• 3 cups of Okras
• 2 cups of Tofu
• 1 tbsp of chopped Cilantro
• 2-3 tbsp of soy paste
• some sriracha chili sauce
• 2-3 tbsp of katsuobushi (dry fish flakes)

1. Clean and cut okras in half.
2. Boil okras in water for 5 minutes.
3. Rinse okras in cold water.
4. Cut tofu into bit size.
5. Place okra and tofu in plate.
6. Top with cilantro and katsuobushi.
7. Drizzle soy pasta and sriracha on top.

I forgot what this restaurant called. We found it in a small court yard in Vienna.
The restaurant is fair in price and offer lots of local fresh seasonal dishes.

Here, we have lots of local beers and drinks.

Bottom right hand corner is the most traditional Vienna summer drink “Aperol Spritzer” 

Click on “READ MORE” for Aperol Spritzer recipes

Aperol Spritzer is a drink that you must have if you visit Vienna during summer.
It is refreshing and a wonderful taste of local tradition.

Aperol Spritz recipe:

• some Prosecco (almost like Champagne)
• Aperol Orange liqueur
• a dash of Soda

1. Add all ingredients together.
2. Add some ice.
3. Mix and enjoy this wonderful summer drink.

This is a fun version of my sandwich. Easy, fast, delicious and fun.

• 1 piece of frozen naan
• 2 tbsp of hummus
• 1 tbsp of chopped green scallion
• some roast beef

1. Bake naan at 375 degree oven for 5 minutes or until the bread softened.
2. Spread hummus on naan.
3. Sprinkle scallion.
4. Finally place roast beef on top.
5. Bake the sandwich for additional 10 minutes.

Roasted Artichoke. Easy, healthy and delicious choice.

• 1-2 Whole Artichoke
• 1/4 cup of chicken or vegetable stock
• pepper
• 1 tbsp of olive oil
• foil

1. Wash the artichoke.
2. In a baking dish, mix pepper, stock and oil together.
3. Place artichoke in the baking dish. Rotate the artichoke in the mixture for 360 degree.
4. Cover with foil.
5. Bake in 375 degree oven for 45 minutes.
6. Peel each leaf off and enjoy the bottom tip of the artichoke until reaching the heart.
7. When reach the heart, cut heart in half. Cut off the hair in the center.
8. Dip the heart in broth. And Enjoy!

I love my recent discovery of new dish.
A friend of my made a variation of this dish for me when I was over at their house for dinner.
It is a quick and easy meal. Full with nutrition and extremely delicious.

• Some corn (can or on the cob)
• Some tomatoes
• Some lettuce, spinach, and/ or kale
• Leeks
• Onions
• Salt and pepper
• Chicken or Vegetable stock
• Cooked rice
• Some Chicken breast (if you want some meat)
• Oil

1. Wash all vegetables carefully. Slice leeks, onions and tomatoes.
2. Steam the corn if it is still on the cob.
3. If desired, sprinkle seasoning and oil on chicken. Bake in 400 degree oven for 40 minutes.
4. In a pan, saute leeks and onions in oil until fragrant.
5. Add chicken stock or vegetable stock, and kale.
6. Cover with lid, cook for 10 – 15 minutes.
7. In a serving plate, place lettuce, spinach on the bottom.
8. Add tomatoes, corn on top.
9. Pure chicken stock, leek mixture on top.
10. Serve with rice and chicken.

Salad ingredients:

• 1 cup of shrimp
• some lettuce
• some carrots
• some cucumbers
• some rice vermicelli noodle
• some tofu
• some scallion

Sauce ingredients:

• 2 tbsp of sugarless peanut butter
• 1/2 tbsp of soy sauce
• 1 tbsp of rice vinegar
• 2 tbsp of lemon grass sauce
• 1/4 tbsp of sesame oil
• 1 tbsp of olive oil

1. Wash all vegetables.
2. Chop lettuce, carrots, cucumbers, scallion and tofu into bite size.
3. Boil vermicelli and shrimp until cooked. Rinse the noodle in cold water.
4. Mix all sauce ingredients together.
5. Serve sauce on salad.

• 1 Whole chicken
• 1/2 tsp of garlic salt
• some salt and pepper
• some olive oil
• some rosemary
• some seasoning salt if desired

1. Wash the chicken throughly.
2. Mix all seasoning with olive oil.
3. Place chicken on a baking sheet.
4. Stab chicken with a paring knife.
5. Massage the olive oil mixture into chicken.
6. Allow chicken to marinate for 30 minutes.
7. Place fresh rosemary on top of chicken.
8. Bake chicken for 1 hr in 375 degree oven or until the skin is golden brown.
9. Allow chicken to chill for 10 minutes before serving.

• 1 bag of store bought pizza dough
• some tofu
• some cooked shrimp
• some sliced mushroom
• some chopped green onion
• 2 tbsp of lemon grass sauce
• 2 tbsp of peanut butter
• 1 tbsp of soy sauce
• 1 tsp of sesame oil
• some olive oil

1. Flatten the dough in a baking sheet. Brush some olive oil on the dough than bake it by following the direction on the package.
2. 10 minutes before the dough is fully cooked. Take the dough out from oven.
3. Mix lemon grass sauce, peanut butter, soy sauce and sesame oil together.
4. Spread the mixture on top of pizza crust.
5. Add tofu, shrimp, mushroom and green onion. If there are extra sauce, also spread it on top of the topping at this time.
6. Bake for additional 15 minutes or until the crust is golden brown and all toppings are warm.

A quick easy meal in under 10 minutes.

• some cooked rice
• some ground meat (chicken, pork, beef which ever you prefer)
• some salt & pepper
• some sliced onion, pepper and mushroom
• store bought salsa
• some shredded cheese
• half avocado
• some oil

1. Stir-fry onion in oil until fragrant.
2. Add meat and salt and pepper.
3. When meat is cooked, add vegetables. Cook until the vegetables soften.
4. Put warm rice in a bowl.
5. Add meat, vegetable stir-fry and avocado.
6. Sprinkle salsa and cheese on top.
7. Eat with tortilla chips if desired.

Now is the season for Strawberries and Rhubarb. Especially if you live in New England and you have a yard.
Both ingredients can come from your own backyard easily. Strawberry Rhubarb pie is easy and guaranteed  delicious.

• 3 cup of fresh strawberries slices
• 3 cup of rhubarb slices
• 3 tbsp of butter
• 3/4 cup of brow sugar
• 1 shot of Whisky
• 1/2 tsp of cinnamon
• some salt
• 1 frozen pie crust

1. Cook strawberries and rhubarb in a sauce pan with butter and brow sugar.
2. Cook until rhubarb is slightly softened add whisky, salt and cinnamon.
3. When all fruits are softened, pure the mixture in a frozen pie crust.
4. Bake following the pie crust instruction.
5. Allow the pie to chill before serving.  Serve with vanilla ice cream is recommended.