A delicious appetizer or teatime snack during hot summer days – pairs excellently with gluten-free crackers!
Rosemary Beet Chips
An easy, quick and healthy snack that gets addictive really quickly.
Gluten-Free Crackers
A super-quick go-to snack that will meet almost all your appetizer needs!
Salmon Roe Pasta
A summery seafood pasta that’s nourishing and filled with omega-3 healthy fats!
Ume Shiso Carpaccio
This MediterrAsian recipe tops raw fish and summer vegetables with an appetizing, seasonal ume shiso dressing.
Nabana Pasta
Nabana is a quintessentially Japanese spring ingredient that has subtle spicy and bittern notes which make it delicious sautéed with olive oil and garlic!
Vegan Setsubun Wrap
Celebrate the Japanese tradition of eating ehomaki wraps on Setsubun, the beginning of Spring! This recipe is not your regular ehomaki, but is in fact a delicious, low-carb and vegan option!
Negi Edamame Hummus
This lean green hummus is a great healthy snack and also adds a fun Japanese twist to regular hummus! The key to this recipe is lots of edamame!
Grilled Tofu with Leek Negi Puree
Enjoy negi, the Japanese leek, prepared in two ways with Grilled Tofu with Negi Puree! This combination of crispy tofu with creamy negi puree and soft, grilled negi is one of the best ways you can enjoy negi’s various flavors.
Nanakusa Seven Herbs Risotto
Nanakusa (the seven healthy herbs of early spring) is traditionally eaten in early January to cleanse our bodies. Although they’re mostly eaten as nanakusagayu (a type of rice porridge), here’s a delicious recipe that’s less bland!
Yuzu Hollandaise Eggs Benedict
Everyone’s favorite brunch meal recreated as a lighter, healthier Eggs Benedict with a delightful twist: yuzu hollandaise! Even though it looks fancy, it doesn’t take much time and is a great way to start off the day.
Yuzu Miso Scallops
Elevate buttery scallops and potatoes with this yuzu miso dressing. Yuzu has a very distinct taste that’s really versatile for MediterrAsian dishes and goes well with seafood.
Mushroom Risotto
This risotto gets all its flavors from the mushrooms and onions instead of chicken stock. While I prefer using olive oil and not making my risotto rich, you can add cheese to make it creamy!
Kinoko Mushroom Pasta
Autumn is peak mushroom season in Japan! Mushrooms add such depth, umami and texture to your regular bowl of pasta. Add a variety of mushrooms to your aglio e olio and enjoy!
Hearty Pumpkin Soup
Everyone loves a good hearty pumpkin soup in fall! Instead of adding chicken stock, the mushroom, onion and garlic add depth to the soup and make it taste extremely nourishing and hearty!
Gluten-free Mushroom Quiche
I love quiches because they’re such a quick, easy meal that uses up leftover veggies in the fridge! They’re a great side dish at autumn parties or an elevated lunch while working from home.
Gluten-free Thin-Crust Pizza
Fun for family dinners and TGIF nights, this gluten-free pizza is a great blend of crunchy thin crust and cheesy goodness. Easy for kids to make too!
Spanish Paella
Paella is such a joyful, colorful and appetizing dish that has a bit of everything I love – mushrooms, veggies, spices, seafood, white wine. It’s also very customizable and versatile!
Persimmon Autumn Salad
You’ve seen my Watermelon Summer Salad – now it’s time for Persimmon Autumn Salad: sweet, salty, crunchy, spicy! This is a great way to use persimmons that aren’t as juicy.
Persimmon Chutney
Here’s a recipe for delightful autumnal Persimmon Chutney! Persimmons contain pectin which can be used to make jellies and as a thickening agent. Enjoy this sweet, spicy, salty, tangy recipe.
Gluten-Free Sweet Potato Gnocchi
This healthier alternative to regular gnocchi is sweet, chewy, and fun to make with the family! Enjoy with sauce or simply with olive oil and garlic.
Turmeric Coconut Curry
This spicy, creamy curry is loaded with turmeric and immunity-boosting ingredients which are welcome any time of the year. Great for work-from-home days or meal prep.
Chickpea Burger
These quick and easy burgers use many of the Mediterranean Diet’s core ingredients. They’re also gluten free and vegetarian, and = delicious by themselves but go well with Tzatziki sauce.
Autumn Carrot and Fennel Soup
Stay warm with this Carrot & Fennel soup which can be enjoyed hot or chilled! Carrots improve eye health and boost immunity. The fennel adds complexity to this otherwise simple soup.
Baked Tofu Summer Bowl
This Baked Tofu Summer Bowl is perfect for those days when you feel a bit lethargic but still want a light, fresh meal filled with veggies!
Low-Carb Garlic Fried Cauliflower Rice
Cauliflower is not the cheapest vegetable in Japan, so whenever it’s on sale and in season, we try to pick up a few. This recipe is a nutritious alternative to white rice as it is low in carbs and sugar.
Corn Tortillas
Enjoy these authentic corn tortillas that add that right amount of texture to your Taco Tuesdays!
Aglio e Olio Garlic Pasta
Aglio e Olio is a simple Italian recipe from Naples that’s garlicky, spicy, lemon-y, and so appetizing at any time of day! There are so many ways to make Aglio e Olio but here’s my favorite.
Roasted Beets & Carrots
You’ve seen my Watermelon Summer Salad – now it’s time for Persimmon Autumn Salad: sweet, salty, crunchy, spicy! This is a great way to use persimmons that aren’t as juicy.
Truffle Creamed Corn with Prosciutto
This fancy Creamed Corn brings out the flavors of sweetness (corn), saltiness (prosciutto) and complexity (truffle). Fun starter for lunches or at-home dinner dates.