Posts Tagged: Food Photographer

Sep 15

West Coast of Canada: Cortes & Hornby Islands

We just returned from an extended visit to my homeland on the west coast of Canada. A few years ago, when our daughter was born, my husband & I started an annual tradition of renting a big house on the ocean and inviting friends and family to stay with us. It is the most beautiful place I could ever imagine, and we love to share it. It is a place where food literally falls from the trees – apples, walnuts, hickory nuts, grapes, and any number of berries. We cook, eat, and drink. We walk and swim. I photograph everything. It’s refreshing to be in a new place, with different light, and surrounded in ocean-weathered textures.

From where I live in the Hudson Valley, NY, it takes two travel days to reach these Northern Gulf Islands that I love. But it is worth it. Miles and miles of shoreline are uninhabited. And the people who live there are island-folk. They make pottery, they paint, they farm. I will follow up in coming posts with some of the fun cooking projects we did. But for now, a glimpse to the remote islands of Cortes and Hornby.

Hornby Island BC

A beach on Hornby Island, BC. I will be seeing a lot more of this spot over the coming years

ocean view

My dad, daughter, and husband on Cortes Island, BC

BC Ferry boat

The ferry boats get smaller as you move toward the smaller islands.

apples on tree

I have never seen so many apples as I did this year. One house we rented was surrounded by different varieties.

raspberry picking

My daughter picking raspberries in her grandfather’s garden on Vancouver Island

grapes on the vine

A bunch of grapes hang on a vine in my dad’s garden

walnut tree

Walnuts on a family tree ripen and fall to the ground

table outside

An outdoor table at my mom’s became the ultimate picnic spot

West coast of Canada barn window

An old barn window on a farm, Hornby Island, BC

ferry view West Coast of Canada

Leaving is bittersweet. I love the west coast and I love NYC and the Hudson Valley.

Jul 15

Dainty Yellow Plums & a Toddler’s First Ice Cream

We signed up for a fruit share grown by Hanna Bail of Threshold Farm and had yellow plums in our first delivery. I have been buying Hanna’s delicious apples for years, but the plums, peaches, and pears are only available to their CSA members. This year we decided to go all the way.

yellow plums

Chris picked up the first share last week, while I was away shooting food for a client in New York. On the shoot, we had the most extraordinary and unusual vegetables to work with. The chef had gone to the Union Square Greenmarket and bought dozens of different kinds of heirloom tomatoes, tiny Mexican cucumbers, red currants still on their stems, Alpine strawberries, and multi-toned carrots with dirt still clinging to their delicate root hairs.

Spending two days with this beautiful produce put me in the mood for more. Happily, when I returned home, there on the counter was a bowl full of the daintiest, jewel-like yellow plums, grown not too many miles away, on Hanna Bail’s biodynamic farm.

For this first pickup, I adapted a recipe for plum crumble from Nigel Slater’s Ripe. I didn’t have ground almonds, so I used shredded coconut, and the texture was a lovely compliment. An even better compliment was a scoop of vanilla ice cream – especially notable because it was my toddler’s first. We don’t eat a lot of processed sweets, and I think we are better off for it. But something about those juicy golden orbs made me feel like last night was the night for the introduction.

plum crumble
yellow plums crumble
As toddlers do, she loved it, and then forgot it. After four thrilling bites, she set the nearly full bowl down and declared, “It’s too sweet for me,” and ran off to her sandbox.

To me, the juicy flesh of the plum, and its semi-tart skin, paired with sweet vanilla ice cream is a visceral childhood memory. In the Hudson Valley, local organic plums are a rare treat. In British Columbia, the single yellow plum tree that grew in our front yard produced more plums than we could eat, and more than we could reasonably give to all of our neighbors. My dad had the entire block making jam for weeks, and still the ground beneath the tree was a soggy mess of over-ripe, fallen fruit.

I thought of that tree and those plums last night, as we ate with friends in the backyard. The night had become dark, my daughter had gone to bed, and a candle flickered on the table. This morning, my girl requested ice cream for breakfast. Denied, she gathered up a bowl full of plums and brought them over to her Nana’s house. Plums – even a single bowl – are meant to be shared.

toddler eats yellow plum crumble
toddler eats plum crumble


Jul 15


I am making creme de cassis from black currants we grew in our garden! The recipe for the sweet, dark elixir is hands down the simplest recipe I have ever attempted. It is: fresh black currants + vodka + time. Soak together for a few months, strain, heat, add more vodka, water and some sugar.  The exact proportions I used can be found in Amy Thielen’s New Midwestern Table cookbook, although I added a step and smashed the fresh berries.

