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Zucchini Pancakes, Korean style

Posted by on September 6, 2010
I love the variety of fruits and vegetables that summer brings en masse. We go through the contents of our CSA box like pirates looking at their bounty after a successful raid. “Aarrgh – more zucchini and lettuce” I tell Mike. Having such an abundance of certain ingredients has pushed us to experiment and explore new recipes. If you’re...
Although you may think of rice as the main starch consumed in China, there is actually a surprising variety of wheat-based foods. Wheat is grown in northern China as abundantly as rice is grown in southern China. The wheat is transformed into many forms of glorious products like dumplings, noodles, breads and buns. It’s hard to describe the flavor...

More Mango, Peas

Posted by on May 17, 2010
I like how colors combine in food. I feel a bit like a painter as I create a meal in my head. Sometimes I find myself making a meal that is predominately one color, like this brown dinner. Other times, I like to see how many different colors I can use to make a meal rife with multiple colors and shapes. This meal falls into the second category. Spring...
After our corncake extravaganza we had all of these leftover corncakes. I had to come up with a plan that was more than just a quick zap in the microwave. As lunchtime was approaching, a sandwich seemed like a good idea. This would not be just an ordinary sandwich, because you all know how to put things between two slices of bread, and that would not...
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