A reflective look at pipián verde, pumpkin seeds, and why traditional sauces still make sense when we want to eat better without trying harder — with a simple everyday pipián, its nutrition, and an unexpected pairing with grapefruit.

Green peas are familiar, convenient, and often underestimated. After a skeptical dive into the science behind their health claims, I found myself cooking with them more intentionally. This post follows that path — from a simple composed salad made with canned peas, to a Portuguese peas-and-eggs dish, to a festive green pea sponge inspired by viral holiday salads — and looks at why peas deserve a second glance.

Hawaiian Bouillabaisse found me late — at Mama’s Fish House on Maui. A bright, island-born twist on the Provençal classic, it inspired me to recreate it in Texas using dashi, frozen seafood, and intuition. It’s a dish that connects Provence, Polynesia, and the Gulf of Mexico — a reminder that good cooking always adapts and evolves.

Stuffed squid (aka calamari ripieni) is one of those win-win meals: the tubes are basically all lean protein, the filling adds just enough flavor and texture, and a quick cream-fish stock sauce keeps things moist without piling on the calories. Think of it as a seafood spin on meat-stuffed chicken breasts—only with way fewer grams of fat and a cool Italian vibe.