Summer Vegetable Curry (2-3 servings)
-an assortment of seasonal vegetables, such as bell peppers, onion, eggplant, cherry tomatoes, zucchini, squash etc., cut in interesting ways
-1/2c jasmine rice- bring 1c water to a boil, reduce heat to low & simmer rice until tender, season with salt & pepper
-Green Curry Sauce
-2tbsp green curry paste
-1, 10oz. can Coconut Milk
-2tbsp soy sauce
-juice of 1 lime
-as much Sriracha hot sauce as you like
-Limes, cilantro, Thai basil & chives to finish & garnish
-Heat a wok or saute pan on medium high heat. Add 1tbsp grapeseed or other high temp oil. Stir fry vegetables for about 3-4min, just until cooked. Add green curry sauce & reduce slightly around vegetables. Add some lime juice, cilantro & Thai basil, remove from heat. Pour over jasmine rice, garnish with limes & herbs. Enjoy!
-4 peaches, 3 chopped, 1 sliced
-Cachaca, a Brazilian rum
-Puree 3 chopped peaches in a food processor, strain, discard solids. Juice 1 lime & add sugar & lime juice to peach puree. Add 1 peach slice, 1 lime slice & a few mint leaves in a rocks glass. Smash fruit & mint with a muddler. Pour some peach syrup into glass, add 1-2oz Cachaca, top with ice & stir. Garnish with lime & mint leaves.