Carbonara Tramezzini

I remember my first tramezzino.
We were out-skirting the Northern edge of Parma in a silver Fiat Panda on our way to a quaint place called Bagnacavallo. We made a pit stop at an Autogrill, my first brush with Italy’s famed road side stop.
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Banh Mi? Oui, Oui

What’s packed with flavor, can be eaten on the go, is made fresh right before your eyes and only costs $2.50… did I mention that it comes on a delicious French baguette?
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Street Food In Toronto’s Chinatown

I love watching the flurry of activity on the streets of Toronto’s Chinatown. The dumpling makers, curb-side herb sellers, the many hands selecting their choice fruits and veggies… oh and roasted duck.
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I’m Lovin’ It: Vegetarian Big Mac!

We know they’re bad for us, packed with calories and laden with fats and sodium… but dang they’re good! I haven’t had a Big Mac in ages, in fact, I remember when they came in those orange Styrofoam containers that you opened with a teeth gritting induced squeak and there it was: two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame-seed bun.
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Rotolini di Melanzane con Pomodorini

You know what’s really good, like really, really good? Fried eggplant wrapped around salty ham and ooey gooey mozzarella! Do I have your attention? …Because one taste of these eggplant rolls and it’s love at first bite! Keep Reading!

Black Bean + Avocado + Goat Cheese Tacos with a Hint of Honey-Lime

Black Bean, Avocado + Goat Cheese Tacos with a Hint of Honey-Lime
Black Bean, Avocado + Goat Cheese Tacos with a Hint of Honey-Lime

This taco recipe is simple, quick to prepare and satisfying.  Filled with real food and notes of sweet, sour and spicy paired with buttery textures of avocado and goat cheese.  The honey compliments the tangy-ness of goat cheese while the lime, coriander and cumin lend a zing to the palette.  This will be a go-to meal again and again.
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A Childhood Classic, Grown Up

Grilled Cheese. Buttery toast and tangy melted cheese fused together to create the ultimate sandwich. The sandwich of childhood memories with pairings of tomato soup.  The go-to for comfort and warmth. Step away from the Kraft Singles and spin this versatile classic into your own creation!
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Cuban Tempeh

Tempeh is a protein packed cake of partially fermented soy beans. Nutty in taste and characteristically versatile, tempeh takes on the flavor of whatever it’s cooked in. Additionally, the flavor and texture are enhanced by; steaming, marinating, blackening, slicing or crumbling into soups and stews. The following recipe was developed by a friend at the Sweet Life and is inspired by a Grand Rapids vegetarian namesake, Gaia.  Cuban Tempeh is a great way to enjoy a lingering weekend brunch:
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Lemper: Indonesian Sticky Rice Rolls

Parcels of goodness.

Found in all corners of the world, in different forms, tastes, and textures: Latin America boasts empanadas, Eastern Europe takes pride in pierogis, China devotes itself to dumplings and Indonesia likens their lemper or sticky rice rolls.
I tasted my first lemper over one year ago and it would not be my last, at first bite I needed to get my hands on a recipe.
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A nod to Cinco

Last night was an uncelebratory nod to Cinco de Mayo.  My friend (A.) invited me over for dinner and between what she had in her fridge and what I had in mine we were able to collaborate a meal.  Fish Tacos with fresh Tuna and Southwest Slaw accompanied by Rick Bayless’s Lime Ice

(A.) seared the Tuna in a spice blend, prepared a cabbage slaw scented with lime juice and honey and whipped up a fresh yogurt to drizzle atop our tacos!
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Wrapped in Indonesian Flair….

I typically arrive home, post-workout around 8:00 or 9:00 pm each night and at times I don’t have a meal readily prepared.  This is a problem because after a long ride or hard run I need food fast.  Perhaps some of you can relate to the following scenario:
Girl works all day.
Girl flies home grabs a banana, water and changes clothes to workout.
Post-workout girl comes home STARVING.
Girl turns into a ravenous crazy woman scanning the cupboard or fridge to eat whatever is quick and appealing….NOT GOOD!
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Atol de Elote and Pupusas!

I love that even in my very own small city of Grand Rapids, Michigan I can walk into a local establishment and be swept off to another culture for a moment.  I felt this today when on a whim I entered “Pupuseria El Salvador.”  From the not so grandiose entrance, to the mismatched decor, greetings of buenos dìas from behind the counter and the buzz of Spanish filling my ears–a smile swept my face.  I knew that the food was going to be muy bien before my first taste.
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