8 SALAD recipes
Spicy black bean salad served in halved papayas with red and yellow tomatoes, cilantro, Thai chili paste, and balsamic vinegar. No-cook and vegetarian.
A tasty alternative to the ordinary salad that will have you eager to enjoy a second helping!
Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.
Marinated shredded chicken with toasted almonds and scallions served in crispy deep-fried wonton wrapper baskets over shredded lettuce. A show-stopping appetizer or party platter that looks as good as it tastes.
Ginger-glazed ribs baked low and slow in a Dutch oven with a sweet-tangy sauce of brown sugar, ketchup, vinegar, and Italian dressing mix. Basted every 30 minutes for sticky, fall-off-the-bone results.
Thai fish cakes with red curry paste, nam pla, chopped green beans, and fresh basil, pan-fried golden and served with a sweet-tangy cucumber salad on the side.
Browned pork chops baked low and slow in a tangy pineapple, brown sugar, and soy sauce glaze with onions and green peppers. Fork-tender in under 2 hours.
Unsloppy Joes are vegetarian sloppy joes with kidney beans, crushed tomatoes, chili powder, and diced vegetables served in hollowed-out kaiser rolls. Low-fat, hearty, and mess-free.