korean sliders

Korean Sliders must have come to me in a dream because I can’t remember why I thought to make them or where the inspiration came from!  I had picked up some Gochujang sauce, a new sauce from Annie Chuns recently and thought pork would be the perfect way to try it out. Luckily for the sliders, it goes incredibly well with meat.

They were certainly a tasty alternative to the regular beef burgers that frequent our grill and I would definitely recommend dipping your burger not in ketchup, but in extra gochujang sauce for extra kick! Much like ketchup in our homes, gochujang is a staple in Korean homes so treat it as just that!

Korean Sliders - 2-3 servings

Combine meat and sauce together. Form into 4-6 small patties.

Grill over medium heat until meat is cooked through.

Grill buns until golden brown.

Ginger Aoili

  • 1 clove garlic
  • 1/4 cup light mayonnaise
  • 1 Tbsp fresh ginger

Blend ingredients in magic bullet or blender until smooth.

Toppings:

  • sliced carrot
  • sliced cucumber
  • go-chu-jang sauce (I used it like ketchup)

pepper & sausage pasta

The taster loves it when I make pasta and often watches over me when I’m adding the pasta to the salted, bubbling water. “One more handful,” he’ll request and I must, although shamelessly, admit that I usually add one more handful for him.

The only redeeming factor we have is that we add every vegetable possible to the pasta. The thought process is that if we are eating a bit more pasta than we should, at least it is full of vegetables.

Originally this recipe came from Martha’s Everyday Food and my friends who have raved about it for quite some time now. Even with my best intentions of keeping it to peppers and sausage, my parents sent me home with leeks fresh from their garden, we had a 5 pound bag of red onions to use, and I think you can see where this is going. Before I knew it there were more vegetables than pasta and that thought process (ridiculous or not) of the vegetable to pasta ratio comes right into play. :)

Pepper & Sausage Pasta - 2-3 servings

  • 2 servings bow-tie pasta
  • 3 tomato basil chicken sausages, sliced into 1/2″ slices
  • 1 Tbsp olive oil
  • 1 cup leeks, sliced
  • 1 red onion, cut into 1″ pieces
  • 1 clove garlic, minced
  • 1 red, yellow, orange and green pepper, cut into 1″ pieces
  • 4 cups spinach
  • Parmesan cheese
Prepare pasta as directed. Set aside.

Heat large pan over medium heat and spray with cooking spray. Add chicken sausages, cooking until lightly browned. Set aside.

Add olive oil to pan and when hot add leeks and onion, cooking for about 2 minutes. Add in peppers and cook an additional 2-3 minutes. Turn off heat. Stir in spinach, sausage and pasta to pepper mixture and toss until spinach has wilted.

Grate Parmesan over top if desired.

simple sesame noodles

Simple noodles like these just keep making appearances, don’t they? I’ve really been enjoying cool noodle bowls this summer and these are certainly no exception. All I need now are some Noodle Bowls and along with some chopsticks, I’m ready to slurp away!

Paired with some baked tofu, these noodles only need some veggies on the side and lunch or dinner can be on the table in minutes. I like to make these ahead of time during “Sunday Prep Days” so they are ready to go for those busy weeknights that we all know and love. :)

Simple Sesame Noodles – 2 servings

  • 2 servings whole wheat spaghetti noodles
  • 1 Tbsp soy sauce (I use low-sodium)
  • 1 Tbsp toasted sesame oil

Toss noodles with soy sauce and sesame oil until all noodles are coated.

Top with green onion slices, sesame seeds and a drizzle of sesame oil if desired.

edamame pesto pasta

After sampling this pasta at the Macy’s Culinary Council Event I knew I needed to make it very, very soon. I’ve clearly been loving the Asian flavors this summer so why not keep the trend going?

This pesto,  much like the classic basil pesto is not just limited to pasta. Try this topping on salmon, tossed with shrimp or tofu or even thinned out as a dressing for salads. Whatever you put it on, the fresh flavors will have you coming back for more.

Edamame Pesto - makes about 2 cups worth

  • 1 cup cooked edamame, shelled
  • 1 cup cilantro
  • 1/2 cup basil
  • juice from 1/2 of a lime
  • 4 small cloves of garlic
  • 2 Tbsp olive oil
  • 2 Tbsp toasted sesame oil

Process all ingredients until desired consistency. Add a little water if mixture is too thick.

*I also drizzled a bit of sesame oil over the pasta before serving