Build your own bowls is one of my favorite ways to eat. Choose your own base, layer with vegetables that offer a variety of textures, and finishing with a protein of your choice.
It’s a quick and easy way to throw together whatever you have left in the fridge. It creates an easy, substantial, and tasty complete meal.
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I’m always looking for easy sides to throw together to accompany my meal. I love mushrooms and always have a few different varieties in my fridge. Using a mix of different types of mushrooms offers a variety of textures and tastes.
Here, I used all the of mushrooms in my fridge; crimini, fresh shitake, and king trumpet mushrooms. I heated the oven to 425 degrees. Tossed all the mushrooms in a big bowl with a little bit of olive oil and Sauce Goddess Super Chunk Steakhouse Flavor seasoning (find it at Sprouts, Iowa Meats, or here ).
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Papaya salad is sweet, spicy, sour, salty, crisp and refreshing.
It is made using the unripened green papaya. Before the fruit turns orange and matures yielding soft and sweet flesh; it is firm, crunchy, and tart. Once the skin is peeled, green papaya is often shredded and made into pickles or mixed into salad.
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When the French colonized Vietnam, they influenced Vietnamese cuisine in many extraordinary ways. Like the classic French dish, beef bourguignon, bò kho also show cases slow braised beef in a medley of deep flavors. The Vietnamese version; however, is simmered in coconut water and laced with lemongrass, garlic, and thai bird peppers.
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