Zucchini Spaghetti Aglio e Olio

Zucchini Spaghetti Aglio e Olio

Continuing from yesterday’s “less carb-y” recipe theme, here is another recently discovered favorite: zucchini noodles! Zucchini noodles can be made a number of ways.  In the beginning, I would julienne the zucchini into long strips all by hand.  It took me a year to discover there were actual kitchen gadgets designed to make life easier and I haven’t … Continue reading

Seared Scallops with Bacon, Peas, and Red Quinoa

Seared Scallops with Bacon, Peas, and Red Quinoa

Seared scallops had always been one of those dishes that seemed best left to the restaurant experts.  Delicately juicy on the inside with a perfectly caramelized crust on the outside − it’s any seafoodie’s dream! When I decided to try to tackle cooking these oceans gems myself at home, I started to do my usual cooking tutorial research … Continue reading

Mushroom, Kale, and Quinoa Enchiladas

veggie mushroom, kale, black bean enchilada

I may be a little late to the kale craze, but keep in mind, I have been living in Asia for the last few years!  The whole “organic” and “farm-to-table” concept in Asia seemed to only really take off maybe three years ago.  When I first moved to Hong Kong in 2014, there were only a couple organic food and vegetable-focused … Continue reading

Whole Roasted Artichokes

Whole Roasted Artichokes

On one of my trips back to the Bay Area, I was tasked with cooking dinner for my parents and sister.  I planned to make a Simple Roast Chicken and was looking for some vegetables to serve as a side dish.  I picked up a colorful assortment of cherry tomatoes, asparagus, and baby potatoes from Trader Joe’s when I … Continue reading

Quick Pickled Red Onions

Pickled Red Onions

Pickled red onions are one of my favorite condiments to pile on top of grilled fish or pulled pork tacos.  I had a craving for a taco feast this week and decided to make my favorite Baked Fish Tacos.  Along with the standard classics Guacamole and Pico de Gallo, I decided to whip up a … Continue reading

Smoked Paprika Aubergine Mint Salad

serve the warm aubergines over the salad

Here is another delicious salad featuring grilled vegetables to add to the favorites list!  This is the first recipe I have tried from Maria Elia’s cookbook The Modern Vegetarian: Food Adventures for the Contemporary Palate.  I had purchased the book about a year ago from a cute little bookshop dedicated to cookery in Melbourne called Books for Cooks. … Continue reading

Blackened Salmon Salad

Blackened Salmon Salad

I have been exploring the world of catering after meeting Lori Granito of Go Gourmet Catering and Cooking Studio and Magnolia’s Private Kitchen.  Born and raised in New Orleans, Lori has been bringing her authentic Cajun style cooking to Hong Kong for over 20 years.  Her food evokes memories from a 2011 road trip through … Continue reading

Grilled Antipasto Ribbon Salad

Antipasto Ribbon Salad

When it comes to preparing vegetables to cook, my modius operandi is to toss them with a bit of olive oil, salt, and pepper.  I typically will roast them in the oven because it requires the least amount of attention (see my Roasted Vegetable Salad), but if I am feeling a bit more ambitious, grilling … Continue reading

Fennel-Cumin Butternut Squash

Fennel-Cumin Butternut Squash

Autumn weather in Hong Kong is firmly upon us and I am reveling in the cooler temperatures… and that I have moved to a country with changing seasons again! Autumn is my favorite season.  The weather is just perfect as the humidity has finally dissipated and there is a briskness about the air that signals … Continue reading

Cauliflower Rice

Cauliflower Rice

Caulifower is an extremely versatile vegetable that is low in fat and carbohydrates but high in nutritional density (dietary fiber, vitamin B & C, and carotenoids).  I used to just roast or steam cauliflower but have discovered lately that this vegetable can be a great substitute for a lot of different grains and starch-heavy foods … Continue reading