Discolor Online

Weblog of the sweetest person you never want to piss off.


What are you cooking?

Visiting with a friend recently, he asked me what I'd been cooking. I realized that I my usual convention season cooking hiatus had extended itself through the holidays and was clinging on. I haven't been nearly my usual cooking self.

I'm turning that around and have been trying a bunch of new recipes. Here are a couple of easy, tasty salad recipes that we've given the thumbs up to:

Napa Cabbage Salad with Spicy Peanut Sauce
from Cooking Thin by Kathleen Daelemans

1 Tbsp sesame oil
3 Tbsp rice wine vinegar
1/4 cup light soy sauce
2 Tbsp sugar
1 Tbsp freshly grated ginger
1/2 tsp red pepper flakes
8 cups thinly sliced napa cabbage
1 cup loosely packed, roughly chopped cilantro leaves (or, if you're Marc, sub in parsley)
3 scallions, thinly sliced
1 medium carrot, grated
1 cup toasted peanuts (I used low salt dry roasted) roughly chopped

Whisk together sesame oil, vinegar, soy sauce, and sugar until sugar dissolves. Add ginger and red pepper flakes. Set aside.

In a large bowl, toss together cabbaqge, cilantro, scallions, and carrot. Toss in peanuts. Toss all with dressing until evenly distributed.

Spinach & Pear Salad with Dijon Mustard Vinaigrette
from Seattle and King County Public Health

2 tablespoons water
1-1/2 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
2 pears, cored and sliced lengthwise
8 cups torn fresh spinach
1/4 cup red onion, thinly sliced

In a small bowl, whisk together the water, vinegar, olive oil, honey, Dijon mustard, and black pepper. In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat. Add remaining dressing, spinach and onion and toss to coat

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