This one is the ‘pasta express’ because it can be made in 18 minutes start to finish. It’s also versatile, so if you don’t have the exact ingredients, sub for what you have at home!
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Ok, this is the slow-to-make meal and leisurely cooking dream of anyone who wants to hang out in the kitchen on a Sunday. Open a bottle of white wine and sip it as you put together this farm flavor masterpiece! It’s a good one if you want a luxurious meal to yourself, or if you’re looking to impress a date. Either way, you’ll be saying ‘oh la la!’
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It’s the summery, refreshing version of a turmeric latte! Blend it up, pour over ice, and you’ve got the perfect summer mocktail…or get wild and add a bit of vodka. Either way, this drink will cool you down and create a festive vibe!
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After discovering frozen passion fruit, I can’t get enough of this smoothie. It’s fresh, sweet, and sour in taste and will leave you feeling energized. Personally, I think it rivals coffee as a boost, but I’ll let you be the judge!
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This dish is all about the transition from winter to spring. It’s not as heavy as typical winter fare and begins to incorporate the first spring produce available. I love to make a big pot of it for hot lunches during the week.
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Soto Ayam is Indonesia’s answer to chicken noodle soup. The dish celebrates slower cooking, mild flavors, and sustained nourishment.
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These pancakes are a family favorite. The recipe is based off of my elementary school music teacher’s recipe and I have yet to find a better one. Swap any add-ins you like, or stick to the original. It’s nostalgic food at its finest!
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I love tofu and I’m always looking for new ways to cook it. This baked-style tofu is great if you want your tofu to be the main feature (the pattie style is more substantial). Serve over rice, or as part of entire Rainbow Bowl!
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You can put this sauce on anything. It’s excellent as the finishing touch to Rainbow Bowls, but it’s also great as a salad dressing, with roasted veggies, as a dipping sauce for grilled chicken, or even as a sandwich spread.
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Bok choy is one of my all time favorite vegetables. It’s crunchy, water-filled, and has a unique flavor (lightly onion and chicory tastes). I was inspired to make ‘hot bok choy’ after a dish I loved while dining in China town in NYC. This dish brings the heat, but is still flavor-forward, so if you like spice, it’s for you! This dish is awesome all by itself, along with some white rice, or as part of Rainbow Bowls.
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