Parade Magazine

Parade.com: Citrus Orzo Salad with Smoked Salmon

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Citrus Orzo Salad with Smoked Salmon

Over Thanksgiving weekend, I ate four slices of my dad’s German Chocolate Cake, half of his sweet potato pie, one slice of my aunt’s famous buttery two-layer vanilla cake with chocolate frosting, and another piece of celebration vanilla cake. Of course, those were just the desserts. The following Monday, I was in the gym running, lifting weights, and stretching my body into redemption. There’s the traditional reason for this type of gluttonous eating during this time of year: The body needs the extra fat to keep warm during the colder months. Then, there’s the modern reason: Guilty am I of being greedy.  Read more →

Parade.com: 22 Healthy Tips for Road Trips and Roast Coriander Cauliflower, Pomegranate and Grilled Chicken Salad

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Roast Coriander Cauliflower, Pomegranate and Grilled Chicken Salad

“Over the river, and through the woods…,” I hum as we leave the comfort of our apartment for a road trip lasting a few hours. For those of us who aren’t hosting a Thanksgiving meal in their home and traveling long-distance to friends or a relative’s house, packing for a road-trip is a feel good alternative to feeling bloated and heavy from fast food restaurants at rest stops. Here are a few ‘lighter’ fare ideas for traveling and below is a recipe for Roast Coriander Cauliflower, Pomegranate and Grilled Chicken Salad that packs well in a cooler or over frozen water bottles. If serving the salad as part of a Thanksgiving dinner, omit the chicken. It’s contrasting crunchy texture in a Thanksgiving menu with mushy dishes would be a welcome addition.  Read more →

Parade.com: Saffron Butternut Squash Soup

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Saffron Butternut Soup

Finland. Summer 2003. Lunch outside of a mild summer day. The server presented steamed salmon in a saffron creamy broth. It was simple dish, but the memory of its taste is grand. Recently, when I made Saffron Butternut Squash soup as an idea to include in a Thanksgiving menu, the first spoonful didn’t have me thinking of smoked turkey. Instead, forgotten memories of Finland returned.

It was the summer of learning about organic food, becoming environmentally-conscious and riding Copenhagen’s public bikes. The flavorful produce was fresh, bruised and unwaxed. Large chickens looked liked American cornish hens. Fingerling potatoes enclosed in a thin papery skin roasted into a buttery softness. I would return to occasionally trying to recreate the Saffron Creamy broth. It’s a simple sauce, in which I’m surprised to not have successfully created it. Perhaps, the simpleness of the sauce is underestimated. Ten years later into today, I would unwittingly recreate the taste with different ingredients, but the memories come courtesy of saffron. It’s distinct flavor beautifully infuses every dish.  Read more →

Parade.com: 3 Ways to Spice Up Your Acorn Squash

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Spicy Roast Acorn Squash

Even as a so-called health nut, I love winter squashes roasted until they’re buttery and sticky-sweet. They’re drizzled with olive or coconut oil, or a little soft butter is brushed on slices. Perhaps they’re sweetened with brown or coconut sugar, maple syrup or honey. A bit of sea salt and fresh black pepper are sprinkled here and there. In my creative mind, winter squashes are flavored with any combination of herbs and spices. Read more →

Parade Magazine: Roast Brussel Sprouts and Wild Brown Rice

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Roast Brussel Sprouts and Wild Brown Rice

I personally prefer smoked over fried and roast turkey. The orange-tea smoky flavor infuses the whole bird to render even the breast meat juicy. As my father cooks at least three turkeys, each using a different cooking technique mentioned above, he’s also preparing several carb-loaded side dishes.  Read more →