s in DC's Profile

I just had this for lunch: tuna mixed with extra virgin olive oil, sundried tomatoes, capers, and olives over a bed of baby arugula.

My co-workers looked at my food like I was crazy because I didn't put mustard or mayo in the tuna.

Hot Pot is an integral part of my growing up. It is so versatile, healthy and delicious and also perfect for east coast rainy winter to spring weather. These pictures made me really hungry and actually kind of nostalgic since it's been at least 2 months since I've had this.

My CSA worked out great- I joined for the first time this year and feel like it was a worthwhile experience. I loved not knowing what I was getting until I showed up at the farm and the fact that we have access to the CSA's "you pick" to snip herbs and flowers we wanted. I never felt like I missed out on anything (maybe we had an exceptionally great season) and the things we got a lot of, I loved (cucumbers, melons, peppers, tomatoes, garlic, garlic scapes, all different types of greens). The CSA farm's "you-pick" was a big incentive for us to drive up there, check out the butterflies, hawks, etc., and be in nature for an hour or so every week. It might have been more work but it was seriously what I looked forward to every week. It was so eye opening to try so many different types of vegetables and to know the taste differences between types of peppers, tomatoes, sweet potatoes, and, even, greens. Not to mention a larger portion of my diet is based on locally grown, mostly organic produce. My CSA, Clagett Farms, also gives away roughly 40-60% of its produce to foodbanks, which I think is a cause worth supporting.

This is so good, easy and yet so satisfying. WHat is not to like about tomatoes, eggs and green onions? We always used jotsai too- it gave this dish more of a bite. We also make this w/ cubed tofu, served over rice too. A drizzle of sesame oil on this dish is also delicious.

It's a shame the majority of the Chinese restaurants cook the greasy stuff, and that most Americans don't bat an eye and think that it's decent Chinese food.

I personally think it's one of the world's greatest but also most misunderstood cuisines. There is so much of the good stuff to discover and enjoy, mostly in densely populated Chinatowns, suburban areas where the Chinese diaspora live/work and people's homes, and if you travel, of course, all over Asia.

thanks for the Morocco tips Kristin! I can hardly wait, I plan to pack light :)

mangos with chillis like in Mexico
OR
pureed mango with ginger to use as a topping for pudding, ice cream, etc.

Strawberry or blueberry pie

This weekend I got our first week of CSA shares. Using some of the stuff I got, I made green garlic/potato soup using garlic scallions, onions and potatoes, and pesto risotto using some thyme, chives, and spinach. The risotto wasn't as flavorful as I expected but was still tasty.

I made a bright yellow lemon curd tart recently. I can't wait to get Garlic scapes at the markets so I can make some scape pesto.