Grilled Nopalitos, Olive Oil, Sea Salt Mexican Lime, Cilantro Caper Cumin Aioli Tired of grilled artichokes? No, neither am I. I wasn’t looking for a surrogate but I found grilled nopalitos do bring something muy diferente a la mesa. Some… Read more

miso yaki onigiri flavored with asatsuki sprinkled with furikake of blended seaweeds & sesame seeds miso yaki onigiri stuffed with wasabi tuna sprinkled with furikake of red pepper flake, sesame seed, shaved bonito, nori, powdered… Read more

It’s about the heat. With temperatures between 750° and 800°F a wood-fired pizza oven delivers an exceptional pizza that simply cannot be matched by a regular oven. High heat creates flavors and textures that cannot be duplicated when pizza is… Read more

You’ve heard the expression “like a kid in a candy store?” Well that kid was me this past weekend at the Farmers’ Market in Palos Verdes. If it looked tasty, I bought it. No restraint whatsoever. From Japanese eggplant to okra to heirloom… Read more

lacy pickled lotus root Just like the previous post on spicy pickled cucumber & wakame, lacy pickled lotus root is a unique summer side dish that offers a refreshing counterpoint to grilled meat, poultry or fish. In addition to its slightly… Read more

japanese cucumber, wakame, serrano pepper sea-flavored sweet & sour garlic marinade, toasted sesame seed society garlic blossom garnish Lively, crisp, and vinegary – spicy pickled cucumber & wakame is a perfect summer accompaniment… Read more

baby tagine indian eggplant, lemon confit, garlic, thai basil, olive oil, red pepper flakes with toasted ciabatta What to cook first in my new baby tagine?  I had been dreaming of a baby tagine ever since our most memorable meal on the 40th… Read more

Couscous Salad Timbales, Meyer Lemon Confit Zucchini, Peas, Garbanzo Beans, Roasted Almonds Scallion, Mint, Parsley, Crushed Red Pepper, Lemon Olive Oil Dressing This is the first of many sunny recipes using Meyer Lemon Confit. On March 7th… Read more

roasted butternut squash & corn lasagna layered with corn tortilla, shredded mozzarella, and tomatillo sauce Already? The school year is winding to a close. It’s time to thank the parent volunteers for their energy, support, and dedication… Read more

white asparagus wrapped in japanese eggplant with a chiffonade of shiso served over mizuna spicy lemon miso dressing blistered shishito peppers and grape tomatoes Natasha, the 5 Star Foodie & Lazaro of Lazaro Cooks! host the 5 Star… Read more

The Ultimate Vegetable Stir-Fry Tower Pea Sprouts, Shiitake, Soybean Sprouts, Pickled Japanese Cucumber & Red Jalapeño Chinese Chives, Tofu, Ginger, Cilantro Over an Organic Short Grain Rice Timbale With Three Vibrant Sauces: Cilantro… Read more

Soybean Sprout Namul with Leek & Red Bell Pepper Tofu Carpaccio Namul (a Korean seasoned vegetable dish) is usually served as banchan (a side dish accompanying the main course). In atypical fashion here, I serve kongnamul (soybean sprout… Read more

cholesterol-free eggs benedict: heart-healthy hollandaise olive oil tarragon garlic poached tomato “egg yolk” meatless canadian bacon rustic whole grain toast with herb oil On Taste With The Eyes I am always excited to share delicious foods… Read more

Heart Healthy Spinach Salad Tahitian Lime  Vanilla Vinaigrette Honey Mandarin, Avocado, Roasted Almond What are you wearing on Feb. 4? We, the Ladies of Alpha Phi, suggest something red! Feb. 4 is National Wear Red Day Please join us… Read more

Chilled Soba Noodle Soup Fragrant Soy Milk Broth with Ground Sesame, Lemongrass, Ginger, Curry Leaf Buckwheat Soba Noodle & Chick Pea Heirloom Tomato, Cucumber, Scallion, Cilantro, Red Jalapeño, Sesame Seed Lemongrass, Ginger, Curry… Read more

“Truffle Heaven” Crostini Fresh French Black Winter Truffle, Italian Truffle Cheese, Truffle Oil with Shiitake and Frisée A framed description of our “black diamond” is placed on the buffet. This one ounce beauty is from Gourmet Attitude,… Read more

a 3 oz. portion of spicy curried butternut squash soup with creme fraiche garnished with toasted coconut, chopped cashews, dried pomegranate arils As I tinker with my table setting ideas for our holiday parties here’s what’s been playing on… Read more

And so the sun has set on my participation in Project Food Blog, Foodbuzz’s first ever competition where 10 official challenges test the culinary and blogging skills of almost 2000 contestants, whittling them down until only one star remains…It… Read more

Stuffed Shells just the way everyone likes them…filled with Italian Sausage, Spinach, Ricotta, topped with a homemade Tomato Sauce, Parmesan, and melting Mozzarella…but here, they are heart healthy and vegan! Please don’t stop reading if vegan… Read more

Heart Healthy Chanterelle Scramble with White Truffle Oil Cantharellus formosus, the Pacific golden chanterelle, from Oregon gorgeous golden-orange color a distinctly fruity aroma a mild peppery flavor funnel shaped with ridges instead of… Read more

How to Make Squash Blossom Tortillas The response to my quesadillas florales post last Sunday (here) has been overwhelming! Thank you so much for your kind words and enthusiasm! I thought I would show another variation of tortillas florales, by… Read more

quesadillas florales edible flowers and herbs harvested from my garden this morning rose, geranium, lavender, day lily, marigold, mint Once again I turn to John Sedlar for inspiration. After a most enchanting lunch at his restaurant… Read more

fresh shiitake mushroom/ fresh moroheiya leaves/ baby bok choy moroheiya green noodles in mushroom broth with tamari and toasted sesame oil garnished with bean sprouts/ fresh cayenne pepper/ cilantro/ scallion/ togarashi fresh moroheiya and… Read more

Thick & Rough Oatmeal Walnuts, Non-fat Greek Yogurt Olive Oil & Kosher Salt Good Morning! Rise and Shine! I’m pretty sure this oatmeal is not going to excite all of you. But for those of us who do not put sugar in our coffee, those who… Read more

Welcome! Come, have at seat at the table. Can I get  you a glass of wine? A crisp Grüner Veltliner, a luscious Pinot Gris, or perhaps a jammy Pinot Noir? Taste With The Eyes is my other home, the one without walls. It’s here that I’d like to… Read more