[Recipe] PABU Asian Chowder

So you’ve heard me talk about how much we love PABU. I’m excited to share that their head chef, Jonah Kim, will be featured at the National Aquarium’s upcoming Fresh Thoughts sustainable seafood dinner on March 25!

Recently, I worked with Jonah to promote the dinner on WBAL-TV and got to taste two of the special menu items the PABU team is preparing!

PABU Jonah Kim at WBAL-TV

Jonah made this delicious Asian Chowder with fresh, sustainable clams and I’m pumped to share it with you!

PABU Asian chowder

Asian Chowder
Original recipe: Chef Jonah Kim from PABU

  • 2 1/4 ox soy-cured bacon (or regular bacon)
  • 1 1/4 C fennel (sliced)
  • 1 1/4 C leeks (chopped)
  • 1 1/2 C Spanish olives (diced)
  • 1 large russet potato (diced)
  • 1/2 C celery (diced)
  • 1/4 C roasted root vegetables (diced carrots/parsnips would be great!)
  • 1 1/2 L clam juice
  • 1 C white wine
  • 3 C heavy cream
  • 1 t Fenugreek spice (can be substituted with curry)
  • 1 sprig thyme spice
  • Chinese red vinegar and black vinegar for taste
  • S&P


  1. Toast fenugreek spice over medium heat until you smell it then set it aside.
  2. Cook bacon in a stock pot over medium heat for approx. 2 minutes
  3. Add vegetables and thyme and sweat for approx. 6 minutes
  4. Add fenugreek spice and some white wine – make sure to scrap the sides of the pot to get all the flavor
  5. Add clam juice and bring to a simmer. Simmer for approx. 10-15 minutes
  6. Add heavy cream and cook for another 5 minutes
  7. While chowder is cooking, steam clams in white wine (clams will open when fully cooked)
  8. Remove thyme sprig from chowder and blend until smooth (a hand blender works really well!)
  9. Season with S&P and vinegars
  10. Ladle chowder into bowls and garnish with clams and vegetables
  11. Enjoy!


[Recipe] Blue Apron favorites

We’ve been loving getting packages from Blue Apron recently! Each week we get a box of ingredients and recipes for three complete meals for two. It’s been a fun ride of new and different recipes that we honestly wouldn’t try before. And it’s SO easy. Even Tom enjoys how easy it is…

thefrontrowe blue apron cooking

Below are some of my favorite pieces of recipes we’ve had so far!

cabbage apple slaw katekatebear

Cabbage Apple Slaw
Original recipe: Blue Apron Salmon Pastrami on Rye

  • 1 Granny smith apple
  • 1 Lemon (cut into wedges)
  • 1/4 head red cabbage
  • 2 T Olive oil
  • 1 T Honey
  • 1 T Whole grain mustard
  • S&P


  • Wash apples and cabbage. Core and chop into thin slices.
  • Squeeze one lemon wedge over apples to prevent browning.
  • In a medium bowl, combine mustard, honey and juice from two lemon wedges. Whisk in olive oil until mixed.
  • Stir in cabbage and make sure the mix coats.
  • Mix in apples. Season with salt and pepper.
  • Enjoy!


Dried Cherry Pistachio Quinoa

Original recipe: Blue Apron Pan-Seared Chicken

  • 3 T Dried cherries (chopped)
  • 3 T Pistachios (chopped)
  • 2 Garlic cloves (chopped)
  • 1 Shallot (chopped)
  • 1/2 C Quinoa
  • 5 oz Spinach
  • 2 oz Feta cheese (optional)
  • S&P


  • Heat a medium pot of salted water to boiling on high
  • Once the water is boiling, add the quinoa. Cook 11 to 13 minutes, or until tender. Drain thoroughly and set aside.
  • While the quinoa cooks, add the pistachios to a large, dry pan and heat on medium for 3-5 minutes, or until the nuts are toasted and fragrant, stirring frequently.
  • Add the chopped shallot and garlic and cook for approximately 30 seconds, or until fragrant.
  • Add spinach and season with salt & pepper. Cook for approximately 1-2 minutes.
  • Stir in the cherries, pistachios and quinoa.
  • Season with salt and pepper to taste and cook 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat. 
  • Garnish with feta, if you want. :)
  • Enjoy!

