Haricot Vert Tofu Crumble

If you are a huge green bean monster, you will fall in love with haricot vert and never look back. Haricot vert is French for “green bean” (Haricot=bean; vert=green) and the variety is slender and far more tender than the American variety you see in the grocery store. This recipe makes enough for two entrées or a splendid side dish for your next dinner party.


  • 1 package Haricot Vert
  • 5 garlic cloves ~ sliced very thinly
  • 1/2-1 block organic tofu, firm ~ all liquid pressed out, crumbled into desired size (see how-to notes in instructions)
  • white wine (I use chardonnay)
  • cooking oil
  • sea salt ~ to taste
  • black pepper ~ to taste
  • red pepper flakes ~ optional


  1. Remove all the liquid from the tofu block by hand-squeezing it. You can also weigh down the tofu with a heavy object on top; sometimes I use a mortar (“bowl” part of the mortar-and-pestle combo). Be sure to use a dinner plate to catch all the liquid. Let the liquid drain while you go about the next few steps.
  2. Thoroughly rinse and drain the beans.
  3. In a large stainless steel pan, heat some oil on medium-high heat.
  4. Check on the tofu and remove any excess liquid by hand-squeezing it. Set aside.
  5. Sautée the garlic slices until aromatic and golden-brown.
  6. Add the beans and cook the beans for about 5 minutes.
  7. Splash a little wine into the pan and quickly cover with a lid. The wine creates steam, which helps cook the beans. Check the beans periodically. Remove from the stove when your beans are cooked to the desired texture.
  8. Place the cooked beans in a large serving bowl; add sea salt, fresh ground black pepper and other spices that you desire; crumble the tofu. Gently mix with a spatula.
  9. Serve hot and garnish with pepper flakes.


You may have noticed on the photo that “luluesque.wordpress.com” is now “luluesque.com“—I am currently working on revamping my website. 🙂 It’s a very long process, but it’s an exciting journey. The revamped website will not only include updated and improved recipes, but also some fun DIY project ideas for you and your kiddos! Additionally, the illustrations and paintings that I sell on Etsy will be available directly on this website for download. Stickers, tote bags, and t-shirts designed by yours truly will also be available here as well. Thank you for your patience! 🙂


Beets and Feta Salad

I’m a little embarrased that it’s been so long (ahem, 9 months!) since I’ve last shared a recipe! I’ve been busy in the kitchen trying out various recipes, taking photos, bookmarking and making notes of all the good dishes. The only problem is finding time to blog about them. So, here’s to returning to my routine from a long hiatus. 🙂

Anyone out there love beets as much as I do? During winter, I was a fixated on these royal beauties. I made borscht twice and this salad twice. It may be a bit late in the year for those that garden like myself, but luckily there’s probably a Whole Foods or Sprouts near you! 🙂

And as summer approaches us, this recipe luckily requires very little cooking (read: hot kitchens)!


  • 4-5 medium beetroots ~ scrubbed clean
  • 2 garlic cloves ~ peeled and minced (optional)
  • 2 tbs organic parsley ~ leaves only, minced
  • 4 sprigs scallions ~ green only, chopped
  • 3 tbs fresh squeezed lemon juice
  • 1/2 organic feta ~ cut into desired chunks (add more if you prefer)
  • sea salt ~ to taste
  • freshly ground black pepper ~ to taste
  • extra virgin olive oil ~ optional


  1. Boil the beets on medium-high heat for about 45 minutes. (The beets are cooked when a knife can be easily pierced through.) you can peel these, but I always leave the skins on. It’s good fiber and packed with nutrients! 🙂
  2. Strain the water. Allow beets to cool. Cut into chunks of desired size.
  3. In large mixing bowl, add lemon juice, garlic, parsley, scallions, and season to taste. Gently whisk. Add the chunks of beets and feta cheese. Gently fold with a spatula.
  4. Chill about 30 minutes before serving. Garnish with chopped parsley and scallions. ENJOY!


If gardening is a hobby for you as it is for me, you are most likely a seed-saver. If not, it’s never to late to start! It’s a fun way to involve the kiddos, too! You can start by printing your own vintage-design seed packets, now available on my Easy shop. These are 100% original illustrations and designs made by yours truly. The back of each packet also includes a  companion planting list for that veggie/fruit,  along with a chef’s tip (when applicable) . Beetroot, eggplants, marigolds, radishes, and tomatoes are currently in the shop. I’m working on carrots, peas, cucumbers, basil, just to name a few.