And now I wait, and try to forget about the berries steeping in the cupboard. It should be ready by the holidays.

black currant cassis

A bowl of black currants picked from my garden

black currants

Smashing black currants for homemade cassis

homemade cassis

Fresh black currants steeping in vodka, cassis day one

Jul 15

Black Currants in the Garden

A couple of years ago, I planted two black currant bushes in my garden. The location is at a forest’s edge, partially shaded in the morning and late afternoon. It is too shady for most other plants, but the black currants thrive. So far this year I have picked about 4 cups of the blackest, ripest berries, and far more than that are still ripening in clusters under the leaves.

black currants growing on a bush

Fresh black currants are rather sour and strong tasting and they are not for everyone. I remember my dad’s excitement over a black currant bush he planted when I was about six, and I remember my disappointment and bewilderment when I first tasted the tart berries. I could see from the dreamy expression on his face that he connected the taste to some childhood memory. He grew up on a farm in Manitoba and his mother preserved everything that grew on their acres. He would remember his mother’s homemade black currant jelly served on thick slices of homemade bread. And thinking of that, he would be reminded of his mother, who cooked for over 20 farmers every day, three times a day.

toddler holds rhubarb and pail of berries

A pail full of black currants and two stalks of late-season rhubarb

I have since discovered the thick, boozy syrup that is cassis, which is delicious on its own, and even more so as Kir Royal (when mixed with champagne), and I love black currant jelly almost as much as my dad does. My dad may never have had cassis, but my first taste of it, when on assignment at Clinton Vineyards, made a strong impression. And later, when photographing Amy Thielen‘s cookbook, I learned that you can make cassis quite easily. I will get around to following her recipe, but for now you can buy it from France, and I love the one made right here in the Hudson Valley.

Black currants are also exceptional as a savory jus to accompany red meat, or in any mixed berry pie. As an adult, I even eat them fresh off the vine. Although, as I eat them, I reflect on how far they would be transformed with the addition of a little sugar and heat.

This July 4th, on a spontaneous decision to make dessert for our guests, my toddler and I picked a bowl full and made a galette. The currants needed more sugar than I gave them. A scoop of sweet vanilla ice cream would have been perfect. But despite being tart enough to make us laugh, it was kind of perfect, anyway.

rustic bowl of black currants

Just picked black currants


Jul 15

Metropolitan Opera New Menu

Just before the July 4th long weekend, I did a couple of photo shoots at the Metropolitan Opera. One shoot was to update their restaurant’s website with new menu items. I am posting two dishes that speak to me. The salad on the left is the reason why I own a mandolin slicer. I love those thin circles of radish, beet and cucumber. This salad inspires me, and I will be riffing on it in future salads. The dish on the right is a spring pea risotto with red-veined sorrel and fiddle-heads. Photographing these dishes beneath the 30-foot Chagall painting was definitely memorable.

food at the met opera

Jun 15

Wild Grape Leaf Dolmades

Ever since reading Foraging & Feasting, I have been looking forward to making wild grape leaf dolmades. This afternoon, on our way to pick up our toddler, I spotted wild grape vines draping along the side of a quiet road. We snipped a few branches and brought them home. I blanched the leaves in water, salt & vinegar, then made the filling. They were deceptively easy to make, and next time I go to a vegan party, I very well make this version. Although before then, I will likely experiment with a ground meat filled variety.

wild grape leaves

wild grape leaves

Back at home, I trimmed each wild grape leaf from its stem

spring onions and herbs

These spring onions looked like jewels at the farmer’s market. Bulbs & some of their greens were perfectly at home in the rice stuffing.

dolmades ingredients

The wild grape leaf dolmades were stuffed with rice, currants, pine nuts, cinnamon, and fresh mint, parsley & dill from my garden.

blanched wild grape leaves

The wild grape leaves lost their vibrant green after blanching.

wild grape leaf dolmade

Stuffing a blanched wild grape leaf

wild grape leaf dolmades

Wrapping and finishing the dolmades. These were wrapped by the hands of three people who had never made them before (myself, and 11 year old, and a 3 year old) and each one is unique.

