Throwing together a satisfying rice-based salad could not be easier, and there are endless tasty combinations to try. This version plays off Thai mango sticky rice and incorporates cashews for some meaty crunch, cilantro and green onion for freshness and toasted sesame oil for a deep nutty flavor.
Did you know that you can use the same technique used for ceviche to prepare vegetables? In this recipe, vinegar essentially “cooks” cauliflower, mushrooms and onion. Great for a quick veggie side with dinner.
Ever try fermentation as a way to prepare your veggies? It’s a healthful technique that keep vegetables (or pickles) nice and crisp and also provides friendly cultures that help nourish your body. You can absolutely play around with the combination of vegetables and spices that you pack into your crock. For this recipe, I use a Perfect Pickler, which can be found at Rainbow Grocery as well as online.
Another quick veggie fix: this time with red cabbage and cherry tomatoes, plus a couple extra flavorful ingredients. Crisp with both sweet and salty. Makes for an excellent easy side that pairs especially well with poultry.
On a hot summer day, strolling through the Mission, I stopped into Xanath, one of my favorite ice cream shops in the bay area. Their ice cream is rich and creamy, attributed to the Straus cream combined with strong spices like real vanilla bean and saffron. I was inspired by their use of these spices, and trotted home to whip up a batch of something, anything, that could highlight these flavors. I’ve been wanting to cook the frozen yuca (also known as cassava in South America) anyways, and felt like it had the perfect taste and texture to add saffron to. So I began an culinary experiment that I think turned out quite nicely. I enjoyed mine as a savory side, served with ginger-marinated cod and roasted cauliflower, but I can also imagine eating them with a standard eggs and bacon breakfast.
Following my visit to Eatwell Farms over the weekend, I had some rare delicacies on hand, one being tender squash blossoms freshly picked from the vines of young zucchini plants. You can certainly stuff these flowers with ricotta before frying, however I kept it very simple in this preparation.