A whole pineapple was thoughtlessly purchased without a clue of what to do with it. Although, it’s a bit complicated to chop up, it’s a juicy snack or a nice garnish for a rum drink. Chunks of it always sweeten a mean, green stir-fry. When it’s pureed, it sweetens most dessert (try it in Hummingbird Cake with Mascarpone Frosting). After some thought, I decided to challenge myself by making a savory pineapple pizza.
As a graphic designer, I want my ‘brown bag’ lunch to taste and look visually delicious. Otherwise, I’m likely to toss it in the garbage and pay for a fresher option from a restaurant. Such actions eventually add up to plenty of regret and an empty wallet. Learning to pack lunches take time and practice. When lunch containers reveal a salad of crispy lettuce and colorful, layered ingredients or a fragrant soup waiting to be heated in the microwave, my wallet stays full.
The initial inspiration for packing lunches come from bento boxes with separate containers or compartments. The separate containers help maintain the freshness of the meal (good for hot and cold recipes). Another bento-style lunch is creating a meal in one bowl, in which the ingredients harmoniously enhance each other. Continue reading Star Anise and Orange Duck Salad: A Harmonious Lunch Bowl
It’s initially confusing when the Community Supported Agriculture (CSA) share includes a turks turban squash. It’s mostly used as decoration in Fall displays surrounded by fiery golden-hued leaves. The winter green outer skin is mottled with warm colors of the season. Its shape is the namesake, for this squash resembles a scarf wrapped around a person’s head. Momentarily forgetting that the CSA doesn’t provide objects for interior design, the turks turban squash is placed on a kitchen counter as decoration. A couple days later, I remember “this decoration” is an edible vegetable. Continue reading Roast Turks Turban Squash and Duck Bacon Risotto