Recipe, based on one in Vegetarian Times:

Olive oil; 1 medium onion finely chopped; 1/2 cup rice; 1/4 cup pine nuts; 1/4 cup currants; 1/8 tsp ground cinnamon; 1 bay leaf; 1/2 cup chopped fresh parsley, mint, dill; fresh wild grape leaves, blanched; 1/4 cup lemon juice.

Saute onion until fragrant. Add rice and pine nuts, stir. Add currants, cinnamon, bay leaf, and 1 cup water. Simmer 15 minutes, covered. Rice should be mostly cooked but still firm. Stir in herbs, salt & pepper. Line a pan with blanched grape leaves. Fill remaining grape leaves with heaping teaspoon of rice & herb filling, fold up sides and roll into a tight bundle. Set each rolled dolmade in the pan, and fit tightly together. Set a heat-proof dish on top of the dolmades, add lemon juice & 1 cup water. Simmer 45 minutes. Remove from heat, and let stand until liquid is absorbed. Best eaten at room temperature.

Jun 15

Mini-Vacation on Block Island, RI

Sometimes a mini-vacation is all you have time for, and all you need. My in-laws love Block Island, off the coast of Rhode Island. They visit at least once a year, and they always ask us along, but between work & life schedules, it’s been about 10 years since Chris and I were there. Earlier this month, we made them very happy when we all found time for a long weekend together. It was my brother-in-law’s 30th birthday, so he and his girlfriend also took time away from their busy jobs in NYC. The drive is just a few hours, the ferry is an hour, and off-season you are rewarded with wide open, empty sandy beaches.

Block Island RI ferry

A ferry shuttling people from the mainland to Block Island

Beach on Block Island RI

Me in my beach best black capris

Kite flying on the beach

What mini-vacations are made of: sandcastles and kites

We packed our cars full of our favorite foods to cook (bone-out rib eye steaks & hamburgers from the Applestone Meat Company, endless salads, asparagus and ingredients for another attempt at Béarnaise sauce), and we bought fresh lobsters from the local fish purveyor, Finn’s. We flew kites, walked on the beach, dug holes in the sand, breathed deep of the salty air, grilled, and went to bed early.

I aspire to take more mini-vacations. I want to explore in short bursts. NYC & Brooklyn I see a lot. Boston we visit maybe once a year. Last year we rented a tiny cottage on a bay in Mystic, CT. If anybody can recommend great spots withing a 4-hour driving radius of the Hudson Valley, let me know.

sand castles on beach

Finns Fish Market

Fresh from Finn’s Fish Market. These lobsters were fiesty.

Grilling on Block Island RI
Steaming lobsters

Steamed lobsters

Freshly steamed lobster

Toddler tries lobster claw

My girl’s first taste of lobster

Block Island RI Beach
Block Island RI


May 15

Wood Sorrel – Weed to Salad

My edible garden is accidentally on purpose filled with wood sorrel. This south facing slope at the forest’s edge is a hodge-podge of garden theories. I follow Lee Reich’s method of mulching to suppress weeds. But I also follow the Gaia’s Garden approach of letting things grow in organized chaos. And since I haven’t found a great source for organic compost, I don’t mulch as often as I ought. In some ways this garden is weeds suppressing other weeds. But I curate the weeds.

wood sorrel

Wood sorrel in the garden

Barberries I attack with a crowbar. Wisteria is clipped or pulled on sight. Periwinkles run rampant and the bees appreciate their early flowers. Clover is a boon for its nitrogen-fixing root nodules in the soil.

My toddler and her Nana love to nibble on wood sorrel, so it stays. Its delicate heart-shaped leaves bend and nod in every corner of the garden. It looks a lot like clover, but wood sorrel is a sour, lemony tasting green that doubles as a potent culinary herb.

Clipping the plants from where they were growing too closely to pear trees the other day, I gathered it for the kitchen, rather than the compost. I turned to Foraging & Feasting, a beautifully illustrated book about wild edibles, and made sure there are no poisonous look-alikes. (There are not.) Then I looked for recipes in my cookbooks.

wood sorrel from a garden

bunches of wood sorrel

Bunches of just picked wood sorrel

wood sorrel

ingredients for a spring salad

Ingredients for a spring salad

There are many recipes for sorrel cream sauce, sorrel and goat cheese tarts, and sorrel beverages. Apparently – although I have not tested this – cultivated sorrel and wood sorrel are so similar in flavor as to be interchangeable. I will do a taste-test when I get my hands on some farmed sorrel this summer. The delicate leaves of wild sorrel seem to me best suited to salads.

