Category: Vegetables

pasta alla norma

One thing I look forward to every week is making lunch for my mom at our house. I think she loves it too! ūüėČ She’s a pretty busy lady, so in the short time¬†we have together I make sure to prepare a lovely 3 course meal – starter, main and dessert. This way, I know she’ll leave with a full and happy belly. Oh and I always send her off with a hot cappuccino to-go. I literally buy those disposable coffee cups with lids from Costco, just for her cappuccinos.

Two weeks ago, I made my mom a fresh zucchini salad, pasta all norma (eggplant spaghetti)¬†and fruit salad of peaches, nectarines and plums. (All made from seasonal produce from the farmers market.) She liked the zucchini salad so much I made it again when the whole family was over for lunch. Although the eggplant spaghetti was tasty and looked pretty, I wasn’t completely satisfied with it. I was short on time and skipped 2 important¬†steps in the recipe and well, while the eggplant should’ve broken apart and become creamy in texture, it remained intact and was quite watery. She didn’t seem to mind, but I told myself I’d have to make it properly for her the next time. (more…)

bruschetta

lovedove tomatoes

Now that you’ve made the ciabatta from yesterday, all you need are juicy sweet tomatoes. These are the tomatoes I picked up after lunch at the Love Dove Farm stall at the Howard County Farmers Market. Aren’t they just gorgeous? I grabbed a pint of Sun Gold tomatoes and a pint of Black Cherry tomatoes. I could snack on them all day.

Farm stalls are overflowing with all¬†different tomato heirlooms and varieties during the summer. Once you’ve tried fresh picked tomatoes off the vine, the ones you find year round in the supermarkets won’t do. It’s hard for me not to pick up a pint or two when I’m out at the farmers market. When using¬†such delicious produce like farm fresh tomatoes, it’s best to keep whatever dish you’re making¬†as simple as possible. You want the natural sweetness and bright flavors to shine.¬†A great dish to show off summer tomatoes is Bruschetta. Here are a few different ways I dress my tomatoes. (more…)

spring onion pasta with breadcrumbs

plating sp pasta 1

What a beautiful day!¬†Today as soon as my alarm went off I jumped out of bed, went downstairs, opened all the windows then put on the kettle. Kevin asked ‘Who are you and what did you do with my wife?’ HAHA. Maybe I’ll even go for a light jog around the neighborhood…that’ll give Kevin an even bigger shock! Most of you will be reading this thinking…isn’t it normal to wake up when the alarm goes off? Of course it is! I just like to set my alarm a half hour early and hit snooze a few times, that’s all ūüėČ

We’ve been eating pretty heavy lately, thought I’d make something light for lunch today (and the fabulous weather makes me crave a summery pasta). I should really learn to balance my meals. I doubt a light herby pasta will negate the 8 plates of Chinese food, jerk chicken and Korean braised short ribs we had over the¬†past few days! But maybe if I keep telling myself it does…it actually will! ūüėČ

I usually make light¬†herby pastas to accompany fish, but it’s just as delicious served on its own.¬†Like spaghetti aglio olio peperoncino, when I can’t decide what to eat, I make spring onion spaghetti. It’s easy¬†peasy and really hits the spot. We also had some leftover baguette so I whizzed it up in the food processor and made ‘pan grattato’ or breadcrumbs. (more…)

yakisoba and tsukemono

A few¬†months ago, I decided¬†to have themed cuisine weeks at home. The plan was pick one cuisine and cook at least one dish from that cuisine a day for a week. It was a lot of fun and I was able to experiment with recipes and dishes I had always wanted to try. We made it through¬†4 weeks (Korean, Japanese, Italian and¬†French) before I started getting lazy. Although this was an attempt to broaden my culinary skills and palate, most of the meals I cook at home¬†tend to be¬†Korean or¬†Italian anyway, some weeks weren’t as adventurous as others. I gained some weight during French week (We drank wine every night and went through a good amount of butter – it was glorious!). I really enjoyed Japanese week and I find myself making Japanese regularly¬†these days. Here is one of my favorite recipes that is extremely easy to make – Yakisoba.

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radishes

On hot days like today, Kevin and I prefer to snack instead of having a full-on meal. So today, we snacked on radishes (French breakfast variety) and little crudit√© sandwiches. They were light, crunchy and¬†delicious. I scrubbed the radishes, made an herb butter by mixing a pinch of¬†sea salt and finely chopped parsley with maybe 2 tbsp of¬†butter at room temperature. Tore the baguette with my hands (I also cut slices like in the photo below), buttered it up, put on the radishes, sprinkled some sea salt and added 3 or 4 onion flowers on top. No cooking required and almost no clean up.¬†I felt like I was pruning a bonsai tree, cutting the flowers off the tops of the onions. ūüôā You can serve these as an appetizer or with a pot of tea in the afternoon. Enjoy!

photo 4

flower onions

radish ensemble in salt

 

simple ingredients for lunch

Trying to use up the last of the produce I have in my fridge before we go out to the markets again this weekend. Unless I’m throwing a dinner party, I don’t have meals planned out in advance. I usually open my pantry and my fridge and make something on the fly.¬†Before you start thinking I’m some kind of Iron Chef, let me be clear –¬†I’m not whipping up culinary masterpieces! When I say ‘on the fly,’ I’m talking spaghetti aglio, olio e peperoncino, rice and egg, pasta with tuna, lemon and parsley, poor man’s bibimbop (rice, stir fried¬†carrots and scallions in sesame oil, can tuna, fried egg, with bibimbop sauce) …very simple and easy dishes. In order¬†to do that, I pretty much keep these items in stock – onions (scallions, shallots, anything in the onion family), garlic, parsley, carrots, lemon, can tuna, eggs, pasta and rice.

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