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shain

shain

3 hours ago, heidih said:

I tend to improvise and use what is around. Yesterday, after having @shain salad on my mind I took a look around.  Leftover marinated Persian cucumber, a can of decent corn, green onion, colorful little tomatoes, a tart green apple, and the ricotta I made the other day were dressed with nuoc mam (always in fridge) and some grassy olive oil. No fresh herbs so I crumble in Mexican oregano. Also inspired by the same member's generous spice use I added touches of cumin and pumpkin pie spice.  Garnished with dry roasted peanuts. It was lunch and dinner with my whole grain no-knead. 

 

 

That's a unique flavor combination, I particularly love the idea of apples with Thai salad flavors.

shain

shain

3 hours ago, heidih said:

I tend to improvise and use what is around. Yesterday, after having @shain salad on my mind I took a look around.  Leftover marinated Persian cucumber, a can of decent corn, green onion, colorful little tomatoes, a tart green apple, and the ricotta I made the other day were dressed with nuoc mam (always in fridge) and some grassy olive oil. No fresh herbs so I crumble in Mexican oregano. Also inspired by the same member's generous spice use I added touches of cumin and pumpkin pie spice.  Garnished with dry roasted peanuts. It was lunch and dinner with my whole grain no-knead. 

 

 

 

That's a unique flavor combination, I particularly love the idea of apples with Thai salad flavors.

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