Spinach Salad with Strawberries and Blueberries

1/2 teaspoon toasted sesame seeds
6 cups fresh spinach leaves (torn)
2 cups fresh strawberries (rinsed, dried, hulled)
1 cup fresh blueberries

For the Red Wine Vinaigrette:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons sugar
1/2 teaspoon dried dill weed
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard

In a large bowl, toss spinach with sesame seeds. Prepare strawberries, cutting large ones in half. Add strawberries to the spinach mixture. Cover and refrigerate.

Combine dressing ingredients in a screw-top jar or shaker; shake well then refrigerate to chill.

To serve, pour chilled dressing over strawberry and spinach salad mixture in a bowl and toss gently to distribute well.

Spinach (or Arugula) Salad with Nectarines

4 cups fresh arugula or baby spinach
4 cups torn Bibb or Boston lettuce
3 medium nectarines, sliced
2 tablespoons pine nuts, toasted
2 tablespoons crumbled blue cheese

DRESSING:
2 tablespoons raspberry vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/8 teaspoon salt
Dash pepper
3 tablespoons olive oil

In a large bowl, combine the first five ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Spinach Salad with Kiwi and Strawberries

1/4 cup canola oil
1/4 cup raspberry vinegar
1/4 teaspoon Worcestershire sauce
1/3 cup sugar
1/4 teaspoon paprika
2 green onions, chopped
2 tablespoons sesame seeds, toasted
1 tablespoon poppy seeds
12 cups torn fresh spinach (about 9 ounces)
2 pints fresh strawberries, halved
4 kiwifruit, peeled and sliced

Place the first five ingredients in a blender; cover and process 30 seconds or until blended. Transfer to a bowl; stir in green onions, sesame seeds and poppy seeds.

In a large bowl, combine spinach, strawberries and kiwi. Drizzle with dressing; toss to coat.

Spinach Salad with Heirloom Tomatoes

2 cups cut-up heirloom tomatoes
1 cup multicolored cherry tomatoes, halved
2 cups fresh baby spinach
1/2 cup sliced red onion

DRESSING:
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon rubbed sage

Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon.

Spinach Salad with Raspberries and Walnuts

1 large egg white
3/4 teaspoon vanilla extract
2 cups walnut halves
1/2 cup sugar

DRESSING:
1/4 cup canola oil
2 tablespoons cider vinegar
1 tablespoon sugar
1-1/2 teaspoons light corn syrup
1 teaspoon poppy seeds
1/4 teaspoon salt
1/4 teaspoon ground mustard

SALAD:
8 ounces fresh baby spinach (about 10 cups)
1-1/2 cups fresh raspberries

Preheat oven to 300°. In a small bowl, whisk egg white and vanilla until frothy. Stir in walnuts. Sprinkle with sugar; toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan.

Bake 25-30 minutes or until lightly browned, stirring every 10 minutes. Spread on waxed paper to cool completely.

In a small bowl, whisk dressing ingredients until blended. Place spinach in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with raspberries and 1 cup candied walnuts (save remaining walnuts for another use).

Spinach and Strawberry Salad

1 lb. fresh spinach
1 cup strawberries, sliced
1/4 cup almonds
2 ounces feta cheese

Strawberry Dressing:

7 large strawberries, cut in half
Fresh lemon juice, from 1 lemon
Drizzle of agave nectar
Salt and pepper, to taste

Place the spinach in a medium bowl. Top with sliced strawberries, almonds, and feta cheese.

For the dressing, put the cut up strawberries in a blender. Squeeze lemon juice into the blender. Drizzle the strawberries with agave nectar. If your strawberries are ripe and sweet, you will only need a little agave nectar. Make according to your taste. Blend until smooth. Season with salt and pepper.

Pour dressing over spinach and strawberry salad.

Succotash with Mint and Goat Cheese

2 TABLESPOONS UNSALTED BUTTER
3 GREEN ONIONS, white and pale green parts and some of the dark green tops, thinly sliced
1 1/2 CUPS FRESH CORN KERNELS (2 medium ears)
1/2 POUND FLORIDA BUTTER BEANS, cooked and drained
SALT AND FRESHLY GROUND PEPPER
1/2 CUP HALVED CHERRY TOMATOES
2 TABLESPOONS CHOPPED FRESH MINT
1/4 POUND FRESH GOAT CHEESE

In a large saucepan over medium heat, melt the butter.

