Executive Chef Gerald Bonsey of York Harbor Inn uses a concentrated coconut broth for his Cambodian Style Shrimp and Scallops. For a vegan version, he recommends substituting tofu for the shrimp and scallops.
As the scamorza bakes, it melts and caramelizes. This appetizer recipe is made with truffles, but the dish could also be topped with pesto, caramelized onions, or tomato sauce. Serve with toasted bread and a green salad.
David Ludwig writes, “A grain-free crisp? Believe it! This crisp is easy to make and so delicious your family won’t notice what’s missing. Get creative with seasonal fruits for a treat any time of year.”