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Eat This

What a Busy, Design-y Mom Cooks on Weeknights

Eat This BY liz 03/30/2018


Raising three kids while sourcing fabrics and developing designs for Semi Gloss, her just-dressy-enough line of minimalist basics, doesn’t leave Patty Kim with much time to tackle the time-intensive baking projects she once loved. But that doesn’t mean she’s stopped cooking: She’s become a master at making up delicious, filling dinners that she—and you—can whip up in minutes. Follow her lead with one of these three recipes tonight.



Serves 2



  • 4 cups beef broth (like Pacific brand)
  • 1 ½ cups water
  • Soy sauce, to taste
  • 10 to 12 frozen veggie or meat dumplings
  • A handful of chopped scallions, for garnish
  • A few tablespoons of crumbled, dried seaweed, for garnish
  • Kimchi, optional, to serve on the side
  • Cooked white rice (like Trader Joe’s jasmine rice), optional, to serve on the side



In a pot, bring broth and ½ cup of water to a boil. Season with splashes of soy sauce to taste. Add dumplings and simmer until they are cooked through. Top the soup with scallions and/or crumbled seaweed, and serve with rice and/or kimchi.


Semigloss soleildress 3
Soleil Dress
60 OF A KIND .



Serves 2



  • 2 cups cooked white rice (like Trader Joe’s jasmine rice)
  • ¼ cup kimchi
  • ½ cup cooked spinach, with any excess water squeezed out
  • ½ teaspoon of sesame oil (¼ teaspoon for each bowl)
  • 2 eggs
  • Salt and black pepper, to taste



Fry the eggs, sunny side up (or down if that’s your preference). Season with salt and pepper and set aside. Divide cooked white rice in individual bowls. Top each with spinach, and add a big spoonful of kimchi. Drizzle with sesame oil and top with a fried egg. Mix it up and enjoy.



Serves 2



  • 2 skin-on, bone-in chicken breasts
  • 1 log of herbed goat cheese
  • A few tablespoons of olive oil
  • Salt and black Pepper, to taste
  • Baguette and/or green salad, to serve



Preheat oven to 400 degrees F. Gently loosen the skin from the chicken breast and spread a layer of herbed goat cheese underneath. Reposition to seal the cheese inside.

Rub the skin with olive oil and sprinkle with salt and black pepper to taste. Bake until chicken is cooked through, usually about 30 to 40 minutes, depending on the size of the chicken breasts. Serve with a good, crusty baguette and a green salad.

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