Add the green onions and sauté for 2 to 3 minutes.

Add the corn and sauté for 2 to 3 minutes.

Add the beans and season to taste with salt and pepper.

Remove from the heat, and toss in the tomatoes and mint.

Serve immediately, crumbling a little goat cheese over each portion.

Substitution Note: Try this recipe with Christmas lima beans or with fresh lima beans if you have them.

Pancetta, Corn, and Beans

1 tablespoon olive oil
3 ounces pancetta, cubed
3 cloves garlic, minced
1/2 yellow onion, chopped fine
4 ears of corn, kernels removed
1 tablespoon Rancho Gordo Oregano Indio
2 cups cooked Rancho Gordo Cassoulet or Marcella beans
2 cups water (or half water and half bean broth)
Salt and pepper to taste
Optional: 2 to 3 tablespoons heavy cream
Minced fresh flat-leaf parsley or cilantro for garnish

In a soup pot, warm the olive oil over medium-low heat. Add the pancetta cubes and saute over medium-low heat until tender and chewy, about 10 minutes, stirring occasionally to prevent them from burning.

Add the garlic and onion and saute until soft, about 5 minutes. Add the corn, oregano, beans, and water, stirring to mix all of the ingredients. Raise the heat to medium and continue cooking, stirring occasionally, until the corn is tender and the flavors have blended, about 20 minutes.

Season with salt and pepper. Right before serving, you can add some heavy cream if you like. Allow the soup to cook another 2 or 3 minutes to reheat if necessary. Serve in bowls, garnished with fresh herbs.

Bean and Vegetable Posole

1 cup dried Rancho Gordo White Posole (prepared hominy)
1 cup dried heirlooms beans such as Pinto, Eye of the Goat, Lila, or Moro
1 small onion, finely chopped
2 cloves garlic, minced
1½ tsp. New Mexican Red Chile Powder
1½ tsp whole cumin seeds
3/4 tsp. Mexican Oregano
1 T. olive or vegetable oil
1 cup chopped tomatoes
3 small calabacitas (small squash) or zucchini, sliced ¼” thick
4 oz. fresh or frozen green beans
1 T. vegetable bouillon
2 T. chopped cilantro
Salt, to taste

Rinse and soak posole and beans, in separate bowls, for about 6 hours.

Drain posole and discard water. Add posole to a pot, fill pot with fresh water, and place over medium heat. Bring to a simmer and cook until tender, about 2 hours. Drain.

Meanwhile, pour beans and their soaking liquid into another pot and add more water if needed to cover beans by about 2 inches. Bring to a boil and then reduce heat to a low simmer. Cook until tender, adding water as necessary (timing will vary depending on type of bean).

In 4 qt. pan, saute onion, garlic, chile powder, cumin seed and oregano in 1 T. oil for 7 minutes until onion is soft.

Add squash and tomatoes. Cook 5 minutes, stirring occasionally.

Stir in cooked beans and cooking liquid, posole, green beans and bouillon. Simmer 30 minutes, adding water if stew is too thick.

Add cilantro and salt to taste.

Serve with warm tortillas.

Summer Posole

1 pound dried Rancho Gordo White Corn Posole (prepared hominy)
1 large white onion, finely diced?
3 cloves garlic, minced?
1 1/2 teaspoons Mexican Oregano?
6 large New Mexico green chiles (or poblanos)?
1 bunch scallion, finely chopped?
1 cup cilantro, finely chopped?
1 teaspoon cumin seed, toasted and ground?
1 pinch sea salt?
1/4 cup olive oil?
1 whole avocado, diced into chunks?
4 whole corn tortillas, slivered?
1 cup cabbage, thinly sliced?
1 lime, quartered

Put the posole in a large soup pot with onion, garlic, oregano and a gallon of water. Bring to a boil, then cover and simmer until tender. This can take as long as 3 hours, so check pot occasionally and add water as it boils away. The posole will swell considerably, and the kernels will split open.

