Posts By Chef Tracy

It’s Tomato Season! Make Yourself a BLT Sandwich or Burrito.

Hello Tomato Lovers!

September is the official tomato season. Here is a two-for-one recipe that will use your gorgeous peak-of-the-season tomatoes in two delicious and unique ways.

Feeling the need for a carb-less meal?— roll up our Tomato Gem Wrap with extra lettuce instead of rice for a “I can’t believe this has NO CARBS!” sandwich packed with crispy, salty bacon and juicy, sweet tomatoes. Add some creamy avocado for even more levels of yum.

For a heartier treat— roll cooked rice in your Tomato Gem Wrap and fill in with the classic BLT ingredients. All that flavor and satisfaction without the gluten, calories (tortillas: 225 vs.Tomato GemWrap:10) or carbs (tortillas: 37g vs. Tomato GemWraps: 5g) found in the typical tortilla wrap.

“There ain’t nothing in the world, that I like better- than bacon and lettuce and homegrown tomatoes…” except for wrapped in Tomato GemWraps!

Roll your own…

Chef Tracy

BLT Sandwich or Burrito

Yield 1 sandwich or Burrito
Serve with Wasabi Mayo

3/4 cup cooked white short-grained rice  (for Burrito only)
1 Tomato Gem Wrap, place shiny side down on cutting board.
4 Tablespoons cheddar cheese, grated
4-6 strips bacon, fried crisply
4 slices tomato, into 1/8” strips
2/3 cup Romaine, shredded for sushi roll
1 cup Romaine, shredded for sandwich
1 teaspoon Wasabi Mayonnaise or favorite mayo

Wasabi mayo:

1 cup mayonnaise
1 tablespoon wasabi paste


Press cooked rice into Tomato Gem Wrap leaving a 1–inch border at top.

Spread Wasabi Mayo in a thin line in center of rice.

Top with tomato strips.

Sprinkle cheese on tomatoes.

Top with strips of bacon.

Swipe far edge with a damp brush, then roll up and let roll hydrate for 2 minutes on the seam before slicing into


Place 1 cup shredded Romaine across center of Tomato Gem Wrap.

Lay on top of lettuce tomato strips. Dollop mayo if desired on tomatoes.

Sprinkle cheese on tomatoes.

Top with strips of bacon.

Swipe far edge with a damp brush making sure to get the entire edge very moist. Roll up and let roll hydrate for 2 minutes on the seam.


Lemon Curd Pavlova with Pineapple Habanero Diamonds

For a fresh, sweet and beautiful dessert– perfect for any summer
celebration– try our Lemon Curd Pavlova with Pineapple Habanero
Diamonds. Or Strawberry, Mango or Peach Sprinkles? All you need are
small cookie cutters or scissors to snip your favorite shapes, bake
for a few minutes to crispy and sprinkle on top of this or any pie,
ice cream, pudding or cake for an extra special touch of color and

Use store bought Lemon Curd and whipped cream for faster assembly. The meringues and the Origami Pineapple Habanero Diamonds can be made a couple days ahead and stored in airtight containers.

A gorgeous dessert that will delight at any summer gathering.


PAVLOVA with Lemon Curd and Berries
Yield:6 servings

For Meringue:

6 Cups superfine sugar
6 Tablespoons cornstarch
12 egg whites at room temp for 30 minutes
9 Tablespoons cold water
6 teaspoons distilled white vinegar

For Lemon Curd Filling:

4 Cups sugar
6 Tablespoons cornstarch
1 Tablespoon salt
2 Cups fresh lemon juice
3 sticks unsalted butter
18 egg yolks
4 Tablespoons grated lemon zest
6 Cups heavy cream

For Topping:

24 Cups mixed berries
2 sheets Pineapple Habanero, Mango or Strawberry or all three– Origami Wraps

Make Topping:

Cut with sciccors or punch cut with small cookie cutters-Pineapple Habanero (or Mango or Strawberry or mix of all 3) Origami Wraps into diamond and heart shapes.

Bake at 190° for 5-7 minutes until just crisp.

Make Meringue:

Preheat oven to 300F with rack in middle.

Trace approx. 7-inch circles on sheets of parchment papers (will have about 6 circles)

Turn parchment over and put on baking sheet.

Whisk sugar and cornstarch in mixing bowl.

Beat egg whites with salt at medium speed until they hold soft peaks.

Ad water and beat until whites again hold soft peaks.

Increase speed to medium-high and beat in sugar mixture 1 Tablespoon at time. Beat in 1 more minute after all sugar added.

Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks (about 5 minutes)

Gently spread meringues inside parchment paper circles, making edge of meringues slightly higher than the “crater”.

Bake until meringue is golden and has a crust, about 45 minutes (inside will be marshmallow-like).

Turn oven off and prop door open with a wooden spoon. Cool for 45 minutes in oven.

Make Lemon Curd

Stir together sugar, cornstarch and salt in a large, heavy saucepan. Then add lemon juice and butter.

Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly 1 minute.

Lightly beat yolks and whisk in ½ cup lemon mixture, then whisk into remaining mixture in saucepan.

Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil).

Transfer to bowl and stir in zest.

Chill, surface covered with parchment, until cool. (about 1 hour)

Assemble Pavlova

Beat heavy cream until it holds soft peak.

Fold in whipped cream into chilled lemon curd.

Spoon lemon curd into meringue and mound berries on top.

Sprinkle Origami sprinkles generously over the top of the pavlova and serve immediately.


Have leftover berries and origami wrap sprinkles?  Use them to top your favorite breakfast cereal!

Crispy Asparagus Roll

Crispy Asparagus Roll– Makes 4 rolls

What tastes like spring more than vibrant green asparagus spears? Here’s a sure way to get your kids (and your husband) to happily eat their vegetables. This roll is packed with delicious crispy, tender asparagus spears rolling in herbed sushi rice

For the Asparagus Tempura

Vegetable oil, for frying

1 cup flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon canola oil

1 cup club soda


16 thin asparagus spears, trimmed

Lemon wedges and ponzu sauce

In a medium bowl, whisk the rice flour with the baking powder, baking soda, canola oil, club soda and 1 teaspoon of salt until smooth.

Heat 1 inch of vegetable oil to 350°.

Dip the asparagus in the batter and fry, in batches if necessary, until golden and crisp, about 2 minutes. Drain the asparagus on paper towels and season lightly with salt. Set aside.

Herbed Sushi Rice

2 cups prepared sushi rice

1/2 cups parsley leaves

1/4 cup celery leaves

5 large basil leaves

1/2 teaspoon finely grated lemon zest

3 teaspoons sesame seeds, toasted

1/2 teaspoon crushed red pepper

1/2 teaspoon crystal salt flakes

In a food processor, or mortar and pestle, pulse or grind the parsley, celery leaves, basil, lemon zest and crushed red pepper. Transfer to a bowl and season with salt fakes.  Turn gently into prepared sushi rice to combine.


1. Place Corn, Carrot or Tomato Origami Wrapper wrapper shiny side down on rolling mat.

2. Lay in herbed sushi rice leaving  a 1-inch rice-free border at the top. Lay in 2 pairs of asparagus spears horizontally in middle of  rice with heads protruding slightly over the end of wrappers.

3. Lightly swipe border with a damp brush. Roll forward using mat and let roll rest for 1 minute on seam to seal.

4. Cut into 8 pieces and serve with lemon wedges and ponzu sauce.