cooking.nytimes.com
Vietnamese Rice Noodles With Lemongrass Shrimp Recipe
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
carrot, daikon, sugar, salt, rice vinegar, brown sugar, lime juice, fish sauce, garlic, ginger, chile pepper, green, shrimp, lemongrass, rice vermicelli, lettuce, mixed herb, vegetable oil, scallions, peanuts
cooking.nytimes.com
Mixed Sausage Paella Recipe
For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
chicken stock, saffron threads, olive oil, chorizo, garlic sausage, onion, red bell pepper, cloves, smoked paprika, spanish, tomato, parsley
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Mixed Greens with Smoked Gouda
Mixed greens are topped with marinated Gouda cheese and tomatoes in a balsamic vinaigrette. An elegant salad that can easily be prepared ahead of time.
balsamic vinegar, olive oil, soy sauce, cloves, basil, gouda cheese, tomatoes, salad greens, black pepper