What a fun and relaxing Memorial Day weekend. My husband and I celebrated our 2nd wedding anniversary and had a delicious meal at 31st Union – a serendipitous discovery in our backyard. (Our last-minute attempt to make dinner reservations at two other local restaurants failed and so I suggested this farm-to-table eatery, which I stumbled upon while looking for alternatives online.)…
Thai Forbidden Rice Salad
For a Chinese person, I don’t eat a lot of rice. When it comes to carbohydrates, bread, pasta and potatoes rule my world. And when I do cook rice, I often stray from the plain white variety, opting instead for Arborio (to make creamy risottos), brown (which has a subtle nutty flavor and slight chew that I prefer) and, most recently, forbidden. Yes, such a kind exists!…
Smoked Salmon Quiche
Around Christmas, my dad (a dentist) usually gets one or two gourmet gift baskets from his patients. And every year, the entire family (Dad, Mom, brother and me) has fun rifling through the little boxes and bags of treats we would never buy for ourselves. The cookies, chocolates and assorted candies always go first, and then the nuts and crackers….
Roasted Vegetable and Wheat Berry Salad
It’s easy to fall into a cooking rut, especially when you’re short on time or have no energy. One way I like to keep my meals fresh is by experimenting with new ingredients, like coconut oil or chia seeds. It’s a good way to discover and try new recipes (whatever will I do with …?), experience new flavors, and expand your culinary repertoire….
Roasted Cauliflower Hummus
I’ve never been too fond of cauliflower, but I’m developing a crush on this knobby white plant. It started when I made White on Rice Couple’s sriracha roasted cauliflower a few weeks ago and quickly blossomed after I made this unique and healthy twist on hummus. (My mom gifted me a whole head and so I had to figure out what to do with it.) I’m not a big hummus eater, but I could eat this dip by the spoonful. It’s light and nutty and not at all slimy like most bean dips….
Farmers’ Market Potato Salad
This is not your average potato salad – in fact, it’s a cut above most mayonnaise-based versions, which are often gluey and bland. It’s light and tangy and can be eaten warm, cold or at room temperature, making it an ideal side to bring to a barbecue or potluck. And unlike it’s monochromatic cousin, this potato salad is a kaleidoscope of colors, thanks to the addition of lightly sautéed zucchini and red onion, and halved mini tomatoes….
