This is a riff on a Cambodian noodle salad I found a few months ago. I’ve changed it up quite a bit by substituting shrimp and fish sauce with marinated organic tofu and soy sauce. In the the past five weeks I’ve made it four times. I think it’s absolutely craveable, especially when the temperatures are in the 90s… The key ingredients that really make this stand out are lots of herbs and salty peanuts. Delish! It’s a perfect dish for summer picnics.
Long, long before COVID-19, or as I refer to it BC (Before Corona), I began thinking about writing this post. It’s not meant to tell people what to do, but rather just a document that captures how I cook. It’s basically my guiding rules, equipment, […]
When I 16 and living in Ireland as an exchange student one evening my host mom served these avocados instead of a leafy green salad. One bite in and I remember thinking, “Why the hell have I never eaten this until now? and Can I […]