Fresh Greens with Buttermilk Salad Dressing in Parmesan Lace Bowls

Oh man, we have greens coming out of our ears! I’m not complaining though. I love fresh greens and usually don’t get to eat as much of them as I’d like. In a grocery store it’s typically cheapest to just buy some heads of romaine and a bag of spinach. Once in a while when they’re on sale we’ll get a bag of mixed greens, but even that only has about 3 different kinds. With our CSA we are getting tons of variety, and it’s awesome! Here’s just some of them (that I actually know name of): 2 kinds of spinach, frisee, butter, red leaf, oh man there’s so much more I can’t remember. I’m getting to be really creative with making my own salad dressings and playing with other salad ingredients. One of the best ideas I had was making my own buttermilk dressing and serving it in a parmesan cheese bowl. Have you ever made a bowl out of parmesan cheese? It’s shockingly easy. I’ll explain it in the recipe below but one nice thing is the only ingredient you need is the cheese.

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Thai Shrimp Rolls, Vietnamese Spring Rolls, Summer Rolls

I’ve heard these rolls called many different things depending on who made them or where they’re sold. My absolute favorite rolls were called shrimp rolls at the Vietnamese Ba-Le bakery near my office in Hawaii. There are around 25 Ba-Le bakery/sandwich shops in Hawaii, but I found that after trying shrimp rolls at over 10 of them, the ones by my work were always the freshest. Maybe it was because I always got them around lunch time, but they were the best. I used to dance evenings in a hulu/jazz show in the International Marketplace in Waikiki. There was a little Thai stand in the food court that called theirs Thai Shrimp Rolls, they always put a dot of sriracha in their peanut sauce which gave it such a great kick that I started doing that at every place I went. There were two different Vietnamese restaurants near my first apartment that I’d buy them from, one called the Vietnamese Spring Rolls, the other simply called them Summer Rolls. Fortunately, every restaurant has a picture on the menu so it’s easy enough to know what you’re ordering.

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Shimeji Mushroom Stir Fry with Ginger, Garlic, Spinach and Red Onion

I am like a kid in a toy store the moment I enter an Asian grocery store. I can spend a ton of time walking up and down the aisles to find 8 different noodle types, szechuan peppercorns and the perfect sesame oil. Each section of the store is its own adventure, the seafood section is full of exotic creatures crawling around a multitude of tanks, the refrigerated section contains everything you need for a Survivor style eating contest, and the bakery is an exhibit of colorful and cute pastries. There’s often even an appliance section with futuristic washing machines and electronic toilets that come complete with a bidet/enema setting. I’m not kidding! But I especially love the produce section.

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Cherry Rhubarb Skillet Pie

Remember the pie I promised you? I keep my promises! I’ve heard of skillet pies before, but I hadn’t tried to make a pie in a cast iron skillet, until now. We got some rhubarb in our first CSA pick up, and I had a bag of cherries in the fridge, so I decided that it was time to try and make up my own skillet pie. Making up a baking recipe always feels a little more frightening than making up my cooking recipes. Baking is more of a science, requires real measuring (which often feels like a waste of time to me), and can turn out disastrously from the simplest mistake. But this element of danger also makes your successes feel so rewarding! This cherry rhubarb skillet pie was definitely a success.

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How to Make SPAM eggs and rice

SPAM, Eggs, and Rice

SPAM eggs and rice is very popular in Hawaii and perfect for breakfast, lunch, dinner, or even a snack!

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