Paleo Zucchini Hummus

I’m almost done with my first ever Whole30 and this paleo zucchini hummus has been one of my favorite recipes so far! It makes a delicious dip for fresh veggies or an excellent addition to a Mediterranean plate with seasoned lamb patties, olives and a tomato cucumber salad. While hummus is usually made with garbanzo beans, this recipe uses fresh peeled zucchini, but doesn’t skimp on flavor. I brought this to a barbecue and nobody even... Read More

Chicken Pho with Spaghetti Squash Noodles

I am a total soup fiend, I love it in all its forms and all year long. Blended veggie soups are my go to, I love congee and other porridges, tom ka gai and tortilla soup are obsessions of mine, but pho ranks up there as one of my favorites. Pho has so many complex flavors, some fresh, bright and aromatic, some rich, deep and comforting.  A dish with such complex layers understandably requires a laundry list of ingredients and hours to develop,... Read More

Foraging Hike Through Elysian Park with Joel Robinson

I recently had the pleasure of participating in a guided foraging hike through Elysian Park, led by Joel Robinson from Naturalist For You and hosted by the good folks at the Hive House. While I already considered myself fairly savvy at neighborhood foraging, having harvested figs, lemons, loquats, kumquats, dandelions, nasturtiums, and several different herbs from neighbor’s yards and public land, this hike really brought foraging to another... Read More

Long Bean and Heirloom Tomato Summer Salad

This fresh summer salad was inspired by something I had at one of my favorite restaurants, Barbrix.  The original dish was made with green and yellow beans tossed in a light vinaigrette and topped with delicious grilled octopus.  While I don’t usually make octopus at home, their preparation of green beans really inspired me to work them back into my dietary routine.  So when I saw Chinese long beans at the market I knew just what to do with... Read More

Pea tip, Persimmon and Pomegranate Autumn Salad

This is a post I wrote last year right around this time.  I never posted it because my white balance was way off and I was unhappy with how the photos turned out.  But when I stumbled on this recipe recently I remembered how delicious it was and I knew I had to share it anyway. Pea tips are the leaves of either snap or snow pea plants, sometimes called pea tendrils.  They are most often used in stir fry or simply sauteed with garlic or ginger. ... Read More

Bok Choy Coleslaw

The beginning of the grilling season has pulled us outdoors and commanded we try to grill anything we can.  But to go along with the charbroiled treats, I’ve been quite a fiend for coleslaws and tasty raw salads which clear the palate nicely.  I usually skip the mayo, using oil, lemon juice and honey for flavor instead. Because I sometimes find it tough to find the standard cabbage in the spring and summer, I have found myself searching... Read More

chamomile lemonade

have you ever come across fresh chamomile at the farmers’ market?  i love loose chamomile tea but the fresh stuff is even better, just like how fresh mint tea is so much better than the dried version. i found bunches of fresh chamomile at a stand in the hollywood farmers’ market, but with this warm weather i don’t feel like brewing hot tea.  and since i’ve been obsessed with different flavors of lemonade, i instantly thought... Read More

Purslane and Roasted Corn Salad with a Creamy Dill Dressing

The cool thing about purslane is it’s a succulent!  While most lettuce greens you eat are delicate and thin, this one is thicker, crispy, lemony, and slightly salty.  They are a very different texture than other edible greens.  While it is considered a weed, purslane is the highest source of omega-3 fatty acids amongst leafy vegetables. It can be sautéed, stewed, or used as a substitution for spinach, but it makes an amazing salad because... Read More

Fresh Corn Gazpacho

When I got 3 fresh ears of fresh sweet corn at the farmers’ market I thought I’d make myself some tasty corn chowder, but it’s getting so god awfully hot in the kitchen I couldn’t bare to stand over the heat of the stove. So I threw some fresh veggies in the blender and made a chilled soup that sure is refreshing when you find yourself wedged in the sweaty armpit of summer. Fresh Corn Gazpacho 1 1/2 lbs tomatoes (I used... Read More