Enjoy and Happy Gardening! 🙂

Leeks and Cremini Quiche

I cannot believe how easy it is to make quiche! 🙂 Quiche is one of my favorite dishes; I can have it for any meal or snack. Add a side salad or fresh fruit medley of nature’s seasonal goodies, and I am good to go!

Though this was an overall easy dish to make, I was still overwhelmed by all the recipes (apparently quiche is a popular dish!) and was a little nervous about my quiche coming out with a soggy bottom. Better Homes and Gardens has a pretty good page on how to prevent this from happening. My recipe is a combination of about five different recipes that inspired me. One of which looks amazing!

Serve your amazing quiche with a side salad, such as curly kale tossed with julienned carrots and paper-thin beet slices. Enjoy! 🙂


  • 1 9-inch premade pie crust
  • organic butter
  • 2 large leeks ~ white and light green parts only, chopped
  • 6-8 cremini mushrooms ~ chopped
  • 1 cup organic half-and-half
  • 4 large organic eggs
  • 1 cup organic shredded cheese of choice
  • 1 tbs Mrs. Dash seasoning of choice
  • paprika~ to taste
  • sea salt ~ to taste
  • fresh ground black pepper ~ to taste


  1. Preheat oven to 350°F.
  2. Place premade pie crust in the oven, on the middle rack. Bake for 8-10 minutes. (The goal is to harden the shell, not bake it to a golden finish. This helps keep the bottom from becoming soggy once fillings are added.)
  3. While the crust is baking, sauté the leeks and cremini with butter, until the mixture is aromatic and cooked. Make sure any liquid has evaporated. Remove from stove.
  4. When the pie crust has lightly baked, remove from the oven and set aside.
  5. In a mixing bowl, lightly whisk the eggs, half and half, and seasonings of choice.
  6. Fill about 40% of the pie crust with the cooked veggies. Sprinkle on shredded cheese. Reserve some cheese for the top.
  7. Pour the custard filling all over the veggie and cheese. Sprinkle the remaining cheese on top.
  8. Bake at 350°F for 40-50 minutes. (The quiche is cooked through when an inserted fork comes out clean. You should also have a nice browning on the pie crust.)
  9. Remove quiche from oven and allow to cool for about 40 minutes before slicing.

Cucumber and Cauliflower Salad


If you are swimming in cucumbers from your summer garden, then you’re in luck! All my plants died in the scorching heat. 😦 For you lucky prolific gardeners out there, this is a great summer salad recipe to help use all those fresh cucumbers!

I’ve been alternating between kale salad (my go to!) and spring mix salad, and am frankly bored. I wanted to do something different. I was inspired by Food Network’s recipe, but decided to spruce up my salad with some cauliflower. I  have never seen this combination and I love cauliflower—why not? 🙂 This easy salad was a hit with friends and family. I love that it adds a nice fresh punch of crunch, hydration, flavor, and fiber to any main course!


  • 1 English cucumber ~ ends removed, cut into 1/4″ slices
  • 1 small head organic cauliflower ~ cut or broken into small bite-sized florets
  • 1 medium shallot ~ thinly sliced
  • 1 1/2 tablespoons sea-salt
  • 1 tablespoon, plus 1 teaspoon white wine vinegar
  • 1 teaspoon sugar
  • 2 sprigs fresh dill (or 2 teaspoons dried dill)
  • microgreens ~ I used a spicy mix
  • fresh ground black pepper ~ optional


  1. In a large colander, toss the cucumber, cauliflower, and shallots with the sea salt and let it sit and drain for 20 minutes.
  2. Gently press the liquid out of the vegetables. Rinse well with cold water and drain.
  3. In a medium bowl, combine the vinegar and sugar and stir well. Add the cucumber-cauliflower mixture and toss to coat.
  4. Gently stir in the fresh/dried dill.
  5. Garnish with fresh microgreens and freshly ground black pepper. Serve chilled.

