My husband and I rented the Dragon’s Lodge for our wedding back in 2011 and it’s one of my favorite places on earth. It sits on the Salish Sea across from the Coast Mountains. It has a beautiful little bay with a natural tidal pool for small children to play in and a nice deep…
Tag: easy
Fish Braised in Tomato and Simple Homemade Thai Curry Paste
It’s time to make this dish. There are so many ripe tomatoes today, but they will be gone before we know it. Make this dish with all of the tomatoes that you have purchased in a moment of tomato hoarding, or that have arrived in your farmshare. Make this dish before your tomato stockpile starts…
Beet Caviar with Lime and Pepitas
Oh my. I have been busy. I have over a dozen posts half-finished for this blog that I have not been able to get up because I am so busy. I’ve decided to post this one because it is the recipe I have been making, serving and eating the most over these last few busy…
Potato and Fried Almond Soup
This simple, Andalusian style Potato soup has been a standard in my kitchen for many winters. Is is one of the three most simple and deeply satisfying soups I’ve ever eaten. The other two are Caldo Verde, the Portuguese concoction of kale, potatoes, sausage and water that magically makes perfect soup and Stracciatella a perfect combination of eggs, greens,…
Beet Salads with Preserved Lemon (simple, hearty and fancy variations)/ Oven Coven
Back in May, my friend Maria sent out an email to a group of women that began… “Greetings Bombshells: Wanna be part of my living right project? It is tender young grape leaf season in my backyard! Time to make dolmades! I’m also calling it my Living Writer project, because man, one needs to balance work with…
Zingy Ginger Pumpkin Spread
This is not your typical pumpkin concoction. It has that marvelous velvety pumpkin texture but other than that it’s totally unexpected. It’s not sweet and homey. It’s tangy, full of heat from fresh ginger and Aleppo pepper and it has a hint of earthiness from toasted cumin. This pumpkin spread is racy.I created this pumpkin…
Butter Mochi
I pulled this recipe out this summer to make with the young cooks at the Brooklyn Apple Academy Run a Luncheonette Cooking Camp for our Asian inspired menu. Butter Mochi is a Japanese American treat that I ate and adored as a child growing up in Hawaii. I was very excited to share this recipe with my students…
Watermelon Gazpacho (Vegan and Gluten-Free)
I’ve written about this soup before, but I feel that the praises I sing bear repeating. When I am called upon to make a summertime dinner for a crowd of people, this watermelon gazpacho is usually involved. For example, I made it last August when I was the chef for The Freight. The Freight is a…
Tangy Cold Pea Soup (vegan and not vegan)
Last weekend, a friend had a bunch of women over to her backyard to make preserved lemons and dolmades, and infuse bottles and bottles of alcohol with herbs, spices, fruits and flowers. It was a glorious event and I’ll be posting about it soon. For a week previous to the gathering, I had been trying…
Charred Broccolini with Black Forbidden Rice and Sweet, Spicy Lime Sauce
This dish was created for the Decadent Eight Course Vegan Tasting Menu for The Illuminati Ball (see above photo), but it’s also morphed into a simple and excellent every day lunch salad (see photo below)! I wanted to replace the Roasted Brussel Sprouts with Sweet Sriracha Lime Sauce on the menu for the with a vegetable that was a…
