So, it’s been hovering around 100F this week, and it’s honestly too hot for me to want any hot meals. Thankfully, there are options for refreshing, cold dishes that are still just as satisfying! In this recipe, I roast both the mushrooms and cherry tomatoes. I love the intense flavor that comes from this step,… Continue reading Greek Quinoa Salad
Cold Sesame Soba Noodles
Sesame seeds may very well be one of the most underrated members of the superfood world. Loaded with protein, fiber, healthy fats, and at least 10 different minerals and vitamins, sesame seeds have proven to help with everything from diabetes to respiratory health to healthy skin! Due to the levels of copper and sesamin in… Continue reading Cold Sesame Soba Noodles
Lemongrass Pork Belly
One thing I will never understand: Why has pork belly always been so hard to find in Western grocery stores? I mean, it’s the foundation of bacon—you’d think that would be a big enough selling point already. Thankfully, a few stores like Costco are catching on to how tasty this stuff is, and they’re starting… Continue reading Lemongrass Pork Belly
Banh Mi Sub Sandwich
I love food that tells a culture’s history, and banh mi sandwiches are a perfect example of that! The development of banh mi started in Vietnam in the mid-1800s, while the nation was under French occupation. French colonists brought baguettes and other wheat baked goods with them, but the cost of imported wheat made these… Continue reading Banh Mi Sub Sandwich
Togarashi Roasted Zucchini
Togarashi (also known as nana-iro togarashi, or shichimi togarashi) is one of the most common spice blends in Japanese cooking, and with good reason! This seven-spice blend dates back to at least the 17th century, and it contains red pepper, Japanese pepper, orange peel, sesame seeds, hemp seeds, ginger, and seaweed. You can just imagine… Continue reading Togarashi Roasted Zucchini
Raspberry Lychee Smoothie
Lychee has a long history to go with its delicious taste. First cultivated in southern China in the 11th century (with sources mentioning them as early as 2000 BC), lychee had captured the fascination of the Chinese Imperial Court for centuries. These unique berries have a juicy texture and delicately sweet taste—it’s similar to a… Continue reading Raspberry Lychee Smoothie
Carrot Ginger Miso Soup
This carrot soup uses simple ingredients, but it’s absolutely loaded with flavor! The carrots provide the sweet foundation of this soup, but you’ll love the layers of roasted garlic, bright ginger, salty miso, and complex earthiness of parsnip. With all the bright, fresh flavors in this soup, it’s perfect for any time of the year!… Continue reading Carrot Ginger Miso Soup
Rafute (Okinawan Pork Belly)
Okinawa has been a Japanese prefecture since 1879, but this area has a culture and history all its own. Okinawa was first united as the Ryukyu Kingdom under King Shunten in the 12th century, and it was fairly isolated until China arrived in 1372 with a trade agreement. They ushered in an era of prosperity… Continue reading Rafute (Okinawan Pork Belly)
Miso-Glazed Baby-Cut Carrots
It’s easy to see why carrots are such a popular vegetable for all ages. It’s a well-known fact that they’re high in Vitamin A, they have a natural sweetness that appeal to kids (and if you grew up on Looney Tunes reruns like I did, carrots were crucial for a proper Bugs Bunny impersonation 😉).… Continue reading Miso-Glazed Baby-Cut Carrots
Better Than Takeout Lo Mein
I come from a family of noodle fanatics, and lo mein has always been a favorite option for us. (Seriously, that’s what I always get my mom for her birthday dinner!) Those chewy noodles are irresistible when they’re combined with a savory sauce and yummy veggies! There are a couple distinct differences between lo mein… Continue reading Better Than Takeout Lo Mein
