Tao in the Kitchen
I love it when friends include me in their culinary adventures. Whether it’s finding exotic ingredients in our neighborhood (“There’s an Indian grocery store where?“), or sharing ideas for how to tackle the latest CSA delivery (“What do you do with a snake gourd?!”), or spreading a habit of eating rice for breakfast — that …
Continue reading “Veggie Challenge: Tomato-Summer Squash Tian”
There’s still time to take advantage of sweet summer corn. Fresh steamed or grilled corn on the cob is hard to beat — and I admit I’ve had my fair share of the cob this summer. But when I overheard a fellow volunteer at Food & Friends describing a corn soup she had served at …
A whole bowl full of goodness: dark green Chinese broccoli, soft wolfberries, toothsome shiitake mushrooms, crisp slices of woodear fungus, carrot coins and fresh whole ears of sweet baby corn. A vegetarian’s delight that could make a believer of the heartiest carnivore! The preparation could not be simpler. Fresh vegetables and rehydrated fungi are stir-fried …
Continue reading “5-A-Day: Sesame Chinese Broccoli with Wolfberries”
When things get hectic and I don’t want to think too much about meal-planning, there are certain recipes I reach for, metaphorically anyway because some of them I can do from muscle memory — I’ve made them so often! Piccata-style chicken or pork is one such dish, and pasta with tuna and capers is another …
Continue reading “Dining In: Plasto Revisited, the slow-cooker version”