Blog Archives - DOMSDISH

ensalada de los calabacines y sus flores

3/3/2025

simplicity on a plate

ingredients

process

1 green zucchine
1 yellow summer squash
7-10 squash blossoms
fresh mint leaves
olive oil
juice of 1 orange
zest of 1 orange (cut into strips)
salt
crumbled cotija cheese

Using a peeler lengthwise, peel the zucchine and squash into thin strips
Clean the squash blossoms by removing the sepal leaves and gently tearing away the petal-flower from the base. Retain the flower only. Cut the cleaned flowers into thin strips.
In a small bowl, combine the olive oil, orange juice, and a pinch of salt. Whisk until desired consistency is reached (adding additional oil or juice as needed)
Add the zucchini/squash strips, flowers, orange zest, and mint leaves in a bowl. Add in the dressing and toss until well incorporated.
Serve in individual dishes and top with crumbled cotija cheese for garnish.

salmón a la naranja

3/1/2025

inspired by the pollo a la naranja from Huniik in Mérida, México

(unequivocally the best overall culinary atmosphere that I have experienced)