It’s berry time! I’ve picked almost 20 pounds of strawberries and raspberries the past couple weeks and have been feverishly perfecting recipes that feature summer’s berry bounty. Several the recipes are for preserved berries so we (and you) can enjoy them year round. But this mixed berry salad recipe features fresh raspberries and strawberries in a mouthwatering and waistline friendly creamy strawberry dressing.
This Thai recipe for Son In Law Eggs is one of my favorite ways to use boiled eggs. It’s a pretty unique boiled egg recipe that most Americans don’t know about. The first time I made them for my husband he literally yelled “WOW!” at how good they are. Although this isn’t a completely authentic Thai recipe, it’s really close and easy enough for any home cook to make.
I’ve had a lot of women ask me “how can I get my husband to eat Asian food?” or say “my son won’t eat Asian food!”. Well here is the recipe you’ve been looking for. First of all, don’t tell them it’s Banh Mi, or Asian, just call it a Steak Sandwich…say it with me now…STEAK SANDWICH. What man or teenage boy wouldn’t flip head over heals for those two words?
Go try it, just say “Honey, would you like a steak sandwich for dinner?” Love that reaction!
This tasty sandwich only takes a few minutes of prep and is so filling. The recipe is from my friend Jaden’s brand new cookbook. More about her, the cookbook, and her book tour in my next post…including a GIVEAWAY.
Right now, I’m heading to San Francisco for the Foodbuzz Food Blogger Festival. But I made sure to schedule a post for you so you won’t miss me too much!I got a free cookbook in the mail the other day, it’s called “The New Thanksgiving Table”, by Diane Morgan (yes, free cookbooks are a great perk of being a food blogger!). As I flipped through the pages, I was impressed with the array of salads, sides, appetizers, turkey ideas and desserts. In the salad section, I saw one that I had almost all the ingredients for! I used Asian pears rather than Bosc, and shallots instead of red onion. I also changed the serving to be for just two of us, though made the full amount of dressing for future uses. We loved the salad, except the dressing was a little too salty, so that’s adjusted in my recipe below. I liked two techniques Diane uses that I hadn’t done before. One was soaking the red onion (or shallots) in cold water for 30 minutes to crisp them and take away the raw onion taste. The other was to soak the dried cranberries in the dressing to soften them. The recipe is at the end of the post, but first I wanted to share the latest Foodportunity with you!