stmason's Profile

here's a recipe for salmon with cilantro-pepita pesto

http://www.bonappetit.com/recipes/quick-recipes/2011/11/pan-seared-salmon-with-pumpkin-seed-cilantro-pesto

i agree, it does not look like mizuna to me. also i would not describe mizuna as salty

i'm a meat-eater but here are a couple of my favorite vegan dishes:

tofu avocado salad
http://www.pbs.org/food/fresh-tastes/tofu-avocado-salad/

grilled cabbage with lime dressing (from the kitchn) minus the fish sauce
http://www.thekitchn.com/recipe-grilled-cabbage-wedges-157671

i'm also a fan of a l'olivier. i buy a smaller bottle (250 mL, not ceramic) at whole foods

actually i use springpad to create all kinds of lists... grocery store list, target shopping list, to-do list, etc...

we regularly buy those same grapefruit cups from costco. easy healthy snack for my husband and easy salad ingredient for me. for us, the convenience factor just makes it that much easier for us to eat healthier.

I also use the EVOO from Costco, one of only a few supermarket EVOOs that are truly extra virgin according to a study from UC Davis, skip to page 8: http://olivecenter.ucdavis.edu/news-events/news/files/olive%20oil%20final%20071410%20.pdf

@wendymr, I have seen recipes that use lemon juice instead of wine: http://www.designsponge.com/2008/08/in-the-kitchen-with-sweet-paul.html

to use these the landline in the situation that there is a power/cellular outage, you need an old school phone (i.e. not a cordless one that has a power adaptor)

Instead of pre-making the rolls, we have roll-your-own goi cuon dinners. Dip the rice paper into a shallow pan of water so that every surface is wet but briefly, and then lay flat (while still hard) onto a large mostly flat plate or cutting board. As you assemble the ingredients on top, the paper will soften enough that you can roll it but it still retains its "chewiness."
I make my mom's sauce: peanut butter, hoisin, water, sugar, and some red chili flakes for that extra kick.
Also, I've never put cucumber/carrot/radishes in my goi cuon, but maybe that's because I make it with shrimp and pork. We fill ours with plenty of herbs (perilla, thai basil, vietnamese balm, vietnamese coriander, mint) but for my friends who are not used to these flavors I put out green lettuce and cilantro.