We are fortunate enough to have two sizeable potted fig tree plants. Unbeknownst to me, I was unaware that fig tree leaves were edible. After much research I’m happy to say that I’ve utilized many fruits and leaves for various recipes. My favorite thus far is dolmades.
My cousin and her husband headed out to the east coast for a couple of weeks, so not only did I have the pleasure of dog-sitting their puppy Coco, but I also gained some food items from their kitchen. One is pomegranates.
A little story about the celery I used for this recipe…After three and a half months I was ecstatic to harvest six bundles of homegrown celery for the first time. However, upon trying it out […]
Ingredients: 2lbs lemons Honey 2-liter air-tight jar Instructions: Make lemon marinade 1. Clean a half-gallon (2-liter) air-tight jar thoroughly and let air dry. Or if you prefer, boil the jar to sanitize and let it […]
I love an occasional spicy Bloody Mary with just a hint of vodka…but, for a healthier Bloody Mary this classic, guilt-free version is sure to please any V8 fan!
Breakfast isn’t usually my thing, but this morning, poach eggs with a drizzle of garlic EVOO and balsamic reduction over a handful of fresh arugula, a medley of cherry tomatoes, and red onions slices alongside simply toasted crostini’s came to mind…
Egg-lemon sauce (Avgolemono) is the secret ingredient to finish of a variety of Greek dishes. In this instance, the egg-lemon sauce acts as a thickening agent, thereby giving a unique, creamy texture and tangy homely flavor to the Dolmades.
The other day hubby and I discovered a quaint restaurant in Aptos, Ca, namely Cafe Sparrow. Right before walking through their entrance door, I spotted a dish on the menu board that caught my eyes right away, pork belly with eggs! It read so simply, yet the thought of grilled pork belly over a bed of black bean salsa, with a chipotle aioli alongside two eggs peeked my curiosity even more.
Incidentally, about a week ago hubby and I were doing our monthly run at Costco. There, amongst the many items we always manage to discover on a whim were Sous Vide Pork Belly! Unbeknownst to me that I would end up ordering pork belly & eggs about a week later.
All this to say that my craving for this dish inspired me to make my own rendition at home…
Stumbling upon it on Instagram, I purchased a few of these Ninong’s Original Ube Cookie Butter. Although I’m quite familiar with the flavors of ube, I’ve never had one in a cookie butter form.
