Pea Shoot Salad with Fish Sauce Dressing
In the second installment of Demystified: Fish Sauce, we’re going to use it in a salad dressing over pea shoots. This season, pea shoots are at their prime, harvested before the peas fully develop, offering a delicate flavor and texture. You can easily find them at Asian markets or local farmer's markets.
Fish Sauce-Pickled Garlic
This is the first of our fish sauce recipes to support my new series on Demystifying Asian Ingredients. Inaugurating our fish sauce series is a recipe that incorporates fish sauce into a garlic-infused pickle brine. What's fantastic about it? The garlic not only enhances dishes like Korean pork belly lettuce wraps (bossam) but can also be minced and incorporated into sauces or dressings like nuoc cham.
Strawberry Pistachio Ice Box Pie
For the final installment of Strawberry Week, we’re going old school with this strawberry pistachio ice box pie for Pi(e) Day! Here in the South, we have a tradition of serving ice box pies and cakes when the whether is warm. Essentially, it’s a dessert that can be assemble, chilled, or frozen. Hence, it’s the perfect thing to make on a warm day because there’s no baking required!
Matcha Ichigo Sando
For the second installment of Strawberry Week, I present to you - the Matcha Ichigo Sando. Ichigo means “strawberry” in Japanese. For my version of this classic Japanese snack, I combined matcha-flavored whipped cream with strawberries to make a light but satisfying sweet treat.
Strawberry Rhubarb Crumble with Captain Crunch
I’m sad to say that we’re coming to the end of strawberry season here in North Florida. Unlike most areas of the country, we get our strawberries from Plant City between December and March. This week, I wanted to release a couple of recipes dedicated to my favorite fruit starting with this beautiful crumble that uses one of my favorite childhood cereals, Captain Crunch.