Sautéed Pea Tendrils | Recipe

Anytime I see pea tendrils (some people call them pea shoots) at the Santa Monica Farmer's Market, I snatch 'em up. I grew up eating them (I'm Chinese) and for me, it's much more rewarding to eat this than sautéed spinach -- much more texture and flavor. 

pea tendrils raw
pea tendrils cooked



1 bunch of pea tendrils (washed and trim the ends)
2 cloves of garlic
1 tablespoon of oil
Salt to taste


Heat the sauté pan. Once the pan gets hot, add the oil and garlic for a minute. Add the pea tendrils, sauté until wilted and tender (al dente) for a few minutes. Add salt to taste and you're done.


Sriracha Cheez-its | Recipe

I’ve always been obsessed with Cheez-its. I mean, what’s not to love. They’re cheezy, crispy and boy do they hit the spot when you’re craving something salty. So I decided to take it upon myself and make them from scratch but with a spicy twist to it. Sriracha sauce. 


Recipe adapted from Better Homes and Gardens


8 ounces extra sharp cheddar cheese, coarsely shredded
1/2 stick unsalted butter, at room temperature (4 tablespoons)
2 tablespoons of Sriracha
1 teaspoon kosher salt
1 cup all-purpose flour
2 tablespoons ice water


In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, Sriracha and salt. Add the flour and mix on low (dough will be pebbly). Slowly add the water and mix as the dough forms a ball.

Pat the dough into a disk, wrap with plastic wrap, and refrigerate for an hour.
Preheat the oven to 375 F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10×12 inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.

Bake for 15 to 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.