My cousin gave us a massive amount of cilantro last week and I've been trying to use it all before it goes wonky. And the other night (perhaps propelled by wine inspired joie de vivre) I decided to use the cilantro, almonds and several Thai chilies to make a very spicy salsa.

Now, I was going for hot salsa – not Loony Tunes eyeball exploding salsa – which is what I ended up with. When we did the math we realized that I had used the equivalent of 25 jalapenos in the 3 cups of salsa. (Really. It's science.) But, I was just a little ebullient and careless with the amount of Thai peppers I threw into the blender.

So, if you want to be passive aggressive with someone whose pride is linked to much hot food they can consume, make this recipe as written. But if you just want an incredibly delicious salsa (and even through the heat, this is really light and flavorful) then cut back on the amount of hot peppers and enjoy.

I've been obsessed with Greek yogurt lately. Maybe it's because I tend to root for the underdog (you have to admit they are going through a rough time right now) or maybe it's because Greek yogurt is the perfect substitute for sour cream. Also, Greek yogurt makes the base for an incredible marinade. So, the other day when I had a huge container of yogurt that I was trying to finish, I decided to make some spicy chicken kabobs – and I was extremely dedicated to the kabob idea.

We don't have skewers so I used extra large toothpicks which aren't the easiest thing to manage, so if you have metal or wooden skewers I would recommend using them. However, they were completely adorable and I might make them for Jedd's birthday later in the month, because their little size is perfect for appetizers. Also, they are incredibly delicious and the chili flakes give them some kick. I'm pretty sure that they will be gone in a flash.

Food Revolution Day is on May 19. It's a chance to eat real food, to get together with family or friends and swap recipes during a potluck or dinner party - or maybe even hold a cooking class for a young relative. The main thing is to sit down and share a meal while standing up for real food. Get involved by organizing your own event or attending one that's already happening in your area.

I pre-game important meals like Thanksgiving and Christmas to avoid frantically cooking blind when I'm having people over or when I'm expected to bring a dish somewhere else. So, when we decided to take part in Food Revolution Day by holding a cooking class for our seven-year-old nephew, Luke - well, you'd better believe I pre-gamed the meal.

There's something so simple and satisfying about scallion pancakes. These staples of Chinese restaurants aren't difficult to make (although there are a few simple techniques that help them to be soft and flaky) and - as a bonus – they are very inexpensive too. The main ingredient is also easy to keep on hand by keeping scallion greens growing in your kitchen garden. They also only require one “expensive” ingredient - which is sesame oil - and you can find a bottle of that for three to six dollars – and it will last you for at least a year even if you use it regularly.

Also, because occasionally a schism can develop between family members over the “breakfast food for Sunday supper” vs. “supper food for Sunday supper” discussion, this appetizer recipe will make everyone happy.