Fresh Peach Salsa

luluesque_fresh peach salsa

Oh the dog days of summer are upon us where I live! It dawned on me the other day that our sweltering summers are the equivalent of the freezing winters our northern counterparts endure. We just stay indoors down here because we can’t handle going outside. In fact, I’m so inactive during summer that I end up gaining weight! Ha! 😛

It’s a good thing this seasonal recipe is fat free and uses all the fresh summer ingredients that are in abundance and thrives in this heat! You can serve this with blue corn chips, as a side to baked fish, top off your burgers with this salsa, or just eat it fresh right out of a bowl!

  • 2 small organic peaches ~ thoroughly washed, pitted, skin left on, diced
  • 1 pint San Marzano tomatoes ~ diced
  • 1/2 bunch organic cilantro ~ reserve only the leaves, chopped
  • 1 small serrano pepper ~ finely chopped
  • 1 small shallot ~ peeled, finely chopped
  • juice of 1 large lime
  • sea salt and fresh ground black pepper to taste
  1. Gently combine all your ingredients in a large glass bowl
  2. Cover with plastic wrap and refrigerate for at least 1 hour before serving

Spicy Black Bean Burgers

luluesque_spicy black bean burgers-fresh peach salsa

If you’re a pickytarian and won’t eat much meat, but are in dire need of protein, you may like this delicious recipe! Beans and legumes are a great source of protein and fiber, without the fat or sugar! One cup of cooked black beans provides about 15g of protein and 15g of soluable fiber.
I once made white-bean and shiitake burgers and they turned out pretty well! They were filling and quite easy to make. That was my first time to ever make bean burger patties and figured it was due time I have another go. This modified recipe was inspired by Food Network’s “Black Bean Burger” recipe.
INGREDIENTS / Yields 2 Servings (4 small patties) 
  • 1 small-medium shallot ~ peeled and finely chopped
  • 1 small clove garlic~ peeled and finely chopped
  • 1 (15-ounce) can black beans ~ rinsed and drained
  • 1 organic egg
  • 1 small organic serrano or jalapeño ~ finely chopped
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup Panko crumbs ~ I’m using roasted garlic flavor
  • 3 teaspoon steak seasoning
  • Canola-coconut oil
  1. Pour the beans into a large mixing bowl. Using a spatula or fork, roughly mash about 75% of the beans, making sure you see some whole beans and chunky bean bits.
  2. Gently fold the remaining ingredients into the bean mash until well combined. If your mix seems a bit wet due to the egg, sprinkle a little more panko crumbs to the mix.
  3. Use your spatula to gather the mix and divide into four equal parts.
  4. To make the patty, scoop out a divided part, roll into a ball using both palms of your hands, then gently flatten the ball onto parchment paper. Shape the patties as you go along to help them look even. 🙂
  5. In a stainless steel skillet, heat some cooking oil on low-medium heat. You want to cook these burgers semi slowly so that they are cooked through, but browned on the sides. Add more oil as you cook, as the burgers will absorb some. Some of the bean bits may liberate themselves from the burger patties. You can attempt to mash them back into the patty.
  6. Serve with avocado wedges and fresh peach salsa.

