This deconstructed dumpling recipe has that familiar dumpling flavor, but comes together at home in a lot less time. Bright flavors from the ginger plus the option to add as many greens as you’d like make this recipe from the New York Times a delicious, healthy mid-week dinner. Also, we notice that if we make recipes from the NY Times, they tend to be those by Melissa Clark. Thanks Melissa!
There’s something about fall in Seattle that brings out our love for soups. The bright, clean flavors of this miso-soy broth complement the richness of the wontons and the pleasing texture of the noodles. This super easy soup is perfect for a weeknight dinner.
This dinner is perfect for a weeknight, when you want something healthy, delicious and fulfilling – and so easy you can make it without really having to think about anything. The miso-mirin glaze infuses the salmon with a complex richness, and lets the clean taste of the salmon still shine through.
We have a lot of Oregon bay shrimp on hand at the moment, so when we saw this recipe in the New York Times for lobster summer rolls, we thought it sounded brilliant, and modified it to make shrimp spring rolls.
The first radishes of the season are ready to eat! And what lovely timing, because the crisp, slightly earthy bite of radish goes so nicely with a warm summer-y evening. In this simple salad, the thin, spicy slivers of radish contrast against the soothing crispness of cucumber, and a tangy-sweet rice vinegar dressing gives it all a slightly pickled effect.
Sometimes you want a dish that tastes light and bright like springtime. Something that’s easy to make and is super fresh. This is that dish.
The name is a little long, but it does pretty perfectly describe this straightforward, hearty, spring-timey soup. Our bok choi is growing at a ferocious clip out in the side garden, so we’re thinking up lots of ways to enjoy the harvest. And there’s a secret to the deeply flavorful broth – some fish sauce our friends brought us from a recent trip overseas.