May 12, 2013
1 pound boneless, skinless chicken breast, trimmed
1 14-ounce can chicken broth
3 tablespoons rice vinegar
3 tablespoons soy sauce
3 teaspoons toasted sesame oil, divided
2 tablespoons tahini, or cashew butter
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound snow peas, trimmed and thinly slivered lengthwise
2 tablespoons chopped cashews
In a medium skillet over medium-high heat, add the chicken and broth. Bring to a boil, reduce heat, cover and simmer for 12 minutes or until chicken is no longer pink in the middle.
Allow the chicken to cook, then shred or cut into bite-size pieces.
In a large bowl, whisk until smooth the vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter).
Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring regularly, for 1 minute. Stir in the peas and continue to cook until bright green, about 4 minutes.
Transfer the garlic mix and the chicken to the dressing bowl. Toss to combine.
Serve sprinkled with cashews.
May 12, 2013
1 bunch asparagus, (about 1 pound), trimmed
1 bunch radishes, trimmed and cut into wedges
2 tablespoons finely chopped scallion
2 tablespoons white vinegar
1 tablespoon soy sauce
2 teaspoons olive oil
1 teaspoon toasted sesame oil
1/2 teaspoon grated fresh ginger
2-3 dashes Asian red chile sauce, such as sriracha (optional)
Fill a large bowl with ice water.
Using a saucepan and a steamer basket, bring 1 inch of water to a boil.
Leaving the tips whole, thinly slice asparagus diagonally and place in the steamer basket. Steam until the asparagus is tender but still crisp, about 1 minute.
Immediately transfer the asparagus to the ice water to stop the cooking. Drain well.
In a large bowl, combine the dressing ingredients. Add the asparagus, radishes and scallion and toss to combine.
Serve warm or at room temperature.
April 28, 2013
2 yellow squash
Salt, to taste
Pepper, to taste
1 cup grape tomatoes, cut in half
1 lemon, juiced
1 cup olive oil, divided
2 green onions, chopped
2 tablespoons chopped pistachios, or other nuts
Slice the squash and zucchini lengthwise, making thin slices.
Lay out on a plate or platter, salt and pepper to season.
Alternate the yellow and green slices in a basket-weave pattern, then top with the tomatoes.
In a bowl, whisk together the lemon juice and olive oil, then pour evenly over the salad.
Sprinkle onions and chopped nuts on top if desired.