Roasted Cauliflower

As you’ve probably figured out, I’m the roasting queen. I’ll roast any vegetable I can find with a bit of salt, pepper, and olive oil; cauliflower is no exception. It’s easy, quick, and minimizes dishes; what is there not to love?

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Roasted Butternut Squash

Butternut Squash just happens to be one of my favorite vegetables. It’s hearty enough to be left in the pantry for 2+ weeks, it goes well in many different dishes, and it’s an excellent substitute for sweet potatoes or kabocha. It also just so happens to be an excellent vegetable to roast! Here’s a quick recipe to roast this beautiful veggie into sweet, caramelized goodness.

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Ttukbaegi Gyeranjjim – Korean Steamed Egg

This is another one of those super easy, super delicious recipes that are always a favorite in my arsenal. Eggs are actually a very difficult food to cook well. For one, they are pretty delicate, easily burned or overcooked in a matter of seconds if you aren’t paying attention. Next, the natural flavors are subtle, making them difficult to showcase and even more difficult to not overpower. Fear not, as this dish removes all of the difficulties with cooking eggs, leaving them bright, fluffy, and perfectly seasoned.

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Napa Cabbage Kimchi – *The Secrets of Cabbage Part 2?*

I started making Kimchi at home last year when I realized that a gallon of Kimchi costs nearly $20. I can make the same amount of Kimchi at home for $2 and it tastes just as good, if not better. On top of that, Kimchi is actually really easy to make, it just takes time. Spend one day every 6 weeks making Kimchi, and you will always have it in your fridge. How can you argue with that kind of logic?

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