a recipe blog focused on seasonal ingredients
we’ve been talking about resolutions lately, it seems only fitting to start off talking about asian salmon burgers by telling you that a few years back, i declared _____ the year of the fish (this story would be so much more compelling if i remembered what year it was. 2013?? it either was or was not 2013.)….
so, i’m trying something new this year. well, new to me, anyway. not exactly revolutionary, but sometimes tried-and-true is better than the latest fad (shout out to my fellow luddites!). …
partly because we’ve been traveling and partly because i’ve been eating way too many cookies, i’ve been craving salads lately. some days i’ve even had salads at two different meals (alas, this is a Thing for me – i don’t normally eat so many salads, unfortunately). if i’m eating them with other things, then i don’t worry too much how filling they are going to be. if the salad is the meal, though, then it has to be hearty and satisfying, like this kale and roasted butternut squash salad….
so, i’m deliberately not calling these “pad thai noodles”. not only because i have zero credibility to claim that these are in any way authentic, but also because they aren’t even really intended to be “authentic” (americanized) pad thai noodles….
