Sometimes it's hard to be creative with vegetables. Their reputation as a reliable side sometimes stifles the innovative ways you can prepare them. That is until you talk with Chef Alvaro Lima. The Chicago-based chef stopped by Tonia's Kitchen to talk about his Corn and Squash Gyoza. He told Tonia there's a lot to do here with items you might consider left over. Chef Lima told Tonia he adds a Salsa Matcha, which is a chili crisp, and a Charcoal Aioli, which is toasted onion and garlic, charred until their blackened, and pulverized. The flavor is incredible, and the dish is anything but boring.
