There are plenty of opportunities to find out where your food comes from when you work on a farm. I value every lesson learned volunteering at One Acre Farm in Morgan Hill, CA about growing food, harvesting and preparing it, and, let's not forget, enjoying it. And when a farm throws a party, you know you're in for a treat.Read More
Think Thai desserts and the first thing that pops to mind is sticky rice with mango. Drenched in rich, creamy coconut milk, it has to be one of the simplest indulgent desserts ever. And you don't even have to do anything with the mango. Just pick the best of the season and you have yourself a pretty sweet treat.
July in California is a great time for stone fruits and I was inspired by the abundance of juicy peak-season peaches and nectarines to make this easy dessert with a Southeast Asian flair.Read More
I know how much we love one-bowl meals, but what if the bowl is made of food! You know what they say, the best food is the kind served inside other food. The really great part about this pineapple fried rice is when you reach the end of your meal and discover that you can scrape the juicy pineapple flesh off the bowl and eat it. Certainly gives new meaning to licking the bowl clean, doesn't it?Read More
The last time I took a walk in my neighborhood, I saw a big blue sign on my street with the word APRICOTS written in bright yellow. What did I do? I followed the arrow, of course, and walked into a backyard filled with golden apricots freshly-picked from a farm in the SF Bay Area. It certainly felt like I landed on a page in a Roald Dahl book!Read More
A Thai salad is remembered for its complex blend of flavors and textures. It's that delicate balance of tart, sweet, salty, and spicy that my Southeast Asian tongue craves often. This glass noodle salad delivers in punches, featuring crunches of toasted peanuts against a springy backdrop of mung bean threads soaked in a zesty lime sauce with a big umami kick. Oh yeah!Read More
The days are getting really hot and sunny here in California. Let's take it light and easy, shall we?Today's link collection is a special one, because I've rounded up some of the simplest Asian recipes using the best summer produce just for you. We're talking cucumber, tomato, zucchini, green beans, and all those wonderful summer fruits. I bet we'll be seeing a lot of them at the farmers market, and maybe they are growing in abundance in your garden now. I hope these recipes will provide you with easy, fun and delicious ideas to enjoy them!Read More
This Summer, I have one simple word for you: EASY. I'm inviting you to join me for a fun and (hopefully) care-free time in the kitchen making easy Asian dishes. What I'll be doing is taking some of my favorite Asian recipes and giving them a new twist by simplifying them.
What that means is I will be replacing some ingredients that are either too difficult to find outside of Asia or too expensive to buy when you do find them. I will introduce one or two basic ingredients that may be new to you. I may even throw in several simple step-by-step videos to show how they are done. How exciting!Read More
If you look at the recipe archive, you'll see green onions liberally sprinkled on MANY dishes. I wouldn't blame you for thinking I have an unnatural obsession with green onion. I do. The proof is here, here, here and HERE.
Green onion is a very popular ingredient in Chinese food. (We even put it in our pancakes!) I use it a lot in my cooking but never thought of making hummus with it until I saw the recipe on registered dietician nutritionist Kelli Shallal's blog when I was looking for protein-filled snack options. Call me biased but I think it's a brilliant idea!
I'm in the mood to play with food. I don't mean anything like build a dollhouse with the veggies from my CSA box. (Or do I? Wink.) I mean try something new or different, experiment and get dirty in the kitchen! (That doesn't sound quite right either, does it?)
This past Spring, I've had so much fun discovering new vegetables like green garlic, leeks and fava beans. With Summer right around the corner, I'm starting to feel a little frisky. It's difficult not to be when plump peaches and bright cherries are starting to appear everywhere. The plum trees around the neighborhood are about to unload their juicy goodness on us. Are you ready for sweet summer?
I've become a huge fan of salad for lunch. It's quick and easy to throw together, and can be prepped ahead of time. Plus, I love vegetables, and making salad my standard lunch fare is a commitment to incorporate fresh, healthy, and wholesome ingredients into my diet regularly. But when salad is the main part of a meal, there are some things to consider. Satiety is one. What I've learned to do is pack my salads with plant-based protein. Another consideration is the weather. Cold, raw salads just don't do it for me on cool or rainy afternoons. So I learned to make warm salads.Read More