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Mushroom Larb
We heart larb, and we used to make larb gai all the time, but with Lisa being on a veggie kick lately, we introduced this version into the mix. Instead of chicken, I used a mix of various mushrooms we had on hand — shiitake, cremini, and good old white button. It was delicious! One […]
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Roasted Root Vegetable Bread Salad, a la Essential Baking Company
Local, organic bakery The Essential Baking Company has a few cafés around town, and I’ve been enjoying their bread salad on a pretty regular basis, so much so that I decided I had to recreate it at home. I love the mix of roasted yams, beets, and leeks (!), and when tossed with big chunks […]
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Green Papaya Salad with Shrimp
Lisa had her first green papaya salad at Thoa in Seattle and absolutely loved it; after trying it myself, I decided that this was something we had to make at home. The recipe itself, which I adapted from a few I spotted online, as well as what I remember of the restaurant version, came together […]
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Greek-Style Tomato-Zucchini Fritters
This recipe comes from Veganomicon: The Ultimate Vegan Cookbook — they make an nice starter, or you could do what we did and served them over a salad with a lemon-dill vinaigrette to make a light dinner. The book recommends a vegan alternative to tzatziki to serve alongside, but not being vegan, we went for […]