Baked Tofu With Peanut Sauce and Coconut-Lime Rice (with Variations)

2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
2/3 cup lime juice (from about 5 limes), and zest of 1 lime
Kosher salt
8 baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise
Black pepper
1 cup long-grain rice like jasmine or basmati
1/2 cup full-fat coconut milk
1 cup smooth, natural peanut butter
1 tablespoon red miso
1 tablespoon grated ginger
1 tablespoon fish sauce (optional)
2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
2 tablespoons buckwheat honey or molasses
2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
3 cups peppery greens, like arugula, mizuna or baby mustard greens
2 scallions, trimmed and thinly sliced

Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.

In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.

In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.

In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.

Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.

Notes: A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce’s flavors and chars up nicely upon roasting.

Asian Cabbage Salad with Shrimp

1 pound medium shrimp, shelled and deveined
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons Asian fish sauce
Finely grated zest and juice of 1 lime, plus lime wedges for serving
1 tablespoon light brown sugar
1 teaspoon Thai red curry paste
1 small shallot, very finely chopped
1/2 small green cabbage, cored and finely shredded (6 packed cups)
2 carrots, julienned
2 Kirby cucumbers, very thinly sliced
1 cup unsalted roasted peanuts, coarsely chopped
1 cup cilantro leaves

Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.

In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.

The dressing can be refrigerated overnight.

Cabbage and Carrot Slaw with Peanut-Lime Dressing

4 cups shredded red cabbage
2 cups shredded green cabbage
1 cup shredded carrots
1 cup packed cilantro leaves
5 tablespoons creamy peanut butter
1/2 tablespoon sesame oil
1 tablespoon soy sauce
1/2 tablespoon garlic chili sauce
1/2 tablespoon red chili pepper flakes
1 teaspoon honey
Zest of 1 lime
3 tablespoons freshly squeezed lime juice
2 tablespoons water
1/2 cup roasted peanuts, coarsely chopped

In a large bowl, combine the red and green cabbage, carrots, and cilantro.

In another bowl, whisk together the peanut butter, sesame oil, soy sauce, chili sauce, chili flakes, honey, lime zest, and lime juice. Stir in the water until the dressing is smooth and set aside.

Pour the dressing over the cabbage mixture and toss to coat. Garnish with chopped peanuts and serve chilled.

Tempeh Rice Lettuce Wraps with Garlic and Lime

2 garlic cloves, peeled
1- inch segment of fresh ginger, peeled
1/2 cup almond, cashew, or coconut milk
scant 1/4 teaspoon fine grain sea salt
8 ounces plain tempeh, crumbled
1 1/2 cups / 6 ounces leftover rice
1 teaspoon soy sauce or shoyu
1 tablespoon freshly squeezed lime juice
1 small cucumber, deseeded, and cut into 1/4-inch dice
1 small carrot, peeled and grated
a handful of sliced herbs, cilantro, basil, mint
10 – 12 whole lettuce leaves, romaine, little gems, etc.
to serve (all optional):
extra lime, serrano vinegar*, shallot oil, a favorite curry paste

Use a mortar and pestle to smash the garlic and ginger into a paste. Heat 1/4 cup of the nut milk in a medium sauce pan over medium heat, stir in the ginger-garlic paste along with the salt, and barely simmer for a minute of two before adding the tempeh. Stir until well-coated, cover, and allow to cook for about five minutes, stirring once or twice along the way. Add the rice, stir, and allow it to heat.
In the mean time add the soy sauce, and lime juice to the remaining nut milk, stir well, and add to the saucepan as well. Transfer to a serving bowl, and stir in the cucumber. Top with the grated carrot, and herbs, and give a light final toss.

To serve, spoon a generous amount of the rice mixture into a lettuce leaf. If you want to make them extra special do any/all of the following. Spread a whisper thin layer of curry paste across the lettuce, top with the rice mixture, and finish with a spoonful of serrano chile vi

Corn and Coconut Salad

3 tablespoons unsalted butter
5 ears of corn, shucked
fine grain sea salt
3 tablespoons fresh thyme leaves
1 cup / 1 1/2 oz / 40 g big coconut flakes, well toasted
1 cup / 3 oz / 85 g sliced almonds, well toasted
3 tablespoons chopped red onions
big squeeze of fresh lemon or lime juice

Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple pinches of salt and stir well, you want all the corn to be coated. Cook for just a minute, until the corn looses its raw edge, stir in half the thyme, and then transfer the corn to a large serving bowl.

