Spicy Tangy Asian Zucchini Noodles
This is one of those Asian dishes that is so simple, fast and easy to make that you can’t believe what a punch it packs. Each bite starts with the … Read more
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Colorful Super Stuffed Zucchini Boats
“Vacation all I ever wanted, Vacation, had to get away!” Fortunately I’m just getting away from life and my love is coming with me (as opposed to the Go-Go’s song … Read more
Daring Cooks Challenge: Molecular Cuisine-Sole with Powdered Flavors
This was the first Daring Cooks Challenge I participated in and boy was it a doozy! We were supposed to use skate for the fish, but skate is bad news … Read more
Rich and Creamy Carrot Soup
Have you ever heard of rainbow carrots? I hadn’t until I found out we would get some in our CSA. As we walked the rows our very first week, when … Read more
How to Cut a Mango
In Hawaii I grew up learning how to eat all sorts of tropical fruit in different ways; pineapple, lychee, passion fruit, mango, papaya, avocado, grapefruit, lemons, limes. If it … Read more
Simplest Beets and Carrots Recipe Ever
AAaaargh! Bloody Beets! Okay, if you’re British I totally wasn’t trying to swear there, it’s just, they always look like they’re bleeding when I cut them.
A Persian Meal in Honor of Iran Election Protesters
Last week I decided to make a Persian inspired dish in honor of the people of Iran fighting and dying for freedom. I say Persian inspired because I used Panko … Read more
Vegetarian Night: Creamy Swiss Chard Soup with Goat Cheese
I’ve mentioned before that we try to eat vegetarian at least 2-3 meals a week. It’s a great way to save money and it’s good for our bodies. Often this … Read more