Cucumber Herb Soup

Ingredients

• 1 pound cucumbers, peeled, halved lengthwise and seeded
• 1 1/2 cups plain whole milk yogurt plus 1/4 cup water
• 1-2 garlic cloves, smashed
• 2 scallions
• ½ jalapeño, seeded
• ½ cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
• ½ teaspoon sherry or white wine vinegar
• ¾ teaspoon salt
• 4 slices baguette or other bread, toasted
• 1 avocado
• ½ lemon
• 2 tablespoons crumbled feta cheese
•  olive oil for drizzle
• 1 ear of corn, shucked, kernels sliced off
•  Fresh dill, for serving

Instructions

1. In the bowl of a blender or food processor, combine cucumber, yogurt, garlic, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
2. Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. 
3. Garnish soup with corn kernels and a drizzle of olive oil. Serve avocado toast on the side.

Gochujang Bibimbap Sauce

Ingredients: 
1/2 cup gochujang 
1/4 cup Sesame oil toasted 
1/8 cup sugar 
1/4 cup water 
1/4 cup toasted sesame seeds 
4 t apl Cider vinugr 
4 t grlic

Thai Sweet Potato Chicken Coconut Curry

Thai Sweet Potato Chicken Coconut Curry

Serves 4 to 6

Ingredients:

1 teaspoon vegetable oil

4-6 T red curry paste (if Mae Ploy, if Thai Kitchen brand, use 2 bottles)

2 T fish sauce

1 cup chicken broth

1 (13.5-ounce) can coconut milk

1.5 pounds sweet potatoes, cut into 3/4-inch pieces

1 onion, cut into 3/4-inch pieces

2 cloves garlic

1 bell pepper (or other veggie like green beans, snow peas, etc), chopped

2 T peanut butter (optional)

⅓ cup dry-roasted peanuts

¾ teaspoon salt

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

2 teaspoons grated lime zest and lime wedges

¼ cup chopped fresh cilantro

Instructions:

1) Heat oil in large saucepan over medium heat until shimmering. Add curry paste and cook, stirring constantly, until paste begins to brown, 2 1/2 to 3 minutes. 

2) Stir in broth, coconut milk, fish sauce, potatoes, onion, garlic, peanut butter, peanuts, and salt, scraping up any browned bits. Bring to simmer and cook until potatoes are just tender, 12 to 14 minutes.

3) Stir in chicken and peppers and continue to simmer until chicken is cooked through, 10 to 12 minutes. Remove pan from heat and stir in lime zest. Serve with lime juice, cilantro, rice.

Recipe tuning in progress.