These spinach and mushroom mini frittata are the perfect make ahead breakfast food for busy school day mornings, or lazy weekend mornings and everything in between. They’re nutritious and easy and reheat beautifully for the perfect breakfast sandwich in between a toasted, sliced English Muffin.
These lovely 100% Kamut Sourdough English muffins are packed with delicious nutrition and make a perfect on-the-go breakfast for the back to school season.
Typically simmered for hours, if not days, shoyu ramen can seem daunting. My adaptation has all of the flavor with wholesome ingredients and without the time commitment so you can make it at home.
These vegan-friendly, highly nutritious sprouted black lentil and walnut burgers are anything but blah. Easy to make and packed with easily-digested protein and, most importantly, tons of flavor, you’ll want to make these every night of the week.
Yakitori is basically just grilled chicken, the way the Japanese do it. And the Japanese know how to grill right. My version is simplified, and alcohol and refined sugar free.
This shrimp and avocado salad is packed with lots of contrasting flavors and textures (like crunchy jicama and tender shrimp and buttery avocado) that’ll keep you coming back for more.
This cooling, zesty traditional Japanese cucumber wakame salad is packed with nutrition, quick to pull together and the perfect tasty addition to any Summer meal.
This creamy triple berry goat cheese tart, topped with colorful peak-of-season berries, is decadent but airy, and totally irresistible. The filling comes together in seconds, so it’s the perfect accompaniment to your Fourth of July festivities or a simple casual Summer evening.
This classic spaghetti (or other pasta) and meatballs, is rich and hearty and maximum comfort food. Served with some homemade fettuccine or spaghetti, it’ll become a favorite at your family table as it has for mine.
Juicy and mellow roasted radishes and spring onions compliment a uniquely flavorful miso compound butter, all on top of a thick slab of crusty sourdough bread in this farmers market inspired dish.