This weekend, I made wood sorrel salad, and I made a version of Ottolenghi’s lima beans with sorrel, feta and lemon.

For the salad: torn leaves of fresh young lettuce (I used red leaf), fresh dill, a big bunch of wood sorrel leaves & flowers, and since they were blooming, chive flowers.
For the dressing: olive oil, aged white balsamic vinegar, a squeeze of fresh lemon juice, a teaspoon of fig preserves, a teaspoon of stone ground mustard, one pressed clove of garlic, a wee bit of diced red onion, salt.
Garnish: Toasted sunflower seeds and grated aged parmesan.

Wood sorrel recipe ingredients

Deliciously sour notes of Ottolenghi: Sumac, feta, dill, lemon & wood sorrel

lima beans and sorrel in pan

Lima beans, chives from the garden, and sorrel in a pan

wood sorrel chive flower salad

Wood sorrel, young lettuce & chive flower salad

This was delicious. We ate the sour & sweet salad for lunch with some of the sorrel & lima bean dish I had left over from the day before. I made sure my husband got the single sorrel flower I harvested, and my daughter talked about that flower all through lunch.


May 15

Vegan Potluck Challenge

We were invited to a potluck at the home of some lovely vegan friends. I admit, I lean to butter and strong cheese as flavor enhancers in vegetable-based dishes. But I was sure I could find something I would love to cook, and that a vegan would love to eat. I turned to Ottolenghi’s Plenty and found a recipe for saffron-infused roasted cauliflower with green olives & golden raisins. This dish had just the kind of big flavors I like, and served well at air temperature.

The hosts made kir royale cocktails, which is prosecco and crème de cassis, and the taste of it is the reason I grow black currants. I believe I could survive on this drink alone. We threw blankets down on the grass beside old stone walls, and we were surrounded by toddlers who ran screaming to and from a chicken coop. The high pitched sound of eight little girls (my own included) was much more bearable with a glass of kir royale in hand.

It was three easy hours in the Catskills…. the stuff of which winter dreams are made.

vegan saffron olives raisins on board

Ingredients for Ottolenghi’s saffron infused roasted cauliflower with green olives & golden raisins

Cauliflower chopped on board

Cauliflower chopped on board

vegan Ottolegnhi roasted cauliflower

Cauliflower, purple onions, green olives & golden raisins are tossed before roasting

Ottolenghi vegan roasted cauliflower dish

The completed dish, and kir royale cocktails = heaven!

Parents walk with children by stone wall

Strolling by classic stone walls in the Catskill Mountains

May 15

Barely Béarnaise

Another tempting recipe from A Girl and Her Greens – asparagus with ramp béarnaise sauce. This will be the last ramp recipe of the season for me! But I had to try it, and I only had a few mishaps. First, I made clarified butter, and that went smoothy. Then onto the béarnaise, and I have never made that before.

The reduction of ramp bulbs & champagne vinegar went well, but it fell apart after that. Perhaps the egg yolks were too small, perhaps I didn’t heat them long enough in the double boiler, or perhaps I added the clarified butter too quickly. I ended up with béarnaise butter soup. I chucked it.

Luckily the clarified butter recipe had made twice what I needed, so, I started again. This time I used shallots (I was out of ramp bulbs), and I whisked that sauce until my arm ached. I poured in the slowest stream of clarified butter, stopping well before it got soupy. I’m sure it was too thick. But I stirred in the fresh ramp leaves, and dolloped the tasty mess onto boiled asparagus, and it was delicious. It was all the more delicious eaten with a steak we had been saving from the Applestone Meat Company. And when the wind knocked our power out, we ate this elegant feast by candlelight.

I’ll get a few béarnaise tips from my food stylist/chef friends, and give it a whirl again. It had great flavor, if not authentic consistency.

Clarified butter

Clarified butter

asparagus ramps

Ingredients for April Bloomfield’s asparagus with ramp béarnaise

ramps and asparagus

Ramps and asparagus

asparagus and bearnaise

Asparagus and ramp bearnaise

May 15

Mother’s Day

For Mother’s Day, I took a moment to survey the blossoming trees in my garden. It’s a promising year for pears, wild plums, and paw paws.

