Sweet & Salty
I've made a version of this a few times, but think I've hit on a good balance of asian-fusion with a mega sauce adapted from a Pok Pok egg salad recipe and an "Asian-influenced" noodle recipe. I wasn't sure why I prepared both sauces and was getting ready to just go with the raspberry one, but Debbi said "go for it," so I combined. Shrimp whisperer.
This sandwich goes out on a sweet-and-salty limb and pays off big time. An investigation into the the depths of the freezer and cupboard uncovered a lovely combo for lunch.
A great snack! Like bacon-wrapped dates but less greasy and more creamy. Drunken goat cheese is cured with red wine, which gives it a beautiful purple rind and the perfect tang.
Even though I live in California, my New England bones were telling me, "It's time for stew!" I made this the other night and have been excited about my leftover lunches this week. This Moroccan-inspired dish is a salute to Jill aka "Jillbot," the biggest fan I know of the sweet/savory combo.
A few summers back I copied a beloved Ben & Jerry's ice cream flavor, Chunky Monkey with the standard chocolate chunks and walnuts. After making excessively sweet gluten-free brownies a few weeks ago, I decided to freeze them for a future experiment. The time came to take Chunky Monkey to the next level with banana, brownie bits and instead of walnuts - extra crunchy peanut butter! As easy to make as it is delicious - 5 minutes of prep time (if the brownies are already made, that is).
This dish is a mash-up of fall favorites with a Moroccan twist - which I know is weird because people in Morocco don't generally eat pork. I took this Moroccan Chicken recipe and swapped out quite a few items to give it a more harvest-festival-in-New-England flavor. I also didn't have tomato puree but did have pumpkin puree as well as saved Red Velvet Smoothie cubes which provided a flavorful, colorful stand-in for the tomatoes. The smoothie cubes are a complex process, so I'm sure just doing all pumpkin would be delicious as well.
Experimenting with Thai food ingredients is always fun, especially when you have a little guidance from the Pok Pok Cookbook. I've only had the courage to try one dish in there so far, but the dressing from that dish (a fried egg salad number called ---) has livened up many a meal since. This meal is a nice balance of creamy/mild/savory/cooked with sweet/salty/tangy/fresh. Add rice and salted tofu to bulk it out if you're hungrier than salad-for-dinner.
An inversely proportional simplicity to deliciousness ratio, featuring butternut squash, frozen cherries, lemons, hot pepper, honey and olive oil.
Like hash browns, but sweeter and... healthier?