Cucumber Salad

 

Ingredients:

• 2 large cucumbers
• 1 red onion sliced
• 1/3 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon fine sea salt
• 1 teaspoon black pepper

Preparation:

1. Slice each cucumber into 1/4 inch slices and add to a large bowl.
2. Add in the sliced red onion (sliced into half moons and toss to combine.
3. In a mason jar or small bowl whisk together the apple cider vinegar, water, sugar, salt, and pepper.
4. Pour the dressing mixture over the cucumber and onion and toss to fully coat/combine.
5. Keep in the fridge until ready to serve.

https://www.thecookierookie.com

Simmered Daikon Radish with Chicken

 

Ingredients:

• 1 lb. Daikon radish
• 1 lb. Chicken thighs, boneless and skinless
• 3.5 oz brown or white beech mushroom, optional
• 1 tsp arrowroot starch
• 1.5 tbsp avocado oil
• 2-2.5 tsp grated ginger
• 1 tsp coarse sea salt, plus more to taste
• 1 cup chicken or vegetable stock
• 1 to 1.5 tbsp yuzu juice
• 1.5 tbsp coconut aminos
• 1-2 bulbs scallions, chopped

Preparation:

1. Slice off both ends of the daikon radish. Rinse and scrub under tap water. Pat dry and use a peeler to peel off the outer skin. Dice it to cube shape, about 1 to 1 ½ -inch cubes.
2. Dice the chicken to 1 ½ -inch bite sizes. Slice off the bottom end of the mushrooms and break them into pieces, if using. In a small bowl, make a slurry with arrowroot starch and 1 tbsp water.
3. Preheat a large stir-fry pan or Dutch oven over medium heat until it feels warm when placing your palm near the surface, about 2-3 inches away. Add the oil, chicken, ginger, and 1 tsp salt. Saute over medium-high heat for about 3 minutes.
4. Add stock, daikon radish, and mushrooms. Make sure the radish cubes are in contact with the liquid. Cover with a lid and bring it to boil for about 3-4 minutes.
5. Then lower the heat to medium-low and simmer for 15-20 minutes or until the daikon turns soft and can easily be poked through with a fork or chopstick. The color will turn from pale to translucent. Stir the pot periodically to ensure even cooking.
6. Season with yuzu juice and coconut aminos. Stir the slurry one more time before adding it to the pot. Gently toss for 30 seconds to thicken the sauce. Off heat, taste and add more salt, if desired.
7. Garnish with scallions. Serve warm.

https://www.heartumami.com

Smashed Red Potatoes with Cabbage

 

Ingredients:

• 3 lbs red potatoes
• kosher salt
• neutral oil
• ½ cup whole grain dijon mustard
• ¼ cup stout
• 2 tbsp honey
• 1 lemon
• 2 bunches of radishes, trimmed and halved
• 3 tbsp butter
• 1 small green cabbage, cored and thinly sliced (1# sliced)
• 1 shallot, thinly sliced
• ½ tsp caraway seeds
• 1 cup sour cream
• fresh dill
• flaky sea salt

Preparation:

1. Preheat the oven to 400°F.
2. Place the whole red potatoes into a large pot and cover with cold water. Add a heaping pinch of salt. Bring the water up to a boil over high heat. Reduce the heat to a simmer and cook for about 15 minutes, or until just fork-tender. Drain the potatoes. Transfer the potatoes to a bowl of ice water for a couple of minutes. Once cool, transfer the potatoes to paper towels and let them fully dry.
3. Meanwhile, whisk together the mustard, stout, and honey. Season with a squeeze of lemon juice and a pinch of salt. Set aside.
4. Toss the radishes with a touch of oil and a generous pinch of salt. Spread them out onto a sheet pan in one, even layer. Roast for 15 minutes.
5. Place a large, heavy-bottom pan over medium heat. Add enough oil to come up the sides about ¼ of an inch. While the oil heats up, use your hands to smash the potatoes flat. Once the oil is hot, place the potatoes into the pan, working in batches so that you don’t overcrowd the oil.
6. Pan-fry the potatoes until crispy on one side. Flip them over and continue to fry until crispy on the other. Lower the heat if needed so that the potatoes don’t burn before crisping. Transfer the potatoes to a sheet pan lined with paper towels. Immediately sprinkle with a pinch of salt. Continue to fry all of the potatoes.
7. Meanwhile, heat a second sauté pan over medium heat. Add the butter and let melt. Add the shallots. Sauté for a few minutes until tender and caramelized. Stir in the caraway seeds and season with a pinch of salt. Add 1/3 of the cabbage. Let sauté for a minute or so. Add another 1/3 of cabbage and repeat. Add the remaining cabbage and let sauté until tender and slightly browned. Season with salt to taste.
8. To assemble, spread the sour cream onto a platter. Top with the cabbage, crispy smashed potatoes, and roasted radishes. Spoon the stout mustard over top. Garnish with fresh dill, a squeeze of lemon juice, and a sprinkle of flaky sea salt.

