Roasted Veg Vinaigrette

Vinaigrettes are equally as important to me as their salad counterparts. With a proper choice of ingredients, one can really make a salad burst with flavor with a perfectly paired vinaigrette. I’ve posted before on vinaigrettes made with reduced beet juice ( think salad of crunchy vegetables, lentils and goat cheese) and a vinaigrette made

Read More

Chinese Cucumber Salad

When my mother went through her Chinese cooking phase, which began when we moved Seattle, Washington, she was a whirling dervish in the kitchen. It was steamed buns, sea cucumbers, fried dumplings, whole baked fish, fermented bean sauce, dried shark’s fins, wintermelon soup, hotpots, and a lot of unidentifiable ingredients. Our kitchen smelled like dried

Read More