Just before you’re ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, red onions, and citrus juice. Stir well. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice if needed!).

Basic Baked Chicken Breasts

INGREDIENTS
1 lb. skinless and boneless chicken breasts
1 tablespoon olive oil
2 – 3 cloves garlic, minced
1 1/2 tablespoons honey
1/4 teaspoon smoked paprika
2 tablespoons lemon juice
1/4 teaspoon salt or more to taste
3 dashes ground black pepper
1 tablespoon chopped parsley
lemon wedges, for serving

Preheat oven to 400° F. Pat dry the boneless chicken breasts with paper towels. Score the bottom of the chicken.

Drizzle the olive oil on the chicken, add the minced garlic and rub all over the chicken breasts.

Add honey, smoked paprika, lemon juice, salt and ground black pepper to the chicken. Stir to combine well with the chicken. Set aside and marinate for 15 minutes.

Transfer the chicken breasts to a baking dish lined with parchment paper. Bake at for 15-18 minutes, or until the inside of the chicken breasts are cooked through.

Change the oven setting to Broil and broil the chicken for 1 – 2 minutes or until the surface becomes slightly charred. Remove from oven, top with chopped parsley and serve immediately with fresh lemon wedges. (DO NOT discard the juice seeping out of the chicken. Serve the chicken with the juice.)

Roasted Squash with Turmeric-Ginger Chickpeas and Greens

Note: You could swap in other roasted vegetables for the squash in this recipe. Broccoli, cauliflower and sweet potatoes would all work. Or just increase the chickpeas and greens.

2 pounds squash, such as butternut, honeynut, acorn or kabocha, seeds removed, cut into 1 1/2-inch pieces
10 sprigs fresh thyme
1/4 cup plus 2 tablespoons grapeseed or other neutral oil
Kosher salt and black pepper
1 small red onion, thinly sliced (about 1/2 cup)
1/4 cup apple cider vinegar
4 garlic cloves, sliced
2 teaspoons ground turmeric
1 (1-inch) piece ginger, peeled and grated
1 (14-ounce) can chickpeas, drained
1 cup mixed torn fresh herbs, such as mint, cilantro, parsley and-or dill
4 cups spicy salad greens, such as arugula or mizuna
1/2 cup whole-milk yogurt
1/4 cup pomegranate seeds (optional)

Heat the oven to 400 degrees. On a large rimmed baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer. Roast until the squash is tender and just beginning to turn golden-brown, 35 to 40 minutes.

As squash roasts, toss the onion, vinegar, garlic, turmeric and ginger in a large bowl; let marinate at least 10 minutes. Add the chickpeas and the remaining 1/4 cup oil and stir to coat. Toss in half the herbs and season with salt and pepper.

Divide the salad greens among 4 bowls and top with the roasted squash. Serve with a generous amount of the marinated chickpeas, and a dollop of yogurt. Garnish with the pomegranate seeds, if using, and the remaining torn herbs.

Coronation Chickpeas

2 tablespoons mild Indian curry paste (such as Patak’s brand)
3 1/2 cups cooked or canned no-salt-added chickpeas (from two 15-ounce cans), drained and rinsed
2 tablespoons mayonnaise
3 tablespoons full-fat Greek yogurt
2 tablespoons mango chutney
2 stalks celery, finely chopped (3/4 cup)
1/3 cup dried apricots, finely chopped
3/4 cup slivered almonds, toasted if desired (see NOTE)
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more whole leaves for optional garnish
1/2 teaspoon kosher salt, or more as needed
1/4 teaspoon freshly ground black pepper, or more as needed

In a large skillet over medium heat, add the curry paste and cook, stirring, until aromatic, for 1 minute. Stir in the chickpeas until well-coated, then remove from the heat and transfer the mixture to a large bowl.

Stir in the mayonnaise, yogurt, chutney, celery, apricots, almonds, chopped cilantro, salt and pepper until combined. Taste, and add more salt and pepper if needed. Garnish with whole cilantro leaves, if desired.

NOTE: To toast the slivered almonds, position a baking rack in the middle of the oven and preheat to 350 degrees. Scatter the almonds on a small, rimmed baking sheet and bake until lightly browned and fragrant, about 5 minutes. Immediately transfer the nuts to a plate to avoid burning them.

