Recipes By Corinne Trang
4 recipes found
Kale and Quinoa Salad With Tofu and Miso
A hearty base of kale, quinoa and crisp tofu give this easy salad enough bite to serve as a meal. Curly kale provides heft and holds up nicely to the sweet, sour and spicy dressing. Use your hands to massage the vinaigrette into the kale, and let it marinate for at least 10 minutes to tenderize the sturdy greens. Finish the dish with a drizzle of sriracha and honey, but use a light touch: The point is to balance the heat and sweetness levels without overwhelming the delicate miso vinaigrette. If you like, double the dressing and refrigerate it for future use; it makes a fantastic dip for grilled chicken or pork, or a glaze to brush on salmon before broiling.
Spicy Glass Noodles With Shiitake Mushrooms and Cabbage
Glass noodles readily soak up their surrounding seasonings — and this dish delivers a smack of umami with curry powder, soy sauce, sesame oil and fresh ginger. Also known as bean thread noodles or cellophane noodles, gluten-free glass noodles are often combined with vegetables and used as a filling for dumplings or spring rolls, or added to soups, braised dishes or stir-fries for heft. Here, the transparent threads are tossed with curry-spiced Napa cabbage and dried shiitake mushrooms, which have more complex, earthy notes than fresh. Bright cilantro and ginger round out the dish, which is equally good warm or at room temperature.
Jeweled Grains With Broccoli, Peas and Red Onion
Inspired by Persian jeweled rice and grain bowls, this dish combines brown rice, farro and black sticky rice with a jumble of shaved broccoli, pickled red onion, pistachios, sunflower seeds and dried cranberries. When cooking multiple grains, pick ones that more or less require the same grain-to-water ratio and cook time so you can cook them all together in the same pot. This dish can be served warm, cold or at room temperature, served over salad greens or topped with flaky fish. It is endlessly adaptable based on the season or the contents of your fridge.
White Bean and Avocado Salad With Garlic Oil
Buttery avocado and creamy cannellini beans are a natural combination in this easy salad, and a quick garlic oil provides punch. The ingredient list is fairly simple, but here are a couple of tips that take it from good to great: First, make sure to remove the sliced garlic from the oil just as it starts to turn golden, so it doesn’t burn. Second, when working with ripe avocados, bypass the standard way of scooping the flesh out of the skin. Instead, achieve immaculate edges by quartering the avocado lengthwise, then gently peeling back the skin to remove the flesh.