Marinated firm tofu makes a great plant-based substitute for feta in a Greek salad. The tofu doesn’t even need to be cooked! I know tofu often gets a bad rap and many of you are probably reading this with a healthy dose of suspicion—tofu as a substitute for feta, what???? I get it. Still, I dare… Read More
This refreshing soup is a great starter for dinner on a warm summer evening. When we visit Quebec, we always set time to visit our dear friends, Paul and Caroline. They are two of the warmest, kindest, genuine, and hard working people I’ve ever met. Aside from their normal day jobs, they’re both musicians—Paul an organist and Caroline… Read More
If at any given time of the day you ask my little one what he wants to eat, he will ask for ayocayo (avocado) and mayo (tomato). Avocado was his first taste of solid food and he’s loved the smooth and creamy flesh of avocados ever since that first spoonful. He eats about one avocado a… Read More
Once upon a time, I lived in a bucolic city called Chuncheon (choon-chun)…. Nestled in rugged, snow-peaked mountains of South Korea, Chuncheon is about 45 miles northeast of Seoul. It’s considered Korea’s lake country and acts as a haven and perfect getaway for weary city slickers wanting to escape Seoul’s urban jungle. For me, it was a great… Read More
Walk as if you’re kissing the Earth with your feet. —Thích Nhất Hạnh, Vietnamese Buddhist monk Last month I read an article, The Zen of Cooking, in Eating Well magazine that resonated with me. The author, an overworked public interest lawyer, wrote about her experience at a five-day cooking and meditation retreat at a Zen Center in California. At first she… Read More
Know your food, know your farmers, know your kitchen. —Joel Salatin, Farmer Going to a local farmers market was never something I did as a child. I was well into adulthood before I experienced the sheer pleasure and delight in discovering and shopping for local seasonal fruits and vegetables at a market. Now, I look forward… Read More
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