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Babaganoush is an easy recipe to make if you’re planning a Mediterranean-themed night. Often served with pita bread, this vegetarian dish goes well with raw veggies or as a dip or spread! INGREDIENTS: 2 lb Italian eggplants 4 gloves garlic 2 Tbsp lemon juice 1/4 cup tahini 1/3 cup extra-virgin olive oil 2 Tbsp freshContinue reading “Babaganoush”



Ever since Andrew bought a takoyaki pan, we’ve been busting it out to make Takoyaki at least once every few months. Once you make it yourself, it’s hard to order it at a restaurant! INGREDIENTS: (Yields 10-12 balls) 2 Tbsp katsuobushi 1/2 cup all-purpose flour 1 tsp baking powder 1/4 tsp salt 1 egg 1/2Continue reading “Takoyaki”

Zucchini Fritters

With an abundance of zucchini from our garden, we’ve had to use zucchini in many different recipes. Zucchini Fritters are an easy way to “use up” some zucchini, and the best part is they are vegetarian! INGREDIENTS: 2 cups grated zucchini, remove excess water 1/2 cups Parmesan cheese, freshly grated 1 cup panko bread crumbsContinue reading “Zucchini Fritters”

Overnight Bread

I love homemade bread, especially the smell of a freshly-baked loaf coming out of the oven. The Overnight Bread doesn’t require too much effort, yet it yields a very versatile product. INGREDIENTS: (yields 1 round loaf) 500 g all-purpose flour 390 g of 90 degree water 11 g salt 1/8 tsp instant yeast INSTRUCTIONS: InContinue reading “Overnight Bread”