VIETNAMESE CURRY NOODLE SALAD BOWL ENJOY DAN:

VIETNAMESE CURRY RICE NOODLE SALAD BOWL by CHEF DAN:

Serves 4

INGREDIENTS:

6-8 ounces’ rice noodles, such as vermicelli

1 tablespoons olive oil

1 (19.5 Oz) can Mae Ploy coconut milk

2 garlic cloves, smashed

1 onion, peeled and cut into rings

1 cucumber, thinly sliced

1 carrot, thinly sliced

1 bell pepper, seeded and thinly sliced

2 scallions, bias sliced into ½-inch lengths

1 serrano pepper, roasted

2 tablespoon EACH curry powder, and brown sugar

1/4-cup toasted walnuts

2 tablespoon EACH fresh snipped chive, and fresh basil

NUAC CHAM DIPPING SAUCE:

1/4-cup rice wine vinegar

2 tablespoons EACH fish sauce, and hoisin sauce

3 tablespoons lime juice

2 garlic cloves, smashed

2 tablespoon grated carrot

2 tablespoon pure maple syrup

Healthy pinch of red pepper flakes

DIRECTIONS:

1.   Place noodles in a bowl: add 4 cup soiling water and let sit for 20 minutes.

2.   Drain and set aside.

3.   Add 1 tablespoon oil in a skillet over medium-high heat, when sizzling.

4.   Add onion and sauté for 4 minutes, add garlic and sauté 30 seconds.

5.   Mix in coconut milk, curry powder, brown sugar, and roasted pepper.

6.   Cook for 5 minutes.

7.   To assemble the salad bowls, add a handful of noodles to the bowl with a scoop of onion mixture.

8.   Dress with sliced vegetables, fresh herbs, and walnuts.

9.   Drizzle with Nuac Cham dipping sauce and serve.

NUAC CHUM DIPPING SAUCE.

1.   Mix all ingredients together in a bowl.

2.   Serve at room temperature.

ENJOY DAN:                          COOK WITH SOUL EAT WITH PLEASURE!!

MS. LINDA HARRIS SLOW COOKED ROOT VEGETABLES ENJOY DAN:

    MS. LINDA HARRIS SLOW COOKED ROOT VEGETABLES by CHEF DAN:

Serves 8

INGREDIENTS:

2 rutabagas, peeled and spiralized

2 turnips, peeled and spiralized

1 large sweet potatoes, peeled and spiralized

2 parsnips, peeled and spiralized, or cubed

3 beets, peeled and spiralized

3 multi-color carrots, chopped

1 celeriac celery root, peeled and spiralized, or chopped

1 jicama, peeled and spiralized or cubed

3 tablespoon EACH olive oil, and sweet chili sauce

2 teaspoons EACH garlic powder, onion powder, and celery salt

1 teaspoon EACH ground cumin, ground ginger, ground turmeric, tandoori Masala, and curry powder

1 tablespoon balsamic vinegar

1 teaspoon Black Pepper Medley

1 (16 Oz) box vegetarian broth

DIRECTIONS:

1.   Toss rutabagas and next 8 ingredients in a large bowl.

2.   Toss until well combined with oil and chili sauce.

3.   Season with garlic powder and next 9 ingredients.

4.   Toss again to coat evenly.

5.   Toss all ingredients into the crock pot.

6.   Add vegetable broth.

7.   Cover and cook on low for 7-9 hours.

ENJOY DAN:                                SING SONG AND PLANT VEGETABLES!!

FRESH ASPARAGUS RIBBON SALAD ENJOY DAN:

                   FRESH ASPARAGUS RIBBON SALAD by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 pound fat green or white asparagus, (about 14 spears)

6 cherry tomatoes, quartered

2 garlic cloves, peeled

1/2-teaspoon kosher salt

1/2-Mexican sour cream

4 tablespoon olive oil

3 tablespoon lemon juice

1/2-cup fresh parsley

1/4-cup fresh snipped chives, chopped

1 head Bibb lettuce, torn

1/2-English cucumber, thinly sliced

3 radishes, thinly sliced, on the mandolin

3 tablespoon sliced almond

DIRECTIONS:

1.   Remove scales from asparagus spears.

2.   Use a vegetables peeler, peel thin ribbons from the spears.

3.   Cut of tips.

4.   Place ribbons and tips in a bowl of ice water.

5.   Set aside.

6.   Meanwhile, to make garlic paste, finely chop garlic, sprinkle with salt.

7.    In a mortar and pestle, mash the garlic and salt.

DRESSING:

1.   In a bowl whisk together the garlic paste, sour cream, olive oil, and lemon juice.

2.   Stir in parsley and chives, season with salt and pepper to taste.

Drain asparagus ribbons and pat dry.

1.On a platter arrange lettuce, asparagus ribbons, tips, cucumber, radishes, and cherry tomatoes

2.Drizzle with dressing.

