Tom Kha Gai, that velvety, coconutty Thai soup kissed with the ethereal flavors of lemongrass, makrut lime leaves and galangal. You can vary the protein – light mild fish, shrimp and tofu all work well with the flavor profile. If you can’t find makrut lime leaves, finely zest a lime before squeezing it for the fresh juice.
Learn more about galangal in our The Union article.
Ingredients
1 Tbsp coconut oil
2” galangal root, sliced into thin coins
1 lemongrass stalk, smashed and cut into 1-2” pieces
2 shallots, peeled/thinly sliced
5 large makrut lime leaves
1 rounded Tbsp red curry paste, plus more to taste as needed
7 cups chicken (or veggie) stock
1 ½ lb boneless/skinless chicken thighs, cut into bite-size pieces
2 ½ cups full-fat coconut milk
1 ½ Tbsp fish sauce
½ lb cremini (sliced) or oyster mushrooms (pulled apart into large shreds)
1 medium carrot, peeled and sliced into thin coins
½ cup green cabbage, cut into bite-sized pieces
Fresh lime juice
Salt to taste
Chopped cilantro, long chive pieces for garnish
Optional: ½ cup coconut cream, coconut or brown sugar as desired, chili oil and sliced fresh chili peppers (for garnish)
Directions
In a large stock pot over medium heat, add coconut oil. Once warm, add galangal, lemongrass and shallots and stir/cook 3 minutes or until shallots start to soften. Add makrut lime leaves and red curry paste, cooking until curry paste is fragrant. Add stock and bring to a simmer, cook about 20 minutes.
Add chicken, coconut milk, coconut cream (if using) and fish sauce and bring back to a simmer. Check doneness of chicken after about 20 minutes. Add mushrooms, carrot and cabbage. (If using any of the other proteins place of chicken, add now.) Simmer another 5 minutes or until cabbage is soft yet not mushy.
Season with salt, fresh lime juice and sugar (if using). Remove lemongrass, lime leaves and galangal slices, or let guests know they’re there and to remove as they go – don’t eat! Garnish with cilantro and chives. Serve.
This is all about enjoying fresh spring veggies! Don’t be shy about tasting and checking texture as you go, that’s how you’ll know when to add the next ingredients.
Ingredients
1 lb pasta – Conchiglie, Farfalle, Fusilli…fun shapes!
1 leek – white and light green part, cut into thin half moons
4 – 6 cloves garlic, minced
¼ lb sugar snap peas, de-stringed and cut into ½ inch pieces
¾ lb asparagus, woody ends removed, cut thinly on the bias
¼ lb zucchini – one small, diced
¼ lb oyster mushrooms, pulled apart into strands and strands cut in half
3 Tbsp fresh mint chiffonade, plus mint sprigs for garnish
Zest and juice from 1 lemon
¼ – ½ cup dry white wine, like pinot grigio or sauvignon blanc
4 Tbsp olive oil, divided
4 Tsp butter – cubed small
½ cup shredded Parmesan, plus shaved curls for garnish
Salt and pepper to taste
Directions
Cook pasta according to package directions, toss with 2 Tbsp olive oil once drained to prevent sticking.
In a large sauté pan over medium heat, add olive oil and half the butter. Once warmed, stir in leeks and cook for 3-4 minutes until starting to soften. Add garlic and cook two minutes more.
Add diced zucchini and cook until edges are softening, about 4-5 minutes. Add asparagus, white wine, lemon juice and zest. Stir well, turn heat down a little and put a lid on so everything steams a little. Cook another 2-3 minutes. Add a little salt and pepper.
Remove lid, gently stir in sugar snap peas and oyster mushroom. After about two minutes, add rest of butter and shredded Parmesan. Once liquid has thickened and peas/shrooms are cooked to your liking, add in pasta and 2 Tbsp mint chiffonade. Adjust salt and pepper.
