1/2 medium red onion, very thinly sliced (about 1/3 cup)
2 cups cherry tomatoes, cut in half lengthwise, divided
8 ounces fingerling potatoes, sliced crosswise into 1/4-inch rounds
3 sprigs basil, plus fresh basil leaves for garnish
1/4 teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
4 skinless cod fillets (4 ounces each)
4 ounces sugar snap peas, trimmed and thinly sliced on the bias
1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
Extra-virgin olive oil, for drizzling
Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.
Remove and discard basil sprigs. Add sugar snaps, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.
2 tablespoons oil1 onion, minced3 cloves garlic, minced1 tablespoon minced ginger1 tablespoon minced lemongrass1 tablespoon red curry paste3 tablespoons curry powder½ teaspoon turmeric1 13.5 ounce can coconut milk4 cups veggie stock3 tablespoons fish sauce (optional for vegetarians)1 teaspoon sugar8 ounces egg noodlessalt, to taste2 handfuls raw bean sprouts, washed and trimmedCilantro leaves, for garnish1 lime, cut into wedges
Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.
Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.
6-8 oz. dried rice vermicelli noodles
6-8oz sliced mushrooms
1 lime, juiced
cilantro & scallions to garnish
In a large pot over medium heat, add the oil, garlic, ginger, lemon grass and Thai red curry paste. Fry for 5 minutes, until fragrant.
Add the veggie broth, water, fish sauce, and coconut milk. Bring to a boil, simmer for 15 min. After 5 min add noodles and cook till tender (8-10 min.) taste the broth for salt and adjust seasoning accordingly. divide among serving bowls, add a squeeze of lime juice and your garnishes, and serve.
3 tbsp butter
3 tbsp flour
1 c milk
3/4 veggie broth
1 carrot grated
1/2 onion grated
1 rib of celery grated
1 c peas
1-2 bay leaves
Salt & pepper
fish used 3 fillets of hake poached in milk with bay leaf
Flaky sea salt (such as Maldon) and olive oil (for serving)
Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt. Cook, stirring, until onion is tender, 8–10 minutes. Add broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with dill; strain. Stir in cream. Serve soup topped with celery leaves, sea salt, and oil.
Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute. or start with green chilies
Stir black beans, tomatoes, yellow corn, quinoa, and veggie broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20-35 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.
2 tablespoons Shaoxing wine or dry sherry cooking wine
1 teaspoon sesame oil
½ teaspoon sugar
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound broccoli, cut into small florets
1 tablespoon cornstarch, dissolved in 2 tablespoons water
Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside. dmv note:press tofu
Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.
2 teaspoons sesame oil
6 scallions, white part finely sliced, green part chopped into 1-inch pieces
3 cloves garlic, minced
1 tablespoon minced ginger
5 small dried chiles (optional)
¼ cup vegetable broth
¼ cup soy sauce
3 tablespoons rice vinegar
2 tablespoons mirin
3 tablespoons sugar
1 tablespoon cornstarch
Sesame seeds, for garnish (optional)
In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.
Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.
In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.
Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.