Cucumber-Peanut Salad


I normally use nam phrik phao, a Thai roasted chili paste, as a condiment for rice and noodles but I thought I would try to do something interesting with it by using it as an ingredient for a dressing. In order to come up with a salad idea that would compliment the dressing, I started thinking about the flavors and key ingredients in Thai cuisine.


This salad is made with cucumbers, red onions, peanuts, some chopped cilantro, and of course, the Thai chili paste dressing.


The nutty warmth of the dressing’s toasted sesame oil pairs nicely with the salty harshness of the fish sauce and the sweet heat from the nam phrik phao.

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Posted as I need to make this immediately.



beet hummus with veggies and pita chips.

Beet Hummus?! Sign me up!

Beet Hummus
adapted from Simply Recipes 

1/2 pound beets (about 4 medium sized beets, tops removed and scrubbed clean 
2 Tbsp tahini sesame seed paste
Juice and zest of one orange
1 small clove garlic, chopped
1 Tbsp ground cumin
sea salt and fresh ground pepper to taste

Wrap beets together in foil and place in a 350 degree oven for about one hour or until soft when pierced with a fork. Allow to sit until cool enough to handle, then slide off beet skins. Place beets and remaining ingredients in a medium bowl. Using an immersion blender (or place ingredients in bowl of the food processor) puree all ingredients together. Add additional seasoning to taste. Serve with an assortment of vegetables and pita chips.