Spicy daikon radish stands in for rice paper wraps in this unique recipe. Thinly sliced daikon is stuffed with shiso (a Japanese herb that has a minty basil flavor) cucumber, avocado, sprouts, and mint. It is garnished with black sesame seeds and drizzled with a bright citrus sauce.
This Japanese inspired recipe is from Jean-Christian Jury’s latest culinary publication Vegan: The Cookbook. If you’re not vegan, don’t let the title detour you from this plant-based gold mine.
Julie Taboulie’s potato salad is an explosion of color, fresh taste, and light on calories.
Outdoor entertaining just got elevated with Julie Taboulie’s potato salad. It is perfect for picnics and potlucks because is it doesn’t contain any mayonnaise—just fresh herbs, lemon juice, garlic and olive oil. The blend of red, white & purple potatoes makes this lighter version of potato salad a show-stopper. Continue reading
One of my favorite childhood flavors is Rhubarb. It was practically a weed on our Midwest farm. Every year we planted all types of vegetables, but never rhubarb (yes, it is a vegetable), because it was always just there. Now, when I see rhubarb at the market or in the stores in Los Angeles, my heart skips a beat. Although rhubarb pie is my favorite, I am learning to prepare it in ways that really lets the rhubarb’s true character shine through.
I learned this from Deborah Madison, award-winning author of fourteen cookbooks. She is known for her seasonal, vegetable-based cooking. In her latest book, In My Kitchen, Deborah’s simple approach to cooking really lets the vegetable’s flavor be the star. Continue reading
Rhubarb is in full swing right now and I can’t get enough of it. I have made this recipe several times and it is just too good not to share.
Llapingachos are a classic Ecuadorian potato cake with a captivating combination of salty Cotija cheese and creamy peanut sauce.
Everyone I know loves potatoes. Who couldn’t love what is considered to be one of the world’s most versatile foods, not to mention one of the largest crops grown in the world.
We grew our own white potatoes on the farm in Iowa, not really knowing about the many other varieties being sold throughout the United States at the time. We thought we knew most ways to cook these tubers as they were a staple in our house.
But recently, my mind was opened as I had the opportunity to learn how potatoes are prepared around the world, thanks to James Beard Award-winner, Raghavan Iyer, at a media luncheon at Melissa’s Produce. Continue reading