Our favorite easy lunch (and brunch) recipes using aphrodisiac ingredients.

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Recipe for Spring & Summer Vegetable Tempura

Vegetable tempura recipe and Jordan ChardonnayWe found this fun taste of summer on Jordan Winery’s Twitter feed. Designed to pair with a refreshing, well-chilled white wine, (like Jordan Chardonnay), this tempura recipe is perfect for showcasing spring/summer bounty. (At Jordan, they recommend trying such fresh-picked morsels as snap peas and their leaves as well as fava beans and heirloom tomatoes.) We’re getting hungry just looking at it! Read more


Pink Grapefruit Curd with Hints of Strawberry and Basil

pink grapefruit curd recipe

Discover the sex appeal of curd

Curd is one of those foods that’s at once very proper and incredibly sexy–and grapefruit curd can even make a bitter citrus sensual.

Silky and a bit mysterious to those who’ve never made it, this curd combines the sensations of creamy butter with the tang of pink grapefruit. And it’s one of the most versatile condiments you can make. Comments the recipe’s creator, Chef Diane Scalia, Tour Maestra of Los Angeles’ critically acclaimed Melting Pot Tours, “Pink Grapefruit Curd may be spread on toast, crackers or shortbread cookies and it’s irresistible on Belgian“Speculoos” cinnamon cookies. It also works brilliantly with cheeses for dessert or as the perfect condiment for breakfast in bed. Spread on pancakes, waffles, crepes or, just dip and share with fingertips.”

pink grapefruit curd recipe

Pink Grapefruit Curd with hint of Strawberry and Basil


  • 4 ripe strawberries hulled, cutquarters
  • finely grated zest and fresh-squeezed juice from 1 pink grapefruit approx 1/2 - 3/4 cup juice
  • 8-10 fresh basil leaves torn by hand into tiny pieces
  • 2/3 cup sugar
  • 2 large eggs
  • 1 stick unsalted butter (4 oz) cut into small pieces


  1. Over a small bowl, press strawberry pieces through a fine sieve, pressing with the back of a spoon to yield about 1/4 cup or more of juice; use remainder of berries in sieve in a smoothie!
  2. Place strawberry juice, grapefruit zest and juice, basil leaves, sugar, and eggs in metal bowl, whisk all ingredients to combine well, then add butter pieces.
  3. Over simmering water in medium saucepan, place bowl (double-boiler fashion).
  4. Whisking constantly, cook until thickened and smooth, and instant-read thermometer registers 160F, about 5-7 minutes. Do not overcook as eggs will begin to coddle!
  5. Remove bowl from heat immediately, and strain with fine sieve set into another (preferably glass) bowl.
  6. Serve warm or place waxed paper directly over curd and allow to cool/chill completely. May keep refrigerated for up to one week.


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Asparagus and Ricotta Toast Recipe with Avocado Oil

Asparagus & Ricotta Toast with Avocado OilThis recipe comes to us via Chef Maite Gomez-Rejon of ArtBites and a long time friend of EatSomethingSexy. It features one of the food world’s current favorites, fancy toast. We love this toast because it offers layers of aphrodisiac ingredients, a sensual combination of textures and features one of our favorite nutrient-rich oils, avocado oil.

Asparagus & Ricotta Toast with Avocado Oil

Asparagus and Ricotta Toast with Avocado Oil


  • 2 tbsp Extra Virgin Avocado Oil plus more for brushing and drizzling, (Maite recommends AVOCARE)
  • 4 slices thick sourdough bread
  • 3/4 lb thin asparagus cut into 2-inch lengths
  • salt and pepper
  • 2 tsp lemon juice
  • 1/4 tsp lemon zest
  • 2 tsp mint finely chopped
  • 1/2 c fresh ricotta


  1. Preheat the oven to 350°.
  2. Place the bread on an aluminum foil lined baking sheet and lightly brush with Extra Virgin Avocado Oil.
  3. Bake until toasted on one side – about 7 minutes – then turn over and bake a couple of minutes on the other side.
  4. Meanwhile, in a medium skillet, heat the 2 tablespoons of Extra Virgin Avocado Oil. Add the asparagus, season with salt and pepper and cook over high heat, stirring occasionally, until crisp-tender, about 1 minute.
  5. Stir in the lemon juice and let cool slightly.
  6. In a small bowl, stir the lemon zest into the ricotta and season with salt and pepper.
  7. Spread equal amounts of the lemon ricotta on the toasted bread and top with the asparagus. Drizzle with a little Extra Virgin Avocado Oil, top with fresh mint, sprinkle with salt and serve.


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Recipe for Vegetarian Grilled Zucchini Wraps

Grilled Zucchini WrapsSimple and fun, this vegetarian recipe from Anurag Mehrotra is likely to become your go-to recipe for a variety of occasions. Serve as a light brunch or afternoon nosh, passed hors d’oeuvres, midnight snack or pack in your lover’s lunch. Best of all, because the filling is rolled up in zucchini instead of bread, this is one wrap that’s virtually carb-free.

Grilled Zucchini Wraps

Vegetarian Grilled Zucchini Wraps

Course appetizer, snack


  • 3 zucchini sliced lengthwise into ¼ inch slices
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 1/2 oz Chevre /soft goat's cheese
  • 1 tbsp freshly cilantro finely chopped
  • 2 tbsp dill finely chopped
  • Grape or cherry tomatoes for garnish optional*


  1. Preheat a grill pan over medium to medium-high heat.
  2. Discard the outermost slices of zucchini and brush trimmed slices with the oil on both sides and season with a pinch of salt and pepper.
  3. Place on the preheated grill pan for about 3-4 minutes on each side, or until tender.
  4. While the zucchini is grilling, combine the goat cheese, cilantro and dill, mashing with a fork in a small bowl. Season with salt and pepper to taste.
  5. Put a teaspoon of the cheese mixture about ½ inch from the end of a zucchini slice. Roll up and place lay it on a platter. Repeat with the rest of the zucchini slices.
  6. Garnish with tomatoes, (optional).

Turkey Stuffing Soup

turkey stuffing soupThis is the day when everyone offers suggestions on what to do with leftover turkey after Thanksgiving. We don’t know about you, but we find that the bird is pretty picked over by the end of the big day and what we’re left with is sides. Read more