Put that knife away! The cucumbers in this fun salad are prepared by beating them with a stick. Spicy and nutty with a citrusy punch from the Sichuan pepper, this cucumber and tomato salad is loaded with potent flavors. It comes together in mere minutes and makes for a delightfully refreshing side salad that’s perfect for your next Asian themed dinner.
Continue reading “Your Next Side Dish: Spicy Cucumber Tomato Salad”
Springtime is in full effect. Well, not yet. I was in Detroit and Chicago earlier this week and walking at 7am in 19 degree weather doesn’t exactly scream spring but I could still feel it was lingering!
Continue reading “Embrace Spring with a Lemon and Thyme Vodka Spritz”
Unfortunately many “sweet” onions at the market are high sugar cultivars, but they’ve been grown in regular soils, so it’s hard to taste the sweetness over their spiciness. But you can rid them of their pungency by leaching out the volatile sulfur compounds in a process called taming. This simply involves slicing the onions and soaking them in a few changes of water until they’re no longer spicy. Adding some baking soda to the water will help neutralize the sulfur compounds, speeding up the process.
Continue reading “Bring Out the Sweetness, Sweet Onion Spaghetti is Here”
This is me saying goodbye to winter…sorta. The Northeast (and Northwest) is still feeling so chilly and cold and winter-y. I’m headed to Chicago and Detroit next week and as I gazed down at the weather report on my phone, the temperatures are still very winter-like! I figured we all probably need something chocolate-y and warm and maybe a little boozy, too, because winter seems like it’s not ending any time soon.
When I’m looking for things to pair, it’s not always about flavors. Sometimes I match ingredients by season and other times I go by color. In this case, I went with a theme of round things and made a carpaccio with scallops, kumquats, pink peppercorns, and a nice round olive oil.
Continue reading “Buttery and Tart Scallop Carpaccio with Kumquats”
I have very surprisingly stuck to eating healthy-ish this year. I know, I know, I’ve even shocked myself because usually by March, I’ve jumped off the eating healthy-bandwagon and am back to my old ways. One thing that has helped me is only eating “fun” foods on the weekends. During the week, I try and stick to clean, healthy eating.
Continue reading “Need Inspiration To Stay Healthy? Eat These Spicy Soy Chicken Lettuce Wraps”
I recently made a plant-based fava bean and mushroom chili, and of course, with chili you have to have cornbread. Making a delicious vegan chili is just a matter of adding some minced mushrooms and char roasted aromatics, but making a flavorful cornbread with a nice crumb without dairy, lard or eggs is a tougher nut to crack.
Continue reading “It’s Here! The Vegan Cornbread You’ve Been Waiting For”
I’m spending the weekend in Chicago and it’s surprisingly not that cold! WOOHOO! I’ve heard the winter has been super mild but it’s still winter. And 25 degrees is still cold. I came planning to make this soup for my friends.
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