Ginger crab
With a fresh, sweet crab flavor and aroma at the forefront, backed up by a fiery and spicy kick of ginger and black pepper, this crab recipe epitomizes the fundamentals of quick and easy pan-Asian sauce making and flash cooking. And serves summer on a platter. 🦀
Let’s get to cooking!
B-a-n-a-n-a bread
I remember waiting for the hand of bananas my mom bought from the local market to go bad because that meant banana bread! I would then help her make the banana bread for our afternoon tea. A classic banana bread has toasted walnuts and has a stodgy bake packed with bananas. This recipe is just that, and as you know, I constantly tweak recipes to add a little zhuzh. Learn how to make my b-a-n-a-n-a bread. IYKYK ;)
Let’s get to cooking.
Pesto-mint sauce
This one is inspired by arguably the best pesto pasta I’ve ever had in my life. I found that bowl of green goodness at a local restaurant and have been obsessed with pesto since. My recipe takes a fresh approach to pesto sauce, almost making it chutney-esque by incorporating mint into the mix with altered ratios to the OG pesto recipe. You’re left with a sauce that is fresh and bright! I hope you enjoy my take on it.
Let’s get to cooking.
Shrimp scampi
Put seafood and Italian in a sentence and I’m so down. Oh and white wine. This simple recipe is really my favorite way to have a nice light tangy pasta. Garlicky, buttery and lemony, shrimp scampi is just so good on a summer night. The best part is how versatile you can get with the recipe and pair it with pasta, bread or just by itself.
Let’s get to cooking.
Panini party
Summer is here, so ‘tis the season for brunch. A panini party is a fun way to host a brunch. Quick, and easy, you can go wild with the ingredients really. So use this recipe to simply understand building a flavor profile. I used munster cheese, avocado, sauteed mushrooms and onions, arugula, and kewpie to make a delicious earthy and peppery panini!
Let’s get to cooking!
A bucatini arrabiata…with pancetta in it
Pasta!! How have I not given you a pasta recipe yet? I first had bucatini arrabbiata at my favorite local Italian place and I was obsessed. I had to learn and recreate it. Translating to “angry” sauce, arrabiata is the spicier sister of the classic marinara. Tangy and surprisingly light, balanced by the fat from the pancetta, this pasta is a great summer dinner idea. 🤌🏽🤌🏽🤌🏽
Let’s get to cooking!
A kilo of pico, please
Nothing screams summer like fresh and citrusy raw food. Pico de gayo is what I think of and crave when it comes to hot summer days. I take a bit of a different approach in ingredient choice and how I bring Asian influence to the classic pico de gayo.
Pico os superior to salsa. Don’t quote me.
Cute as a button mushroom
Ahhhh mushrooms, weird animal plants. You know, mushrooms can be polarizing for people. I’m on the spectrum of “I could eat mushrooms EVERY day”. If you want to start liking mushrooms, you got to start with button mushrooms. They’re mild, meaty, and earthy. Especially when prepared in this simple fast manner, they took on a beautifully meaty texture and a smokey taste that rivals any meat dish!
This simple recipe pairs perfectly with any meaty, warm winter, starchy dish.