Divide into servings and top with rest of mint chiffonade, curls of Parmesan that you shave with a veggie peeler from a chunk of cheese and mint sprigs.
Here’s a recipe for a Cambodian beef dish – Lok Lak. Vietnamese cuisine also features a similar dish – Bò lúc lắc or Shaking Beef. It’s a great way to enjoy the powers of a good marinade.
Learn more about marinades in our The Union article.
Ingredients
¼ cup oyster sauce
8 cloves garlic, minced
3 Tbsp mirin
1 Tbsp tomato paste
1 Tbsp fish sauce
1 ½ tsp soy sauce
1 Tbsp brown sugar
1 Tbsp ginger – finely minced or ground with a microplane
2 Tbsp arrowroot starch
3 tsp ground black pepper, divided
¼ cup water
1 tsp Better Than Bouillon
2 lbs steak – New York, ribeye or sirloin – cut into ¾ inch cubes or on the bias into strips
2 green onions, sliced – white and green parts separated
3 Tbsp olive oil
1 tsp salt
¼ cup fresh lime juice
½ head romaine lettuce, or 1 head butter lettuce, leaves separated
2 large red tomatoes, sliced – slightly unripe
Cooked jasmine rice, for serving
Optional: 1 cup sliced shiitake mushrooms
Directions
In a small bowl, combine oyster sauce, garlic, mirin, tomato paste, fish sauce, soy sauce, brown sugar, ginger and 2 tsp pepper.
In a medium bowl, stir together Better Than Bouillon and water. Once incorporated, add arrowroot starch and stir until smooth. Stir in beef to coat. Add ¼ cup of the sauce from the small bowl and again stir to coat. Cover and refrigerate beef 8 hours. Cover and refrigerate sauce until ready to cook beef.
Heat oil in a wok or large sauté pan over high heat. Add beef and shake to get a brown sear on all sides, about 5 minutes. Add remaining prepared sauce, shiitakes (if using) and white parts of green onions, shaking pan often, for about 3-4 more minutes.
In a small bowl, stir together lime juice, salt and 1 tsp pepper.
Place lettuce leaves and tomato slices on a platter with beef on top. Add cooked jasmine rice on the side. Top rice with green onions and serve with seasoned lime juice.
Salads rule! And composed salads are so much fun since they’re a feast for the eyes as well.
Here’s a recipe that hits all the salad sweet spots for flavor and texture. Feel free to add any extra goodies you may have on hand to make this a unique masterpiece!
Learn more about this salad with quite a backstory in our The Union article.
Ingredients
1 small red onion, cut into half-rings
1 cup white vinegar
1 cup water
2 1/2 Tbsp sugar
Pinch dried thyme
Kosher salt and pepper
1 small shallot, thinly sliced into rings
3 Tbsp red wine vinegar
1 Tbsp Dijon mustard
3 Tbsp olive oil
8 slices bacon, cooked/drained/ crumbled
4 eggs, boiled/peeled and sliced into quarters
1 large head romaine lettuce, torn into bite-size pieces or coarsely chopped (about 1 lb)
2-3 tomatoesm sliced or quartered
3/4 cup crumbled blue cheese
1 avocado, peeled/pitted/ chopped
Directions
Thinly slice onion and place in 16-oz jar; place jar in the sink or somewhere splashes can be contained. Heat white vinegar, water, dried thyme, sugar and 1 Tbsp salt in small saucepan over medium heat. Stir until sugar/salt dissolve, about 1-2 minutes.
Let cool and carefully pour over onions. Set aside to cool to room temp, then store in fridge. Onions are ready to eat when they’re bright pink and tender.
In a small bowl, cover shallot rings with red wine vinegar and season with a few pinches salt/pepper. Let sit 5 minutes. Add mustard and 3 Tbsp olive oil; whisk with a fork to blend. Taste and add salt/pepper as needed.
