I’m doing something more traditional, hence this Doubles recipe. “Doubles” are a common type of street food in Trinidad consisting of fried dough (called “bara”), filled with curried chickpeas (or “channa”). Depending on the vendor, your “doubles” might be channa sandwiched between two pieces of bara shaped like two round disks (resembling a pita pocket), or it could be channa wrapped in roti (resembling a burrito). The first is more common, hence the term doubles. Since it would take a whole post to explain the intricacies of Trini roti (affectionately called “buss up shut”), that’s for another day. Today is about doubles! I’ll start by saying that I was a little scared to post this recipe. Ok, correction: a lot scared. I have a lot of Trini friends and I know they are very very critical when it comes to their food. It has to be genuine and it has to taste great in order to get their stamp of approval. …

Breakfast Crostini 3 Ways | Sweet & Sorrel

Breakfast Crostini 3 Ways

Hi all, welcome to July! You might be thinking, Danielle, back-to-back posts?!! What’s going on here? My personal goal is to post a new recipe every week. But since this is a holiday week (the 4th of July is Wednesday and I’ve decided to treat the entire week as a holiday!), I wanted to do something a little special. Hence, these breakfast crostinis! Breakfast for me is usually something on the go. Which is so sad because I really love sitting down and making my meals an event. But I love sleep way more. I’ve found that portable toasts/crostinis solve this dilemma for me, because they are super easy to make and very satisfying. And the star ingredient is bread. Which is obviously one of the greatest things ever invented (apologies to all my gluten intolerant friends, you really are missing out!). Since I also normally work out before eating breakfast, I tend to look for a breakfast option that has a good amount of protein and carbs to help with my recovery. These crostinis …

Jackfruit Al Pastor Tacos | Sweet & Sorrel

Jackfruit Al Pastor Tacos with Cilantro Lime Crema

Ya’ll…. today is a big news kind of day. Big News #1: These tacos! Jackfruit. Mango salsa. Cilantro lime crema. Need I say more?! I think not. But I will. Because these tacos are A-MA-ZING! Just look at these beauties, they are begging to be devoured (and I happily complied :D). Big News #2: As you can probably tell from the above photo, I got a fancy new DSLR camera!!!! (Disclaimer: please excuse the exorbitant amount of photos included in this post, I was just too excited about my camera and how amazing the photos of these tacos turned out!) Ok, let’s start with these tacos. I’m pretty familiar with jackfruit: I grew up eating ripe jackfruit, which is kind of like a cross between a mango and a really fibrous peach. After we ate the fruit, my mom and I would boil the seeds and sprinkle them with some salt for a savory snack. But I have to confess, green jackfruit is not very common in Jamaica. However, recently I have been seeing a …

Mango Papaya Smoothie | Sweet & Sorrel

Tropical Mango Papaya Smoothie

Summertime is by far my favorite time of year. So, its not by chance that I decided to start this blog during the summer. After all, this is the time when fruits are at their peak, making it a perfect time for this Mango Papaya Smoothie! This smoothie brings back memories of me picking mangoes from the mango tree in the yard of my childhood home in Jamaica. And it also involves one of my mom’s favorite fruits, the papaya. It’s a bit hard to describe a papaya to someone who has never had it before. It looks like a really large Caribbean avocado (in Jamaica we call avocados “pear”). When ripe, the inside of the papaya turns a vibrant orange color, and is filled with lots of small, black seeds (don’t eat them!). A ripe Caribbean papaya is sweet, juicy, and ooh soo GOOD! And bonus, papayas are filled with Vitamin C and other antioxidants. Don’t you just love it when things that are tasty are also good for you?!If you can’t find fresh …

Grilled Jerk Shrimp Skewers | Sweet & Sorrel

Grilled Jerk Shrimp Skewers

Hi, and welcome to the first post on Sweet & Sorrel! I thought a lot about what I wanted to prepare for the very first dish on Sweet & Sorrel, and behold! Grilled Jerk Shrimp Skewers. This dish is worthy of being the first recipe to be featured on the blog because it’s delicious, healthy, full of flavors from the Caribbean, and only takes about 15 minutes to prepare! Now you might be thinking to yourself, Danielle, a jerk recipe? How mainstream! While it’s true that “jerk” foods are now common outside of the Caribbean (think jerk chicken, jerk pork etc), few people actually understand what jerk seasoning is or know how to prepare it from scratch. Jerk seasoning is a flavorful, robust, seasoning common in Jamaican cuisine. Jerk seasoning comes in two main forms: a dry jerk rub, or a wet marinade. The dry rub is usually for things like pork, while the wet rub is used to both as a seasoning and a garnish that is brushed on top of prepared meats. Today, …