— lab@56

Artichoke, Chicken, & Farro Salad with Sriracha Lemo-grette

I carry my black BYO lunch bag or some sort of insulated bag most of the time. It’s one of the tricks I’ve learned when I started to eat healthier – carry my own food. There are exceptions but it’s so easy to head towards the junk food highway where there seems to be no speed limit, especially when I’m at work. That pile of doughnuts, leftover truffles, coffee cakes, and a tub of bubble gum in the lunch room look like the Willy Wonka‘s Chocolate Factory and even feel magical when I pass nearby. Trust me, I like them all. But I have my bag with foods I love. 

Artichoke, Chicken, & Farro Salad with Sriracha Lemo-grette

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Deviled Potato with Egg Yolk Filling

My exploration started when I asked… “what if I stuffed this in this?” As I research the history of this widely known dish, deviled eggs, I came to know a lot of things, like… they still call them deviled eggs even if there are no spicy ingredients. There are parts of the world that avoid the word “devil” for a variety of reasons. It also has a long history, many not known much. Whether it’s called stuffed eggs or deviled eggs, it conceptually is the same appetizer we know of; a dollop of creamy egg yolk mixture stuffed in a hard-boiled egg white cup.

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Apple Bourbon Cream Cheese Wontons

These wontons can be baked or fried. They make awesome finger desserts at occasions like… Easter.

I was going through old photos on my computer and came across the folder called “food.” Honestly, I’ve forgotten about this folder ever existed. I half-heartedly clicked to open and there were quite a few photos of dishes I tried before. Some of them, I don’t even remember what the dishes were for. While I was on the memory lane, something on the red plate caught my eye. It was apple wontons.

Apple Bourbon Cream Cheese Wontons

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