Serves: 6
Ingredients:
15 each Radishes, thinly sliced (you may use an assortment of shapes/colors of radish)
1/4 of one Red onion, sliced very thinly
¼ cup Chives, minced
¼ cup Peanuts, chopped small
1 Tbsp. Fish sauce
2 tsp. Sugar
½ tsp. Salt
2 Tbsp. Fresh lime juice
¼ cup Cilantro, roughly chopped
¼ cup Mint, roughly chopped
1/3 cup Thai basil, chiffonade
4 cups Lettuce and any Asian greens you prefer to add, chiffonade
Make it:
Notes: You may experiment with adding different ingredients to the dressing, such as minced garlic or ginger
Ingredients:
2 each small or medium size potatoes (red, butter ball, white, fingerling), scrubbed clean
2 Tbsp. salt
1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. hot mustard (Dijon or other)
2 cloves garlic, peeled and smashed to a paste
1/2 cup red or yellow onion, chopped small
3 Tbsp. chives, or green onion, chopped small
3 Tbsp. fresh herbs, such as: thyme, parsley, oregano, or savory (or mix some together)
1 Tbsp. salt, or to taste
1 ½ tsp. fresh ground pepper
3/4 cup radish, arugula, snap or snow peas, sorrel
1/2 cup pickled (or fresh) sweet pepper, diced small
Make it:
Notes:
Celery seed, other spices or dried herbs are also very nice. Lasts for 1 week in the refrigerator.
Ingredients:
1 cup rice – options: Jasmine, Basmati, long grain white or brown
2 cups chicken broth (may substitute water or vegetable broth)
1/2 tsp. salt
2 cups peas (snap or snow peas, cut in half or thirds; may also use English peas)
1/4 cup fresh mint, chiffonade
¼ cup red wine vinegar (may substitute fresh lemon or lime juice)
1/4 cup olive oil
1 tsp. salt
1/2 tsp. black pepper
Optional ingredients to add: ½ minced jalapeno, 2 cloves minced garlic, ¼ minced red onion, chopped cucumber
2 boneless chicken thighs, cut into 1-inch dice (optional)
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. olive oil
Make it:
Notes: serve room temperature or co
On the corner of 25th Ave S and S. Walker, next to the 2100 Building