Fresh mushroom and vegetable salad with lemon butter dressing
A salad I made back in October of 2018. Back then, not too many readers were enamored with mushrooms. Almost six years later, the popularity of mushrooms has boomed — …
Vegetables
Although we're admittedly more carnivorous than herbivorous, we do try to include vegetables in every meal. It's not that difficult, really, considering that many Asian dishes — from soups to main courses — include vegetables among the ingredients. If we're having a no-vegetable main dish for lunch or dinner, we supplement it with at least one vegetable side dish.
Chicken liver and green beans stir fry
Marinated chicken livers are deep fried then tossed with stir fried garlicky string beans, mushrooms and quail eggs.
Stir fried pork, chayote, ginger and chilies
Salty, subtly sweet and mildly spicy, the rich umami flavor of this dish is derived largely from fish sauce. I do not recommend substituting salt.
Mushroom burgers
Chopped oyster mushrooms, bell peppers, carrot, onion and a little garlic are mixed with chickpea flour paste, formed into patties and fried until browned and crisp.
Spanakopita-inspired spinach, bacon and cream cheese pot pie
Think spanakopita but with cream cheese instead of the traditional ricotta. And, rather than baking a large pie, we have two single-serve savory pies cooked in pristine …
Green curry pork, tofu and vegetables
With a cooking time of 15 minutes, this very tweakable meat and vegetable curry is fast and easy enough to make for a filling breakfast. Reheat any leftover for lunch or …
Moussaka with Mornay sauce
Among all variants of moussaka, this is closest to the Greek layered eggplant and meat dish. But the white sauce has cheese. And more cheese is added before baking.