Pork Meatballs

Original recipe: Blue Apron Vietnamese Bun Cha

  • 1/2 Shallot (chopped)
  • 10 oz Ground pork
  • 1 oz Hoisin sauce
  • 1/4 Cup panko breadcrumbs
  • S&P


  • In a medium bowl, combine ground pork, breadcrumbs, shallot and the hoisin sauce. Add salt and pepper.
  • Roll mixture into 16-18 small meatballs (slightly smaller than a golf ball).
  •  In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the meatballs and cook, stirring occasionally for about 6-8 minutes or until browned.
  • (Now of course this is meant to go into this dish, but I LOVED them and I feel like you could put them with anything! Roasted veggies, etc. would be a great pair!)
  • Enjoy!

blue apron beef ramen katekatebear

Beef Ramen

Original recipe: Blue Apron Beef Ramen

  • 9 oz Flank steak
  • 4 oz Choy sum (finely chopped)
  • 4 Garlic cloves (chopped)
  • 3 Scallions (sliced, white bottoms and green tops separated)
  • 2 oz Enoki mushrooms (root cut off and discarded)
  • 1 1-Inch piece ginger (chopped)
  • 3 T Beef demi-glace
  • 3 T White miso paste
  • 2 T Soy sauce
  • 1/8 C Hoisin sauce
  • 4 t Olive oil
  • 4 C Water
  • 12 oz Fresh ramen noodles


  • Heat a large pot of water to boiling on high.
  • Season the steak with salt and pepper on both sides.
  • In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Cook the steak 3-4 minutes per side, or until it reaches your desired degree of doneness.
  • Transfer the steak to a plate, leaving any drippings in the pot. Let the steak rest for at least 5 minutes, loosely covering the plate with aluminum foil to keep warm.
  • To the pot with the steak drippings, add 2 teaspoons of olive oil and heat on medium until hot. Add garlic, ginger and white parts of scallion. Cook for approx 1-2 minutes.
  • Add choy sum and season with salt and pepper. Cook approx. 1-3 minutes of until soft/wilted.  
  • Increase the heat to high. Stir in the mushrooms, beef demi-glace, miso past, soy sauce and water.
  • While the soup is boiling, thinly slice the beef against (perpendicular to) the grain. Toss sliced steak with hoisin sauce until well coated.
  • To the large pot of boiling water, add the ramen noodes and cook 1-2 minutes, or until tender. Then drain noodles.
  • Add cooked noodles into the soup and remove from heat.
  • When serving, lay flank steak slices on top. Garnish with green pieces of scallions.
  • Enjoy!

Looking forward to move yummy recipes!





[Recipe] Superfood Kale Salad

Even though I love almost anything/everything in the pre-made foods case at the grocery store, it’s not all great/healthy for you…HOWEVER recently, my local Harris Teeter started carrying a kale superfood salad that I just fell in LOVE with! Seriously, I can do kale…but sometimes it’s a little much. I’m not sure this would ever be too much – it’s delicious!!

The problem is (well, really it’s a good thing…haha) they change their pre-made food menu every month so…just like that, this super salad came and went.

BUT like you would hope an awesome brand does, the HT team saw me tweet my 140-character-love-poem to this kale salad and answered my plea for a recipe! So, like a good little Tone It Up gal, I want to share it with all of my healthy eating friends so you can have it in your salad arsenal too!

harris teeter superfood kale salad katekatebear

Superfood Kale Salad 

Original recipe: Harris Teeter 
Cooking needs: Medium/large pot to blanch

  • 2-4 C fresh kale
  • 2-3 carrots (peeled/shredded)
  • 2 T sunflower seeds
  • 2T cashew nuts (chopped)
  • 1/2 C steamed edamame
  • 1/4 C craisins
  • 1/4 C green onions (chopped)
  • 1/4 C blueberries
  • 10 cherry tomatoes
  • Asian ginger dressing



Wash and trim stems from kale.

In a medium pot, blanch kale for approx. 5-10 minutes. Set aside and let cool.

Mix all other ingredients together, then add cooled kale.


[Recipe] Sausage & Cornbread Stuffing Recipe

Hold on tight, I’m about to give you the best stuffing recipe you’ll ever find (You’re welcome). 

Someone made this for a friends-giving about 4 years ago and I’ve been making it evers since and it’s always been a big hit! Now, two days post-Thanksgiving, it’s still going strong. I’ve discovered it’s not just for the table with turkey…it is nothing less than the “little black dress” of the holiday :)

It’s great on the table, but it’s also a delicious side with eggs for breakfast (come on…sausage, cornbread, eggs…it’s perfect!), on an open face turkey sandwich for lunch, etc. I’d eat it for days if I had made more! Hope you enjoy!

thanksgiving feast

Sausage & Cornbread Stuffing

  • 1-2 lbs sausage (if you can get it loose from a local butcher, that’s best!)
  • 1 C carrots (chopped)
  • 1 C celery (chopped)
  • 1 large onion (chopped)
  • 1/2 bunch fresh sage (chopped)
  • 4-5 corn muffins
  • 3 large eggs
  • 3/4 C chicken stock

Preheat the oven to 350 degrees. 

  • Cook sausage in skillet and break up into small pieces.
  • Drain excess oil from sausage with a paper towel.
  • In a separate pan, cook carrots, onion and celery, seasoning with salt, pepper and sage until carrots are medium soft.
  • In a large bowl, crumble muffins.
  • Add sausage and vegetable mix to bowl then mix in eggs and stock.
  • Place mixture to baking dish.
  • Bake for 45 minutes, or until browned.
  • Enjoy! (over and over!)

So this is (one of) my favorite Thanksgiving dishes! What are yours?