Traditional Coronation Chicken

Ingredients
1 tbsp extra-virgin olive oil
2 tbsp white onion (or 1 shallot) finely chopped
1 bay leaf
2 tsp curry powder
1 tsp double-concentrated tomato paste
60 ml red wine
60 ml water
1 tbsp lemon juice
1/4 tsp brown sugar
250 gr mayonnaise
250 gr creme fraiche (or unsweetened whipped cream)
1 tbsp dried apricots finely chopped
2 large skinless chicken breasts cooked and cut into chunks
Salt & pepper to taste
3 tbsp toasted almond flakes (optional)

Instructions
Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
Add in the tomato paste, red wine and water and bring to a gentle boil.
Add in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.
In a large bowl mix together the prepared sauce with the mayonnaise, creme fraiche and finely chopped apricots.
Add in the chicken breast chunks and mix gently all the ingredients together. Fold in toasted almond flakes if you like.
Serve the coronation chicken with a salad, rice or as a filling for jacket potatoes and sandwiches. Enjoy!
Notes
How to cook the chicken: You can simply grill or steam the skinless chicken breasts (you can also use skinless and boneless thighs if you like).
How To Store: You can store coronation chicken leftovers in an airtight container and keep it in the fridge for up to two days. I don’t recommend storing it in the freezer.
How to serve: There are endless ways to serve it! Here are a few of my favourite ways:
in a sandwich
over a bed of salad leaves
with basmati rice
with grilled veggies
as a topping for a baked potato

Once you have mastered the basics, feel free to add a few extra ingredients:

– finely chopped celery
– toasted almond flakes
– a little bit of mango chutney
– a little bit of fresh finely chopped coriander
– few drops of Tabasco

Modern Coronation Chicken

2 cups cooked chicken cubed or shredded
1/2 cup mayonnaise
2 1/2 teaspoons curry powder use more or less depending on your taste
1/2 teaspoon dry mustard powder
2 tablespoons Major Grey chutney Dice the large pieces
3 Tablespoons apricot jam
1 teaspoons lemon juice
salt and pepper to taste
1/2 cup red or green grapes halved
1/2 cup coarsely chopped raw almonds
1 Tablespoons oil neutral flavored, a mild olive oil or coconut oil
3 Tablespoons diced shallot onion can be substituted.

Dice the large pieces of the chutney. Sometimes there are large chunks in the jar.

Heat oil in a pan over a medium heat until oil shimmers. Add the chopped shallots and saute just a minute or two. Add curry powder to allow it to “bloom” for another minute or two while stirring.

Turn off heat and add chutney, apricot jam, lemon juice, salt and pepper and whisk.

In a large bowl, whisk together, mayonnaise and curry and chutney mixture. In a food processor or blender, pulse the mixture once or twice to make a smooth paste. Check seasoning, adding additional salt, black pepper, lemon juice or curry powder to taste if needed.

When it’s just tasty enough, fold in chicken, grapes and almonds. Remember that the addition of the chicken, grapes and almonds will dilute the flavor, so re-season accordingly.

Serve as a filling in a sandwich or on a bed of lettuce.

Penne with Roasted Eggplant, Chile, and Mint

1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
5 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 very large ripe tomato, cored and diced (1 and 1/2 cups)
1/2 pound dried penne
3 garlic cloves, peeled and smashed
3 anchovy fillets
Large pinch chile flakes
2 tablespoons drained capers
Freshly squeezed lemon juice
1/4 cup torn basil leaves
2 tablespoons torn mint leaves
2 tablespoons finely chopped chives

Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.

Place tomato in large bowl and sprinkle lightly with salt.

Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.

While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.

Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

Cucumber Salad with Roasted Peanuts and Chili

6 Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
Kosher salt
1/4 cup salted, roasted peanuts
1/4 cup cilantro leaves
1 teaspoon red-pepper flakes
3 tablespoons natural unsalted peanut butter
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon granulated sugar
1 small garlic clove, grated
Chile oil, store-bought or homemade, for serving (optional)

Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.

In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.

Broccoli Salad With Cheddar and Warm Bacon Vinaigrette

Kosher salt
1 bunch broccoli (about 1 1/4 pounds), ends trimmed
1/2 cup pecan halves
4 ounces bacon, diced
3 tablespoons olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
4 green onions, white and light green parts only, chopped
Black pepper
1 cup halved red seedless grapes
4 ounces aged white cheddar, sliced thin and crumbled

Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.

Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.

In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.

Broccoli Salad with Garlic and Sesame

1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Rice Noodles with Peanut Sauce

Salt
8 ounces (about) rice noodles (vermicelli or sticks, as you like)
8 ounces bean sprouts
4 eggs
1/2 cup peanut butter
1 teaspoon sugar
3 tablespoons fish sauce, or to taste
2 small hot red chiles (like Thai bird or Fresno), seeded if you like and chopped
1 tablespoon fresh lime juice, or to taste
1/2 cup chopped scallions
1/4 cup chopped roasted peanuts
Lime wedges

Bring a large pot of water to a boil and salt it. Put the noodles in a large bowl. When the water boils, add enough water to the bowl to cover, stir, then let the noodles soak until they are soft and pliable. Start checking after 3 minutes; thicker noodles could take up to 15.

When the noodles are nearly tender, add the sprouts to soak for a minute or reserve 1/2 cup of the soaking liquid, then transfer everything to a colander, run under cold water for 1 minute, and shake off any excess water.

Meanwhile, bring the remaining water back to a boil, carefully add the eggs, cover, and turn off the heat. Steep the eggs for 9 minutes, then drain and run under cold water until cool.

Whisk together the peanut butter, sugar, fish sauce, 1 teaspoon of the chiles, and the lime juice in a small bowl. Add 1/4 cup of the reserved liquid and continue to whisk. The dressing should easily coat the back of a spoon. If it’s too thick, whisk in more hot water 1 tablespoon at a time. Taste and adjust the seasoning, adding more lime juice, chiles, and salt if you’d like.

Combine the noodles and sprouts with half the dressing in a large bowl and toss gently with 2 forks.

Peel the eggs and halve lengthwise.

Garnish the noodles with the eggs, scallions, and peanuts and serve at room temperature, passing the lime wedges and the remaining dressing and chiles at the table.

Smacked Zucchini Salad With Chile Oil & Black Vinegar

4 teaspoons soy sauce
1 tablespoon chile crisp (or chile oil with its sediment)
2 teaspoons black vinegar
1 1/2 teaspoons granulated sugar
1 large garlic clove, Microplaned or minced
2 zucchinis (totaling at about 12 ounces)
1 pinch kosher or flaky salt (if needed)

Combine the soy sauce, chile crisp, black vinegar, sugar, and garlic in a medium bowl, and stir to combine.

Lay the zucchinis on a cutting board and smack with a rolling pin until they split, like a dropped watermelon at the grocery store. Now chop the smacked zucchinis into bite-size pieces with a knife. Add the zucchini to the bowl with the dressing and toss.

Taste and adjust as needed. Maybe you want the salt, or not. Maybe you want more soy sauce, or chile crisp, or vinegar, or sugar, or garlic. Adjust until it tastes very, very good to you. The longer it sits, the softer the zucchini will get, and the saucier.

Oi Muchim (Korean Marinated Cucumbers)

ngredients
4 Persian cucumbers (about 10 1/2 ounces; 300g), sliced crosswise 1/2 inch thick
1 tablespoon (8g) coarse ground gochugaru (Korean chili flakes)
1 1/2 teaspoons (6g) kosher salt
1 teaspoon (5g) sugar
2 tablespoons (30ml) unseasoned rice wine vinegar
1 teaspoon (5ml) fish sauce
1 medium garlic clove (5g), very finely minced or grated
3 tablespoons (45ml) toasted sesame oil
1 tablespoon (10g) toasted sesame seeds

In a medium bowl, combine cucumbers, gochugaru, salt, and sugar. Using clean hands, massage cucumbers, squeezing and tossing them with seasoning, until cucumber is well-coated on all sides and begins to release liquid and color of gochugaru brightens to vibrant orange-red, about 1 minute.

Transfer cucumbers to a colander, then set colander inside bowl used to season cucumbers. Cut a round of parchment paper large enough to cover surface of cucumbers, and place over cucumbers. Then place a weight on top of parchment to press down on cucumbers (canned goods, a cast iron skillet, a mixing bowl filled with water, or a Chef’s Press all make for good weights). Set aside to drain for at least 30 minutes and up to 1 hour.

