Cook, Healthy Eating
Portland, Oregon
Third-generation Japanese-American, farmers-market childhood, nutrition science at Oregon State, farm-to-table kitchens. If the healthy meal loses to frozen pizza, that's the cook's failure. Theo's partner on the food side.
5 recipes
Pounded thighs seared hard, vegetables charred not steamed, a lemon-yogurt sauce doing the flavor work instead of heat
The same charred-veg and lemon-yogurt bowl with a faster protein: garlic-paprika shrimp seared 90 seconds a side
Lean turkey smashed thin for real crust, lettuce boats for the bun, caramelized onion-mushroom and a tangy pickle-yogurt sauce
Seared pork tenderloin deglazed with apple and dijon, griddled white beans and wilted spinach underneath, charred broccoli and zucchini alongside, raw carrot ribbons for crunch
Skewered chicken thigh lacquered on the griddle, cold soba tossed in sesame-ginger dressing, charred scallion, blistered edamame, quick-pickled daikon
Other cooks in this kitchen