Category: SGT (Page 1 of 2)

Little Korean Egg Rolls: Turnip Greens & Beef Mandu

Four years ago, I shared how I made Korean mandu with turnip greens on Simple, Good, And Tasty. I’m bringing it back because it’s too good to get lost in the shuffle.

Kale seems to get all of the glory. But as far as leafy greens go, I much prefer the flavor and texture of collards, beet greens, dandelion greens, and turnip greens. Raw turnip greens can sometimes feel prickly. Once you cook them down they have a silky texture and savory, earthy flavor. They’re perfect added to these fried Korean dumplings.

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Culinary School Update on Simple, Good & Tasty: Menu Planning Basics

Visit Simple, Good and Tasty for one of my last culinary school updates for the semester. This time we change gears as I share what I’ve learned from my menu planning course.

Our teacher provided us with an introduction to menu planning that included topics such as pricing strategies, truthfulness in item descriptions, and basic design principles. Then, he set us loose to create our own. 
I’ll meet you there. 
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