TAG | asian
I’m a big summer roll fan. No lie, I’ll take it over a deep fried spring or egg roll any day of the week. They’re light and super refreshing, and I enjoyed how, once you get over the intimidation factor, how incredibly simple they are to make and customize to your liking.
This is a recipe I was addicted to the summer after graduation, but I hadn’t really made since. That’s probably because I, along with my team of parental sous chefs, prepped over 100 of these alone for mine and V’s college grad party, and there definitely can be too much of a good thing. It’s based off of Tyler Florence’s recipe, but I’ve changed it up over the years. What I like most about Tyler’s spin on the summer roll is that it’s got the classic Thai elements, like cilantro and cellophane noodles and peanuts, and then some fresh Vietnamese ingredients, such as mint and mung bean sprouts, and also few delicious surprises, like the beets. So anywho, Jared and Robin’s oscar party seemed like the perfect opportunity to dust off that old recipe and give it an update. It’s a bit time consuming, prepping the veggies and rolling each individual roll, but man, it’s so worth the effort.
One of the best looking pieces of produce in our first CSA box was a gorgeous head of bok choy. Usually bok choy ends up playing second fiddle in my cooking, but I knew I really wanted to showcase this great ingredient. I came up with an easy stir fry using items I had on hand, including frozen shrimp and some tasty mushrooms. I was really impressed with the simplicity of the dish. In fact, I would barely change a thing next time around, and I can’t wait to make it again.
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Beef stir fry is probably one of my favorite foods to make. It’s simple and has lots of good veggies and meats for all your nutritional needs!
Today’s was a simple one. Beef with broccoli and onions in a sweet soy garlic sauce.
Currrrrry! I’ve been having a craving for curry lately. The weather has been a little cooler so I thought it would be the perfect time for the yummies.
What’s for dinner?!
It’s always a question that plagues the soul, every night!
I’m a big stickler for having all your meats and veggies. Yum!
Menu: Broiled Flank Steak and Mixed Veggie Stirfry
Ingredients for the Flank Steak:
2.5 half pounds of Flank Steak
1/4th cup of Soy Sauce
3 tablespoons of Olive Oil
2 tablespoons of Chopped Garlic
1 tablespoon of Sriracha Sauce
2 sprigs of cut long Green Onion
Salt & Pepper to taste
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