I also cooked from April Bloomfield’s A Girl and Her Greens. There was a roasted & raw fennel & fresh orange salad; a bowl of fingerling potatoes with butter & mint; and a pea, mint & pecorino spread. There was also a 90-degree heatwave (in early May!), and I didn’t get around to photographing the food. But we did manage to transport it and ourselves to a park in the Catskills where Chris grilled wild salmon beside the lake. When the temperature cooled, we went for a walk in the golden hour, and I photographed my daughter and her grandparents.

It was a lovely, relaxing day. Can’t ask for more.

field at sunset mother's day

A daughter and her grandmother

blossoms in and edible garden

Left to right: blossoms of pear, wild plum, and paw paws in my edible garden


Fresh mint on the counter

May 15


Fiddleheads appeared in the market, and I cooked them for a mid-afternoon snack. This is a play on a Martha Stewart recipe. The fiddleheads are cleaned, steamed, and sautéed in butter. They are served with a squeeze of lemon and salt. I ate them all before I even sat down.


May 15

Apple Slaw with Onion Seedlings

This morning, while planting out seedlings in my edible garden, I discovered a patch of volunteers. A taste-test revealed them to be onion seedlings, and they had clearly sprung up from the spent seed heads I left in the garden over winter, to feed the birds. I am grateful to these volunteers for planting themselves – it’s less work for me, and it’s a clear indication of what thrives in my particular plot of partly shaded soil.

I have a patch of calendula seedlings – offspring from a single plant given to me at Field Apothecary a couple of years ago when I photographed them for Edible Hudson Valley. I will let the calendula grow as they are. My alpine strawberries, aka fraises du bois, are popping up all over the garden. I imagine the creatures who stole the fruit left a few seeds behind where they ate them. I am moving these tiny plants one by one into a brand new dedicated (and protected) garden bed – they are just too precious to share with wildlife.

The onion seedlings are growing too densely to leave alone, and I don’t have room for 100 onion plants in my already crowded garden. So, I pulled a bunch of them, washed them, cut off their roots, and added them to an apple-napa cabbage slaw. Micro greens!

onion seedlings

Onion seedlings thinned from my spring garden

apple slaw

Apple & napa cabbage slaw with onion seedlings

May 15

Ramp Butter & Quail Eggs on Toast

Ramp season means spring is on; and they are a rare treat. I did an online search for the most enticing ramp recipe and found one by April Bloomfield from her new book, A Girl and Her Greens. Sauteed & raw ramps, butter, anchovies, lemon juice & zest, salt, hot pepper, mixed and spread on toast, topped with a fried quail egg: I had to try it!

Luckily, my friends at the Tivoli General have a farm where they raise quail, and they bake bread daily for sandwiches in their cafe. A quick trip across the river and I had all my ingredients. This recipe is truly delicious as is, and the ramp butter recipe leaves enough extra for other uses…I imagine melting it over boiled new potatoes, and it would be luscious served hot on pasta.

And then, since I love vegetable recipes that are not strictly vegetarian, I popped over to the Golden Notebook and ordered Chef Bloomfield’s cookbook. I can’t wait to see the rest of this book.

ramps, quail eggs, bread

The ingredients for ramp butter, toast & quail eggs – a recipe inspired by April Bloomfield

ramps and quail eggsquail eggschopped rampschopped rampsramp butter

ramp butter toast with quail egg

Plated ramp butter toast with fried quail egg

Apr 15

Edible Gardening / Rhubarb Crumble

Gardening gives me so much joy, I sometimes think it is the reason I do almost everything else: take photos, clean the house, blog. I was raised in a part of the world where everybody gardens. The west coast of Canada is so fertile, it’s easy to grow food. Vancouver is filled with yards given over to bean trellises and mammoth sunflowers, and when I was a girl on Vancouver Island, catching fish, digging for clams, and prying oysters off the rocks was a common past-time. We paired these with potatoes, peas, and herbs from the garden.

Now I live in the Hudson Valley, bordering the Catskills, and part time in East Williamsburg, Brooklyn. My favorite moments of the year are when I tend my edible garden. My brother built a deer-proof garden for me the month my daughter turned one, and she and I have been creating it together ever since. This weekend I added elderberry bushes – which I have been dreaming of all winter – purchased from the Catskill Native Nursery.