Slow-Cooked Shiitake Mushrooms

luluesque_slow-cooked shiitake mushrooms-1

Shiitake mushrooms are an edible mushroom with medicinal properties. They are mainly in Asian cuisine and are  very fragrant. They are the 2nd most popular mushroom in the world, right after the standard white button mushroom!
Dried shiitake mushrooms have more flavor and aroma than their fresh counterparts. Dried shiitakes are rehydrated  by letting them soak in water for several hours or overnight. The water is then strained and used to flavor dishes and soup stocks like dashi. The stems can be added to soup stocks for added flavoring, but are typically discarded afterwards because they are too chewy.
I find shiitakes intimidating to use in recipes, but was so pleasantly surprised to find that a Japanese recipe I recently tried was simple and fuss-free! They provide a vegetarian meal with some satisfying substance, thanks to the “meaty” texture. 🙂
  • 1 large shallot ~ peeled, thinly sliced
  • 2″ ginger ~ scrubbed clean, skin left on, julienned
  • 2 cups dry shiitake mushrooms ~ see prepping instructions below
  • 1 medium organic carrot ~ scrubbed clean, skin left on, cut into thick matchsticks
  • 2 cups snow peas
  • 1/2 cup shiitake liquid ~ strained
  • 4 tablespoons evaporated cane sugar
  • 2 tablespoons shoyu
  • 2 tablespoons toasted sesame oil
  • fresh ground black pepper ~ optional
  • chopped cilantro ~ optional
  1. Place the dried shiitakes in a large bowl or cooking pot. Cover the shiitakes with filtered water (1:2 ratio; 1 cup dried shiitakes to 2 cups  water) and set it aside on the kitchen counter. Place a lid or plate over the bowl as the mushrooms can get a little “aromatic.” Let the mushrooms soak for at least 4 hours, or overnight.
  2. Squeeze all the liquid from the mushrooms. Cut the stems from the mushroom. Cut the shiitakes in half or to desired size for you recipe.
  3. Strain the liquid and reserve it in an airtight jar for later use. This liquid should keep for about 5 days, stored in the refrigerator.
luluesque_slow-cooked shiitake mushrooms-2
  1. Stir the shiitake liquid, evaporated cane sugar, and shoyu in a small bowl and set aside.
  2. In a large stainless steel pan, heat the oil on medium heat. Very lightly brown the shallots and ginger. Add the carrots and cook them halfway.
  3. Turn the heat up to medium-high. Add the prepared shiitakes and sauté them until they are mostly brown. Add more oil as needed to avoid sticking.
  4. Pour in the mixture from step #1. Gently stir contents. Bring the liquid to a boil for 2-3 minutes. Reduce heat and let the liquid to simmer until mostly evaporated.
  5. Turn off the heat, remove pan from the stovetop, and add the sesame oil. Stir all the contents. Gently fold in the snow peas.
  6. Serve with jasmine rice or vermicelli noodles (my favorite!) and garnish with black pepper and cilantro.

Companion Planting: Friend or Foe—Revised

Companion Planting Infographic Poster_2nd Ed_lowres_Luluesque-Wordpress_5x5

Back in the spring of 2014—after extensive research— I made a basic “companion planting” text chart of the main veggies often grown by home gardeners, such as myself. I found so much of the information intriguing that I decided to add the interesting tidbits under their respective produce. Midway, I thought “Hey, this would be so convenient if I made myself a visual chart for my fridge!” And that I did. 🙂

But as a gardener, I am always researching and logging successes and failures from current and past trials and errors, in preparation for my next seasonal garden plot! That prompted me to revise this “Companion Planting: Friend or Foe” poster. I added a few more things to the list and updated some of the illustrations with more recent ones I’ve been working on.

Here are some of my other gardening discoveries and experiences:

  1. Marigolds: Sweet, sweet, beautiful marigolds. These gals play nicely with many veggies! It’s best to plant some among the other produce, in addition to planting a border of marigolds around your garden plot to act as a “shield” against pests. The lovely scent and bright, captivating colors will distract pests. Unfortunately slugs and snails do love marigolds, so keep all your eggshells; let them dry in the hot sun for a few days. Crunch up the shells and sprinkle them along the base of all your marigolds. You could also lightly sprinkle table salt along the base.
  2. Florence fennel: This bad boy wears way too much of that delicious cologne and is a bit of a bully to MANY veggies. Keep him contained in his own pot, away from the garden plot, as he’s more  of a loner!
  3. Tarragon: What a thoughtful uncle he is, looking after all your vegetables—especially eggplant. Plant tarragon throughout your garden.
  4. Mint: This hardy social butterfly likes to spread its roots wherever possible. Unless you want mint to take over, it’s best to keep it under control. I’ve planted mint inside a large, shallow terra cotta pot that I then put down into the garden plot. This creates a barrier around the rhizome root system. Sadly, mint attracts aphids once the weather gets consistently above the 70s. If the tips of your mint sprigs start to curl and deform, you have an aphid problem. Plant chives and cilantro near your mint patches to deter aphids.
  5. Cilantro: This resilient little gal is a fighter and can withstand the coldest, bleakest nights during winter! She’s most vivacious during cool/cold weather and isn’t so fond of the heat. She’ll start to bolt (grow tall and flower) the second the weather gets warm. The upside is you can keep the seeds (known as coriander) and dry them for your cooking spice collection. The roots can be washed and added to soup stock. Her flowers also attract a myriad of sweet ladybugs. What do ladybugs LOVE to dine on? Aphids! Grow cilantro near your mint patches.


