Pea-Shoot Salad with Warm Cream Dressing

Recipe adapted from MarthaStewart.com

Pea-Shoot Salad with Warm Cream Dressing
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Servings
4
Servings
4
Pea-Shoot Salad with Warm Cream Dressing
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Prepare an ice-water bath; set aside. Bring a small saucepan of water to a boil. Blanch snap peas until bright green and crisp-tender, about 1 minute. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain.
  2. Transfer to a serving bowl. Add pea shoots, snap peas, lettuce, and radishes; set aside.
Prepare Warm Dressing
  1. Heat a large nonstick skillet over medium heat until hot. Arrange pancetta in skillet in a single layer; cook, turning once, until crisp, about 12 minutes. Transfer with tongs to paper towels to drain.
  2. Pour off all but 2 tablespoons fat (if skillet seems dry, add enough oil to total 2 tablespoons fat). Add onions; cook over medium-high heat, stirring often, until tender, about 4 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add cream, and cayenne, if desired. Cook until liquid is reduced by half, about 4 minutes.
  3. Pour warm cream dressing over greens; toss to coat. Season with salt and pepper, and top with reserved pancetta.
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Quick Basic Kimchi

Recipe adapted from Matt Rodbard, Saveur

Quick Basic Kimchi
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Servings
4
Servings
4
Quick Basic Kimchi
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Servings
4
Servings
4
Ingredients
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Instructions
  1. In a large bowl, combine 3 tablespoons sugar with the salt. Add the vegetables, toss until evenly coated in the sugar and salt, and let stand for 20 minutes.
  2. Meanwhile, in a food processor, combine the remaining 2 tablespoons sugar with the pear, gochugaru, fish sauce, ginger, and garlic and purée until smooth.
  3. Lift the vegetables from the bowl, squeeze to release any liquid, and transfer to another large bowl. Scrape the purée onto the vegetables, toss to coat, and serve immediately.
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Radish, Goat Cheese & Cilantro Salad

Recipe adapted from Matt Taylor-Gross, Saveur

Radish, Goat Cheese & Cilantro Salad
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Servings
4
Servings
4
Radish, Goat Cheese & Cilantro Salad
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.
  2. In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.
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Pan-Seared Eggplant with Miso Glaze

Pan-Seared Eggplant with Miso Glaze
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Servings
4
Servings
4
Pan-Seared Eggplant with Miso Glaze
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Servings
4
Servings
4
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Instructions
  1. Mix miso, mirin, and sugar in a small bowl and set aside
  2. Heat oil in a skillet over medium-heat and fry eggplant on one side until crispy brown
  3. Add miso mixture over eggplant, thinning it with up to 2 tbsp water for desired consistency
  4. Remove from heat, top with scallions and Thai basil
  5. Serve over grain of choice or alone. ENJOY!
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Green Tomatillo Salsa

Recipe created by Todd Coleman, Saveur 

Green Tomatillo Salsa
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Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Also known as Salsa Verde
Servings
4 cups
Servings
4 cups
Green Tomatillo Salsa
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Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Also known as Salsa Verde
Servings
4 cups
Servings
4 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan. Cover with water by 1".
  2. Bring to a boil and cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.
  3. Transfer to a blender along with reserved liquid, sugar, cilantro, lemon juice and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature. Enjoy!
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