Orange Sesame Chicken and Carrots

I’ve never been a huge fan of Chinese food. In fact, we just had this discussion the other day. Why is it that we LOVE Vietnamese, Thai, and Japanese cuisine, but that darn old “American” Chinese food leaves us feeling so incredibly awful? Battered. Fried. Sickly sweet. Heavy. Yuck. But, who doesn’t love the taste…

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Herbed Lemon Parsnip Mousse

This seems awfully reminiscent of a few other recipes I’ve posted this summer. It IS, indeed. However, each and every time I whip, mash, and smash perfectly pleasing parsnips and luscious, luring lemon together, along with some handsome herbs, something new evolves. This time the savory success is enhanced by the seductive sweet of both fig and…

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