Thai Noodle Salad with the Best Ever Peanut Sauce

Photo of fresh vegetable salad with noodles from Pexels

Thai noodle salad with peanut sauce is a flavorful and satisfying dish that combines the vibrant flavors of Thai cuisine with the delightful texture of noodles. With a handful of ingredients and a tangy peanut sauce, you can create a refreshing and wholesome salad that is perfect for any occasion. The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures. Whether enjoyed as a main course or a side dish, this salad is a tantalizing blend of sweet, savory, and nutty notes, bringing the authentic taste of Thai cuisine to your table with every delicious bite.

Photo of fresh vegetable salad with noodles from Pexels

Thai Noodle Salad with the Best Ever Peanut Sauce

Sylvia Fountaine
The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Servings 6 people

Ingredients
  

Salad Ingredients

  • 6 oz dried noodles (brown rice noodles, pad thai style rice noodles, soba noodles)
  • 4 cups mixed grated vegetables (cabbage, radish, carrot)
  • 1 red bell pepper (finely sliced)
  • 3 scallions (sliced)
  • 1/2 bunch cilantro (chopped, can substitute basil or mint)
  • 1 Tbsp jalapeño (finely chopped)
  • 1/4-1/2 cup roasted peanuts (optional)

Thai Peanut Sauce

  • 5 thin slices fresh ginger (cut across the grain, about the size of a quarter)
  • 2 cloves garlic
  • 1/2 cup peanut butter
  • 1/2 cup fresh orange juice (about 1 fresh orange)
  • 1/3 cup fresh lime juice (about 2 limes)
  • 1/4 cup soy sauce (can substitute Bragg's Liquid Amino Acids: tamari will turn this unpleasantly dark)
  • 1/3 cup honey, agave, or maple syrup
  • 1/4 cup toasted sesame oil
  • 1-1.5 tsp cayenne peppers (or sriracha sauce)
  • 1 tsp salt

Instructions
 

  • Cook Noodles: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
  • Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using  a blender until smooth.
  • Toss: Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour some peanut sauce over top and toss well to combine- no need to use all, just use enough to coat well. ( Save the extra sauce for any leftover salad-as it can soak up the sauce overnight.)
  • Taste: Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Notes

  1. Noodles:  If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water. Alternatively, pour boiling water over the noodles in a baking dish, let soak until softened, drain.
  2. Salad will keep 4 days in the fridge.
This recipe is courtesy of Sylvia Fountaine at Feasting at Home.

Crockpot Thai Broccoli Rabe Chicken Curry

Photo of squash soup from Albert Studios from Pexels

Crockpot Thai broccoli rabe chicken curry is a flavorful and effortless dish that combines the aromatic spices of Thai cuisine with the vibrant freshness of broccoli rabe. With the convenience of a slow cooker and a handful of ingredients, you can create a hearty and exotic curry that will transport your taste buds. The tender chicken, infused with the rich curry sauce, melds perfectly with the slight bitterness of broccoli rabe, resulting in a harmonious blend of flavors. Whether served over steamed rice or enjoyed on its own, this dish offers a comforting and satisfying meal that brings the authentic taste of Thai cuisine to your table with minimal effort.

Photo of squash soup from Albert Studios from Pexels

Crockpot Thai Broccoli Rabe Chicken Curry

Tieghan Gerard
Crockpot Thai broccoli rabe chicken curry is a flavorful and effortless dish that combines the aromatic spices of Thai cuisine with the vibrant freshness of broccoli rabe.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Servings 4 people

Ingredients
  

For Curry

  • 1 yellow onion (finely diced)
  • 6 cloves garlic (minced or grated)
  • 1 inch fresh ginger (peeled and grated)
  • 1 stalk lemongrass (finely chopped)
  • 1/4 cup Thai red curry paste
  • 2 Tbsp fish sauce
  • 2 14 oz cans full-fat coconut milk
  • 2 Tbsp honey
  • 1 lb boneless skinless chicken breast or thighs (diced)
  • 1 bunch broccoli raab (ends trimmed + roughly chopped into bite size)
  • 1/4 cup fresh basil or cilantro (roughly chopped)

For Serving

  • Steamed rice
  • Arils from one pomegranate
  • Chopped peanuts

Instructions
 

  • In the bowl of your crockpot, combine the onion, garlic, ginger, lemongrass, curry paste, fish sauce, coconut milk, and honey. Add the chicken and broccoli rabe, toss to combine.
  • Cover and cook on LOW for 5-6 hours or on HIGH for 4-5 hours. Just before serving, stir in the basil and or cilantro.
  • Serve the curry over a bowl of steamed rice. Top with pomegranate arils, peanuts and fresh basil or cilantro. Eat!

