Sunday, August 7, 2016

Thai Salad with Peanut Lime Dressing

This salad is a medley of shredded vegetables with a tangy, peanut-y dressing. Add any type of cooked meat, or broiled or fried tofu, to make it a main dish.  I used leftover pork, but chicken or steak - especially if grilled - would be great, too.

2 cups thinly sliced red cabbage
1 medium summer squash, shredded
1 medium cucumber, shredded
2 medium carrots, shredded
1/2 cup chopped cilantro (or Thai basil, or mint, or a combination)
3 cups cooked meat or tofu
1/2 cup toasted peanuts
1/4 cup natural peanut butter
1 tsp fish sauce
1-2 Tbsp lime juice
2 Tbsp canola oil
2 tsp minced ginger
Water as needed

Cheesy Summer Squash with Bacon

This was an inspired variation on my standard Cheesy Summer Squash Saute on a night when I had lots of squash, and an open package of bacon, but no basil on hand. The addition of bacon, along with the cheese, makes this substantial enough to serve as a main dish if you like.

4-6 ounces uncooked bacon, chopped small
1 large onion, sliced
3-4 large summer squashes or zucchinis, sliced into 1/8-inch rounds (or half or quarter rounds)
Salt and pepper to taste
1 cup shredded sharp cheddar

Cook the bacon most of the way in a large skillet. Pour off excess fat if there is a lot, leaving a generous amount for sauteing the onions and squash.

Add the onions and squash to the pan and saute over high heat for a few minutes, until they begin to brown on the bottom, then lower the heat to medium and saute, stirring periodically, until tender. Add salt and pepper to taste. Remove the pan from heat and top with cheese. Cover until the cheese melts. Serve hot.

Serves 4-6.