by dsavastio | Jun 9, 2011 | Recipes
Adapted from foodnetwork.com, recipe by Guy Fieri Serves 4 This dish sounds like it could easily be turned into a main course with the addition of chicken, beef, pork or tofu. 2 tablespoons grapeseed oil 1 medium red onion, thinly sliced 1 red bell pepper, julienned 1...
by dsavastio | Jun 9, 2011 | Recipes
Recipe adapted from Gourmet Magazine, October 2000 issue Makes 2 servings You can add red pepper flakes and garlic if you want to spice this up a bit! 1 cup chicken broth 3 tablespoons unsalted butter 3/4 lb baby bok choy, trimmed 1/2 teaspoon Asian sesame oil Bring...
by dsavastio | Jun 19, 2010 | Recipes
Adapted from The Boston Globe Napa cabbage, also known as Chinese cabbage, has crunchy leaves that pair well with a light sauce. Similar to bok choy but more delicate, Napa cabbage is more elegant than regular firm-headed green cabbage. Slice the head of Napa...
by dsavastio | Jun 19, 2010 | Recipes
Serves 4 Adapted from MarthaStewart.com I am looking forward to trying this salad- it is super easy and sounds delicious. 2 teaspoons rice vinegar 1 tablespoon soy sauce 1 teaspoon toasted sesame oil (plain sesame oil would work too) 3/4 teaspoon sugar 5 cups sliced...
