Recipes

Tequila Lime Rub for Meat

Creating dry rubs that I can use on everything from poultry, pork, meats, and seafood is something new and exciting to me! I love the process of concocting different spices together, putting them in a beautiful jar, and gifting them to friends for the holidays. I mean, grilling is fun and especially more so when […]

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Indian Vegetable Curry

Some of the best vegetarian food in the world comes from India. The mixtures of the fresh herbs and spices make for incredible flavors that are healthy and healing to our holistic health. INGREDIENTS. 1 cup broccoli florets chopped into bite-size pieces 1 cup cauliflower chopped into bite-size pieces 1-2 cloves minced garlic 1/4 cup […]

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Chicken Seekh Kabobs with Mint Chutney

Being from the East Coast I spent many summers playing in the backyard with my pals while my dad was on our deck chillin’ and grillin’ up some scrumptious bites with a cold beer.  He is a great Chef and makes amazing kabobs, typically with ground beef.  As I’m always watching my red meat intake, […]

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Szechuan Green Beans

Chinese cuisine is one of my most fave in the world, especially the vegetarian options the cuisine provides. There’s no better way to eat your green veggies than making Szechuan Green Beans in a wok. These are easy, healthy, and pair well with all proteins you’ll be serving. INGREDIENTS. 1 pound Haricot Vert or  Chinese […]

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Spicy Garlic & Cilantro Dungeness Crabs

Dungeness crab season is a coveted season each year in San Francisco. It’s something I look forward to every year, as Dungeness crab is one of the most meat-dense crabs on the market. In many recent years, delays in the Bay Area’s commercial crab fishing season has halted when you can get your haul of this delectable […]

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Thai Mussels with Coconut Milk & Lemongrass

Here are a few things to consider when cooking mussels. First, throw away any mussels that are already opened when you buy them. Second, use a paring knife to remove the fibrous strings on the outside of the mussels—called the “beard”—as they are tough. Third, discard any mussels that haven’t opened during cooking. Last, mussels […]

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