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When Chinese New Year was looming last year I hounded my roommate from college Monic for ideas and recipes to share on Lilly’s Table and she happily helped me. You see, Monic’s parents are from Taiwan and her mother was my introduction to beautiful Chinese cuisine. I have wonderful memories of staying at her home on a trip, coming downstairs for breakfast to an incredible spread waiting just for the two of us including the Tea Eggs that I couldn’t get enough of. Later that day she took us to Whole Foods just to show me the beautiful produce. She could tell I was a kitchen kindred spirit before I even knew it.
This week is full of Chinese New Year delights inspired by Nancy including a Chinese Hot Pot Buffet, Egg Drop Soup, Mu Shu Veggie Wraps with Tofu Sticks, Long Sesame Noodles, Garlic Bok Choy, and Chinese Omelette.
There are a few other salads that will complement this week’s ingredients nicely for lunch and dinners including the Bok Choy Slaw, Eggless Tofu Salad, Ginger Vinaigrette Salad, Lemon Spinach, and my favorite new dish the Roots, Shoots & Lentils.
I will cherish my memories of Nancy especially the food-related ones including the times she fed me more than I could eat, talked me into eating mushrooms and kept Monic supplied with Egg Custard Tarts and other delights in our dorm room. The end of last year Nancy passed away. I hope this Chinese New Year you indulge in some of this inspiration and we can keep her spirit alive through delicious vegetable packed cuisine.
Cook seasonally. Eat consciously. Live well,