Notes

This recipe is courtesy of Tieghan Gerard at Halfbaked Harvest.

Baked Sweet Potatoes with Tatsoi Pesto

Photo of roasted sweet potato from Loren Castillo from Pexels

Baked sweet potatoes with pesto are a delicious and satisfying dish that combines the natural sweetness of sweet potatoes with the vibrant flavors of homemade pesto. With minimal preparation and a handful of ingredients, you can create a wholesome and flavorful meal or side dish. The creamy and tender flesh of the sweet potatoes pairs perfectly with the fresh and herbaceous pesto, creating a delightful balance of flavors. Whether enjoyed as a vegetarian main course or as a flavorful side, this dish is a nourishing and easy way to incorporate the goodness of sweet potatoes and the boldness of pesto into your meals.

Photo of roasted sweet potato from Loren Castillo from Pexels

Baked Sweet Potatoes with Tatsoi Pesto

Jessi from Jessi's Kitchen
Baked sweet potatoes with pesto are a delicious and satisfying dish that combines the natural sweetness of sweet potatoes with the vibrant flavors of homemade pesto.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Servings 4 people

Ingredients
  

  • 1 bunch tatsoi (4 cups chopped)
  • 1/2 cup fresh basil
  • 3 cloves garlic
  • 1/2 cup pecan halves
  • 3/4 cup grated Romano cheese
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tsp honey
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 4 medium sweet potatoes (baked)

Instructions
 

  • Remove the bottom few inches of the tatsoi and then loosely chop the rest. Add it to the food processor with the basil, garlic, pecans and romano and pulse in to small pieces.
  • Add the oregano, pepper, salt, honey, lemon juice and olive oil and pulse until combined.
  • Serve over baked sweet potatoes and store the rest of the pesto in an airtight container in the refrigerator.
  • Feel free to get creative and add any of your favorite toppings or protein.

Notes

This recipe is courtesy of Jessi from Jessi's Kitchen.

Escarole with Bacon and White Beans

Photo of white beans and spinach
Preparing escarole, bacon, and white beans at home is a straightforward and fulfilling culinary adventure. This hearty dish brings together the bitterness of escarole, the savory goodness of crispy bacon, and the creamy texture of white beans. With just a few ingredients and simple cooking techniques, you can create a comforting and nutritious meal that will satisfy your taste buds. Escarole, known for its leafy green goodness, adds a delightful bite to the dish. Combined with the smoky flavor of bacon and the velvety beans, this recipe is a perfect blend of flavors and textures. Experience the joy of homemade cooking as you savor each mouthwatering bite.
Photo of white beans and spinach

Escarole with Bacon and White Beans

Liz Zack
This hearty dish brings together the bitterness of escarole, the savory goodness of crispy bacon, and the creamy texture of white beans.
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Servings 4 servings

Ingredients
  

  • 2 slices bacon (chopped)
  • 1 cup onion (chopped)
  • 1 clove garlic (thinly sliced)
  • 6 cups escarole (chopped, about two 8oz heads)
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 14 oz can chicken broth
  • 1 16 oz can cannellini beans or other white beans (rinsed and drained)

Instructions
 

  • Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan; set bacon aside. 
  • Add onion to drippings in pan; cook 12 minutes or until golden brown, stirring occasionally. 
  • Add garlic; cook 2 minutes, stirring frequently.
  • Add escarole, and cook for 2 minutes or until escarole wilts, stirring frequently. 
  • Add sugar, salt, pepper, and chicken broth; cook 15 minutes or until escarole is tender, stirring occasionally. 
  • Add beans; cook for 2 minutes or until thoroughly heated. Sprinkle with bacon.

Notes

This recipe is courtesy of Liz Zack at MyRecipes.

Potato Leek Soup

Photo of potato soup from Karolina Grabowska from Pexels
Making potato leek soup at home is a rewarding and effortless experience. This classic soup combines tender potatoes with flavorful leeks, resulting in a comforting and nourishing bowl of goodness. With minimal ingredients and simple steps, you can create a hearty and satisfying dish. The creamy texture of the soup, along with the delicate sweetness of leeks, makes it a perfect choice for a cozy meal. Whether enjoyed as a starter or a main course, homemade potato leek soup is a comforting option that will warm your heart and soul. Embrace the ease of preparation and relish the delicious simplicity of this timeless soup.
Photo of potato soup from Karolina Grabowska from Pexels

Potato Leek Soup

Jenn Segal
This classic soup combines tender potatoes with flavorful leeks, resulting in a comforting and nourishing bowl of goodness.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 6 people

Ingredients
  

  • 3 Tbsp unsalted butter
  • 4 large leeks, white and light green parts only (roughly chopped, about 5 cups)
  • 3 cloves garlic (peeled and smashed)
  • 2 lb Yukon Gold potatoes (peeled and roughly chopped into ½-inch pieces)
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup heavy cream
  • Chives, finely chopped (for serving)

Instructions
 

  • Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  • Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.)
  •  Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.
  • Garnish with fresh herbs if desired.

