Soy-Ginger Pork with Noodles & Greens
This dish is pure magic. The broth is amazing, and the warm pork, kale, and noodles are incredibly satisfying on a cold winter evening. We use the pressure cooker, but instructions are included to make this dish in the oven.
Asian Honey Garlic Chicken Kabobs
Three and a half months in to a global pandemic, socializing with friends indoors or meeting in restaurants isn’t an option. There’s little comfort level for sharing food or even serving utensils. The best way we’ve found to see friends is outside, and sharing food straight off the grill (everyone can grab their own skewers) seems reasonable.
These flavorful kabobs are absolutely delicious and provided a bright moment of entertaining during a long challenging summer.
Skillet Couscous with Fish & Herbs
Cook Israeli couscous in sautéed green onions, garlic, broth, sun-dried tomatoes, and parsley. Add seasoned fish to the skillet, and bake until flaky.
Beef with Snow Peas
This recipe moves really fast, so read the recipe in advance and have your ingredients ready. Keeping an eye on the timer and following Ree’s directions results in mouth-watering, perfectly cooked thin slices of beef.
This is so good, your coworkers will be jealous when you take leftovers for lunch.
Shrimp & Grits with Roasted Red Bell Pepper
In 2006 I vacationed with my cousin Laure at her condo on the beach, where we made this dish. Garlic, green onions, and fresh thyme are sautéed in butter and then simmered with the grits, chicken broth, and a bit of heavy cream. Roasted bell peppers, feta cheese, and shrimp finish the dish. That day we used Royal Reds, a deep-water variety of shrimp found in the Gulf.
Pork Tenderloin with Ginger-Soy Sauce
Slice and sauté pork tenderlion, and then serve it with a warm pan sauce for an easy weeknight meal.
Leesa’s Thai Spicy Noodles
This is one of my favorite recipes, one that I used to make often for family and friends. Rice noodles, lime juice, ground peanuts, and fish sauce are a delicious combination. I typically omit the bean sprouts. And yes, you really use a whole tablespoon of red pepper flakes. Trust me.