Right around March every year I begin to dream about spring and summer produce. All the heavy stews, roasts and soups that sounded so delicious a few months ago are now the norm and I am ready to delve into new flavors and techniques. The problem is; while I am ready for the produce, its not nearly ready for me! I live in Colorado where we are still in the depths of winter: avocados are flat, kiwis are sour and berries barely exist. So what to do? This is the time of year when I am saved by Asian Flavors. Sharp ginger, crisp bok choy, sweet and sour sauces. Asian inspired dished are a great transition from winter to summer. Lots of crisp tender vegetables that are available year round help you lighten up the winter fare. Here are some great recipes that I hope will help you make the transition.
Ginger Shrimp and Rice Noodle Soup http://saucyplate.com/Recipes/410.aspx
Soy Lime Pork Loin Meal http://saucyplate.com/Meals/96.aspx
Asian Sugar Snap Pea and Radish Salad http://saucyplate.com/Recipes/362.aspx
1 comment:
Hey, Kelly!
I just happened on your cooking blog, and now I'm hooked! I printed your flourless chocolate cake recipe (yum!) and I really like this recipe (maybe it's b/c I'm asian??), but do I have to cook the sugar snap peas first? I assume radishes are uncooked. Thanks! mschristinachen@yahoo.com
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