Miso Soup with Eggplant and Gobo is a tasty spin on a classic Japanese side, Miso soup. Gobo adds an earthy flavor and firm texture that is a welcome contrast to soft and delicate eggplant. Throw on some chopped green onions and you have a warm, savory way to start and accompany your Japanese themed […]
Miso Soup Recipe with Eggplant and Gobo: Easy and Delicious Read More »
These lemon poppy seed waffle cones are a tasty way to hook up your ice cream with a fun and crunchy partner. Poppy seeds not only enhance the crunch factor of these cones, but also add their nutty essence to the mix. Lemon and poppy are best friends and though there is only a little
Delicious Lemon Poppy Seed Waffle Cones Recipe Read More »
All Day I Eat – like a shark is officially one year old!! Woohoo!! To celebrate, I’ve put together a new logo and have also been working on some videos that I have shared below. First, here’s a timelapse of the new logo Have you ever grown your own microgreens? Here’s another video
All Day I Eat Turns 1 year old!! Read More »
Exploring the world of… microgreens!!! One of the main reasons that I started to grow microgreens is that I like the way they taste. The first microgreen I ever ate and the one I am most familiar with is: kaiware (かいわれ大根; daikon radish sprouts). Often served with sushi, I always get a box for when I
Growing Microgreens Part 1: Red and White Daikon, Wasabi, and Amaranth Read More »
Kinako Ice Cream with Kuromitsu is an earthy ice cream sweetened with Okinawan black sugar syrup. The base flavor of this ice cream is made of kinako (roasted soy bean flour) that not only deepens the flavor, but also adds a dense body to each bite. This is one ice cream that may just teleport
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Strawberry Ice Cream with Vodka Infused Berries is an alcohol fueled twist on a classic ice cream. The strawberries used were at peak ripeness enabling me to cut back on the sugar. Serve the ice cream with with a waffle cone or a bit of whipped cream and it might just mysteriously vanish before your
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Ditali Lisci (Pasta) with Prosciutto and Peas is a delicious one pot meal made with trio of best friends: peas, prosciutto, and pasta. The peas bring a little bit of protein and fiber that offsets the carbohydrates from the pasta. And the prosciutto adds a nice sharp savory flavor, which is enhanced with additional cheese,
Delicious Ditali Lisci Pasta: Prosciutto and Peas Delight Read More »
Quinoa with Pimento Stuffed Olives, Gold Raisins, and Cilantro works like magic to weave an unlikely mix of ingredients in colorful and tasty way. When’s the last time you had gold raisins with olives and cilantro? Sounds a little unusual, but I’m telling you!! If I jumped off the bridge into this bed of quinoa,
Delicious Quinoa Recipe with Pimento Stuffed Olives, Gold Raisins, and Cilantro Read More »
No Bake Blueberry Cream Pie with Graham Cracker Crust is a taste of summer you won’t forget. Best served chilled, this pie filling is rich, creamy, and fruity with just the right amount of sweetness. The graham cracker crust is classic and one you can repurpose for other no bake desserts like my other favorite,
No-Bake Delicious Blueberry Cream Pie – Graham Cracker Crust Read More »
Warm Farro salad with Butternut Squash and Radicchio begs to be eaten with it’s invitingly bright colors and fluffy crumbles of cheese. Naturally colorful and naturally delicious, I was very pleased with the outcome of this salad! Farro is the perfect vehicle for crunchy slightly bitter radicchio, sweet roasted butternut squash, and creamy goat cheese
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