Happy 2016!

We were very fortunate to have our home filled with some of our dearest longtime friends during the week of the New Year’s holiday.  As always happens when we are all together, there was much merriment and lots of fun cooking and wine tasting.

During this particular visit, we did something we’ve been talking about for years.  We trekked to our local international supermarket, and our friends selected ingredients for a “mystery basket” in the spirit of the Chopped television show.  The challenge was for me to prepare an appetizer, a main dish, and a dessert that incorporated all of the ingredients they selected, with additions from my own pantry.

Here’s what they selected:


Ode to Wasabi Peas

Crunchy Asian Salad With Wasabi PeasThis crunchy Asian salad has been a favorite in my summer lunch lineup.  The ingredients vary based on whatever is available at the moment, but it is always fresh, nutritious, and full of crunch.


Weekday Lunches — Week of 4/27/15

Here’s what I expect to be eating for lunch this week:

Monday – leftover eggdrop soup with zucchini noodles; lebanese spinach pie

Tuesday – crunchy Asian salad (kale, Napa cabbage, lettuce, carrots, wasabi peas, tofu)

Wednesday – black bean burrito

Thursday – Bi Bim Bap

Friday – crunchy Asian salad