Fresh Corn and Scallion Griddlecakes with Maple Jalapeno Mascarpone Cream

  Sweet, savory and mildly spicy. My Fresh Corn and Scallion Griddlecakes make the most of a summer staple, but turns up the volume by combining fresh, sweet corn just moments from the cob, with bright, verdant scallions, and tangy buttermilk. Served hot from the griddle, with crisp edges and topped with a generous dollop… Continue reading Fresh Corn and Scallion Griddlecakes with Maple Jalapeno Mascarpone Cream

Sweet and Sour Red Cabbage and Butternut Squash Stir-fry with Shredded Chicken, Red Peppers, Mango, and Cashews

Perhaps an unexpected combination of vegetables, this salad dances the line between sweet, savory, and sour. Hitting all notes perfectly. The chopped red cabbage provides crunch and a slight bitterness which pairs perfectly with the sweet butternut squash, and bright, juicy mango. In addition, the red pepper creates the slightest bit of spice and further… Continue reading Sweet and Sour Red Cabbage and Butternut Squash Stir-fry with Shredded Chicken, Red Peppers, Mango, and Cashews

Quick and Crunchy Zucchini with Almonds and Red Chili

One to thing to note about this effortless recipe is that BH loved it. I know that means zilch to you, but to me, it was a gold star. You see, BH likes pretty much everything I make, which is great, but he rarely uses exclamation points when describing food. But this recipe, with its… Continue reading Quick and Crunchy Zucchini with Almonds and Red Chili

Cold Udon Noodles with Chinese Greens and Peanut Dressing

I’ve been staring at a bunch of bok choy and Chinese broccoli in my fridge for the past few days. I picked them up from the farmers’ market because I knew I could do something lovely with them, but there they’ve sat, languishing in my crisper drawer waiting to be turned into something delicious. By… Continue reading Cold Udon Noodles with Chinese Greens and Peanut Dressing

Fennel and Apple Salad with Orange Honey Vinaigrette

Yes, there are tons of similar salads such as this floating around out there. But, what sets this apart, I think, is the inclusion of toasted pecans and the divine and oh-so light orange honey vinaigrette. A mandoline or food processor makes quick work of the slicing and the vinaigrette comes together in a jiff.… Continue reading Fennel and Apple Salad with Orange Honey Vinaigrette

A Little Feast: Chilled Pea & Mint Soup, Herb Marinated Chicken, Heirloom Tomatoes with Charred Baguette, and Lemon Thyme Gin Sparklers

These weeknight mini feasts have turned into a bit of a ritual between my girlfriend and I. We dash off to the market immediately after work, pulling the few things we need into our basket, and head to my house to make cocktails, bash together a meal, catch up over some long-overdue chitchat, and totally… Continue reading A Little Feast: Chilled Pea & Mint Soup, Herb Marinated Chicken, Heirloom Tomatoes with Charred Baguette, and Lemon Thyme Gin Sparklers

Michael Pollan Answers the Most Common Food Questions

What really is the difference between organic and conventional produce/meat/dairy?  Is veganism for me?  Is soy better?  Local and seasonal eating? How to tell if your food is GMO…and so much more. Whatever sustainable food question you’ve posed in your head, chances are Pollan answers it in the latest article from The New York Times. … Continue reading Michael Pollan Answers the Most Common Food Questions