September Recipe

Today I’m happy to share some Fall delights from Sung Uni Lee
and myself. Apologies that September has just been posted
but chard is still at every farmers market so please try this simple

I’m also selling these next 2 illustrations as prints in my shop.
Sung and I are also busy compiling the 12 months of recipes together
as a fabulous gift set for the holidays – stay tuned.


charred chard


This recipe is a great crowd pleaser during an Indian summer day when the glowing embers heating the grill that make you nostalgic for a long summer sunsets.
The taste of grilled greens is deep and satisfying, a cross between roasted nori (another green vegetable) and potato chips; so kids chomp it up.
Cook the leaves and stem separately because their different water content and texture require different cooking times. Alternately, the stems can be used to grab from the grill and pop these delicious snacks straight to your mouth.
1/2 bunch Swiss or Rainbow Chard, good for more mature chard with large leaves
1/4 C olive oil
1/3 C nutritional yeast
1/2 lemon, juiced
1/2 tsp salt
pepper to taste
Cut each stalk at the base of the leaf to separate leaves and stem.
Combine remaining ingredients and mix well.
With a pastry brush of with your hands, spread a tsp of the mixture on the front of the leaves. Stack leaves up when seasoned so that the underside of
the layered leaves are also seasoned.
Toss the stems in remaining mixture to grill or broil separately.
Due to their thickness and water content, the stems take longer to cook and are chewier
On a grill or with broiler on high heat,
place several pieces for 2-3 minutes, until crispy
Remove from heat to serve, they are more crisp once cooled.

October Recipe

plum ketchup

Are you like most people and hoard a plethora of condiments to enhance your meals? Unfortunately, most commercially prepared condiments
are loaded with high fructose corn syrup.
In response, here’s a quickie recipe for a homemade ketchup that combines the ubiquitous condiments of the plum sauce and good, old standard ketchup.
It’s interesting to note that the origin of ketchup is believed to be southeast Asia…so east meets west meets east again.
Depending on the color of the key ingredients such as the plum, tomato and the sweetener, the resultant color can vary greatly, giving you a beautiful range of dark oranges to maroon hues. Adjust the amount of spice depending on who’s going to be dipping their french fries into this tangy condiment.
2 med-large tomatoes
4 plums
1 large onion, medium dice
4 garlic cloves
1 tsp, coriander powder
1 tsp cumin powder
1 tsp mustard seed
1 tsp allspice
1 medium spice chili pepper
1 tsp salt or to taste
4 TBSP sherry vinegar
4 TBSP honey or molasses

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  • Roughly chop all vegetables in preparation for cooking.
  • Dry roast spices in large stockpot for 2 minutes over medium high heat.
  • Add remaining ingredients, except honey and vinegar, and lower the flame to medium low heat. Cover with a good fitting lid.
  • Cook for 15 minutes when all the water from the fruit will be released. Add vinegar & honey, molasses, or maple syrup. The sweetener you use will affect the color and taste of the resultant condiment. Adjust salt to taste.
  • Cook uncovered for another 15-20 minutes to reduce liquid.
  • Turn off heat and let cool thoroughly, approximately 90 minutes.
  • Transfer to blender and liquify the mixture.
  • Transfer to glass jars and store in the fridge. Store for up to 4 weeks.
  • Make larger batches for canning or freezing.