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Szechuan-Style Green Beans

Szechuan-style Green Beans | She Paused 4 Thought

I didn’t know there was “101 Asian Dishes You Need to Cook Before You Die” until I met Jet Tila. Quite frankly, I can’t even name 30 Asian dishes by their proper name, let alone know how to make them. I didn’t even realize by the nature of the title of Jet’s latest cookbook that he would challenge me to cook every recipe in his book.

I recently met Chef Jet Tila at a book-signing, media luncheon at Melissa’s Produce. He was funny, humble, informative and a great teacher. Continue Reading →

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Daikon Rolls

Daikon Rolls | She Paused 4 Thought

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.

Vegan Cookbook | She Paused 4 Thought Continue Reading →

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Batata Salata (Lebanese Potato Salad)

Sitto's Batata Salata | She Paused 4 Thought

Outdoor entertaining just got elevated with this gorgeous 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 →

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Rhubarb-Raspberry Compote

Rhubarb-Raspberry Compote | She Paused 4 Thought

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 →

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Rhubarb Scones with Ginger & Vanilla

Rhubarb Ginger Scones | She Paused 4 Thought

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.

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