Avocado Cream Sauce

My hands have suffered enough today. It is so cold right now that if I do not keep typing, my fingers will fall off. I was so babied by the sun SF has been receiving and forgot how much of a pain in the butt the fog is.

I mean come on, this is kind of ridiculous.


When I picked up a house-made pasta at the Farmer’s Market on Sunday, the lady suggested I make an avocado sauce to compliment the parsley flavors. I never heard of using avocado as a base for pasta sauce, but she told me the gist of how to prepare it and sent me home a little confused.


Avocado Cream Sauce

Prep Time: 10 Minutes

Serves: 2



  • 1 Hass Avocado
  • 1/3 Cup Fresh Parsley
  • 1 Tbs Plain Greek Yogurt
  • 1/2 Lemon Juice
  • 2 Garlic Cloves
  • 2 Tbs Olive Oil
  • Paprika, Salt and Pepper, to taste

**Note: I know it’s a strawberry yogurt container but I was too lazy to go to the store and just used a tbs of the plain side.


1. Boil your favorite pasta in a medium pot. Make sure to watch the time so it is al dente.

(I happened to have a perfect one from the Farmer’s Market but any pasta will do!)

2. Combine all ingredients in a food processor except the olive oil. When it is starts becoming more creamy and liquid, add in the olive oil.


3. Serve with fresh grated cheese and your favorite type of protein or veggies!

This was an awesome change from regular pasta sauce, but it is really rich so I suggest not eating it plain. It also does not reheat well, so eat it fresh and share with your lover or favorite person in the whole world. 🙂

What better to cure yourself from the cold then a nice big bowl of soup?

Almost every Japanese restaurant in San Francisco is closed on Monday. This made it so hard to find a place to eat, let alone after 8:00pm. Fortunately, Ramen Underground was open all the way to 10:30pm.


Who is in to petition Japanese restaurants to provide complimentary edamame at the beginning of every meal like bread and butter? It is one of my favorite parts of the meal. I could probably eat three bowls and go home happy, I also love yogurt, that’s why I get a yogurt machine from www.Village-Bakery.com so I can do it everyday without a sweat.


Have you heard of HABANERO ramen? When I saw it on the menu I knew I had to try it. I love spicy food so much and this was a nice treat instead of the traditional miso or soy sauce broth.

I am sure my cousins in Japan are shaking their heads at me for insulting their cultural cuisine and Americanizing it.

PS: I love the Painter T from J. Crew, I have one in almost in every color.


Doesn’t it look fantastic? I added kakuni (pork belly) and a soft boiled egg. I can not vouch for anything besides the habanero special, but it was amazing and I will be coming back soon to enjoy it again. The only thing is I wish the yolks were more runny, although I know that is a personal preference.


Good night, Japantown.


How are you with spicy? The spicier the better for me.

Chimichurri Sauce

Oh, chimichurri, how I love thee. The first time I had chimichurri was at a Peruvian restaurant. There were different sauces all around me and I dipped my steak into each and every one, not expecting to ignite a passion that can only be described with my tongue. (That actually sounds a little raunchy).

The acidic taste of the red wine vinegar meshed so well with the parsley and garlic. Let’s not even get started on the olive oil; I would be happy to just dip my bread in olive oil for the rest of my life and hire someone to roll me around town.

The second time I had chimichurri, I knew what I was in for. Game, set, match. I put it on everything edible in an arm’s length.

Now, that was a few years ago and my obsession with chimichurri fizzled down to just a memory until Chi took me to Lolinda right before I left for China. I knew it was going to be one of the first recipes I posted when I came back. My friend T made it ~a year ago, so I asked her for a favor and she sent me along my merry way with a recipe in hand.

What is chimichurri? It’s an Argentinian sauce used for grilled meats, however, I think it works fabulously with grilled veggies! Hell, I will even dip tortilla chips into the bowl.

Chimichurri Sauce

Prep Time: 10 Minutes (+ letting it sit in the fridge overnight)

Serving Size: 5-7



  • 2 Cups of Parsley Leaves, packed
  • 4-5 Cloves of Garlic
  • 1 Shallot
  • 1 Cup EVOO
  • 1/4 Cup Red Wine Vinegar
  • 4 Tsp Oregano
  • 1 Tsp Red Chili Flakes
  • Kosher Salt and Fresh Cracked Black Pepper, to taste

***A food processor isn’t mandatory, you can chop everything by hand!


1. Put everything in the food processor (more dense items on the bottom) except the olive oil.


2. Chop everything until the pieces are really fine. You will have to open it every now and then and mix things around to ensure everything is getting ground down.

3. Pour in the olive oil around ~1/4 cup at a time, mixing every time you reopen the lid.


4. The key is to be able to put it in the fridge for AT LEAST four hours. In order for this to taste like an aphrodisiac, you must let the flavors blend.

(The consistency is a lot thicker then the picture looks, you have to mix it. All the herbs and solids fell to the bottom).


I enjoyed mine with grilled chicken and red bell peppers. The house smelled amazing after!

I also have some sad news to share. I use to go to a sausage shop all the time with my dad when I was younger, Rosamunde. I went there again yesterday, but it wasn’t the same. Yes, the food was delicious but everything felt smaller (or maybe I got bigger).

This Rosamunde is on Mission St., right around the block from Cha Cha Cha’s and Foreign Cinema. The tree cock blocked on my blogging photo though, tear.


My vegetarian bloggers would also love this place, even though it’s a sausage grill. They had awesome vegan options that I didn’t expect!


I ended up going with the Provence, it only made sense because Herbs de Provence is one of my favorite herb seasonings. I go through a whole jar monthly.


Have you had a vegan hot dog (I’m kind of curious to wonder how they taste)? Also, gold star for finding out how many times I said chimichurri in this blog post?