These kale wraps are one of the most interesting (and good!) things I’ve had and they are definitely a conversation piece for a party. As you eat the kale wrap, you get a burst of each of the flavors: ginger, lime, toasted coconut, peanuts, red onion and tamarind sauce. I didn’t even notice that I was eating kale.
Saturday, August 7, 2010
This mushroom pilaf is a comfort side dish but it is surprisingly light. It is a healthy makeover of a pilaf that I used to love as a child.
Tuesday, July 20, 2010
This rice is just a simpler version of my Pork Fried Rice. I’ve added rough quantities to the recipe but I usually make it to taste.
Tuesday, July 20, 2010
Start your teppanyaki-style feast with these veggies while your family is hungry, and before their plates are piled with rice and meats. They shouldn’t complain too much because the teriyaki glaze makes the veggies taste like candy.
Tuesday, June 15, 2010
These eggplant tomato stacks make a refreshing appetizer or side dish and are perfect for a summer meal. They are easy to make and if you are lucky enough to have garden-fresh eggplants and tomatoes, they taste even better.
Wednesday, June 2, 2010
Plantains look similar to a banana but they are starchier and not as sweet. They are a popular ingredient in many countries around the world, especially in the tropical regions such as the Caribbean. When simply fried they make a great appetizer or side dish.
Tuesday, June 1, 2010
One of my favorite comfort foods is mushroom risotto, so when we came home from morel mushroom hunting with a bag of morels, I couldn’t wait to try morel risotto. I happened to have some local asparagus so I added it to the mix.
Sunday, May 30, 2010
This rice pilaf is easy to make and its simple flavors complement many meats and main courses. I recently served it with salmon for a change from steamed white rice.
Sunday, May 16, 2010
This salad is light, refreshing and easy to make. It’s also great the next day so you can make it in advance.
Tuesday, May 4, 2010
This chile poblano cream soup is a great starter for Cinco de Mayo or any other Mexican meal.
Wednesday, September 8, 2010
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