Grilled Eggplant with Roasted Cherry tomatoes

One of the easiest eggplant dish / appetizer. Grill the eggplant until nicely charred and the flesh is soft and creamy. Place in a deep plate and pour some roasted cherry tomatoes in olive oil. I normally have a stock of roasted cherry tomatoes with herbs (in this case rosemary, but thyme and oregano isContinue reading “Grilled Eggplant with Roasted Cherry tomatoes”

Sneaking Sustansya in Sinigang and Other Tips on Teaching Kids About Nutrition and Veggies

We asked moms about teaching kids about nutrition and about their experiences with vegetable deliveries in Metro Manila. Learn about the tips they shared and a bonus tuna nicoise salad recipe.

Kale and Chives Pasta

Yield: 4 servings Ingredients250g linguine / pasta of your choice, cooked4 tbsp olive oil5 cloves garlic, minced (or more if you want a more garlicky taste)250g kale, stems removed, roughly chopped100g chives, roughly chopped1/2 cup cherry tomatoes (or regular ripe tomatoes; we used 1 tbsp of our cherry tomato jam for this one)To taste saltToContinue reading “Kale and Chives Pasta”

Okra Stew

This was our team lunch last Dec 3, 2019. It was so good we forgot to take a photo! As the Amihan brings its cooling winds, it was the perfect warming family meal made with whatever our farmers shared 🙂 Ingredients 1 tbsp olive oil 1 stalk onion leek, coarsely chopped 2 cloves garlic, mincedContinue reading “Okra Stew”

5-Minute warming Mirepoix

French cooking always uses a flavor base of carrots, celery and onions. What is our local flavor base? Jjoyce uses turmeric, leeks and ginger and shows us a simple everyday way we can harness the natural sweetness and texture of the vegetables. Enjoy! Today’s lunch from some of yesterday’s farmshare. Saute leeks, ginger and turmericContinue reading “5-Minute warming Mirepoix”