Friday, June 16, 2017

Fresh Veggie Noodle Salad

This is the perfect summer meal -- fresh, light, and packed with different textures.  I used carrots, cucumber, and avocado in my salad, but you can really use any vegetable that's good raw -- snow peas or thinly sliced cabbage or kale would be great too.  What brings this salad from good to great is a healthy handful of fresh herbs -- again, a mix is ideal, but you can choose your favorites or select what looks freshest at the store.  Don't skip peanuts on top -- they add great crunch.  If you'd like more protein, some shredded rotisserie chicken on top is a great addition.

Fresh Veggie Noodle Salad (adapted from the Kitchn)
Serves 2-3

For the dressing:
3 T olive oil
2 T soy sauce
2 T lime juice
2 tsp honey
2 tsp toasted sesame oil
1 tsp sambal oelek or Asian chile-garlic paste
1 tsp grated peeled fresh ginger

For the salad:
4 ounces rice noodles, prepared according to package instructions and rinsed under cold water
1 large carrot, peeled
1 medium cucumber, peeled
1 avocado
A handful of mixed fresh herbs, roughly chopped (I used Thai basil, mint, and a scallion)
1/2 cup salted peanuts, roughly chopped

Make the vinaigrette: Combine all the ingredients in a jar and shake until well combined.

Make the salad: Cook or soak the noodles according to package instructions, then drain and rinse under cold water until fully chilled.  Place in a large bowl and set aside.

Create long ribbons of carrot using a vegetable peeler, or grate.  Cut the cucumber in half lengthwise, scrape out the seeds, and thinly slice.  Cube the avocado.  Add the vegetables to the noodles, along with all the fresh herbs, and toss to combine.

Add about half the dressing and toss to combine.  Taste, and add more dressing as desired.  Serve topped with chopped peanuts and more dressing.

Saturday, June 3, 2017

Watermelon Agua Fresca

This drink is super bright and fresh -- it just screams summer!  Make sure to choose a good, flavorful melon, because it's such a simple drink.  Fresh watermelon juice is dressed up with a little sugar and lime juice, but otherwise it's just watermelon all the way -- so refreshing!  Technically you can skip the strainer if you don't have one, but personally I prefer a smoother drink.  This keeps well in the fridge for a day or two if you'd like to make it ahead.  You can also add a little tequila or vodka if you want to serve it as a cocktail.

Watermelon Agua Fresca (adapted from the New York Times)

4 cups cubed watermelon
1-1/2 cups water
1 T freshly squeezed lime juice
1 T sugar
Mint leaves, to garnish (optional)

Combine the watermelon, water, lime juice, and sugar in a blender and blend until very smooth.  Pass through a fine mesh strainer.  Taste and add more water or sugar if you like.  Pour over ice and garnish with mint.