“Eat the Rainbow” is a phrase taken quite literally in this delicious wrap. A colorful pop of color for your lunchbox! I built this wrap around a recent discovery – Safie’s pickled beets, which are available at Costco (does anyone else wander around Costco and leave only to find they’ve somehow ended up with a…
Young asparagus is sweet and tender, and best of all, widely available and on sale at various grocers around this time of year. It’s delicate, intensely green (no filter needed), and crisp – everything you want in a salad veggie. This salad is easy enough – just blanch and shock the asparagus. It’s the dressing…
This wonderfully quick and easy one-pot dish is literally prepared and cooked in a single pot. It’s a recipe I saw floating around the internet to different variations, and the options are endless with this basic technique. It may take a couple of tries to get the sauce to the consistency you want (relying on…
Snow pea sprouts, or snow pea tips, are a very popular vegetable dish in many Chinese restaurants that serve family-style dishes meant to be shared. However, this tender delicacy is often off-menu, since the season is so short they’re never guaranteed available. If you see these at your local Asian grocer, be sure to grab…
Happy new year! Here’s a simple and healthy salad to help jump-start any healthy eating resolutions. It’s delicious precisely because of its simplicity – each component can be tasted for what it is. Drizzle on some of your favorite balsamic vinaigrette if you’d like, and dig in! For 1 serving: 3 kale leaves, stem removed…
Tortellini is one of my favorite types of pasta, because it is pretty much an easy meal in itself with a bit of flavorful sauce. You can find a variety of fillings for them, such as three cheese, chicken, or mushroom. Tortellini also makes a great dish for a potluck or a make-ahead element for…
Zucchini and butternut squash are a match made in vegetable heaven – they both cook down to a wonderfully tender texture when steamed or roasted, and the sweetness of the butternut squash is not overpowered by zucchini (which, arguably, does not taste like much). Combining these two vegetables (fruit? they have seeds, after all) makes…
When we eat out at Japanese restaurants, we’re usually given a choice of two types of salad: a seaweed salad (long strands of seaweed marinated in a slightly sweet and vinegary sauce, accompanied by sesame seeds and a few red pepper flakes – delicious, but a guilty pleasure due to the obvious artificial green coloring),…
Sugar snap peas are an easy favorite over snow peas for me. They might be a bit more expensive per pound at the grocery store, but their extra texture and sweetness is worth it for a satisfying vegetable side. When cooked until just tender-crisp, they turn a vibrant green color and retain a plump “pop!”…
Stir fried rice cakes is a comfort food for me – it’s one of my favorite dishes that my mom used to make. She’d always remind me to chew slowly because she said sticky rice can sometimes be hard to digest if you eat it too quickly! :o You can customize this to include any…
You’ll find chawan mushi on the menu of many Japanese restaurants, as it is usually a side accompaniment in a bento box or similar combination meal. It’s a simple, homey dish that’s easy to make – but also easy to mess up! If you overbeat the egg mixture or steam at too high a temperature,…
Nothing like a warm, bubbling dish of comfort food to wash away the worries of the day :) Chicken pot pie is a classic cold-weather food that’s easy to make and fun to eat! My favorite part is the puff pastry crust, obviously. You will need: (makes 2 large or 4 small, in ramekins) 3…
Wonderfully Made 