green tea and kimchi

in celebration of spring and the release of AWAKE - the most recent issue from the kitchens of pinch and dash, danielle (dash) and i cooked our little butts off for a pop-up dinner party in the heart of seoul. it was a memorable evening and a very special one considering danielle (my oh-so-sweet partner in the kitchen) moved back to canada just a couple weeks later.

we and our guests feasted on french lentils, spring greens and handcut yam fries with chimichurri. we had a lovely time, made some new friends, and left with a full belly and full heart.

wishing you all many beautiful meals with your friends and loved ones this spring.

AWAKE! the spring isssue from the kitchens of pinch and dash is here!

in its pages…

strawberry basil bellini
spring greens with soy miso vinaigrette
french lentils with fennel
olive tapenade with green tea nut crackers
handcut yam fries with chimichurri
coconut date energy bites…

and so many more fresh recipes to awaken your spirit. get it here in our etsy shop.

much love,
pinch and dash

spring has sprung! i know it’s not big news for many of you but, in these parts, we are pretty delighted to be finally enjoying the first sun-shiny spring days. a leisurely alfresco brunch with my friend dawn this morning was a fine way to start the week. the sun warmed our cheeks as we chatted about a project that has long been in our hearts and is finally starting to bloom. i can’t wait to share it with you but you’ll have to be patient as we iron out the details :)

in the meantime, a little inspiration for your meatless monday: sprouted spring rolls

food with friends… isn’t it always better to share?

food with friends… isn’t it always better to share?
i am so excited to share with you that I will be regularly contributing to Mind Yourself Chicago, an excellent resource and guide on health and wellness in my sweet hometown. as a representative of the meatless monday movement (along with oprah, michael pollan and paul mccartney), Mind Yourself has asked me to share a new vegetarian recipe each monday to inspire chicagoans to eat one meatless meal a week in support of a healthier planet and a healthier you. it is no secret that a vegetarian diet reduces your risk of chronic (preventable) conditions like cancer, cardiovascular disease, diabetes and obesity. going meatless once a week is a great way to ease into a more plant based diet while improving your health and reducing your carbon footprint. it may also inspire you to try new foods and tap into your kitchen creativity! if you’re not convinced just yet, here are some compelling reasons to go meatless… at least just once a week! IMPROVE YOUR DIET. hundreds of studies suggest that diets high in fruits and vegetables may reduce your risk of cancer. enough said. a healthy vegetarian meal is a great way to put more nutrients on your plate and add variety to your diet. LOVE YOUR HEART. replacing saturated fat-rich foods (like meat and dairy) with foods that are rich in polyunsaturated fat (vegetable oils, nuts and seeds) reduces the risk of heart disease and diabetes. LOVE YOUR BODY. vegetarians have significantly lower body weights and body mass indices and are at much less risk for obesity. LIVE LONGER. the consumption of red and processed meat is associated with increases in total mortality, cancer mortality and cardiovascular disease mortality. REDUCE YOUR CARBON FOOTPRINT. it is estimated that the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions responsible for climate change worldwide … far more than transportation. the water needs of livestock are tremendous. an estimated 1,800 to 2,500 gallons of water go into a single pound of beef. tofu produced in california requires 220 gallons of water per pound. about 40 calories of fossil fuel energy go into every calorie of feedlot beef in the U.S. only 2.2 calories of fossil fuel is needed to produce a calorie of plant-based protein. choosing to cut back on meat consumption once a week can save the planet and create world peace! ok, i’m getting excited. but really… every bit counts. and as you become a healthier, more conscious eater, you will inspire others to do the same. “be the change you wish to see in the world.” - gandhi

i am so excited to share with you that I will be regularly contributing to Mind Yourself Chicago, an excellent resource and guide on health and wellness in my sweet hometown. as a representative of the meatless monday movement (along with oprah, michael pollan and paul mccartney), Mind Yourself has asked me to share a new vegetarian recipe each monday to inspire chicagoans to eat one meatless meal a week in support of a healthier planet and a healthier you.

it is no secret that a vegetarian diet reduces your risk of chronic (preventable) conditions like cancer, cardiovascular disease, diabetes and obesity. going meatless once a week is a great way to ease into a more plant based diet while improving your health and reducing your carbon footprint. it may also inspire you to try new foods and tap into your kitchen creativity!

if you’re not convinced just yet, here are some compelling reasons to go meatless… at least just once a week!

