Oh how you will love this post, I’m so excited to share Ally’s cookbook with you! Come join me as we take a magic carpet ride together, and explore all that is included in her delicious book! I met Ally several years ago, she stopped by and said hi on my Facebook page. Meeting Ally was a huge treat, she has so much love, and some serious love for food too! Now here we are several years later, and look at this wonderful Boho,- she has published a cookbook! Here’s the thing, I like cookbooks- but there are not many that I can say I “love” them. THIS cookbook- oh, I love this beauty.
Ally is a bohemian girl at heart, with a serious love for traveling. This cookbook will take you to Europe, the Middle East, Africa, Asia, the Caribbean, and so much more. Each recipe shares the flavors, and flair that will make you feel like you are sitting, and relaxing at a cafe in another place. Since Ally has her own special way with each recipe, each recipe in this book will be “boholicious!!”
I spent some time going through this book, and trying to decide what to make. While I went though the book… AND drooled some on it… I found several recipes I plan to make in the future. Here are just a few of the recipes I need to make: Warsaw Apple Crisp Date Cake, Paella-Inspired Saffron Chicken with Fresh Vegetables, Baked Croatian Cottage Cheese Struklji, Italian Cookies (Ciambelle di Magro,) Lemon and Almond Basbousa, Egyptian Lamb Bamya Stew, Galbi – Korean Short Ribs, and Brown Sugar Apple Oatmeal Cake with Bourbon Drizzle! This bourbon girl really needs to make that apple cake VERY soon, anything with a bourbon drizzle is killer in my book!
Ally is doing book signings at few more locations this month, and also next month. Here is her event link from her website, so you can try to meet this wonderful boho! I have my calendar set to meet her on the 30th in Pineville, NC… AND I am so freaking excited!!!
Combine avocado, tomato, radicchio, cilantro, green onions, garlic, olive oil, lime zest, lime juice, salt, pepper, and wasabi in a mixing bowl. Gently toss to blend. Refrigerate about an hour before serving. The recipe makes about 1 1/2 cups.
For an elegant, authentic Chinese dining experience, serve this salsa with simple pan-seared white fish filet ~ cod is fabulous ~ and think about small bites.
Now, you didn’t think I would leave you with just the recipe did you? How about a fun chance at winning a copy of this gorgeous book- sounds perfect right?