My own rhubarb plants are only 3 inches tall right now, although where I come from they are ready for harvest. To feel the spring groove of my homeland, I made a rhubarb crumble out of pre-New-York-season rhubarb and post-season blood oranges. It is always delicious, especially after a day in the garden.

toddler gardening

My daughter helping pot herbs

Catskill Native Nursery gardening

The Catskill Native Nursery, where I buy my most healthy plants: blueberries, raspberries, elderberries, black currants, paw paws, and more

rhubarb crumble

Rhubarb and blood orange crumble in the making

Apr 15

Broccoli rabe pesto, starting seeds & the first lakeside grill of the season

This past week I shot a campaign for Andy Boy’s broccoli rabe. That’s right, an advertising campaign for a vegetable. It’s one of my favorite green vegetables, they are one of the best clients a food photographer could have, and we work hard and have a good time. I came home with bunches of the beautiful stuff, and set to work making broccoli rabe pesto, right from their recipe page. I was going to bring some to our first lakeside cookout of the season, but we ate the batch I made (although there is lots more in the freezer). It’s one step more complicated than traditional basil pesto, because you parboil the rabe, but then you reserve that green water and boil your pasta in it, and I love that.

Back at home, the week was filled with starting spring seeds – rabe seeds! a gift from Barb Fritz, a prop stylist I work with a lot – and flowers for the pollinators. Then we grilled, and found a tadpole at the lake.

broccoli rabe pesto

Ingredients for broccoli rabe pesto

broccoli rabe

The heady smell of fresh rabe (aka rapini) has me dreaming of Italy, and of ancient Rome

broccoli rabe pesto

Blanching rabe; reserved green water for boiling pasta; finished pesto; a pear tree in bud; starting seeds for the garden

bbq at a lake

children look for tadpoles

Finding the first tadpole of the season

Apr 15

Easter Weekend

Easter was a weekend of cooking for friends and family. Whenever I cook for friends, I look to recipes I’ve shot for Alana Chernila’s books. This weekend I riffed on radish butter, which we photographed this summer for her upcoming title. I also made roasted & marinated eggplant from Jamie Oliver’s Italy, it’s loaded with fresh mint, garlic, oil & vinegar. We (my husband) smoked a huge brisket, delivered to our door from the Applestone Meat Company. There were cocktails around a fire, an egg hunt in snow flurries, a spring walk wearing winter gear, and general frivolity.


Apr 15

Roasted Root Vegetables with Capers & Lemon

One more recipe – this time roasted root vegetables – from Ottolenghi’s Plenty, and I’ll move to another book, I promise I will try. This is an incredible way to use up the last of the winter vegetables kicking around. Chop and roast, in progression, parsnips, red onions, olive oil, thyme, rosemary, garlic, sweet potato, cherry tomatoes. Roughly chop capers, and whisk them into lemon juice, maple syrup, and Dijon. Don’t leave this hanging around on your counter through the day or I’m sure it will disappear quickly. The bite sized pieces are too enticing.

Yam roasted root vegetablescut garlic and fennel roasted root vegetablesParsnips roasted root vegetablesroot vegetables roasted root vegetables

Mar 15

Caramelized, Roasted, Bitter, Funky, Sweet: Salad

Is it a salad when it is roasted and drenched with melted cheese? Probably not, but it is delicious, and I’m sure it counts as two vegetable servings. This dish is a play on one I found in Ottolenghi’s Plenty. I didn’t have endives and Gruyere, but I did have radicchios and Taleggio, so I made due. It’s so simple: Cut, caramelize, cover with sliced cheese, bake, add bread crumbs & thyme, eat while piping hot.

Radicchio SaladradicchioRoasted Radicchio Saladcut thyme on a boardTaleggio cheeseRoasted Radicchio Salad


Mar 15

Cucumber, Smashed Garlic & Ginger Salad

I always feel grounded and balanced when I’m eating lots of salad, and I’m always looking for new twists. This one, inspired from Ottolenghi’s Plenty, is sure to be repeated. The basic idea: Chop cucumber & red onion and toss into a vinaigrette of smashed ginger & garlic, sesame oil, rice wine vinegar, and top with roasted sesame seeds. There’s a little salt, sugar, and cilantro in there to balance out the flavors.

Cucumber SaladCucumber Salad Cucumber Salad