Ingredients 2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp – peeled, deveined and cut in half 1 1/3 tablespoons chopped fresh Thai basil 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 2 leaves lettuce, chopped 4 teaspoons fish sauce 1/4 cup water 2 tablespoons fresh lime … Read more
Ingredients 2 tbsp. butter, divided 1 tbsp. extra-virgin olive oil 1 lb. medium shrimp, peeled and deveined 1 lemon, thinly sliced, plus juice of 1 lemon 3 cloves garlic, minced 1 tsp. crushed red pepper flakes Kosher salt 2 tbsp.dry white wine (or water) Freshly chopped parsley, for garnish Instruction In a large skillet over medium heat, … Read more
Ingredients 2 tbsp. dried gyokuro leaves 3⁄4 tsp. rice vinegar 3⁄4 tsp. soy sauce 1⁄4 tsp. toasted sesame oil Cooked white rice, for serving Sesame seeds, to garnish Instructions In a cup, steep the gyokuro leaves in 3 oz. of water, heated to 140°, for 1 to 2 minutes. Drain the leaves, and, if you like, steep the … Read more
Ingredients 2 tbsp. butter (plus more for buttering pan) 2 cloves garlic, minced 2 tbsp. all-purpose flour 1 1/2 c. whole milk 2 c. shredded Gruyère, divided 1/2 c. freshly grated Parmesan Kosher salt Freshly ground black pepper Pinch nutmeg 4 medium zucchini, sliced crosswise into 1/4” coins 2 tsp. freshly chopped thyme Freshly chopped … Read more
Ingredients Roasted Vegetables 1 Red Onion 1 Small Butternut Squash 10 Baby potatoes 2 Carrots 2 Parsnips 1 tbsp Olive Oil 1 pinch Sea salt and black pepper Salad 4 Handfuls of Watercress/Rocket (arugula) salad mix 1 tbsp Olive Oil 2 tbsp Balsamic vinegar 2 tbsp each of fresh basil, coriander and parsley, finely chopped 1 pinch Sea salt and black pepper 30 g Light Feta (or dairy-free equivalent) INSTRUCTIONS Chop all the vegetables so they are … Read more