a recipe blog focused on seasonal ingredients
alright, thank you for indulging me in my epic (read: 3 year) quest to perfect and publish some dairy free hazelnut ice cream with strawberry and chocolate swirls, that only takes, you know, several days and a dozen steps. aaaaand doesn’t even solve the question of what the heck we’re eating for dinner tonight! y’all are good sports. let’s grill some dinner, shall we?
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weelllllll helllllo! it. has. been. a. MINUTE. by which i might mean year. i didn’t mean to ghost on you, things have just been a bit busy. just about a year ago, i got a full-time job, which has been great, but it’s taken me a little bit to figure out how to reconfigure my life so that i can fit this cooking / photographing / chatting with you piece back in.
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i know we already have one broccoli salad buuut, it turns out i really like them and we’re doing another! this time it’s spicy miso tahini broccoli salad. we throw a bunch of yummy things (ginger! garlic! jalapeños! cilantro! lime juice! tahini! miso!) in the blender and then in practically no time, we’re crunching on a bowl of savory, sweet, creamy, and crunchy spicy miso tahini broccoli salad. all summer long….
a while back, i was trying to create a raw broccoli slaw with a vaguely mexican-inspired dressing. while the creamy jalapeño cilantro sauce i tried didn’t really accomplish what i was going for, it turned out to be delicious on… every other thing there ever once was….
those of you with an especially keen eye might notice that the “peanut” (more on the quotations marks in a moment) sauce on this grilled chicken with spicy peanut sauce recipe bears a strong resemblance to the sauce used in the spicy sesame beef and broccoli. and by “strong resemblance”, i mean it’s exactly the same. hooray for repurposing leftovers into new recipes!…