Fruits & Vegetables

Nutella Fruit Tartine

Nutella Fruit Tartine Makes 1 serving 1 slice of bread 1 tablespoon strawberry or raspberry jam 1 1/2 tablespoons Nutella Fresh berries or banana slices 1. Toast the slice of bread. 2. Spread the jam over one side of the bread, then immediately spread the Nutella over the jam layer. 3. Top with fresh berries […]

Tori No Mizutaki—Chicken & Vegetable Hot Pot Makes approximately 6 servings Recipe Notes: If you can’t find shiitake mushrooms, you can use your favorite mushrooms instead. For a heartier meal, serve this nabe with steamed rice or noodles. 8 cups water 1 large piece of kombu (about 30 square inches) (optional) 4 boneless, skinless chicken […]

Sweet Potato Ginger Risotto Makes 3 – 4 servings 1/4 cup olive oil 1 small onion, minced 1 cup rice 4 to 6 cups warm dashi salt 1 cup sweet potato cubes (1/2-inch cubes) 1 tablespoon minced fresh ginger 1 tablespoon unsalted butter 1. Heat the olive oil in a large sauce pan over medium […]

Kabocha Sweet Potato Pomegranate Soup Adapated from Elizabeth Andoh’s “Ohisama No Wan” Recipe (p.80), An American Taste of Japan Makes 4 servings 1/2 tablespoon butter 3 tablespoons minced shallots 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups chicken stock 2 tablespoons freshly grated ginger 1/3 kabocha squash, peeled […]

With 2011 barreling toward us at top speed I decided it was high time to share my favorite drink creation of 2010 with you. While planning out the menu for my POM Dinner Party last month, one of the first ideas I came up with was a twist on a mojito. After my foray into […]

Add this recipe to ZipList! Daikon, Carrot, Persimmon, and Pomegranate Sunomono Makes approximately 5 servings Recipe Note: The sunomono can be made and stored in the refrigerator ahead of time. After about 6 hours the flavors start to become stronger, which I personally like, but which may be less appealing to some guests. So if […]

Add this recipe to ZipList! Endive Boats with Avocado, Pomegranate, & Crab Salad Makes approximately 30 boats Recipe Note: For those who want to make sure this appetizer is gluten-free, make sure to use a gluten-free soy sauce or tamari. You could also substitute Bragg Fluid Aminos if you can’t find a gluten-free soy sauce. […]

Chef Masa’s Pomegranate Cabbage Slaw Adapted from Chef Masa’s slaw at the Four Seasons Westlake Village ONYX Restaurant Makes approximately 12 servings 1 medium head Napa cabbage, finely shredded 1 medium carrot, finely shredded 1/4 red onion, finely chopped 3 scallions, thinly sliced then chopped (white and green parts) 1/4 cup cilantro, minced 2 to […]

Today I’m sharing a recipe for Brussels Sprouts Bacon Slaw over on the U.S. Wellness Meats site. But I have to warn you—this dish is highly addictive. Though many people might argue that the words Brussels sprouts and addictive do not go together, I promise that this dish will change your mind. It’s amazing what […]

Kimchi Rice with Beef From The Food Matters Cookbook, by Mark Bittman Makes 4 servings For the kimchi: 1 small head (about 12 ounces) green, Savoy, or Napa cabbage, cored and shredded 2 tablespoons salt 6 scallions, chopped 2 tablespoons minced garlic, or to taste 1 tablespoon minced ginger 1 tablespoon red chile flakes 1 […]

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