Category Archives: homemade

Endive Will Always Love You

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Endives (or escarole) belong to the same family as frisee lettuce (also known as curly endives). Endives are versatile and less bitter than frisee, nutritious and inexpensive alternative to salad greens.
 
 Here endive is served with chopped ripe tomatoes and uglifruit pieces.
With beets, avocacado, feta, and lemon dressing. Continue reading →

Salmon Sinigang

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You could call it a pimped out tom yum to make it sound more familiar. They probably have similar origins. They are both clear tamarind based broths, but tom yum is finished with lemon grass in the end.
Sinigang is probably the second national dish of the Philippines right next to adobo. It is sour, often spicy, and served with your choice of meat or seafood, plus the standard vegetables daikon (labanos), string beans (substitute for sitaw), and spinach (in place of kangkong). Continue reading →

Chimichurri Chicken

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The secret is the marinade. Chicken pieces are rubbed with salt and chimichurri herbs, and allowed to marinate in the fridge for 1-2 days. The result is a relatively dry skin that becomes crispy while keeping the insides moist and flavorful.
Chimichurri chicken and candied kumquat served over red quinoa, arugula, edamame and bunshimeji mushrooms; kale salad with feta, uglifruit and avocado.

Quick Candied Kumquats – Served Three Ways

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Say it fast three times. Quick candied kumquats. Quick candied kumquats. Quick candied kumquats. I might have found the best tongue twister out there. Thank god the subject is also a tongue pleaser.

Kumquats are pretty orange citruses originating from Asia, but now cultivated in California and Florida. A seasonal fruit present only in the spring, I’ve seen them around but only managed to take a chance and try them during my last trip to the Food Coop. I didn’t really know what they were, but they looked too good to not be good, so here we are. Continue reading →

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