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Created Apr 24, 2011












I love food! Who doesn't? We each have our favorite foods & favorite recipes. Let's share!!


1. Make a palette based on food items; breakfast, lunch, dinner, snacks, beverages, desserts, etc

2. Include a recipe

3. Include a TAG (RPF) on your palette, color, pattern to link your creation to this group & remember to click the Recipe Palette Fun box before saving!

4. You're welcome to add your creation to the Discussion threads

One Palette A Day for 365 Days!

Showing 1 - 20 of 496 Comments
Starting January 1 2012 - New Challenge -
To create one Recipe Palette per day for 365 Days.
I invite & encourage you to join me in taking this challenge.
I enjoyed our color challenge very much - but found people
dropping out of it and found myself getting further from it also
for personal & travel reasons - and maybe the constriction of using one particular color.

I love cooking & food just as much and still want this group to flourish!! So, who is willing to take the challenge?

Each day just create one recipe palette of any kind (can be a beverage palette, too, of course!).

Are we (you) up for it?

Beginning Sunday, January 1 2012 -

Click here to copy/paste One Palette Per Day For 365 Days Badge Code

copy paste this badge code into your palette
(save the code, yourself @ and
just change the date/day)

Post your daily palette here in this thread!
Just click the "One Palette Per Day For 365 Days"
link on the BADGE and it will bring you here ♥

in the Description of your palette!!!
A Photo/Image is always appreciated so we
can see what the finished product should look like.


Your Hostess,
First one for the year!! A cocktail for the New Year 2012!


Champagne passion cocktail

Preparation Time
10 minutes

Ingredients (serves 4)

60ml (1/4 cup) fresh passionfruit pulp
2 tsp caster sugar
375ml (1 1/2 cups) chilled sparkling wine

1.Combine the passionfruit and sugar in a jug and stir until the sugar dissolves.
2. Pour the sparkling wine among the serving glasses. Spoon over the passionfruit mixture and serve.

The Champagne passion cocktail is pictured second from the left in the background.

Happy New Year's, Ingredients    1 (4 pound) pork loin roast    1 teaspoon caraway seeds    salt and pepper to taste    2 cups sauerkraut with liquidDirections    Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.    Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 160 degrees F (70 degrees C).


Slow Cooker Lancaster County
Pork & Sauerkraut ♥


1 (4 pound) pork loin roast
1 teaspoon caraway seeds
salt and pepper to taste
2 cups sauerkraut with liquid


Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.

Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 160 degrees F (70 degrees C).

*Serve over Mashed Potatoes
** You can do hot dogs & sauerkraut
if you just don't like pork roast and/or for the kids (serve over mashed potatoes)

This is a yearly tradition,
as I am Pennsylvania Dutch/German and we have this every New Year's Day

Recipe here:

About the tradition
(From my hometown newspaper):


"Cinnamon Apple Upside-Down Cake"

cake batter:
½ cup butter
3/4 cup caster sugar
2 eggs
2 teaspoon vanilla
2 cups self-raising flour
½ cup milk

to line the cake tin:
1/2 cup butter (softened)
2 teaspoons cinnamon (heaped)
1/2 cup light brown sugar

2 to 4 firm-fleshed Golden apples

1.Preheat the oven at 300 F

2.In a large bowl cream the butter and the sugar together.

3.Add half of the self-raising flour, then half of the milk and the vanilla.

4.Add the eggs one at a time.

5.Add the remainder of the flour followed by the remaining milk and beat till well blended.

6.Spread the softened butter in a 13x9x2" sprinkle with the cinnamon and brown sugar.

7.Pare, quarter, and slice the apples thin.

8.Spread in an over-lapping layer on the bottom of the baking dish .

9.Pour the cake mixture over the apples.
The batter will be thick and may need to be smoothed on top with a knife.

10.Bake at 300° to 325° F. for 45 minutes. Until the cake is golden brown on top and springy to the touch.
11.Leave on a wire rack to cool for 5 minutes. Loosen the sides of the cake with a knife , Cover the cake with a large serving dish or baking tray and turn it out carefully, upside down.
***Best served warm or cold with custard, cream, or vanilla ice cream.
sorry- no pic on the weekends ! too hard on my husbands computer =)
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
8 ounces unsalted butter, approximately 16 tablespoons
8 ounces light brown sugar, approximately 1 cup packed
1/2 teaspoon ground rosemary
3 ounces raisins, approximately 3/4 cup
2 1/2 ounces unsalted butter, melted, approximately 5 tablespoons
1 teaspoon ground rosemary
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

In a small saucepan over medium heat, combine the 8 ounces of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning.

Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.) Roll the balls in the melted butter and rosemary.

Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours.

Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190 degrees F on an instant-read thermometer.

Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately
It's summer here in the Southern Hemisphere - perfect for BBQ's and salads!! :)


Caesar salad with chicken

Preparation Time
20 minutes
Cooking Time
15 minutes

Ingredients (serves 4)

3 slices wholegrain bread, crusts removed, cut into quarters
3 eggs
12 chicken tenderloins, trimmed
2 rashers 'shortcut' bacon, sliced
1/3 cup (80ml) buttermilk
1/2 small garlic clove, crushed
1 teaspoon Worcestershire sauce
salt and cracked black pepper
1 anchovy, rinsed, dried, finely chopped (optional)
2 baby cos, trimmed and leaves separated
2 tablespoons shaved parmesan, to serve


1. Preheat oven to 200°C. Place the bread on a tray and lightly spray with olive oil spray. Bake for 6-8 minutes or until light golden and crisp. Remove from the oven and set aside to cool.

2. Meanwhile, place eggs in a saucepan, cover with cold water and bring to the boil over medium heat. Cook for 8 minutes. Refresh in cold water and peel.

3. Heat a non-stick frying pan over medium heat and spray with a little olive oil spray. Cook the chicken in batches for 3-4 minutes on each side or until cooked through. Remove, set aside and allow to cool slightly. Wipe out the pan with paper towel, then cook the bacon until golden and crisp. Remove and drain on paper towel.

4. Combine the buttermilk, garlic, Worcestershire sauce, salt, pepper and anchovy (if using) in a small bowl.

5. To serve, arrange the cos leaves on a serving plate. Top with the chicken, bacon, halved eggs and croutons. Drizzle with buttermilk dressing and serve with shaved parmesan, if desired.

Reuben Sandwich


The Classic Reuben Sandwich


12 ounces thinly sliced cooked corned beef or deli corned beef
2 tablespoons butter, softened
8 slices rye or pumpernickel bread
8 slices Swiss cheese
1-1/2 cups sauerkraut, well drained
1/4 cup Thousand Island dressing


Lightly spread butter on one side of each bread slice.

Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet.

Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef and 1/4 of the sauerkraut.

Top sandwich with bread slice, butter side up.

Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with additional Thousand Island dressing, if desired.

Preparation and Cooking Time
25 to 30 minutes

Makes 4 sandwiches

* You can twist this after your New Year's Day Pork & Sauerkraut dinner by making a Reuben using the left over pork & sauerkraut

** You may also use a nice creamy coleslaw in place of the sauerkraut for a change - I enjoy both versions

Recipe here:

Click the Badge to Join the Fun

CLICK HERE TO COPY PASTE 365 Challenge badge Day 2
I was looking for something light to make for dinner tonight.... and came across this :)


Lemon-grass jasmine rice

Preparation Time
10 minutes
Cooking Time
15 minutes

Ingredients (serves 8)

400g (2 cups) jasmine rice, rinsed, drained
435ml (1 3/4 cups) cold water
1 lemon-grass stem, bruised, cut into 6cm lengths
3 fresh kaffir lime leaves, torn
4cm-piece fresh ginger, peeled, thickly sliced
125g bean sprouts
60g snow pea sprouts


Combine rice, water, lemon grass, lime leaves and ginger in a saucepan and bring to the boil over high heat. Reduce heat to low and cook, covered, for 10-12 minutes or until rice is tender.

Spoon the rice into a serving bowl. Sprinkle with bean sprouts and snow pea sprouts. Serve immediately.



Amount ~ Ingredient

1 Measure ~ Woods 100 Dark Rum
1 Measure ~ Pineapple Juice
0.33 Measure ~ Orange Juice
0.33 Measure ~ Coconut Cream

Shake all the ingredients together with ice and strain into an ice filled high ball glass.

Liquid volume = 66.5ml*
Alcoholic units = 1*
Alcohol by volume (ABV) = 21.4%*

* Please note: Volume, units and ABV values are approximations only.
in-the-spirit classifies one shot as a measure of 2.5cl or 25ml

Recipe sourced at in the spirit




White Russian

Amount ~ Ingredient

1 Measure ~ Russian Standard Vodka
1 Measure ~ Tia Maria
1.5 Measures ~ Double Cream
1.5 Measures ~ Milk (Not always included - see illustration)

Shake all ingredients together well using a cocktail shaker.
Strain and serve into a tumbler glass filled with crushed ice or ice cubes.

