ASIAN LETTUCE WRAPS
I had chicken thighs in the refrigerator from last week that are still good. So, I'm putting them to use in this recipe by Joy Manning and Tara Mataraza Desmond (Almost Meatless is their book). You can find the recipe on Amazon's website at: http://www.amazon.com/Almost-Meatless-Recipes-Better-Health/dp/product-description/1580089615
I recently purchased Mark Bittman's book entitled Kitchen Express. I'm going to try the following recipes from this book.
BEET AND GOAT CHEESE SALAD
Here is a link to this recipe: http://thebushwickcsa.wordpress.com/2010/07/07/two-beet-salads-from-mark-bittman/
The funny thing about it is he wrote an article for the New York Times in 2009 (I've included the title and the first paragraph). I guess he changed his mind since he included the Beet and Goat Cheese Salad recipe in his 2010 book. I personally like the combo.
THE MINIMALIST; A Divorce for Beets And Goat Cheese
By MARK BITTMAN
Published: March 4, 2009
I LOVE beets, but since when did their pairing with goat cheese become an immutable feature of modern cuisine? I don't find it a particularly good combination. I believe the richness of the cheese overwhelms the earthiness of the beets.
LINGUINE WITH BUTTER, PARMESAN AND SAGE (You can find this recipe on M. Bittman's website but I've pasted it below)
Pasta with Butter, Sage, and Parmesan. A classic when made with browned butter, almost as good with olive oil: Heat 4 or more tablespoons butter with 20 or 30 fresh sage leaves over medium heat for about 3 minutes; the butter should brown and the sage sizzle. Toss the cooked pasta with the butter, sage, and Parmesan, thinning the sauce with pasta-cooking liquid if necessary.
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