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How to Make Bruschetta with Fresh Tomatoes

It’s tomato season and what perfect time to make this easy Italian bruschetta appetizer. Bruschetta is a famous bread appetizer that originated in Italy. First, you toast fresh bread in the oven or on the grill. Then you top it with a savory mixture of tomatoes, garlic, basil and olive oil. In some regions of Italy people also add different…

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10-Minute Sautéed Zucchini with Garlic and Oyster Sauce

I love vegetables especially when they’re easy and quick to prepare like this sautéed zucchini. Zucchini is one of my favorite side dishes because it’s so versatile. It is available here in CA for many months and we prepare them in so many different ways. For this recipe, you will need only a few ingredients such as olive oil, fresh…

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Asparagus and Pea Salad with Lemon Mint Dressing

Homemade lemon mint dressing gives this asparagus and pea salad a refreshing taste. It highlights all the individual flavors of all the ingredients. What a great way to use green peas in season this spring! Today I officially miss the local farmers’ market. I miss browsing through fresh produce and tasting most of the samples they offer. With this lockdown,…

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Deviled Eggs

Deviled eggs are a popular appetizer for Easter or any holiday. It’s one of the easiest things to make and so versatile. You can try changing the add-ins to make them suitable to your taste. For me, I like adding different herbs to it like parsley, chives, tarragon, and spring onion. Some people put in lemon zest or capers to…

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Bacon Wrapped Lobster Rumaki

This lobster rumaki is an amazingly easy and delicious option if you ever wonder what to make for appetizer. Did you know it’s lobster season? Here in CaliforniaI I find wonderful spiny lobster freshly caught in the mighty Pacific Ocean. I grew up enjoying rumaki served at parties and family gatherings. Traditionally, we make rumaki with sausage wrapped in bacon…

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Winter Salad with Clementine and Pomegranate

Here is a winter salad that makes good use of clementines (or mandarins) and pomegranate in season right now. Plump and sweet clementines add such bright hues and flavor while pomegranate gives you a burst of juicy tang in every bite. Every winter you probably see clementines and pomegranate show up frequently in the markets. I prefer the darker orange…

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Cumin Roasted Butternut Squash

To celebrate what’s in season this fall, this recipe for Cumin Roasted Butternut Squash is the one to make. It is so simple and easy but very impressive presentation-wise. What I love about is it has all the flavors of fall from walnuts, pomegranate and butternut squash. I actually had tried cumin before on roasting carrots and it turned out…

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Stewed Squash and Green Beans with Basil

This simple recipe for stewed squash and green beans brings back childhood memories for me. It is inspired by a Filipino vegetable stew called “pinakbet” which uses squash, eggplant, tomatoes, okra, long beans and bitter melon. Since all of these vegetables are not readily available, I’ve decided to use what I have. So for this dish I use butternut squash…

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How to Make a Simple Charcuterie Board

Making a simple charcuterie board to serve your guests is quite easy if you keep it simple. Find a few items in your local market or grocery store and put them together on a platter. This eye-catching appetizer will greet your guests with its tempting array of cheeses, cold cuts, fruit and crackers. For a lovely presentation, use a pretty…

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Pear and Walnut Salad with Goat Cheese

This month of September we already begin to see a lot of pears at the market so of course, a pear and walnut salad is in order. One of my favorite things to do in the fall is add pears in a salad. For convenience you can use prewashed and bagged spring mix greens. For me it’s more interesting to…

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