Liquid volume = 125ml*
Alcoholic units = 2*
Alcohol by volume (ABV) = 12.0%*

* Please note: Volume, units and ABV values are approximations only.
in-the-spirit classifies one shot as a measure of 2.5cl or 25ml

Recipe sourced at in the spirit

Suadero Tacos


Suadero Tacos

2.5 lbs of washed suadero.
15 corn tortillas.
2 cups of milk.
1 bay leaves.
3 peppercorns.
1 cloves of garlic.
¼ onion.
2 cups of oil.
Pepper and salt to taste.


Marinade the beef with the milk, some salt and pepper, 4 cups of water leave it for a few hours.

Heat the oil in a pressure cooker, drain the suadero first and let it fry a little.

Cook the meat for 35 minutes with the onion, peppercorns, garlic, some water and other flavours until the meat is soft.

Prepare the cool pot, remove the suadero and drain it. Chop the suadero and serve with hot tortillas to form tacos.

You can add your own twist to the recipe too, with your own tasting and favorite salad.

Recipe here:

* feel free to use whatever shredded
meat you would like


1 ounce(s) Pama (pomegranate liqueur)
1 ounce(s) Cointreau
1 ounce(s) fresh orange juice
3 ounce(s) champagne or sparkling wine
Orange zest, for garnish
Shake the first three ingredients with ice. Gently stir in the champagne. Strain into a flute and garnish with orange zest.
Cheers, L♥ve!
1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded, and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough, divided
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese
1.Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2.Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3.Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.


Butter Pound Cake

Ingredients and cake tin sizes:

Round tin sizes 6 inches 8 inches 10 inches 12 inches
Square tin sizes 5 inches 7 inches 9 inches 11 inches
Butter 120g 240g 480g 960g
Castor sugar 120g 240g 480g 960g
Self raising flour 120g 240g 480g 960g
Salt a pinch a pinch a pinch a pinch
Baking powder 3/8 tsp 3/4 tsp 1 1/2 tsp 3 tsp
Eggs 2 4 8 16
Milk 1 tbsp 2 tbsp 4 tbsp 8 tbsp
Vanilla essence 1/2 tsp 1 tsp 2 tsp 4 tsp


Preheat oven to 170 degrees Celsius.

Beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition. Add salt.

In a separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.

Finally add in vanilla essence and combine well. Pour batter into two greased and floured cake tins and bake for 20 to 25 minutes or until a skewer inserted in the centre of the cakes comes out clean.

Remove cakes from oven and let them cool completely before sandwiching and decorating them.

Recipe here:

Frosting/Icing/Fondant Recipes:

Day 4

The Lebowski Shake (a.k.a. White Russian Milk Shake)

•1 (14-ounce) container vanilla ice cream
•1 ounce coffee liqueur, such as Kahlúa
•1 ounce vodka
•1/2 teaspoon instant espresso powder

Place all of the ingredients in a blender. Pulse 8 to 10 times or until mostly smooth. Pour into a chilled glass.

Gluten-free chocolate and pecan brownies

These gluten-free brownies are super chocolaty and nutty.

Preparation Time
30 minutes

Cooking Time
40 minutes

20 pieces


100g pecans, coarsely chopped
150g Nuttelex dairy-free margarine
150g Lindt Excellence 70 per cent cocoa dark chocolate, coarsely chopped
35g (1/3 cup) cocoa powder
80ml (1/3 cup) hot water
150g good-quality white chocolate, coarsely chopped
270g (1 1/3 cups, firmly packed) brown sugar
40g (1/3 cup) almond meal
60g (1/3 cup) rice flour
50g (1/3 cup) gluten-free plain flour
4 eggs
Pure icing sugar, to dust


Preheat oven to 180°C. Line the base and sides of a square 23cm (base measurement) cake pan with non-stick baking paper, allowing it to overhang. Spread the pecans over a baking tray and bake in oven for 5 minutes or until toasted. Set aside to cool.

Combine margarine, dark chocolate, cocoa and water in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 8 minutes or until chocolate melts and mixture is smooth. Remove from heat.

Add the pecans, white chocolate, sugar, almond meal and combined flours, and stir until well combined.