This full-color chart is available as a direct-download, high-resolution PNG file on my Etsy Shop (KawaiilLulu). Print it at home or the office and post it on your refrigerator as I have. ENJOY and Happy Gardening! 🙂

Companion Planting Infographic Poster_2nd Ed_Etsy-Kawaiilulu-Luluesque-Wordpress

Veggies and Chicken Meatballs Soup

I hear a cold front is blowing through most of the US and that most of us are either bogged down from major allergies and/or a cold.

This yummy recipe is quick and easy, thanks to some fairly common ingredients you probably already have in your refrigerators and freezers. Lucky for me,  I happened to have chicken meatballs and corn in the freezer and some snow peas and scallions growing in my micro garden—a perfect addition to the meal!


  • organic cooking oil of choice
  • 1 medium onion ~ peeled, chopped
  • 3 large cloves garlic ~ peeled, minced
  • 10 cups filtered water
  • Chicken meatballs of choice ~ cut into small chunks (use as much or as little as you’d like)
  • 1 16-oz. bag frozen sweet corn kernels
  • 7 stalks organic celery ~ ends removed, cut into small pieces
  • 1 16-oz. bag organic baby carrots ~ cut into small pieces
  • 3 cups organic snow peas ~ strings and ends removed, cut into thirds
  • 2 springs organic scallions (optional) ~ chopped
  • sea salt ~ to taste
  • fresh ground black pepper ~ to taste
  • dash of sugar


  1. In a large stainless steel pot, heat cooking oil on medium and lightly brown both the garlic and onion.
  2. Add celery and carrots. Sauté until halfway cooked.
  3. Add water, meatballs, and frozen corn. Bring to a boil.
  4. Use a ladle to skim off the foam that forms on the top.
  5. Reduce heat. Add seasonings. Let soup simmer for about 15 minutes.
  6. To serve, scoop out the chunky parts of the soup into a bowl. Layer the snow peas on top. Sprinkle the scallions. Finally, ladle the just the broth and pour it over the items in the bowl.
  7. Serve with cornbread or garlic bread. Enjoy! 🙂


Way back in July 2013 I shared a post about my sweet dog’s weight issues and the healthy diet I put him on. His name is Mochi and he is about to turn 6! Yay, Happy Birthday, Mochi!

I have a printed version of the 1st edition on my fridge; it has been very helpful. Family and friends have inquired about the list and I’ve since seen it shared on Pinterest over 9,000 (9,364 as of today) times. That’s wild!

As a birthday celebration, I updated the “Feeding Fido” list that I use to guide myself with Mochi’s healthy eating. There are more food items on both the “Safe” and “Unsafe” lists, along with new doggie illustrations, done by yours truly. 🙂

Feeding Fido Infographic Poster_2nd Ed Revised_Etsy-Kawailulu-Luluesque-Wordpress_5x5

Mochi still enjoys going for walks, hikes, and runs. And while we all tease about his girth and that he’s “Fluffy, not Fat,” his weight has been kept under control! He still enjoys his fruits and veggies. I think he is one of the very few dogs I’ve met that goes nuts at the sight of fruits and veggies and has your undivided attention the second you’re chopping in the kitchen.


PLEASE NOTE: This list is not comprehensive nor should the information be considered professional advice. Please use your own judgement and always consult with your vet.

PURCHASE ON ETSY: This full-color chart is available as a direct-download file on Etsy. ENJOY! 🙂

Feeding Fido Infographic Poster_2nd Ed Revised_Luluesque-Wordpress

Lemon-Lavender Shortbread Cookies

luluesque_lemon lavender shortbread cookies

Lavandula, more commonly known as “lavender,” is a flowering plant that belongs in the mint family.  The exceptionally fragrant and versatile flowers are used in medicines, aromatherapy, bath and home products, and food. When used as an essential oil, it has anti-septic and anti-inflammatory properties and has a calming, soothing effect. 

The sight and smell of lavender always make me daydream about running through a field of lavender in the south of France, on a warm, lazy summer day. 🙂

This super easy recipe comes from the Food and Wine website. Since I am a huge fan of lemons, I increased the lemon zest from 1 teaspoon to 2.

