Archive | March, 2022



 ¼ C carrots, sliced into matchstick

¼ C cucumber, thinly sliced,

¼ C red, orange or yellow bell pepper, sliced into matchstick

4 T rice vinegar

2 T sugar

1 T cilantro, minced

½ t sesame oil


4 T prepared gochuchang (Korean chili pepper paste)

1 T sugar

2 T honey

4 T rice wine vinegar


6 oz. cooked pork, sliced into strips

2 C greens


2 eggs

1 ½ C milk

2 T vegetable oil

1 C all-purpose flour

Pinch of salt

2 scallions, minced very fine


Make the crêpe batter:  Combine eggs, flour, milk, oil, minced scallions and salt in a mixing bowl using an immersion blender or wire whisk.  Mix until ingredients are thoroughly combined.  Cover and refrigerate for at least one hour or up to 24 hours.

Make the pickles:  Toss carrot, cucumber, peppers, vinegar, sugar, cilantro, salt, and sesame oil together in a bowl and set aside.

Make the sauce: Combine gochujang, honey, sugar and vinegar together in a bowl and set aside.

Make the crêpes:  Heat a 7-10” non-stick skillet with pan spray.  Pour ¼ C batter into the pan. Immediately twirl the skilled to coat the bottom of the pan evenly with batter.  Cook crêpe until edges begin to brown, about 1 minute.  Loosen the crêpe around the edge with a heatproof spatula.  Gently pick up the crêpe with your fingers and flip it. Cook about 20 seconds on the second side. Transfer crêpe to a wire cooling rack. Continue cooking crêpes, coating pan with pan spray for each one.  

Assemble crêpes:  spread some of the prepared chojang sauce on the crepe, top with sliced pork and pickled vegetables and greens. Roll crepe like a burrito and serve with additional sauce on the side.

Chef’s notes:  Crêpes can be made ahead of time and stored in the refrigerator for several days or in the freezer for up to a month.  Once crêpes have cooled, stack them between pieces of parchment paper and wrap well with plastic film.  Warm briefly in microwave before proceeding with recipe.

Serves 2 with ample leftovers



2 T olive oil

1 small butternut squash (about 1 #), peeled, seeded and cut into cubes

1 C onion, chopped

Pinch of granulated sugar

¼ t cinnamon

¼ t nutmeg

¼ t cayenne (or more to taste)

vegetable stock as needed

salt and pepper to taste


1 small onion, cut into ¼” dice

2 cloves garlic, minced fine

1 large zucchini, cut into ¼” dice

1 large yellow squash, cut into ¼” dice

1 red bell pepper, seeded and cut into ¼” dice

1 orange fleshed sweet potato, peeled and cut into ¼” dice

2 t dried oregano

1 T ground cumin

¼ t cayenne (or more to taste)

½ C water

¼ C cilantro, chopped

Olive oil or pan spray

6 10” flour tortillas

FOR SERVING: cooked rice, pico de gallo, guacamole, cilantro, scallion, shredded cabbage, cheddar cheese, toasted pepitas


Prepare the sauce:  Place the butternut squash in a medium sauce pan and add just enough vegetable stock to barely cover the squash.  Add the remaining ingredients and bring up to a boil.  Reduce heat to low, and simmer until the squash is very tender and can easily be pieced with the tip of a knife (about 15 minutes.) Take care not to boil away all of the stock. Remove from heat and drain reserving the cooking liquid. Transfer squash to the blender and puree adding just enough of the cooking liquid to form a silky, smooth sauce. You may need to add a bit of extra stock to reach sauce consistency. Set aside.

Prepare the filling: In a large skillet over medium high heat, heat olive oil and sauté the onion, garlic, oregano, cumin and cayenne until just beginning to soften.  Add sweet potato, salt and pepper and ½ C water and cook until potato is tender.  Depending on how quickly your water is cooking off, you may need to add a bit more to cook potatoes through.  Take care not to add too much though – you don’t want the filling to be too watery. Add remaining vegetables and cook and additional 5 -7 minutes until cooked through.  Remove from heat and stir in cilantro. Set aside.

Prepare the chimichangas:  Preheat oven to 425.  Using pan spray or olive oil, grease a rimmed baking sheet and set aside.

Place a tortillas on counter top and fill each with 1 C of vegetable filling and a light sprinkling of cheese (if using.) Roll up like a burrito, tucking in the sides of the tortilla first and then rolling from bottom to top. Place seam side down on the prepared baking sheet and brush with olive oil or spray liberally with pan spray.  Bake for 7-10 minutes or until lightly browned. Flip the chimicangas over and bake for an additional 5 or so minutes. 

To serve: Slice chimichanga in half on the diagonal. Spoon warmed sauce on plate and top with cooked rice and chimichanga decoratively placed on top. Garnish with toasted pepitas, scallions, and shredded cabbage if desired.  Serve passing pico de gallo, guacamole and sour cream separately.

Serves 6