Steak with nectarine sprout salsa
This is the easiest recipe ever! If you have a great piece of steak, it is best not to marinate it but to keep it simple with salt and pepper and then put a salsa or side dish with it that will bring out its flavor!
Thin and chewy orange ginger cookies
These are so thin and crunchy and soft all at the same time. I love how you can make it in one bowl and be done! Feel free to add chocolate chips, craisons, chalva or anything else you wish!
Miso salad
Miso is the elegant Japanese term for fermented soybean paste. When mixed with sweet and spices and cooked it creates a unique but gentle flavor. It lasts forever in your fridge, so if you buy it once, place it in a jar or container and pull it out when needed. You can make this recipe without the paste and it will still be bold and colorful and delicious!
This dressing makes the salad! Make extra and have in your fridge, if you leave the ginger out it will last months in the fridge, if you keep the ginger in, it will last a week!
Apricot miso glazed chicken
Miso is the elegant Japanese term for fermented soybean paste. When mixed with sweet and spices and cooked it creates a unique but gentle flavor. It lasts up to a year in the fridge, so if you buy it once, place it in a jar or container and pull it out when needed. You can make this recipe without the paste and it will still be bold and colorful and delicious! You can make this dish with any cut of chicken (or tofu!), just cook longer or shorter depending on the cut and remember on the bone is always juicier!
Sweet and sour chicken
This is my version of sweet and sour chicken. You won’t feel heavy or gross after and you will love the light flavors. This reheats remarkably well because you are cooking the chicken until it is just done, not overcooking. If it is quicker for you, you can put all the ingredients in a food processor or blender instead of chopping it all! If you don’t like cilantro or peanuts you can use cashews, almonds and fresh mint or basil or just eat as is!
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