Meanwhile, in a separate medium bowl, whisk together rice wine vinegar, fish sauce, and garlic. Whisking constantly, slowly drizzle in sesame oil until emulsified.

Once cucumbers have drained, remove weight and discard parchment paper. Using clean hands, squeeze cucumbers to get rid of excess moisture, then transfer to bowl with dressing; discard accumulated cucumber liquid. Toss cucumbers with dressing until well-coated all over, about 30 seconds. Add sesame seeds and toss to combine. Divide between small individual serving bowls and serve, or transfer to airtight container and refrigerate for up to 2 days.

Cucumber Salad with Mustard Oil

1/2 cup (2 oz; 60g) raw hazelnuts or peanuts, skinned
2 English cucumbers (25 oz; 700g)
2 tablespoons (30ml) mustard oil
2 tablespoons (30ml) lime juice, from 1 lime
2 teaspoons (1/8 oz; 4g) red pepper flakes
Kosher salt

In a small dry saucepan, toast hazelnuts over medium-high heat, until they just start to brown and become fragrant, about 1 1/2 to 2 minutes. Remove from heat and immediately transfer to mortar and crush with pestle to form coarse powder. (Alternatively, use a spice grinder.)

Trim and discard ends of cucumbers. Cut each cucumber in half lengthwise and then into thin slices. Place sliced cucumbers in a medium mixing bowl.

Using a whisk or fork, thoroughly mix mustard oil and lime juice in small bowl and pour over cucumbers. Add toasted hazelnuts and pepper flakes. Stir to combine. Season to taste with salt. Serve immediately.

Cauliflower, Grape, and Cheddar Salad

1 large head cauliflower broken into bite sized florets
6 tablespoons sunflower or other light oil
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
1/2 teaspoon honey
1/4 cup raisins
1/3 cup hazelnuts, toasted and roughly crushed
2/3 cup seedless red grapes, halved
3 oz aged Cheddar cheese, coarsely crumbled
2/3 cup flat leaf parsley leaves, coarsely chopped
salt and black pepper

Preheat oven to 425.

Toss the cauliflower florets with half of the oil, 1/2 teaspoon salt and some freshly ground black pepper. Spread out on a baking sheet and roast for 20-30 minutes, stirring once or twice, until golden brown. Remove from the oven and set aside to cool.

To make the dressing, whisk together the remaining 3 tablespoons oil with the vinegar, mustard, honey and 1/4 teaspoon salt. Add the raisins and let them marinade for at least 10 minutes.

Just before serving, transfer the cauliflower to a large bowl and add the hazelnuts, grapes, Cheddar and parsley. Pour the raisins and dressing over the top, toss together, transfer to a large platter, and serve.

Cambodian Beef Salad

?1 1/2 pounds boneless beef short ribs, trimmed and sliced about 1/8 inch thick (see note)
Kosher salt and ground black pepper
1/4 cup fish sauce
1/4 cup lime juice, plus lime wedges to serve
3 tablespoons packed brown sugar
2 tablespoons peanut oil, preferably toasted, plus more to serve
1/2 small head red cabbage, finely shredded (about 4 cups)
1/2 English cucumber, halved lengthwise, seeded and thinly sliced on the diagonal
1 jalapeño chili, stemmed and sliced into thin rings
4 scallions, thinly sliced on the diagonal
1/4 cup roasted peanuts, chopped

In a medium bowl, toss the beef with 1/2 teaspoon salt and 1 teaspoon pepper. In a large saucepan, stir together the fish sauce, lime juice, sugar, oil and 1/4 cup water.

Bring to a simmer over high, then add the beef and cook, stirring constantly, until the meat is no longer pink, 2 to 3 minutes; the beef will release liquid as it cooks. Remove the pan from the heat and let stand for 10 minutes.

Meanwhile, in a large bowl, combine the cabbage, cucumber and 3/4 teaspoon each salt and pepper. Toss the vegetables with your hands, rubbing in the salt, until they just begin to wilt. Using a slotted spoon, transfer the beef to the bowl with the vegetables, then add the chili and scallions.

Add 1/4 cup of the beef cooking liquid and toss to combine. Taste and, if desired, toss in additional cooking liquid 1 tablespoon at a time until the salad is dressed to your liking. Transfer to a serving bowl, then top with the peanuts and drizzle with additional oil. Serve with lime wedges.