Salty, sour, and a little bit sweet, this Thai-inspired salad is a pinch to make and goes perfectly with all manner of grilled meats (or even on its own, really). I tried many variations of long bean salads in Chiang Mai a couple of years ago and the peanut and lime-flecked ones similar to this one remain my favorite.
1 garlic clove
1/4 teaspoon salt
2 teaspoons roasted peanuts, coarsely chopped
1 anchovy, minced
1 bird chile, minced
Pinch of sugar
1/4 cup lime juice
2 tablespoons fish sauce
2 plum tomatoes, chopped
1/2 pound green beans or long beans, trimmed and cut into 1 1/2-inch lengths
1. Place the garlic, salt, peanuts, anchovy, chile, and sugar in a food processor and process to a paste. Transfer the paste to a bowl and stir in the lime juice and fish sauce. Add the chopped tomatoes and green beans, mix, and serve.
I love this recipe because its endlessly adaptable. Don’t have acorn squash? Use delicata instead. Ran out of sage? Substitute with rosemary. Just don’t use a squash with thick skin like butternut, since you won’t be peeling it here.
1 pound acorn or delicata squash, halved lengthwise, seeds removed, sliced crosswise ½” thick
4 cloves garlic, unpeeled and cut in half crosswise
2 sprigs sage
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1 tablespoon wine vinegar
1. Preheat oven to 350F degrees. Toss squash, garlic, sage, oil, and salt in a shallow baking dish to combine.
2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, about 1 hour. Let cool a little, then add vinegar and toss to coat.
What makes this broccolini Thai-influenced? The addition of fermented soybeans, which became one of my favorite seasonings when I visited Bangkok and Chiang Mai a couple of years ago. Salty and savory, you can swap out the broccolini for any leafy vegetable with equally tasty results.
1 pound broccolini, cleaned and cut into 2-inch pieces
1 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 tablespoon fermented soybeans (dao jiao)
1 tablespoon fish sauce
1/2 cup water
1. Bring a large pot of water to a boil and add the salt. Add the broccolini and blanch for 1 minute, then drain and set aside.
2. Heat a wok over high heat and add the oil. Add the garlic and stir-fry for 30 seconds, then add the broccolini. Stir-fry for 2 minutes, then add the fermented soybeans and fish sauce. Stir-fry for 30 seconds, then add the water, bring to a boil, and cover. Lower the heat to a low boil, cook for about 2 minutes, then remove the lid. You want the greens to be tender and still bright green. Serve warm.
Thanksgiving is over, Christmas is over, and you have a ton of green beans leftover. You know, that 500-pound bag you bought at Costco thinking, I’ll use these before they start to wilt! Except it’s December 31 and you have approximately 499 pounds left. What to do?
Make these simple-yet-delicious green beans in sesame miso sauce. Make as little or as much as you want. They’re crunchy, salty, savory, and super addictive. And healthy! Which is an attractive proposition considering how much cheese and pecan pie and who-knows-what you’ve (read: I’ve) been eating this week.
Crispy, salty, and savory, these Vietnamese-style spring rolls are fried to perfection and make a delicious appetizer. I’ve adapted these from the traditional version: I use ground turkey instead of pork, and I shallow-fry instead of deep-fry. And you know what? Even though they’re labor-intensive, I prefer them to the restaurant version.
Make sure to make enough nuoc cham dipping sauce to go with these spring rolls: the bright, tart sauce cuts through the spring rolls perfectly.
1 pound ground turkey
2 shallots, minced
3 cloves garlic, minced
1 carrot, peeled and shredded
1 ounce bean thread noodles, soaked in warm water for 20 minutes, drained, and cut into 1-inch lengths with scissors (about 1 1/2 cups)
1/4 teaspoon black pepper
1/4 cup plus 2 tablespoons fish sauce
40 round rice papers
Vegetable oil for frying
1/4 cup lime juice
1/4 cup water
2 teaspoons rice or apple cider vinegar
1 teaspoon sugar
1 Thai bird chile, minced
1. Combine 1/2 teaspoon minced garlic, 1/4 cup fish sauce, lime juice, water, vinegar, sugar, and chile in a bowl and stir to dissolve the sugar. Set aside.
2. Place the turkey in a mixing bowl and add the shallots, remaining garlic, carrot, bean thread noodles, black pepper, and remaining fish sauce and mix well. Set aside.
3. Set out two large plates. Fill a wide bowl or basin with 2 inches of warm water. Wet 1 paper until softened, then place on one of the plates. Place 2 tablespoons filling in a line about 5 inches long across the wrapper, leaving a 3/4-inch border at either end of the line. Fold the edge nearest you over the filling, fold over the sides of the rice paper, and roll up tightly. Place on the other plate, cover with a damp cloth, and repeat with the remaining papers and filling.
4. When ready to fry, set out another large plate lined with paper towels. Place a stable wok or heavy skillet over medium high heat and add oil to a depth of about 1 inch and heat until hot. Add the rolls one at a time to the pan, being careful not to splash yourself with oil, without crowding, and make sure the rolls aren’t touching. After you add the rolls to the oil, they’ll bubble and the rice paper will change texture. Use a spatula or heat-proof tongs to gently turn the rolls so they cook evenly. Cook for 8-10 minutes, until lightly golden all over, then use a slotted spoon to transfer to a paper towel-lined plate. Repeat with the remaining rolls.
5. Cut each cooked spring roll in half on the diagonal and arrange on a platter alongside the nuoc cham dipping sauce and serve warm or at room temperature.