Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email:


© 2017 Cynthia's Creations, LLC.

November 21, 2017

This is a super easy salad dressing. I like the tartness of the lime with the sweetness of the dates. They pair well together. You can whip this up in no time. This salad would be great with some grilled fish.

Ingredients: serves 4


2 pitted Dates

1 t grated Lime...

November 21, 2017

This is a nice salad for the Fall and Winter months since Brussels sprouts are so readily available. In this salad some pear or apple is added to bring some sweetness, along with walnuts and shaved Parmesan.

Ingredients: serves 4

1 lb. Brussels Sprouts, thickly sliced or...

November 21, 2017

This is what I will serve on Thanksgiving. I like the combination of flavors in this salad. It's also pleasing to the eye. You can prepare the ingredients in the morning and simply toss them together when it is time for dinner. 

Ingredients: serves 6-8

1/2 c raisins

1/2 c...

November 18, 2017

While living in Japan I enjoyed many noodle bowls. Normally soba noodles are served chilled but I happen to like them hot also. In this dish I put some salmon but a poached chicken breast would be good also. It's a very basic recipe and you may use whatever vegetables...

November 13, 2017

This is a quick meal to make. I like to use salmon in recipes since it is readily available, however this works with most fish. You may use whatever combination of fresh or dried herbs you like. I chose to use fresh sage and thyme. I paired this with a parsnip and caul...

November 12, 2017

My first taste of miso was when I was living and working in Nagoya, Japan. It was used in a lot of foods such as soup, sauces and marinades. It is a unique flavor. I have made this dish for a lot of people. I changed it from the original which called for peanut butter....

November 7, 2017

This is another easy dish to prepare. The glaze may be made 3 days ahead. The marinade for the fish is quick and easy. It's both sweet and salty with a little heat from the ginger and siracha. In the summer it pairs well with a pineapple or mango salsa over a spoonful...

November 7, 2017

I started making these 20 years ago. They look good, can be made in advance and served at room temperature. You can use different vegetables to create different colors. I opt to use egg whites only, but you can use a combination of whole eggs with egg whites.


Please reload

Featured Posts