Classic Broccoli Salad

I first had a taste of this simple yet WONDERFUL broccoli salad at an all-you-can-eat salad buffet restaurant called Souplantation back when we lived in California.  Here in Chicago, it’s called Sweet Tomatoes.  It was like a lightbulb went off in my head and I couldn’t believe that a few simple ingredients tossed with raw broccoli could taste so glorious.  I instantly knew that I’d have to recreate it at home.

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Banh Mi Hot Dogs

It’s truly amazing what a few simple touches can do to ordinary hot dogs.  This is almost another “non-recipe,” but it’s too good not to share.  If you want to attempt something a little different for the 4th of July, you’ve gotta try making these Banh Mi Hot Dogs.  It all began with some leftover ingredients from my Shrimp and Avocado Summer Rolls.  I don’t like waste so I had to put those ingredients to good use.

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Shrimp and Avocado Summer Rolls (Fresh Spring Rolls)

When it’s sticky, hot, and humid outside, all I crave are these Shrimp and Avocado Summer Rolls.  They’re stuffed with fresh herbs and cold crisp veggies…that’s definitely my kind of food!  You can obviously use whatever fillings you want, but there’s something about this shrimp and avocado combo that really makes me swoon.

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Chocolate Overnight Oats

The first time I heard about this overnight oat phenomenon, I couldn’t wrap my head around WHY you’d want to eat COLD oatmeal.  Then I realized it’s not oatmeal at all. Overnight oats is exactly that… overnight OATS, not overnight OATMEAL…so don’t expect it to be that.  That was my first mistake. I tried making a version of this MANY TIMES just trying to figure out what the texture of it was supposed to be like.

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Summer Veggie Spaghetti

I’ll never forget how one of my friends described my food. She said “your food always looks so simple that at first glance, you’re not sure it would have lots of flavor, but it SURPRISINGLY always does!”  Haha… I’m not sure if that’s a compliment or not, but I’ll take it!  I kind of understand what she means.  That’s because I’m very generous with my salt and pepper, and I usually like to cook in season.  This means that the produce I use will always be at the peak of their ripeness, so there’s really no need to cover up their natural fresh taste.

That’s exactly the case for this Summer Veggie Spaghetti.  I let the sweet shavings of zucchini and plump juicy cherry tomatoes take the stage.  All they need is a little coaxing with some salt to make them shine.  Okay…a little, garlic, chili, lemon, and feta cheese doesn’t hurt either!

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