September 10, 2012

Forest Feast: Scallion Pesto

by Erin Gleeson

This pesto uses scallions (aka green onions) instead of basil. Cooking them just a bit before you process them takes the onion-y edge off and adds flavor. I spread the pesto on toasted bread to make little crostini, but you can also toss it in pasta with roasted vegetables. Bon Appetit! All photos and illustration […]

September 6, 2012

Japanify: Harusame Bento (Bean Thread Noodle Stir Fry)

by Yoko Kumano

I’ve been really into harusame (bean thread noodles) ever since my grandma sent me home with some two years ago. With a quick soak in some warm water, these noodles are ready to be fried or boiled, depending on what kind of texture you are in the mood for. Since opening Umami Mart, Kayoko and […]

August 23, 2012

Japanify: Warm Shiitake and Corn Salad

by Yoko Kumano

After a whole summer of non-stop sunshine, fruit smoothies and ice-cold Franzia boxed wine (that was actually only for a day, sadly…), I’m really looking forward to the comforting food of autumn. I am not complaining though. I am a huge fan of cold noodles, raw oysters and the buckets of ice cream we allow […]

July 30, 2012

Forest Feast: Rosemary Mushroom Skewers

by Erin Gleeson

Rosemary mushroom kebabs are great on the BBQ or you can roast them in the oven. Using rosemary sprigs (instead of wooden or metal skewers) will herb-infuse your vegetables as they cook. I stacked mushrooms, marinated tofu and bell peppers on mine — but you can literally put anything on them, even meat. If you […]

July 16, 2012

Forest Feast: Spicy Roasted Corn + Cauliflower Tacos

by Erin Gleeson

You can tell it’s summer when corn shows up in your CSA box. Sweet and crunchy — nothing like it! Roast it up with a little cauliflower to make a delicious, light taco filling (no beans, rice or meat needed!).  Flour or corn tortillas work, and you could use sour cream instead of greek yogurt. […]

June 11, 2012

Forest Feast: Strawberry Caprese

by Erin Gleeson

Strawberry Caprese is a seasonal twist on the classic tomato basil appetizer. A perfect mix of sweet and savory! Strawberry Caprese 1 bunch chopped basil 1/2 cup chopped walnuts 1 cup bocconcini (mozzarella balls) 2 cups sliced strawberries Combine all. Dress with olive oil, balsamic vinegar and sea salt. *All photos and illustration by © […]

May 28, 2012

Forest Feast: Orange Avocado Salad

by Erin Gleeson

This citrus salad is easy and pretty! Peel and slice 1 avocado and 1 orange into rounds. Layer on a plate, alternating. Sprinkle with cilantro and green onion (scallion). For a dressing, drizzle with olive oil and a pinch of sea salt. About one avocado and one orange per person should do. For a group, […]

May 7, 2012

Forest Feast: Asparagus Tart

by Erin Gleeson

This asparagus tart is SO easy it’s kind of fail-proof. Buy some frozen puff pastry (I like Pillsbury). Place one of the sheets of dough on a cookie sheet. Let it defrost a bit then pinch up the edges to make a little crust-like rim. Spread some cheese all over (I used brie, but cream […]

April 23, 2012

Forest Feast: Spring Kohlrabi Salad

by Erin Gleeson

Spring Salad with Kohlrabi Combine: 6 spears of asparagus (thinly sliced) 1 peeled kohlrabi (cut into matchsticks) 1 cup English peas (raw) 1/2 cup shelled pistachios 1 cucumber (thinly sliced) 1/2 bunch of sliced scallions Dressing: 3 tbsp olive oil 1 tbsp sesame oil 3 tbsp balsamic vinegar 1 tbsp soy sauce Toss everything together […]

March 1, 2012

Japanify: Nagaimo

by Yoko Kumano

On paper, nagaimo sounds like a miracle food. Nagaimo is a type of yam with hardly any calories, while simultaneously lowering blood pressure and cholesterol. It’s also full of potassium and fiber and ideal for the diet of a diabetic. And that list doesn’t even include its most popular benefit. It’s been said that during the […]