I also found other amazing recipes that contain lavender for future culinary endeavors! 🙂


  • 1/3 cup organic evaporated cane sugar
  • 1 teaspoon dried organic lavender blossoms ~ chopped
  • 2 teaspoons finely grated organic lemon zest
  • 1 stick (4 ounces) unsalted organic butter ~ softened
  • 1 cup organic, unbleached all-purpose flour
  • 1/2 teaspoon sea salt


  1. In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest. Using a handheld electric mixer, beat in the butter at moderate speed. At low speed, beat in the flour and salt until a soft dough forms. Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes. Form the dough into a 4-inch log and chill for at least 45 minutes longer.
  2. Preheat the oven to 350°. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on ungreased baking sheets. Freeze the rounds for 10 minutes.
  3. Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.

The cookie-dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread can be stored in an airtight container for up to 5 days.

Lavender Culinary Recipes

Lemon-Lavender Cream Cheese Frosting


  • 8 oz. cream cheese, softened
  • 8 T butter, softened (1 stick)
  • 1 tsp grated lemon zest
  • 2T lemon juice
  • 1 ½ tsp dried lavender buds. Ground
  • ½ tsp vanilla
  • 2 1/3 cup confectioners sugar


  1. Mix cheese, butter and sugar in a food processor or mixer. Add other ingredients until smooth. Can be spread or piped onto cupcakes or cakes.

*recipe source*

Lemon Lavender Greek Yogurt Pound Cake

A recipe for incredibly moist Greek yogurt pound cake with tart lemon and flowery lavender.


  • 1 1/2 cups all-purpose flour
  • 1/4 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup (6 ounces, weight) 2% Greek Yogurt (I used Chobani)
  • 1 Tbs. lemon juice
  • 1 tsp. vanilla extract
  • 1 tsp. lemon zest
  • 1 Tbs. dried lavender


  1. Preheat oven to 325 degrees. Grease one 9×5 (or two 5.75×3 mini) loaf pan and set aside.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, cream the butter. Gradually add the sugar and cream until light and fluffy, about 7 minutes. Add the eggs, one at a time, mixing each until fully incorporated.
  4. Slowly add the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix just until incorporated. Add the lemon juice, vanilla extract and lemon zest and beat on low just until blended. Gently stir in the lavender.
  5. Pour the batter into the prepared pan(s) and bake for 30-35 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean. Cool in the loaf pans for 10-15 minutes before transferring to a wire rack.

*recipe source*

Lavender Honey Vinaigrette

  • 2 tbsp lavender honey
  • Juice of 1 lemon
  • 1/3 -1/2 cup extra virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 -1/2 tsp freshly ground black pepper
  • 1 large garlic clove, finely minced
  • 1/2 tsp coarse Dijon mustard

Combine all ingredients in a jar. Cap, tighten the lid and shake well. Serve at room temperature.

*recipe source*

Sautéed Snow Pea Tendrils

luluesque_sautéed snow pea tendrils

(This is a repost from December 1st, because I somehow had this scheduled to post without a photo, ingredients, or cooking instructions!)

One of the nice things about having a mircogarden is getting to harvest the produce whenever you need. Snow peas and sugar snap peas are super easy to grow, tolerate frosty temperatures, have very few pests, require little maintenance, and the best part is the tendrils and flowers are edible! BONUS! 🙂

Tendrils are the young shoots, stems, leaves, and flowers/flower buds of the plant; they’re essentially the tips/top part of the pea plants. You can see the difference in the “older” leaves as those have a slightly tougher appearance; young leaves are a brighter green.

You can eat the tendrils fresh in a salad or on sandwiches, toss them into your homemade soups at the last minute, sauté them, or even make a veggie stock with them.

luluesque_snow pea tendrils-flowers


  • fresh snow pea tendrils, flowers, and baby snow peas~ tendrils and flowers shrink down considerably, so the more you have, the better
  • 3 cloves fresh organic garlic ~ peeled, minced
  • organic cooking oil
  • splash of white wine
  • sea salt ~ to taste
  • fresh ground black pepper ~ to taste


  1. Head out to your garden plot and harvest as many fresh tendrils and baby snow peas as you’d like. If you don’t garden, head over to the Farmer’s Market, Whole Foods, or your local Asian grocer. Ask for “pea shoots.” Aim for at least 2 lbs.
  2. Heat some cooking oil in a large stainless steel pan or pot. Lightly brown the garlic.
  3. Toss in the tendrils and baby peas; add a splash of white wine. Be careful not to burn yourself if the wine reacts with the oil and sputters!
  4. Very quickly sauté the tendrils and peas as they wilt quickly. I find that a pair of stainless steel tongs are the best tool to use.
  5. Remove the pan from the stove and season with sea salt and black pepper.
  6. Serve hot. Enjoy!

