Tiny Urban Kitchen
Exploring Food from Boston to Hong Kong and Beyond
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Vegan
Ovo Cafe Wan Chai – vegetarian cafe in Hong Kong
Mango Coconut Lassi Smoothie
Chinese Braised Peanuts
Grilled Bok Choy (+ our crazy New Years Day meal)
Pickled Watermelon Radish
Sichuan Chili Potato Chips
Crispy Basil Smashed Potatoes
Crispy Oven Baked Beet Chips
Carrot “Fries”
Kajitsu
Grilled Sweet Potatoes with Lime & Cilantro
Yellow chives and 5-spice bean curd
Bok Choy Agar Noodles
Sweet Basil Pesto with Rice Noodles
Homemade Soy Milk
“The Best Guacamole Ever”
Kohlrabi Crunch Salad
Oven Roasted Golden Beets
Tomato Vine Dining Tour with Will Gilson + Giveaway!
Fritillaria (chuan bei mu)
Convection Oven Roasted Potatoes
Italian Rainbow Chard Salad
Sauteed Beets and Radishes with Dill
Corn in the Microwave
Dragon Fruit (pitaya)
Sunchoke Chips (Jerusalem Artichoke)
Oven Roasted Kabocha Squash
Jo tsai (Chinese chives) with 5-spice tofu [updated]
Simple White Bean Dip
Roasted Brussels Sprouts
Wheat Berry Salad
Truffle Roasted Cauliflower
Green Mango Salad
Roasted Fennel, Carrots, Zucchini, and Parsnips
Oven Roasted Kale “Chips”
Beets: Part II – Beet Greens
Beets: Part I – Oven Roasted Beets
Toaster Oven Roasted Potatoes
Mung Bean Soup
Dry-Fried Eggplants
Inarizushi
Totoro Rice
Sushi Rice
Keroppi Maki Rolls
Homemade Kettle Corn
Corn, Avocado, and Pepper salad
Ratatouille
Frozen Garlic Balls
Roasted Eggplant, Summer Squash and garlic
Sofregit
Allioli (aioli)
Asian Crunchy Broccoli Stem Salad
Fresh Peas in the pod
Oven-baked Sweet Potato Chips
Preserved (Salted) Mustard Greens with Garlic
Doughnut Peaches
Summer Asian Cucumber Salad
Pea Tendrils (Pea shoots)
Homemade Croutons
Pan Grilled Asparagus
Preserving Tomato Paste from a can
Mushroom Soup
Lychee Martini
Kiwiberry (passion popper)
Easy Homemade Hummus & Pita Chips
Cold Asian Cucumber Salad
