Smoked Salt & Pepper

I’d gotten some amazing produce and meat from my Farm to Table produce box. Summer squash, purple and yellow small potatoes, ground beef from 44Farms, amongst tons of other things. And farm boxes and Whole30 always turns up my cooking creativity.  There are so many hashes on Whole30 but hashes start to bore me. So I made this Thai style green curry instead.  Ingredients 1 yellow onion, chopped 2 garlic cloves, minced 2 summer squash, any color, thinly sliced 1 lb ground beef 1/2 can coconut milk 3 tbs compliant green curry  Avocado oil Salt and pepper Directions Sauté yellow onions in a large, tall sided pan or wok over medium-high heat in avocado oil for 3-5 minutes or until softened  Add minced garlic and cook for additional 1 minute. Add summer squash and salt and pepper to taste. Cook until softened, stirring every few minutes, for 5-8 minutes.  Add coconut milk and green curry. Simmer over medium-low heat for 20 minutes.  Serve over cauliflower rice or...

I tried this recipe from Martha Stewart and it turned out really well.  I've made it a few times since and it's really simple and delicious. Mini Asian Meatballs in Lettuce Cups from Martha Stewart Ingredients 1 lb. ground beef 12 cloves garlic 3 tbs. peeled ginger 3 scallions, chopped 1 tsp. fish sauce 1 tsp. salt 1 tbs. sesame oil 1/4 c. Greek yogurt 1 tbs. lime juice lettuce cups, chopped roasted peanuts or almonds, sprigs of cilantro, sliced Thai chilies for garnish Directions Place garlic, ginger, and scallions in a food processor and pulse until chopped. Combine beef, garlic/ginger/scallion mix, and fish cause in a medium bowl.  Form into mini meatballs. In a large skillet, heat sesame oil over medium high heat.  Cook meatballs about 5 minutes each batch. In a small bowl, mix yogurt and lime juice.  Serve meatballs in lettuce cups with yogurt sauce and garnishes.

I found this recipe on Pinterest and it definitely has been a winner! Not only is it an easy, one-crock-pot, no other fuss recipe, but it is absolutely delicious.  I will generally put this together at lunch, and then it's ready for dinner! I have not tried it on low for 8 hours yet, but I bet it would be just as delicious.  I have made this 3 times, and it never disappoints.  I even made this when my mother-in-law was in town visiting and I wanted to have dinner ready when I came home from work.  I'm allergic to peanuts, so I use almond butter.  I'm sure it's even tastier with peanut butter.  I also think it would be delicious with 1 can of cut pineapple at the end with the lime. Also, random tip I picked up somewhere, the easiest way to peel ginger is with the back of a spoon! No more wasting ginger when you use a paring knife or peeler.  The ginger peel slips right off! Slow Cooker Thai Curry Chicken Soup Recipe from  FoodieCrushBlog...

We love Pad Thai.  Reid's always telling me we should try making it at home, but I know it's not easy.  My sister has told me how not easy it is to make.  And she was right! It's difficult to keep the noodles from getting mushy, or to balance that perfect median of sweet, spicy, salty, and sour.  I also learned that traditional pad thai is much lighter, drier, and sweeter/sour than the restaurant variety.  Also, these ingredients are hard to come by.  I spent an hour at our Asian grocery store trying to find the tamarind sauce! Pad Thai Recipe from http://www.thaitable.com/thai/recipe/pad-thai 2-3 Servings, Prep Time: 40 Minutes, Total Time: 40 Minutes 1-1/3 cup bean sprouts Optional 1-1/2 cup Chinese chives Optional 1 egg 4 teaspoons fish sauce 3 cloves minced garlic 1/2 teaspoon ground dried chili pepper ground pepper 1/2 lime 2 tablespoons roasted chopped peanuts Optional 1 tablespoon preserved turnip Optional 1 mince...