Who wants to cook these days? It’s too hot and humid. So a salad is perfect….. I recreated the salad from a great local restaurant called Windsor. Here is my version.
- 1 small bunch kale, rinsed well, ribs removed and chopped chiffonade
- 1/2 cup corn kernels
- 1/2 cup sugar snap peas, chopped on the diagonal
- 3/4 cup shredded carrot
- 2 tablespoons roasted sliced almonds
- 2 tablespoons dried cranberries
- 2 tablespoons goat cheese or feta
- Your favorite salad dressing
Combine all ingredients and toss with the dressing.
Serves 2
A nice Asian style dish served over rice. This recipe is from the cookbook Cooking from the Farmers’ Market.
- 1 pound skinless, boneless chicken breast halves, cut crosswise into thin strips
- 3 1/2 tablespoons peanut oil
- 1 teaspoon baking soda (bicarbonate of soda)
- 2 teaspoon cornstarch (cornflour)
- Salt
- 1 tablespoon oyster sauce
- 3/4 lb sugar snap peas, halved crosswise on the diagonal
- Cooked White or Brown Rice for serving
- Soy sauce for serving
In a bowl, toss the chicken strips with 1 1/2 tablespoons of the peanut oil, the baking soda, and the cornstarch. Cover and let marinate in the refrigerator for 1 hour. Remove from the refrigerator 15 minutes before cooking.
Heat a wok or large frying pan over high heat. Add the remaining 2 tablespoons of oil. When hot, add the chicken, spreading it out as much as possible. Season with salt and sear for 1 minute without stirring, then stir until opaque throughout, 2-3 minutes. Stir in the oyster sauce and cook for 30 seconds. Transfer to a bowl and set aside.
Return the wok to high heat, add the peas, and stir-fry until tender-crisp, about 1 minute. Stir in the chicken and stir-fry for 30 seconds. Transfer to a platter and serve right away with the rice and soy sauce.
Serves 4
