If you’re throwing out your radish tops or other random greens, like a little spinach or kale, stop! Mix them up into a Pesto like or Green Sauce to dress salads, pasta, spread into a sandwich and more.
With the holiday coming up, I’m craving what seems to be commonly dubbed Cold “Asian” Peanut Noodle salad. This is a great dish for a party, cook out or a potluck, Really, you never know who might show up at a party and this is popular with vegetarians and meat eaters, alike.
In the summer heat (and it has been so hot & so humid, here) I can hardly get enough cool, crunchy salads. Here’s a fantastic crunchy little salad with a little bit of a Thai twist. That this is more American Thai than Thai doesn’t detract from the utter deliciousness.
Recently we made Thai Curry Chicken Skewers from the Thankful Heart. They were a huge hit, so be sure to click over and explore Rhonda’s blog – you are guaranteed to find something you’ll want to make. But I needed a side for these skewers. Something fast, delish and easy.
If you’ve been following along (Do I sound like a teacher? Class?) you’ve probably seen my most marvelous recipe for Vaguely Vietnamese Slow Cooker Pork Tacos last week. If you haven’t, take a peek, because that recipe is the starter for this Shortcut Pork Ramen. And as good as those tacos were, this spin-off recipe is even better.
Slow cooked to perfection, this fall off the bone, tender pork was featured in “Slow Cooker Redeemed” in the New York Times. “It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas…” I made you wait for it, yesterday, when I posted the Vaguely Vietnamese Slaw recipe, and I hope you’ll think these Tacos are worth that little delay.
I’ve kind of fallen in love with this recipe, which is just a component in a meal to come. So I guess it’s a “teaser” recipe. Bright and crunchy with a Vietnamese “flair” this is a marvelous slaw to serve with all kinds of things.
I was introduced to Pozole in Denver, when one of my co-workers bought it to nearly every “food day.” Those in the “know” snuck away to the buffet table before lunch, before it was all gone. Now, I’d like to introduce you! Succulent pork and hominy swimming in a rich, garlicky, chile based broth; the taste is reminiscent of tamales.
I love red cabbage to freshen up a lot of dishes; it’s great in tacos, tostadas for instance. But Red Cabbage Slaw takes this idea to a whole new level. A little spicy, a little sweet and just a hint of fire make this a perfect side for anything Mexican!