Tofu Scallion Brown Rice Onigiri

Eat Well Edibles Recipe

Following my husband’s recent solo visit to Tokyo I thought, what fun to match it up with a recipe.

Many aspects of Japanese culture could be summarized as a balance of precision and minimalism. The approach to food is a delicious study of these contrasts. Traditional Japanese cuisine offers dishes that are beautiful and complex yet healthy and practical, exemplifying an effortlessly natural simplicity of diverse ingredients.

Onigiri — pronounced oh-knee-gree — are portable little bundles of rice often eaten as a snack or light lunch on-the-hoof. Nigiri means “to squeeze,” which is how onigiri are formed into the classic triangles, balls or cylinders — either by hand or with the help of shaped molds.

Some onigiri are filled with tasty surprises, like sashimi-grade tuna, salmon roe, avocado, or umeboshi (Japanese sour salted plums). Some have a strip of nori (dried seaweed) at the base to keep your hands free from the sticky rice, and some are wrapped entirely in nori or fresh shiso leaves. Other onigiri are just rice, but with seasonings mixed in prior to shaping or sprinkled on top after, perhaps furikake (a mixture of sesame seeds, nori and other seasonings), sakebushi (dried salmon flakes), or yukari (red shiso powder).

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Sprouted Mung Beans

Eat Well Edibles Recipe

By now you know that I take great pleasure dabbling in all manner of edible DIY projects that improve nutrition, enhance flavor, save money, or are simply fun + intriguing.

To appeal to my inner crunchy-granola-ness: Homemade sprouted mung beans.

Unlike garden sprouting, sprouting in the kitchen requires no green thumb, and is addictively simple. And fascinating!

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Savory Strawberry Pizza with Spinach, Chives, Chillies + Halloumi

Eat Well Edibles Recipe

As it goes every year, I’m shocked to find that early May marks the drawdown of strawberries. Blueberries come on in branch-bending bunches in the nick of time to be sure, but for as long as we can, it’s all about those fresh-picked reds.

With today’s recipe, we give them a savory turn on a #fridaynightpizza that evokes the flavors of spring.

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Spring Asparagus Frittata

Eat Well Edibles Recipe

There are certain foods, when in season, I couldn’t possibly get my fill of. Summer’s juicy tomatoes, herbs, figs and tender greens; in autumn, pomegranates, pumpkins, peppers and persimmons — an alliterative season; hearty winter squash, beets and colorful citrus fruit during the winter months; and in spring, sweet snap peas, strawberries and asparagus.

This frittata, with thin asparagus, zucchini, fresh dill and sun-dried tomatoes, welcomes spring to the table, perfect as a light main or nourishing side.

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Smoky Ethiopian Lentils

Eat Well

When the temperatures are low and the winds are biting I crave all things warm and exotic from the kitchen. Consistently better weather, minus spring tornado season, is just moments away, but while we wait, bring on the spicy complexity of North African and Middle Eastern flavors and foods.

Smoked paprika and Ethiopian berbere — a mix of spices that includes dried red chiles de árbol and a slew of aromatics — steal the show here, with red onion, garlic, spicy fresh ginger and rich sun-dried tomatoes rounding out the earthy black lentils. A splash of balsamic vinegar swirled in at the end as a subtle but bright touch bringing everything together.

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