Korean Kimchi Pancakes. This is what you can do with kimchi that has become a bit overpowering to use as a regular condiment. Vegetarians be careful of commercial kimchi as most do contain fermented...
Grilled Slaw. Cabbage is one of the most useful vegetables. I love it in slaw, in stews, in mashed potatoes, etc., and here we have a recipe that grills it. I think you could serve this hot for the cold days we are now...
Carrot Cake Paleo Waffles These delicious breakfast (or any time) treats are healthy and nutrient dense. They can be fried as pancakes, if you don’t have a waffle iron and you can make a big batch and freeze them...
Greek Tzatziki Salad. This is a very refreshing and filling salad. The cashews give a crunch, but should only be added just before serving. It is great served with spicy chili and garlic toast. The dill from my herb...
Japanese Rice. This recipe provides instructions for both cooking in a rice cooker or in an instant pot or pressure cooker. Although I like the fat short-grain rice used in sushi or other Japanese dishes, Jasmine...
Fruit Salad with Coconut and Lime Zest. A simple way to make beautiful fruit taste even better. Most fruits can be served together with just a little coconut cream or milk and either chopped basil or lime zest. It is a...
This is a spicy Indian omelette with herbs and cheese that would be good for breakfast or any meal. Since I have to heat up the oven in the summer, I made it in my faithful Korean lidded ceramic or stone pot (ttukbaegi)...
Raw Beet Salad with Eggs. If you can’t find yellow beets, it is ok to use all red ones. I think they have more flavor anyhow. If you use both colors keep them separate and only combine at last minute as the red...
Japanese Rice Balls. My dear Japanese friends Leo and Naomi, whom I met when we all lived in the German Village district of Columbus, Ohio in the sixties introduced me to the joy of Japanese Rice Balls. I remember...