Garlic Ginger Chicken Marinade

luluesque_garlic ginger chicken marinade

This is a marinade recipe for the adventurous palate. I used it to marinade the chicken for some banh mi sandwiches. Since I don’t have a working grill, I sautéd the chicken thighs in a skillet, over the stove. They browned and caramelized nicely and tasted delicious! Even the kiddos that were over for an event wanted this recipe so that “their mommies can make it at home too.” 🙂


  • 3 lbs organic skinless, deboned chicken thighs ~ rinsed, drained
  • 3 tbs fish sauce
  • 3 tbs toasted sesame oil
  • 2 tbs soy sauce
  • 2 tbs mirin
  • 3 tbs granular sugar
  • 3-5 tbs lemongrass ~ minced (you can buy this pre-minced at your local Asian grocer)
  • 3-5 tbs fresh ginger root ~ grated
  • 6 cloves garlic ~ peeled, minced
  • 1 large purple shallot ~ peeled, finely chopped
  • freshly ground black pepper ~ optional


  1. In a large container with a lid, combine the liquid ingredients and sugar. Stir until sugar has somewhat dissolved. Add the lemongrass, ginger, garlic, shallot, and black pepper.
  2. Wear some disposable gloves. Add the chicken and massage the marinade into the meat.
  3. Cover the chicken and allow to marinade in the fridge for a minimum of 1.5 hours. It’s best to let it marinade overnight.
  4. The next day, when you’re ready to cook the chicken, simply heat some cooking oil in a stainless steel pan over medium-high heat. Brown the pieces on both sides, adding more oil as you need to avoid the meat sticking to the pan.
  5. Once you’ve browned the meat, add the marinade sauce to the pan. Let the marinade bubble and simmer, then reduce the heat and cook until the marinade caramelizes. Flip the chicken a few times so that it’s coated on both sides. Cut into the chicken to make sure it’s cooked.
  6. You can serve the chicken in banh mi sandwiches, with a fresh salad, or top it on a bed of fluffy rice, with a side of steamed veggies. Super healthy and delicious! Enjoy! 🙂


Cozy Curry Butternut Squash Soup

luluesque_cozy curry butternut squash soup

Oh baby, it’s cold outside! Where I live, the mercury has begun its winter drop. Just in time for some fleece-lined pants, fuzzy socks, a cozy fire, and delicious homemade soup! Give this Martha Stewart recipe a try! It’s healthy, easy, cozy, hearty, and packed with some exquisite exotic flavors that will liven up the blustery season. This soup is so delicious, I will be making it again during winter!

Have a warm, wonderful, and safe Thanksgiving holiday! 🙂

The ingredients and instructions below are verbatim from Martha’s site, with my modifications/annotations in magenta. To make this soup vegan/vegetarian, replace with vegetable broth.


  • 1/4 cup olive oil
  • 1 cup diced shallots
  • 3 cloves garlic
  • 1/4 cup minced fresh peeled ginger ~ lightly scrubbed with veggie brush, skin left on
  • 4 bay leaves
  • 1/2 tablespoon crushed red-pepper flakes
  • 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
  • 1 1/3 teaspoons coarse salt
  • 1 teaspoon curry powder ~ 3 teaspoons of Madras Curry powder
  • 2 cups homemade or canned, store-bought low-sodium chicken stock, heated ~ 1 carton Imagine organic free-range chicken broth (=4 cups)
  • 1 one-inch chunk palm sugar (available in Asian grocery stores) ~ evaporated cane sugar
  • 1 fifteen-ounce can low-fat coconut milk
  • Freshly chopped chives (or scallions), for garnish
  • Fresh curry leaves, for garnish ~ omitted
  • Fresh organic cilantro leaves, for garnish
  • Fresh ground black pepper


  1. Heat oil in a large Dutch oven over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, and curry powder; cook for 10 minutes.
  2. Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the palm sugar and cook for 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
  3. Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, puree until smooth.
  4. Reheat soup, seasoning with salt and pepper. Garnish with chives/scallions and cilantro leaves, and serve immediately.