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Watermelon Salad with Mint and Feta

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Tsukenmono Salad

 Tsukenmono Salad  This Japanese-Canadian recipe is from the book From the Sea and Shore.  You can vary the vegetables based on what you have available.  

Vietnamese Tomato Salad

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!

Strawberry Feta and Mint Salad

 Strawberry Feta and Mint Salad serves 10-12 This salad is super refreshing and the perfect balance between savory and sweet…the sweet honey homemade dressing is absolutely delicious!  INGREDIENTS WHITE BALSAMIC VINAIGRETTE INGREDIENTS ⦁ 1/2 cup white balsamic vinegar (or other vinegar of your choice)  ⦁ 1/2 cup extra virgin olive oil - light flavor ⦁ 2 tablespoons of honey ⦁ 1 teaspoon salt ⦁ 1 teaspoon pepper ⦁ 2 garlic cloves ⦁ 1 shallot SALAD INGREDIENTS ⦁ 5 ounces spring salad mix (one container) or lettuce of your choice, cut into bite-sized pieces  4-5 sage leaves, julienned (optional) ⦁ 5-6 mint leaves, julienned ⦁ fresh strawberries, sliced (8-10 strawberries) ⦁ 1 medium red onion (1 cup thinly sliced) ⦁ 5 ounces crumbled feta cheese ⦁ 1 cup of chopped walnuts INSTRUCTIONS salad dressing STEPS 1. Make the vinaigrette by adding the vinaigrette ingredients into a blender. 2. Mix for 30-45 seconds until fully emulsified.  Or, you can put ingredients

Pinakbet Tagalog

 Pinakbet Tagalog Recipe This is a recipe for Pinakbet or bulanglang that makes use of deep fried crispy pork belly or lechon kawali. Prep: 5minutes minutes     Cook: 35minutes minutes  Ingredients ⦁ ▢1 lb ⦁ lechon ⦁ kawali sliced ⦁ ▢1 piece Knorr Shrimp Cube ⦁ ▢12 pieces sitaw cut into 2 inch length ⦁ ▢1/2 piece kalabasa cubed ⦁ ▢12 pieces ⦁ okra ⦁ ▢1 piece ⦁ Chinese eggplant sliced ⦁ ▢1 piece ampalaya sliced ⦁ ▢1 piece kamote cubed (optional) ⦁ ▢2 pieces ⦁ tomato cubed ⦁ ▢2 thumbs ⦁ ginger crushed (optional) ⦁ ▢1 piece ⦁ onion chopped ⦁ ▢4 cloves ⦁ garlic crushed ⦁ ▢2 teaspoons ⦁ bagoong ⦁ alamang ⦁ ▢2 ½ cups water ⦁ ▢3 tablespoons cooking oil ⦁ ▢¼ teaspoon ground black pepper Instructions 0. Heat cooking oil in a pot. Saute onion and garlic. Add ginger and continue to cook until the onion softens. 1. Add lechon kawali. Saute for 1 minute. 2. Pour water. Let boil. 3. Add Knorr Shrimp Cube. Cover the pot and cook in mediu


 Lemonade 8 servings  This is a favourite summer drink!   It’s very cheap to make, and it’s especially good if you use freshly squeezed lemon juice. Ingredients: 1 cup sugar 6 cups water 1 cup lemon juice- freshly squeezed or bottled Method: Put sugar and water into pot.  Heat and dissolve the sugar.  You’ve just made a simple syrup!  Let it cool. Combine syrup with lemon juice.  Chill. Enjoy over ice cubes in a glass! Notes:  ⦁ you can substitute lime juice (or mix lemon and lime juice) ⦁ feel free to add less sugar ⦁ garnish with citrus slices  


 Easy Gazpacho serves 4 (5 cups)  This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours.  INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we’ll use them a