IMPROVE YOUR DIET.
hundreds of studies suggest that diets high in fruits and vegetables may reduce your risk of cancer. enough said. a healthy vegetarian meal is a great way to put more nutrients on your plate and add variety to your diet.

LOVE YOUR HEART.
replacing saturated fat-rich foods (like meat and dairy) with foods that are rich in polyunsaturated fat (vegetable oils, nuts and seeds) reduces the risk of heart disease and diabetes.

LOVE YOUR BODY.
vegetarians have significantly lower body weights and body mass indices and are at much less risk for obesity.

LIVE LONGER.
the consumption of red and processed meat is associated with increases in total mortality, cancer mortality and cardiovascular disease mortality.

REDUCE YOUR CARBON FOOTPRINT.
it is estimated that the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions responsible for climate change worldwide … far more than transportation.

the water needs of livestock are tremendous. an estimated 1,800 to 2,500 gallons of water go into a single pound of beef. tofu produced in california requires 220 gallons of water per pound.

about 40 calories of fossil fuel energy go into every calorie of feedlot beef in the U.S. only 2.2 calories of fossil fuel is needed to produce a calorie of plant-based protein.

choosing to cut back on meat consumption once a week can save the planet and create world peace! ok, i’m getting excited. but really… every bit counts. and as you become a healthier, more conscious eater, you will inspire others to do the same.

“be the change you wish to see in the world.” - gandhi

korean roof tile re-purposed to hold silverwear

korean roof tile re-purposed to hold silverwear
a colorful breakfast skillet… for dinner! herbed fingerling potatoes pan fried with sauerkraut, purple kale, chives, and a couple of runny nested eggs. quarter the potatoes (or cut the tiny ones in half) and roast on an oiled pan with plenty of salt, pepper and herbs - fresh or dry. once potatoes are cooked through and golden brown, set aside and saute the sauerkraut for about ten minutes to bring out its deep earthy flavor. toss the potatoes back in the pan, making a few holes for the eggs. crack an egg in each nest, keeping the yolks in tact. sprinkle with chopped kale and cover, allowing the eggs to cook - just a minute or two if you like them runny like i do, or a little longer if you prefer them well done. remove from heat and sprinkle with fresh chives and a pinch of red pepper powder or cayenne. this dish is so pretty, don’t bother trying to serve it on individual dishes… eat your breakfast (or dinner in this case) korean style and share it straight from the skillet!

a colorful breakfast skillet… for dinner! herbed fingerling potatoes pan fried with sauerkraut, purple kale, chives, and a couple of runny nested eggs.

quarter the potatoes (or cut the tiny ones in half) and roast on an oiled pan with plenty of salt, pepper and herbs - fresh or dry. once potatoes are cooked through and golden brown, set aside and saute the sauerkraut for about ten minutes to bring out its deep earthy flavor. toss the potatoes back in the pan, making a few holes for the eggs. crack an egg in each nest, keeping the yolks in tact. sprinkle with chopped kale and cover, allowing the eggs to cook - just a minute or two if you like them runny like i do, or a little longer if you prefer them well done. remove from heat and sprinkle with fresh chives and a pinch of red pepper powder or cayenne. this dish is so pretty, don’t bother trying to serve it on individual dishes… eat your breakfast (or dinner in this case) korean style and share it straight from the skillet!
pretty bottles of kombucha… made with mulberry leaf tea brought home from my temple stay in the mountains last fall. hoping my morning drink will fill me with the same sense of calm and awakening that temple did :)

pretty bottles of kombucha… made with mulberry leaf tea brought home from my temple stay in the mountains last fall. hoping my morning drink will fill me with the same sense of calm and awakening that temple did :)
a perfect morning at the market getting ready to start the spring issue!

a perfect morning at the market getting ready to start the spring issue!
winter citrus

winter citrus