Faced with some random farmers market booty a few weeks back, I ended up inventing a rather out-there sandwich that may just be one of my favorite creations since I started this series. This pile of goodness combines quick stir-fried veggies with orange roughy fillets baked in a parchment paper pouch — or, in my case, a paper bag since I was out of parchment. Either one works equally well.I used zucchini, leeks, and peppers to take advantage of what's in season, plus some enormous trumpet mushrooms I couldn't resist buying.
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Last time I went out for 
Ward off the early Fall chill with a steaming bowl of this scrumptious soup. It's perfect for a Friday night — all you have to do is drop the ingredients in a pot. Crunchy bean sprouts and fresh, fragrant basil finish off the soup. 
With the inevitable change of seasons, it's time to start thinking about comforting, soothing meals like this halibut.
Served in a shallow bowl with a fragrant green tea broth — so delicious you'll be drinking every last bit — and an assortment of Asian vegetables, this fish dish is filling, healthy, and flavorful. A helping of quinoa acts as a hearty side dish. 
Stir-fried steak reminds me of a dish my mother used to make. This recipe calls for skirt steak, but flank steak or any 
If you were to attend this year's 
In Mandarin, the number eight, or "ba," sounds similar to the word that means "prosper" or "wealth"; therefore, eight is considered lucky in Chinese culture. Today being 08.08.08 is an incredibly fortuitous day that has me in the mood for Chinese food. Since this Asian civilization has existed for thousands of years, its people are highly attuned to texture, flavor, color, and aroma. 
Lately I've been on a 
Store-bought salad dressings are a wonderful ingredient to have on hand. Besides their original purpose, they make a great seasoning for a variety of dishes. In this recipe, an Asian-style sesame and ginger vinaigrette is tossed with chicken chunks and grated carrots. 
