Winecap Mushroom Risotto
The winecaps in my garden is one of those things that I have to be good with timing on, as there’s such a short window of collection for them to be good. It’s always fun to find them though, and then eat them! You can …
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i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
recipes
Smoke Salmon and Shiso Toast Points
This is just an ode to shiso–a lot of people don’t know what to do with it, but here’s a simple way I love to have it for a quick lunch or snack.
Chickweed Quiche with Venison Stew
This is such a late summer/fall vibe combination dish–bringing me to visions of rolling hills and flower filled meadows. A friend of ours hunts and often brings us venison from his outings which is always welcome. Chickweed is a common and cute garden “weed” that …
Mei Gan Cai (Fermented Dried Mustard Greens)
Sometimes I fall down the rabbit hole of making things traditionally in order to experience and understand the work and history that goes into food (and subsequently culture.) Mei gan cai kou rou (梅乾菜燜肉) is a dish my mom and grandma used to make–soft fatty …
Spicy Salmon Chirashi
My kids love sushi. Actually, let me amend that. My kids are crazy about raw seafood and raw red meat–like ceviche, sushi, sashimi, carpaccio, tartar. Sometimes when I am too lazy to cook, I’ll set a pot of rice, grab some frozen salmon or frozen …
Braised Garlic Mustard Side Dish
Everyone hates garlic mustard, generally. I know I wasn’t a big fan even after turning it into pesto because there really is only so much you can eat of it before you can’t. It’s considered a noxious and invasive weed, crowding out everything in it’s …
Minced Indian Aster (Ma Lan Tou) Cold Dish
It’s kind of hard to explain the flavor of indian aster, Kalimeris indica, also known as Ma Lan Tou (馬蘭頭), herby and little cooling on the tongue, a hint of bitterness that you’re almost not quite certain is there, but refreshing and somewhat addictive. Most …
Plum Syrup
My parents had given me a huge bag of plums about two years ago that I had layered in syrup until all the liquids leeched out into a runny syrup, which I used for cooking anything that needed a bump of sweetness. From teriyaki sauces …
Tuna Carpaccio with Garden Herbs
I keep frozen ahi tuna blocks in my freezer for hot days when I have no energy to turn on the stove. A simple carpaccio paired with some bread is always a hit with the family who like raw fish in all shapes and forms. …
Savory Stuffed Yomogi (Mugwort) Rice Cakes
Around now (March) is when mugwort is popping up in the garden which means it’s time to start weeding it. If I don’t, it inevitably becomes an unmanageable mess, and most people view it as a noxious and invasive weed. It is and it isn’t, …