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.
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 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.
Mustard asparagus
Summer is almost here and it’s time for fresh veggies! I love to prepare asparagus in my cast iron pan. This way of cooking preserves the vegetable’s natural crunchiness and adds a deliciously oily sear/char that brings our the earthy grass flavor that asparagus is so well known for.
Three ingredients are all you need. Really good stone-ground mustard, garlic, and asparagus - let me show you how to make this recipe in less than 10 minutes.
Aloo ko achar
This one is for my Nepali friends who live abroad, we really miss aloo ko achar the most! The aromatic and spicy mustard and sesame flavors with the hearty texture of the potato really capture the essence of home-cooked Nepali staples. Served as an appetizer or a side dish chilled or at room temp, aloo ko achar is a staple at any Nepali dinner or celebration.
Garlic bok choy - Hong Kong style
Sometimes simple is the way to go. With this overly simple, absolutely stunning recipe, you’ll never have bok choy any other way!