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10/26/2026

Assorted radishes and cucumbers pickled in rice w**e vinegar, sesame oil and ponzu, salmon sashimi, and salmon roe formed into a rose. Served on top of Forbidden Rice. Garnished with squid ink tuiles, onion blossoms, and back violas from my garden.
It's Pretty N Delish!!

10/26/2026

Grilled paneer cheese topped with figs, rainier cherries, castelvetrano olives, and gooseberries, drizzled with white balsamic and extra virgin olive oil. Served with whipped ricotta infused with honey, ginger, and lime juice. Garnished with herbs and edible flowers from my garden!!!
It's Pretty N Delish!!!

10/25/2026

Green and white asparagus, poached in dashi, then wrapped in nori. Served with a yuzu ginger, cashew cream. Garnished with herbs and edible flowers from my garden!
It's Pretty N Delish!!!!

10/25/2026

Figs and hummus are two of my favorites!! They're a surprisingly delish combination when paired with crispy herbed flat bread, olives, and fig balsamic from . Garnished with herbs and edible flowers from my garden!
It's Pretty N Delish!

10/07/2026

SESAME CABBAGE SALAD — made with toasted sesame oil. It’s such a great dish you can make in 5 minutes for those days when it’s too hot to cook anything.

Ingredients (serves 2)

1/4 cabbage, thinly sliced
1 cucumber, peeled and sliced into ribbons
1/4 cup chopped parsley, optional
2 garlic cloves, finely grated
1 small shallot, small dice
2 tablespoons toasted sesame oil, plus more for serving
2 tablespoons maple syrup
2 tablespoons water
3 tablespoons tahini
3 tablespoons apple c***r vinegar
Salt
2 tablespoons toasted sesame seeds

To a large mixing bowl, add the cabbage, cucumber, and parsley, if using. To a small bowl, whisk together the garlic, shallot, sesame oil, maple syrup, water, tahini, vinegar and a big pinch of salt. Taste and add more maple syrup or salt, if needed.

Pour the dressing over the cabbage and toss to coat. Plate the cabbage salad in a large bowl, with an extra drizzle of sesame oil and sesame seeds sprinkled on top.

10/07/2026

SWEET AND SALTY SESAME ROASTED NUTS — made using toasted sesame oil for extra flavor!!! Salty, sweet and, every now and then, sour, these roasted pecans and almonds are here to stay!!

Ingredients (3 cups roasted nuts)
8 thyme springs
1 bay leaf
1 lime
1/3 cup granulated sugar
3 cups mixed nuts, such as almonds and pecans
1 egg white
2 tablespoons sesame seeds
2 tablespoons toasted sesame oil
3 tablespoons raw sugar
Salt
A dash of citric acid, optional

Heat the oven to 325°F.

In a mortar and pestle, combine the thyme, bay leaf, zest of 1 lime and sugar, rubbing them together until fragrant.

Add the nuts to a mixing bowl. Add the egg white and toss to coat. Add the sesame seeds, sesame oil, raw sugar, and a pinch of salt, lime juice and citric acid. Spread on a baking sheet in an even layer and cook for 35 to 40 minutes, stirring every 10 minutes.

Cool in the pan completely before storing away.

10/07/2026

DOUBLE CHOCOLATE COOKIES with .snacks Milk Chocolate Gems — if a brownie and a chocolate chip cookie had a baby, this would be it: crisp edges and a soft and fudgy brownie interior. The Unreal Milk Chocolate Gems bring an irresistible light crunch from the candy shell, plus their perfectly sweet creamy milk chocolate interior to balance those fudgy cookies. They’re made with super simple ingredients with no artificial dyes or ingredients!!

Ingredients (about 8 cookies)

2 (5 oz) packs .snacks Milk Chocolate Gems
1 stick unsalted butter
1/4 cup/25 grams Dutch-processed cocoa powder
3.5 oz/100 grams 70% dark baking chocolate, chopped
1/4 teaspoon salt
1/2 cup/100 grams granulated sugar
1/2 cup/105 grams dark brown sugar
1 large egg
3/4 cup/100 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Add the Unreal Milk Chocolate Gems to a small pan. In a large saucepan over medium heat, melt the butter. Remove off the heat. Add the cocoa, baking chocolate, salt, and stir until smooth.

Add the sugars and stir to combine. Making sure the mixture is warm, not hot, to the touch, add the egg. Vigorously stir to combine. Add the flour, rising agents and gently stir the dry ingredients together, before combining everything. Stir until smooth and fudgy.

Chill the dough for 10 minutes in the fridge. Heat the oven to 350°F. Like a large baking sheet with parchment paper.

Bake the cookies in 2 batches: Using a 4 1/2 tablespoon scoop, scoop the cookies. Grab each piece of dough and dip in the Unreal Milk Chocolate Gems, pressing them in the cookie.

Arrange the cookie scoops in a pan, leaving a 3-inch space between them. Bake for 12 minutes, then chill at room temperature for another 8 minutes to set.

10/06/2026

CRISPY CHICKEN CON TOMATE — it’s like a summer chicken parm! Very much inspired by pan con tomate, this recipe replaces the toasted bread with a crispy chicken cutlet. And every bite is a dream!!!!!

10/06/2026

ONE-PAN SPICED TOMATO SALMON STEW WITH OLIVES — a dinner from my cookbook I come back to over and over again. Find the recipe on page 101 of Pass the Plate

10/06/2026

SHEET-PAN CHICKEN SCHNITZEL — one pan, no frying, mess free and just as delicious! Get the recipe at the link in bio

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6038 Black Horse Pike
Egg Harbor Township, NJ
08234

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