ENJOY DAN:                               SING SONGS AND PLANT VEGETABLES!!

ROASTED BEET CARROT CUCUMBER AND RADISH SALAD ENJOY DAN:

   ROASTED BEET CARROT CUCUMBER AND RADISH SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

4 beets, scrubbed

1-1/2-cup daikon radish, spiralized

1-1/2-cups radishes, thinly sliced on a mandolin

1 English cucumber, thinly sliced on a mandolin

2 tablespoon horseradish

1/4-cup lemon juice

Bag of arugula

BALSAMIC MARINATE:

1/3-cup balsamic vinegar

1 tablespoon soy sauce

1 teaspoon EACH mirin, maple syrup, and Dijon mustard

Kosher salt and freshly ground black pepper to taste

1/2-cup toasted walnuts

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Place beets on a prepared baking sheet and roast for 1 hour.

2.   Meanwhile, make marinate in a bowl, combine all marinate ingredients until well blended.

3.   Set aside

4.   Remove beats from oven; when cool enough to handle, remove skins.

5.   With mandolin slice beets and place in a baking dish.

6.   Stir marinated over beets; cover and refrigerate for 4 hours or overnight.

7.   In a bowl, combine daikon, radishes, horseradish, lemon juice and season with salt and pepper to taste.

8.   Tear arugula into bit-size pieces and place in the center of each plate.

9.   Arrange a few beet slices on arugula and top with daikon-radish mixture.

ENJOY DAN:                                      HEART AND SOUL IN THE KITCHEN!!

TRAEGER GRILL STUFFED PORTOBELLO MUSHROOM ENJOY DAN:

TRAEGER GRILL STUFFED PORTOBELLO MUSHROOM by CHEF DAN:

Serves 4

INGREDIENTS:

4 large portobello mushrooms, 3-4-inches wide

2 tablespoon olive oil

1 tablespoon lemon juice

1 garlic clove, smashed

4 cherry tomatoes, quartered

1 red bell pepper, chopped

1 tablespoon fresh snipped chives

1 tablespoon fresh basil, torn

Splash kosher salt, and black pepper

1/4-cup goat cheese

DIRECTIONS:

1.   Discard stems from mushroom, scrape out gills with a spoon.

2.   Whisk together dressing with olive oil, lemon juice and garlic clove.

3.   Season with salt and pepper.

4.   Using a brush cover the entire Portobello with 3/4-of the dressing.

5.   When ready to cook, start the grill on smoke with the lid open until fire is established (4-5 minutes)

6.   Set temperature to smoke and preheat for (10-15 minutes.

7.   Place mushrooms directly on the grill and smoke for 30 minutes.

8.   Combine tomatoes and the next 5 ingredients in a bowl.

9.   Carefully pile the mixture on the mushrooms.

10.                Top with goat cheese.

11.                Then on the traeger grill turn the heat up to 450 F.

12.                Cook for about 15 minutes.

ENJOY DAN:                                 HEART AND SOUL ON THE TRAEGER GRILL!!

SUMMER RADISH SALAD ENJOY DAN:

                         SUMMER RADISH SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-plain yogurt

1/2-teaspoon lemon zest

1/4-teaspoon kosher salt

4 teaspoons olive oil, divided

2 cups radishes, thin slice on the mandolin

1 English cucumber, thinly sliced

2 tablespoons EACH fresh mint leaves, and fresh basil

3/4-teaspoon za’atar

1/4-cup goat cheese

1/2-cup roasted walnuts

DIRECTIONS:

1.   Whisk together yogurt, and next 3 ingredients and 2 teaspoons oil.

2.   Whisk until smooth.

3.   Spread on a serving platter.

4.   Top with radishes, cucumber, and drizzle with 2 teaspoons oil.

5.   Sprinkle radishes with splash of salt, mint, basil, za’atar, walnuts, and goat cheese.

ENJOY DAN:                               COOKING WITH SOUL EAT WITH PLEASURE!!

STEAMED SNAPPER WITH ASPARAGUS ENJOY DAN:

                 STEAMED SNAPPER WITH ASPARAGUS by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound snapper fillet

2 bay leaves

1 tablespoon lite soy sauce

1 tablespoon honey

1 teaspoon EACH fresh grated ginger, and Old Bay seasoning

1 garlic clove, smashed

1/2-teaspoon freshly ground black pepper

1/8-teaspoonkosher salt

DIRECTIONS:

1.   Combine soy sauce and next 6 ingredients in a bowl.

2.   Add a wire rack and add enough water be just below rack.

3.   Add bay leaves and bring to a boil.

4.   Brush fish with soy sauce mixture and place on rack.

5.   Cover and steam 10 minutes or until fish flakes when tested with a fork

6.   Brush occasionally with marinate.

ENJOY DAN:                                                               MUCHO GUSTO!!