Potato and coconut make a sweet combination in this little confection, flavored with a hint of Irish Cream & covered in dark chocolate.

Matamis na Bao (Filipino coconut jam) oozes over a rice flour & coconut milk ‘skiver – a Danish pancake ball with an Asian twist.

Mahnomin Porridge. Hand-harvested wild rice is drenched in warm cream & maple syrup, then topped with toasted hazelnuts & a duo of berries.

Atcharang Kohlrabi. A Filipino pickled green papaya recipe is redefined with locally-grown kohlrabi from the Minneapolis Farmer’s Market.

Chipotle Meatballs. Seasoned with cilantro & ground chipotle, rolled in panko then oven-baked.

A lamb loin chop, simply grilled, is paired with fingerling potatoes in a refreshingly light yogurt and mint dressing. Simple is good.

A cool and spicy Peruvian dish: layers of aji amarillo mashed potatoes, crabmeat and avocado are served chilled and topped with mango salsa.

The sweet mango and savory chicken in this sandwich are bathed in a creamy, spicy sauce made with cashews, coconut milk and chili paste.

Good Heavens! Cupcakes. These minty, chocolate pudding-filled treats are perfect in honor of St. Expeditus – better late than never!

Pancit Bihon. This Filipino dish is a birthday greeting on a plate: long noodles for a long and happy life!

Uraro-Almond Cookies. My gluten-free, buttery-crisp and nutty version of the popular arrowroot cookies of Marinduque, Philippines.

Crisp pears, toasted walnuts and savory feta come together with a tangy-sweet pomegranate molasses vinaigrette.

Century Egg and Pork Congee – pungent pei dan and salted pork come together in this simple and delightful rice porridge.

Black beans, avocados and rice come together with a bright citrus and spice dressing.

Chorizo and White Bean Stew by any other name would taste as good. But feel free to call it a ‘cassoulet’ for a flavorful flair!