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.

On Maui, I discovered aguachile in a way I never expected. Once just a classroom recipe I didn’t care for, it became unforgettable at Gather [on Maui, for food and drink]. Between a Savory Citrus Martini, ocean breezes, and two wild kittens on the terrace, I found a new appreciation for this Mexican seafood dish. Here’s the story, the authentic recipe, and the Maui-inspired version.

A smart scale warned me I was losing muscle. The fix? More protein—less fat. And shrimp became my surprising secret weapon.