This Asian vinaigrette recipe is absolutely packed with flavor. We like to eat this on a quinoa salad with tofu and stir fried veggies (think: broccoli, mushrooms, bell peppers, cabbage, peas and carrots).
This healthy recipe is is easy enough to make on a weeknight, especially with the quick-cooking skirt steak. One of the benefits of skirt steak is that you don’t have to marinate it for a long time to get great flavor. A 20-minute dunk while you get the rest of the ingredients prepped is perfect.Recipe courtesy of Emily Paster, West of the Loop.
Sometimes we forget about these powerful, medicinal little plants that lend their gorgeous flavor and aroma. Run herbs through your juicer like you would with greens. Mint, chocolate mint, spearmint, and others are beautiful in combination with sweet fruits or greens, and have a cooling effect. I love mint with cucumber, spinach, ruby red grapefruit, and apple. Fennel is another wonderful addition, and whether you’re using the stalks, blub, or fronds (or all three), it will flavor your juice with the sweet and herbal taste of anise. And don’t forget about the savory herbs, basil, thyme, rosemary, sage, oregano, dill, and one and on. These add depth to savory vegetable juices and complexity to sweet and citrusy juices. Look for fresh herbs in your garden, your farmers market, co-op, and grocery store. There’s a lot you can do with a little bit of herbs. One of my favorite summer juices stars lemongrass, which wafts like a bright and sultry perfume through watermelon, Asian pear, and pineapple.
With tangy Asian BBQ sauce, these delicious, gluten free and vegan mushroom burgers are a great meatless option. Marinating steak usually involves a lot of time, but that’s not the case here. The mushrooms just need a quick toss in the marinade and they’re ready to top the burger buns!Recipe courtesy of Cotter Crunch.
In creating the sauce for these short ribs, I aimed for a balance of sweet, salty, spicy, and tanginess that's so crucial in many Southeast Asian dishes. The brown sugar, soy sauce, Thai chiles, and vinegar all come together to create a harmony of flavors that's wonderful and delicious.
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Fresh vegetables, soba noodles, and a spicy peanut dressing are layered up in a mason jar, for the perfect healthy, wholesome lunch to take with you to work.This recipe is courtesy of Foxes Love Lemons.
Grilling season is here! This recipe takes tasty grilled chicken and adds sesame oil, ginger and more to create a delicious Asian flavor. Perfect for a picnic and a simple weeknight dinner. This recipe courtesy of Perdue.
In the English tradition, a cook uses leftover beef or lamb from last night's roast to make this hearty casserole. For the most basic shepherd's pie, you sauté some fresh vegetables, add in meat taken off the bone, and then add any jus or gravy to thicken up the filling and make it a little saucy. You put this filling into an oven-safe casserole dish, top it off with mashed potatoes, dot with butter, and bake until the topping gets a nice roasted brown hue.
What you don't know about shepherd's pie is that it is the perfect dish in which to use those Thanksgiving leftovers because there is no set recipe. Your shepherd's pie is based on what's available in the fridge the morning after Turkey Day. Personally, I like to go with very traditional flavors on Thanksgiving, and then go a little cross-cultural with the leftovers. So here is an Asian-inspired take on Shepherd's pie.