Tiger Vegetable Salad

INGREDIENTS

• 1 large bunch cilantro, with the thick stems removed, cut into 3-inch lengths (about 5 cups, loosely packed)
• 1 green bell pepper or 1 cucumber, stemmed, seeded and slivered
• 1 fresh chili pepper, stemmed, seeded and slivered
• 2 scallions, slivered
• 2 teaspoons vegetable oil
• ¼ teaspoon salt
•  Sesame oil
•  white vinegar, to taste

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  Nutritional Information

PREPARATION

http://cooking.nytimes.com/recipes/1013037-tiger-vegetable-salad

COCONUT CURRY WITH CASHEWS

http://cooking.nytimes.com/recipes/1014468-coconut-chicken-curry-with-cashews?utm_source=Facebook_WCA_Paid&utm_medium=CPC&utm_content=Recipe&utm_campaign=General_Retargeting

ONE POT PASTA

http://www.slate.com/blogs/browbeat/2015/08/27/one_pan_9_minute_pasta_recipe_from_martha_stewart_living_the_backstory_and.html

http://food52.com/recipes/30147-martha-stewart-s-one-pan-pasta

PORCHETTA

http://honestlyyum.com/7841/porchetta/

Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies

(Makes about two dozen)

1 EGG, BEATEN

½ CUP BUTTER

softened

½ CUP BROWN SUGAR

1/3 CUP HONEY

1 TBSP. VANILLA EXTRACT

Combine in large bowl.

1 CUP WHITE FLOUR

1 CUP WHOLE WHEAT FLOUR

½ TSP BAKING SODA

¼ TSP SALT

¼ TSP CINNAMON

¼ TSP NUTMEG

Combine in a separate, small bowl and blend into liquid mixture

1 CUP FINELY SHREDDED ZUCCHINI

12 OZ CHOCOLATE CHIPS

Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.

http://www.animalvegetablemiracle.com/recipes-summer-zucchini-chocolate-chip-cookies.htm

Vietnamese Marinated Flank Steak With Cucumber and Radish Salad

Vietnamese Marinated Flank Steak With Cucumber and Radish Salad

Yield 4 to 6 servings

Time 25 minutes, plus at least 30 minutes' marinating

Ingredients

• 1/2 cup fish sauce
• 1 tablespoon packed lime zest
• 1/3 cup fresh lime juice (from about 3 limes)
• 2 tablespoons dark brown sugar
• 2 garlic cloves, grated or minced
• 1 large jalapeño, seeds and veins removed if desired, minced
• 1 flank steak, about 1 1/2 pounds
• 1 small seedless English cucumber, thinly sliced
• 1 large bunch of radishes, thinly sliced
• 4 scallions, thinly sliced
• 1 teaspoon vegetable, peanut or olive oil (optional)
• Cooked rice noodles or rice, for serving (optional)
• Sesame seeds or crushed roasted peanuts, for serving (optional)
• Fresh mint leaves or cilantro, for serving (optional)

Method

1. In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
2. Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
3. Light the grill or heat the broiler to high. Pat steak dry with paper towels.
4. If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
5. Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

http://dinersjournal.blogs.nytimes.com/2013/07/09/vietnamese-marinated-flank-steak/

Rhubarb Prosecco Sparkler

Rhubarb Prosecco Sparkler

Yield: enough syrup for 5-6 servings

Ingredients

For the rhubarb syrup: 

• 1½ cups sugar
• 1½ cups water
• ½-inch piece fresh ginger, peeled and diced
• 1 tbsp. black peppercorns
• Zest of ½ a lime, cut into strips
• ½ a vanilla bean (split lengthwise)
• 2 cups diced rhubarb, cut into ¼-inch cubes
• ¾ tsp. spiced rum

To prepare: 

• 1 oz. spiced rhubarb syrup (above)
• Crushed ice
• 5 oz. prosecco per serving
• Thinly sliced rhubarb, for garnish

To make the syrup, combine the sugar and water in a  medium saucepan over medium heat. Let cook, stirring occasionally, until the sugar has dissolved completely into the water. Add in the ginger, peppercorns, lime zest, and vanilla bean. Let simmer over medium to medium-high heat about 8-10 minutes. Remove from the heat and let cool. Place the rhubarb in a medium bowl. Strain the syrup through a fine mesh sieve over the rhubarb. Add in a few pieces of the ginger and the vanilla bean pod. Discard the remaining solids. Let stand, swirling the bowl occasionally to coat the fruit, about 10 minutes. Stir in the rum, cover and chill for at least 4 hours or up to 1 week.

To serve, fill a glass with crushed ice. Add in 2 tablespoons of the rhubarb syrup and top with the Prosecco. Swirl gently to mix. Garnish with the fresh rhubarb and serve.

http://www.annies-eats.com/2015/05/08/rhubarb-prosecco-sparkler/