Use an electric beater to beat the eggs in a bowl for 5 minutes or until thick and pale. Use a metal spoon to gently fold half the egg into the chocolate mixture until just combined. Repeat with the remaining egg. Pour the chocolate mixture into the prepared pan and bake in oven for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool. Dust with icing sugar and cut into pieces to serve.

chicken and dumplings =)
1 4 lb. broiler or roasting chicken
2 quarts water or chicken broth
1 teaspoon bouillon powder
2 tablespoons fresh parsley
1 onion, whole
1 bay leaf (optional)
2-3 cloves garlic, crushed
pinch of black pepper
1/2 lb. baby carrots
1 or 2 tablespoons butter
2-3 stalks celery, whole, plus leaves

Wash chicken, inside and out. Place in a large enough pot to cover with about 2 quarts of water or chicken broth and bouillon powder (a bouillon cube or soup base may be substituted. Add celery, a bay leaf (optional), parsley, pepper, onion and garlic. Bring the pot to a boil and then reduce heat immediately to low; simmer for 60-90 minutes until chicken is very tender.
Remove chicken from the broth and set on a dish to cool. Add the baby carrots to the broth and cook carrots on medium until tender (about 15-20 minutes). Remove carrots using a slotted spoon and set aside. Continue to simmer the broth over low heat while preparing the dumplings.

When chicken becomes cool enough to handle, cut into bite size pieces, removing bones and skin. Set de-boned chicken aside.


2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 teaspoon baking soda
1 1/2 teaspoons sugar
2 tablespoons cold butter
1 cup buttermilk

In a medium bowl, combine flour, salt, baking powder and baking soda, mixing well. Cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands - if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it's important not to melt the butter!)
Cooks Note: Butter is the shortening used in this recipe.

Add cold buttermilk, a few spoons at a time, mixing the dough from the outside in with fork until a soft dough forms (do not overmix - about 2 minutes total). You may need to add a small amount of buttermilk or flour to adjust the consistency of the dough due to flour storage conditions or humidity in the environment. Add liquid if the dough is very dry and crumbly after it has been mixed; add flour if the dough is very sticky.

Roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking. Roll dough out thinly, about 1/8" thick, then slice into strips, each about 2 inches in length.

Gently drop the dumplings into the simmering chicken broth. Stir them gently to prevent sticking. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving.

Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired.

Variations: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor. Sometimes we serve this with sliced mushrooms, too. Simply add them to the broth during the last 10 minutes



4 large poblano peppers
1/2 cup shredded mozzarella cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1/4 cup all-purpose flour for dredging

1 (14.5 ounce) can Mexican-style stewed tomatoes
1 tablespoon vegetable oil
1/2 onion, chopped
1 clove garlic, minced
1 1/2 cups chicken broth
2 tablespoons distilled white vinegar
1 teaspoon dried Mexican oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon hot pepper sauce (such as Cholula®)
1/8 teaspoon ground cinnamon

1/3 cup all-purpose flour
1/2 teaspoon salt
5 egg whites at room temperature
1 egg yolk, beaten

1/4 cup all-purpose flour for dredging
1 cup oil for frying, or as needed
sour cream for garnish

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

I've been looking at this one all day - planning to make this on the weekend!

Sesame salmon with pak choy & shiitake mushrooms

Preparation Time
20 minutes
Cooking Time
10 minutes

Ingredients (serves 4)

4 (about 250g each) salmon fillets, skin on
3 tsp sesame oil
2 tbs honey
1 tbs Hot Szechuan Seasoning
Olive oil, to grease
1 tbs soy sauce
100g shiitake mushrooms, halved
2 bunches pak choy, quartered
2 tbs oyster sauce
1 garlic clove, crushed
2 tsp sesame oil, extra


Place salmon, skin-side down, in a baking pan. Drizzle over the sesame oil and honey. Sprinkle with the seasoning. Cover and place in the fridge overnight to marinate.

Preheat a barbecue flat plate on medium-high. Brush the flat plate with oil. Place the salmon, skin-side down, on the flat plate. Drizzle over the soy sauce. Cook for 1-2 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.

Brush the flat plate with oil. Cook the mushroom, stirring, for 1-2 minutes. Add the pak choy and cook, turning, for 1-2 minutes or until just tender and wilted. Transfer to a bowl. Combine the oyster sauce, garlic and extra sesame oil in a small bowl. Drizzle over the vegetables and toss to coat. Serve with the salmon.


Serving idea: If you'd like to add noodles, toss the Asian greens and mushrooms with cooked hokkien or soba noodles.


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