Notes

Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
This recipe is courtesy of Jenn Segal from Once Upon A Chef.

Quick Pickle Recipe

Pickled cucumbers in a glass jar

“Abundance is not something we acquire. It is something we tune into.”
– Wayne Dyer

I love a good mindset shift – an idea that only requires you to think differently about a problem or something you want, that unlocks your potential in an instant – even if true change takes time. I also love pickles.

That’s what makes this quote from Wayne Dyer perfectly pertinent to quick pickling. Contrary to popular belief, pickling isn’t just for cucumbers! You can turn many vegetables from the spring garden into crisp, tangy snacks such as turnips and radishes. Quick pickles make a fun addition to salads, sandwiches, tacos, and more.

Unlike traditional canning, quick pickles are as fast and easy to make as boiling water and pouring it over a few ingredients in a glass jar. For best results, use the freshest vegetables. Keep reading to learn what herbs and spices you can add to enhance your veggies’ flavor! Soon you’ll have delicious snacks to share with friends and family.

 

Pickled cucumbers in a glass jar

Quick Pickle Recipe

Founder
Unlike traditional canning, quick pickles are as fast and easy to make as boiling water and pouring it over a few ingredients in a glass jar.
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Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 1 day
Total Time 1 day 10 minutes
Course Side Dish, Snack

Equipment

  • 1 quart mason jar (or any heat-proof container that you can pour boiling water into)

Ingredients
  

Pickling Ingredients

  • 1 pound fresh vegetables (sliced)
  • 2 cloves garlic (smashed)
  • 2 tsp whole peppercorns (you can also use coriander and/or mustard seeds)
  • 1-2 sprigs fresh herbs (e.g. thyme, dill, and or/rosemary)

Brine Ingredients

  • 1 cup vinegar (white, apple cider, or rice vinegar)
  • 1 cup water
  • 1 Tbsp kosher salt
  • 1 Tbsp sugar

Instructions
 

  • Wash jar(s) with soap and hot water and let dry.
  • Thinly slice fresh vegetables into bite-sized pieces. Smash 2 cloves of garlic with the flat side of a knife, or the clean heel of your hand.
  • Pack vegetables, garlic, spices, and herbs into a mason jar, leaving at least 1/2” of "breathing room" at the top.
  • Put the brine ingredients in a saucepan over medium heat. Stir to dissolve ingredients, and bring to a boil.
  • Pour the hot brine into the jar(s), still leaving at least 1/2” room at the top.
  • Tap the side of the jar(s) to remove any air bubbles.
  • Let the jar(s) cool to room temperature before refrigerating. Wait 24-48 hours before eating for the best flavor.

Notes

Depending on how carefully these quick pickles are prepared and stored, they may last up to 2 months in the refrigerator. They are not fully preserved, however, and so they cannot be stored unrefrigerated or stored indefinitely.

Basic Pesto

Pesto pasta from Daniele Sgura from Pexels

 

Creating homemade pesto with fresh ingredients is an effortless and gratifying endeavor. Using just a handful of fragrant basil leaves, along with a few simple pantry staples, you can craft a vibrant and flavorsome sauce. Pesto offers a delightful burst of herbaceous goodness, and its versatility knows no bounds. Whether tossed with pasta, spread on sandwiches, or used as a dip, this homemade delight elevates any dish. Plus, the aroma of freshly crushed garlic and the richness of pine nuts will fill your kitchen with an irresistible fragrance. Embrace the satisfaction of making your own pesto, enhancing your meals with a touch of homemade brilliance.

 

Pesto pasta from Daniele Sgura from Pexels

Basic Pesto

Florence Fabricant
Pesto offers a delightful burst of herbaceous goodness, and its versatility knows no bounds. Whether tossed with pasta, spread on sandwiches, or used as a dip, this homemade delight elevates any dish.
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Course Ingredient
Cuisine Italian
Servings 2 cups

Ingredients
  

  • 2 cups fresh basil leaves (no stems)
  • 2 Tbsp pine nuts or walnuts
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup Parmesan cheese (freshly grated)

Instructions
 

  • Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  • With the machine running slowly dribble in the oil and process until the mixture is smooth.
  • Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Notes

This recipe is courtesy of Florence Fabricant at NYT Cooking.