Humbly grateful with our gardener for the bounty of his homegrown zucchini and squash that he shares with us from time to time.  One in particular is the pattypan squash.  Thus, to satisfy my curiosity, I did some research.

We are fortunate enough to receive some organic vegetables from our friend. From fava beans, to various types of squash, to cucumbers, to zucchini. Today I’m excited to share with you a lasagna recipe I’ve never done before using zucchini.

I have to admit that this is probably one of the best salads I’ve made thus far. If you’re a fan of both tomatoes and anchovies you’ll have to give this one a try!

It’s been a couple of days since our Farm Fresh To You delivery of fresh produce came in.  My son’s school and Farm Fresh To You established a fundraising partnership that enables the school to earn 10% back for each home delivery they get. 

For lunch today I made two simple dishes…nachos for hubby, our little guy, and myself, as well as, a baked farm-raised trout for my mom.  I made both in less than an hour.  They are light to the tummy and easy on the budget with usage of items you probably already have in your fridge and/or pantry.

I’ve been given an opportunity to test run a recipe that will be included in an app for iPad–they may even include my pictures (if selected) to be featured along with the recipe.  Meanwhile, when I read the recipe in its entirety, I was excited to see that part of the recipe called for spatchcock chicken.   The recipe stated that spatchcock chicken is a process that you can ask a butcher to do, but, I thought, what an opportunity to challenge myself, not only in test running the recipe, but achieving one of many techniques I have been wanting to try for quite some time now.

Friendship is based on so many aspects in life.  We meet friends through school, through work, through other friends, and naturally through family.  But what about through social networking?  I discovered Instagram from a childhood friend.  She takes great scenic pictures and post her pictorial journal on Instagram.  Not long after visiting her page daily, I became quite enthralled with this social ‘photo sharing’ phenomena.  Sharing ‘photos’ and making friends with complete strangers!  I thought to myself…hmm.  This could work for me.

Just a little play on deviled eggs last Easter Day.  My personal take is versatile enough to make for any occasion so I am personally calling this one a ‘Celebration’ deviled eggs recipe!

What’s incredibly easy to love, amazing Asian, and amazingly easy to make? Spring rolls!

Cioppino (pronounced chuh-PEE-no) is considered San Francisco’s signature dish, and no trip to this West Coast city would be complete without a bowlful. Because of the versatility of the ingredients, there are numerous recipes for it. Cioppino can be prepared with a dozen kinds of fish and shellfish It all depends on the day’s catch of your personal choice. This fish stew first became popular on the docks of San Francisco (now known as Fisherman’s wharf) in the 1930s. Cioppino is thought to be the result of Italian immigrant fishermen adding something from the day’s catch to the communal stew kettle on the wharf. The origin of the work “cioppino” is something of a mystery, and many historians believe that it is Italian-American for “chip in.” It is also believed that the name comes from a Genoese fish stew called cioppin.

Good to be back home at my little corner in the kitchen.  Visited mom for a few days at our old neighborhood in Brentwood, California and ate like there was no tomorrow.  Although back in my cozy kitchen cove, I was not quite ready to dive into the chopping board yet, so I whipped up something quick and easy for dinner.  If you recall my baked tortilla chips and dip(s) post on Superbowl Sunday–where I mustered a variety of seasonings for the baked tortillas, last night’s Bacon & Four-Cheese Tortilla Chips with Chunky Guacamole topped with homemade Crispy Bacon Bits dinner made for a wondrous evening of light snacking, yet was filling enough to satisfy my family’s hungry palettes.

Thus, without further delay, below is my rendition of homemade guacamole, chunky style!

In continuation of all-things natural, how about a refreshing natural drink? And what can be more refreshing and good for you, too? Water!  Simply water, with a touch of fruity goodness is sure to quench your thirst in a most satisfying and guilt-free way…

Born and raised in the Philippines, until the age of 8, I was familiar with seeing unripe mango eaten with bagoong, fish sauce or with dash of salt.  It was also a staple for making juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.  These are my experiences with mangoes.  Although not quite my choice of fruit to pick up at the market when in season, I may have found my niche with mangoes by making them into a refreshing salad.  This recipe happens to represent a menagerie of my favorite herbs and vegetables alongside it.  The versatility of this salad are endless–have it as is, serve it with grilled steak, fish, BBQ, chicken; use it as a salsa for tortilla chips, etc.

Sometimes, some recipes are best described silently and let the pictures do the talking.  this is one of those recipes…One day for dinner the main attraction were beets.

I know, I know for some you it’s not exactly the Kobe beef of choice…but if you have not tried beef tongue cooked the authentic French way, then you are truly missing out!  I give my hubby 100% credit for cooking the best beef tongue I’ve ever had.  It’s a must-try…at least once.