Put lettuce down as a base in large family-style serving bowl (or individual bowls). Top with rows of bacon, eggs, chicken, tomatoes, blue cheese, pickled onions and avocado. Drizzle with dressing.
Here’s a versatile veggie mash that’s a satisfying sidekick to your St. Paddy’s Day main, flexible to meet your taste and what’s fresh at the market. Just keep the overall veggie weight about the same.
The Instant Pot makes for quick cooking, choose cooking time depending on how smooth or textured you want your mash. Using a large stock pot on the stove takes a little more time and also works well.
Get your green on and check out our The Union article on St. Patty’s foods.
Ingredients
1 lb gold potatoes, cut into 1-inch chunks
1 lb combo of carrots and parsnips, peeled and cut in to 1-inch chunks
1 head Romanesco (1 – 1 ½ lb), head cut into 2-inch chunks and leaf/stem stubs diced
1 bunch kale, stemmed and sliced into ribbons or a big handful baby spinach leaves
1 bunch green onions, green parts sliced into rings
¼ cup chopped fresh herbs – parsley and/or dill
4 Tbsp unsalted butter – cut into Tbsp’s
¼ cup grated Parmesan, plus more for topping
½ cup sharp white Cheddar cheese, shredded
Salt and pepper to taste
Optional: ¼ cup heavy cream, 1 tsp toasted caraway seeds
Directions
To a 6-quart Instant Pot with steamer rack or basket, add chunks of gold potatoes, root veggies and Romanesco, and sliced greens. Add water to the level of steam rack and close pot. Cook at high pressure for 10-13 minutes. If using a pot on the stove, add veggies and water in same manner, over medium heat.
For Instant Pot – quick release once cooking time is done. If using a pot on the stove, test veggies with a paring knife so it pierces them easily. Remove veggies from pot and place in a large mixing bowl, reserving cooking liquid.
Add butter and mash everything with a spatula or potato masher until desired consistency, adding heavy cream of a little of the reserved cooking liquid to make it creamy. Alternately, use an immersion blender to get it silky smooth. Sprinkle with Cheddar and ¼ cup grated Parmesan, folding in to combine and melt. Add toasted caraway seeds (if using) and salt and pepper to taste.
When ready to serve veggie mash, top with green onions, fresh herbs and additional grated Parmesan to taste.
Back in 1953, in Sweden, at a restaurant called Hasselbacken, someone figured out that you could slice potatoes very thinly – but not all the way through so the thin slices were held together on the bottom side – and then cook them until the slices separated and got nice and crispy.
Hasselback Potatoes look fancy but they’re actually quite easy to make…you’ll be “hasselbackin’” in no time flat! Don’t let the slicing dissuade you from giving this fine dish a try, it’s easier than you think.
Learn more about Hasselbacken in our The Union article.
Ingredients
6 medium sweet potatoes, well-cleaned and skin on
4 Tbsp unsalted butter, melted
2 Tbsp maple syrup
1 tsp salt
2 garlic cloves, finely minced
1 Tbsp fresh rosemary, finely minced
3 sprigs fresh thyme leaves, finely minced
Optional: Parmesan and freshly chopped parsley, for serving
Directions
Preheat oven to 400°. Line rimmed sheet pan with parchment paper.
Slice ¼” lengthwise off bottom of each sweet potato so it has a flat base and won’t wobble.
Place a sweet potato lengthwise between two wooden chopsticks or the handles of two wooden kitchen spoons (will be used to guide how far down your slices go). Make ¼” slices about three quarters of the way through – until the knife touches the wooden handles – from end to end. Repeat.
In a small bowl, combine butter, maple syrup, salt, garlic and herbs. Brush half of the mixture over sweet potatoes and them in the oven to bake.
After 30 minutes, remove from oven and gently use a fork to spread sweet potatoes open further from the top. Brush the rest of the butter mixture on top and return to oven for another 30 minutes.
Remove from oven, cool slightly. Top with optional toppings before serving.
