Recently, I saw a post on a fellow food bloggers Instagram page for crispy rice balls. Hee Jee, of White Blank Space, called the cute little triangles “onigiri” and I knew immediately that I would love them. When I was young, I traveled to Asia every summer from Taiwan to South Korea and Japan. I fell in love with rice when I was three years old! But never in all my travels do I ever remember eating crispy stuffed balls of rice. I feel so robbed! Why have I not had crispy rice balls before?!?
It’s no secret that I love chicken salad. Love, love, love. My favorite thing is it’s versatility and how many different types of ingredients you can bring together to make a totally unique recipe every time. Well, I’m taking full advantage of that liberty for this recipe post. See, I’ve spent the month of February avoiding meat, but that doesn’t mean I don’t want to enjoy chicken-salad-like goodness. To make a meat-free-friendly version, I’m swapping out the chicken completely in this recipe for Spicy Cilantro Shrimp Salad.
What’s better than fresh blueberries enjoyed in the warm, long days of summer? Enjoying those very same blueberries right out of the freezer in the short, chilly days of winter! That’s what inspired this recipe, in fact. Finding my stash of summer blueberries in my […]
Another meatless recipe for my meat-free month of February – curried eggplant with chickpeas served with spaghetti squash! This dish was inspired by a client request for eggplant, which, admittedly, I don’t cook very often. It’s never been a favorite ingredient of mine, however, I have grown to enjoy it more and more over the years. Eggplant does offer great, meaty texture to a dish, and holds up very well to big bold flavors, so it was a great addition to this recipe which originally started out as an idea for curried chickpea with tomato sauce.