https://www.theoriginaldish.com 

Bright and Spicy Shrimp Noodle Salad

 

Ingredients:

• ⅓ cup fresh lime juice
• 2 tsp. honey
• 1 serrano chile, very thinly sliced
• 1 1" piece ginger, peeled, finely grated
• 1 garlic clove, finely grated
• 1 Tbsp. plus 1½ tsp. fish sauce
• 4 Tbsp. extra-virgin olive oil, divided
• Kosher salt
• 1 lb. large shrimp (preferably wild), peeled, deveined
• 6 oz. bean thread (cellophane or glass) noodles
• 1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
• ½ cup salted, roasted peanuts, crushed, divided
• 1 cup basil leaves

Preparation:

1. Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.
2. Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.
3. Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well
4. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil and toss well to combine.
5. Divide noodle salad among bowls and top with remaining peanuts.

https://www.bonappetit.com

Tempura Vegetables with Lemon-Soy Dipping Sauce

 

Ingredients:

• 1 quart of vegetable oil
• 6 tablespoons soy sauce 
• ¼ cup lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons granulated sugar
• ½ teaspoon dried (or, fresh) tarragon
• 1 scallion (or, Leek), chopped
• 1 ¼ cups all-purpose flour (plus more if necessary), divided
• ¼ cup cornstarch
• 1 teaspoon kosher salt, divided
• 1 large egg
• 1 cup cold sparkling water (plus more if necessary)
• 1 8.8-oz. package precooked beets, sliced into ½-in. rounds and patted dry
• red onion (or, Leek), cut into ½-in. wedges 
• 1 sweet potato, peeled and sliced into ¼-in. rounds
• 1 ½ cups broccoli florets

Preparation:

1. Preheat the oven to 200°F. Heat vegetable oil to 360°F in a large, deep skillet or pot over medium-high.
2. Whisk ⅔ cup water, soy sauce, lemon juice, apple cider vinegar, olive oil, sugar, and tarragon in a small bowl. Stir in scallion. Set aside.
3. Combine ¼ cup flour, cornstarch, and ½ teaspoon salt in a shallow bowl or plate.
4. Break up the egg gently with chopsticks or a spoon in a medium bowl. Add cold sparkling water and stir to combine. Gently stir in the remaining 1 cup flour and ½ teaspoon salt. (Do not overmix; batter will be slightly lumpy.)
5. Using chopsticks or tongs, dip vegetables, 1 at a time, in cornstarch mixture, then shake off lightly and dip in egg mixture. Drop pieces into hot oil, adding no more than 5 or 6 at a time so oil temperature doesn’t lower too much (you’ll get a crispier result). Let vegetables cook, carefully flipping halfway through, until crispy and lightly golden, 3 to 4 minutes. After every other batch, check batter consistency; you may need to add about 1 tablespoon flour and 1 tablespoon cold sparkling water to get the batter back to its original consistency.
6. Remove fried vegetables with a slotted spoon or spider; drain on a rimmed baking sheet lined with paper towels. Place in oven to keep warm while repeating the frying process with remaining vegetables. Serve hot with lemon-soy dipping sauce.

https://www.realsimplefood.com

Grilled Zucchini Nachos

 

Ingredients:

• 4 small zucchini sliced into "chips," about ¼ inch thick rounds
• Olive oil for brushing zucchini chips
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 15 oz can of black beans, rinsed and drained
• 2 small tomatoes chopped
• 1 large avocado chopped, seed removed
• 2 green onions chopped
• 1/4 cup chopped cilantro
• 1 lime

Preparation:

1. Put the sliced zucchini chips into a large bowl and toss with olive oil. Season with salt and pepper, to taste. Place zucchini on a grill pan or directly on a hot grill, over medium heat. Grill for 4 to 5 minutes or until zucchini is tender. Sprinkle cheese directly over zucchini chips and cook until cheese is melted about 1 minute.
2. Remove zucchini from the grill and place on a platter or onto plates. Top with black beans, tomatoes, avocado, green onion, cilantro, and a squeeze of fresh lime juice. Serve immediately.

https://www.twopeasandtheirpod.com 

Garlic Roasted Potatoes

 

Ingredients:

• 3 pounds small red or white potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Preparation:

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters and place them in a bowl with olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

https://www.foodnetwork.com