Tea and conversation, it’s a perfect way to spend time together. Once, many years ago, in the Terasaki Garden of the Chado Tea Room, I enjoyed an afternoon of tea with a date. The menu was full of many different and exotic kinds of teas. Flavored teas, greens, blacks, whites, herbals.
Farmers’ market produce during the summer is my big thrill. Juicy grapes and blackberries, and figs. Figs! It was blazing hot, and by noon everything was wilting, but those figs were so plump and beautiful.
Pad See Ew noodles are a favorite in this family (my youngest daughter absolutely loves them!) and Thai style done vegan is just so naturally easy. Thai flavors (and noodles!) are sublime when paired with tofu or tempeh.
Watermelon is a refreshing summery change up for this poke bowl recipe. It’s surprisingly good with savory flavors like sesame oil, tamari, and rice vinegar. The bright red color of cubed watermelon looks so appetizing, even your sashimi loving friends will be enticed to try.
Radicchio is my new kale. I wasn’t sure how I was going to use this beautiful head of radicchio at first, because originally I bought it as fancy garnish for a garden party we were having in our backyard. But the radicchio beckoned for a more purposeful meaning in its shelf life, hiding among the greens in my produce bin.