Egg Sandwich with Balsamic-Roasted Tomatoes & Fresh Mozzarella

I know what you're thinking: Who needs a recipe for a sandwich?? Well, I'll tell you...The kind of person that wants balsamic-roasted tomatoes and buttery scrambled eggs on their sandwich. That's who!

Fact: I could eat an egg sandwich for any meal, at any time of the day. It's a convenient, hand-held meal that never gets old. Back in high school, I used to just toast up some bread then throw on the scrambled eggs and a load of sriracha. (Literally, I would throw them on. I was usually running late for class...) I'm totally a grown up now, though...*lifts chin, straightens posture*...so, these days, I like to take my time and get fancy when making my sandwiches.

Like this morning...I woke up and went straight out the door for an appointment. I didn't even leave myself enough time to make coffee. The worst. By the time I got home, I was starving. I mean, I'm-so-hungry-that-I-will-eat-this-cheese-straight-out-of-the-package-with-absolutely-nothing-else starving...The easy fix??? An egg sandwich with balsamic-roasted tomatoes and fresh mozzarella!

Orzo & Brown Rice Salad with Shrimp, Basil, & Cherry Tomatoes

I've been on a rice salad streak lately. It started with a Mango-Cucumber concoction and now brings us to this combo of orzo and brown rice. (I've even got another rice recipe for later this week!) While grocery shopping a few days ago, I came across a bag of brown basmati and suddenly felt the urge to bring one home. This was weird for two reasons: 1) We don't eat brown rice often in my house...like...ever. And 2) That's because the Filipino in me will always crave white rice.

However, I find myself thoroughly enjoying the balanced flavor and texture of brown basmati rice. It's not as coarse or chewy, but still nutty and has a hearty bite. The fragrant flavor expected of basmati is also there. Paired with orzo pasta, it's the perfect foundation for a rice salad! This one is loaded with shrimp, fresh basil, and sweet cherry tomatoes!

"Market" Mary: Freshly Made Tomato Juice & Homemade Dill Pickles

It's 5 o'clock somewhere!

This Bloody Mary is a farmers market-inspired version of the beloved brunch beverage(/hangover cure). The ingredients are fresh and have that little kiss of Summer left in them, ideal for deck lounging, weekend brunching, and waking up early for Game Day!

I went a little tomato crazy during my last trip to the farmers market, actually buying a basket of heirloom cherry and grape tomatoes for the sole purpose of turning them into a Bloody Mary mix. My hope was that their natural, sweet flavor would make a tasty cocktail. While shopping, I also saw baskets and baskets of lemon cucumbers. I only found out about this variety a couple of months ago (while shopping for poke ingredients!), but I'm already in love with how crisp and refreshing they are. For this recipe, I turned them into a batch of dill pickles, a salty briny bite to go with my Market Mary!

Flank Steak, Tomato, & Mushroom Kebabs with Basmati Rice (Plated Review!)

Last week, I had the opportunity to sample a gourmet meal delivery service, called Plated. A different menu is released every week, members choose which "plates" they would like to order, then the recipes and individually wrapped ingredients are sent right to customers' doorsteps. The front page of the company's website reads: "You choose a chef-designed recipe. We deliver the fresh ingredients. You cook a delicious meal." I had never tried anything like this before, so I was really interested to see how it would all work out.

For my first order, I went with the Flank Steak, Tomato, & Mushroom Kebabs with Basmati Rice. I realized that this could also be an ideal recipe to share for Labor Day Weekend! It's a simple, low-maintenance dish that can be easily enjoyed outdoors...while we're all bidding farewell to Summer with BBQ's, picnics, and beach trips!

Mango Monday: Green Mango & Papaya Salsa with Baked Taro Chips

As I type this, the temperature outside reads 104 degrees. It will still be in the 90's later on tonight. And the forecast for the rest of the week? Same.

Lounging in the pool, having an ice cold drink, and munching on some chips & salsa all sound like great ways to beat the heat, don't they? So here's a tropical twist on the classic chips & salsa combo!

Tart green mango, sweet Hawaiian papaya, and green heirloom tomato come together in a salsa that will have you wishing you were on an island somewhere. (Preferably on a beach with a gorgeous ocean view...) And to scoop all of that deliciousness up? Baked taro chips! This Hawaiian staple is sliced thinly and baked to a golden-brown crisp.

Turkey & Asiago Meatballs with Mushroom-Tomato Ragout

My childhood was filled with Filipino food all day-everyday. In our house, it was longanisa for breakfast, adobo for lunch, then kare-kare for dinner. And dessert? Sliced mangoes or a few scoops of ube ice cream.

Whenever we had food from other cuisines, such as American or Italian, it was usually from a restaurant. (The first time that I ever ate macaroni and cheese was when I was 13...at a buffet.) My mom and I didn't start cooking many non-Filipino recipes together until I was a lot older. (Credit: The Food Network Boom. Seriously.) Then, my curiosity and appetite only grew when my home-ec class introduced me to foods like chili, caramel apples, and fudge. The fun part about cooking on my own now is that I get to dabble in a little bit of everything. Culinary school and my time spent traveling have only made that curiosity and appetite to learn grow even more.

Today, it's all about a couple of classics: meatballs & tomato sauce. As much as I love sticking to my Filipino and Pacific Island roots, and as much as I enjoy fusion dishes, it's always nice when I get to cook hearty, traditional comfort food from other cuisines. This is the kind of recipe that involves some serious love & labor over a hot stove...lots of sauteing, simmering, and stirring with wooden spoons. And, when you really think about it, there are many cultures all around the world that can relate to this. So, for something a little different yet still so familiar...Turkey & Asiago Meatballs with Mushroom-Tomato Ragout!

Coconut Shrimp Tacos with Roasted Pineapple Salsa

During Lent, you are not supposed to eat meat on Fridays. But you know what I had in my refrigerator last Friday?

Leftover beef patties from when I made cheeseburgers with paprika, smoked mozzarella, and spicy aioli (which were so good that they might have to make an appearance on the blog)...Nilaga, a Filipino soup made with beef shank and vegetables...

Beef. Meat.

I needed to come up with a meat-free dish, and I needed to figure something out soon. (It was 11:30 in the morning, I hadn't eaten anything yet, and I was hungry.) I looked in my freezer to see what I had and found a package of shrimp. Perfect. My pantry was also stocked with plenty of tortillas after I made quesadillas earlier this week. (That recipe would actually make a great no-meat solution as well!) After grabbing a few more items, I had everything that I needed to make lunch: Coconut Shrimp Tacos with Roasted Pineapple Salsa! Here's how to make it!