Do I know what makes a salad a chopped salad? Not really, no.
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When Jon and I were in Montreal a couple of weeks ago, we encountered what we've become far too acquainted with on our last few trips: serious rainfall. In an otherwise gorgeous summer, at least here in Upstate New York, we managed to pick quite the unwelcoming weekend in Montreal to learn our way around the city...
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If you can't take the heat, get out the kitchen and make this cool sesame noodle salad. But actually you'll need to be in the kitchen but it won't be hot. How's that for a #neat intro into this recipe?...
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Coconut milk and red curry is, hands down, one of the most divine combinations on all of planet earth. Absolute no-brainer. And although it's unbeatable from an authentic Thai place, it's such a tasty thing to make at home for dinner or in advance for weekday lunches with whatever vegetables/proteins you have in your fridge. I especially love it because once you have purchased a couple of the pantry staples, the rest can really be improvised.
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Have you guys ever had lettuce wraps before? They are so tasty. And it seems strange to say, but the lettuce actually makes this meal, in my opinion. In contrast to all those recipes out there that sub lettuce for some kind of carb, this one isn’t making any substitutions. The lettuce is purposeful and right, and I promise you—you will not want to eat this dish any other way. It consists of ground turkey (or chicken, I've used both!) and sautéed onion and garlic with all the best Asian flavors: fresh ginger, hoisin sauce, soy sauce, and Sriracha. And water chestnuts! One of the most underrated ingredients—such great texture and flavor. The result is such a satisfying light lunch that just might rival the version you’ve had at that one Asian restaurant chain that I secretly love.
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For all my office worker bees, or anyone who packs a lunch during the week: this is for you! I understand the effort required to A. make lunch ahead of time, B. pack it up for work, C. make and pack up a lunch for work that still sounds appetizing come lunchtime when there are paninis/pizza/pho just around the river bend AKA block. I rely on make-ahead lunches for work and I promise I’ll only ever tell you about them if they’re worth it. Chicken salad is one of my favorite things to make because there are so many directions you can go with it (traditional, with celery and tarragon / summery a la Pioneer Woman with sweet corn, blueberries, and feta / Asian, loaded with veggies, Sriracha sauce, and sesame notes—the list goes on), and all feel indulgent and satisfying.
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