While the posole is cooking, roast the chiles, then place them in a bowl and cover with a plate to steam for 15 minutes. Slip off the skins, pull out the seeds and chop. Add the chopped chiles to the simmering posole along with 4 teaspoons salt. Continue cooking until the posole is completely tender. Taste for salt.

Preheat the oven to 350F. To make the salsa, combine the scallions, cilantro, chiles, cumin and salt in a bowl. Stir in the oil, add water as needed to thin, and add avocado. Toast the tortilla strips in the oven until crisp, or fry them in vegetable oil.

To serve, stir the salsa into the posole and garnish with a nest of cabbage and tortilla strips and a wedge of lime. Accompany with warm tortillas.

Posole Verde

Serves 6

1/2 pound Rancho Gordo White Posole (prepared hominy)
1 1/2 onions, white or red, peeled and halved
Salt
4 garlic cloves, peeled
15 to 20 tomatillos, paper skins removed
2 poblano chiles
1 serrano chile
2 tablespoons extra virgin olive oil
1 cup coarsely chopped cilantro
2 teaspoons Rancho Gordo Mexican Oregano
1 1/2 quarts vegetable or chicken broth
Freshly ground black pepper

Soak posole overnight in water to cover generously. Drain.
Place it in a saucepan with fresh water to cover generously.

Add 1/2 onion, bring to a simmer, cover partially and cook at a gentle simmer until the corn kernels are tender, 2 to 3 hours; many will split open. Season with salt and cool in the liquid.

On a hot, dry griddle or skillet, roast the remaining halved onions, garlic, tomatillos and chiles, turning occasionally, until they are charred and slightly softened, 15 to 20 minutes. Work in batches if necessary.

Put the roasted poblano chiles in a paper bag to steam until cool.

Transfer the other vegetables to a bowl and let cool, collecting their juices.

Skin the poblanos, discarding seeds and stems. Discard the serrano chile stem but don’t skin or seed.

Put all the roasted vegetables in a blender, in batches if necessary, and puree until smooth.

Heat the oil in a large stockpot over moderate heat.
Add the vegetable puree and adjust heat to maintain a simmer. Cook, stirring occasionally, for 10 minutes to blend the flavors.

In the blender, puree the cilantro, oregano and 1 cup of the broth. Add to the vegetable mixture along with 4 cups additional broth.

Drain the posole and add it to the pot. Season with salt and pepper and return to a simmer. Thin with additional broth if necessary. Serve in warm bowls.

Spring Pea Pasta with Lemon and Shiso

3 tablespoons extra-virgin olive oil
1 1/2 tablespoons plus ½ teaspoon minced garlic
12 ounces dried orecchiette or shell pasta (or two batches of this fresh orecchiette)
Salt and black pepper
2 cups frozen peas
2 teaspoons grated lemon zest plus 1-2 tablespoons lemon juice
2-3 tablespoons Vermont Creamery mascarpone (Greek yogurt or Vermont Creamery crème fraîche work well, too)
2-3 tablespoons grated Parmesan, plus extra for serving
1/4 cup finely sliced shiso leaves (or mint, if unavailable), plus more for garnish

Combine oil and 1 1/2 tablespoons minced garlic in a small skillet or saucepan. Cook over low heat, stirring occasionally, until garlic is pale golden brown, 9 to 12 minutes.

Meanwhile, bring 2 quarts of water to boil in a large pot. Add the orecchiette and 2 teaspoons salt and cook, stirring frequently, until al dente. (The pasta should still have quite a bit of bite; it will continue to cook in the sauce.)Reserve 1 cup of the starchy cooking water, then drain the pasta and return it to the pot.

Add the peas, lemon zest and juice, reserved garlic-oil mixture, and 3/4 cup of the pasta water to the pasta. Stir until pasta is well-coated with oil and no water remains in the bottom of the pot.

Add the mascarpone, Parmesan, and shiso leaves. Toss until the cheeses melt and evenly coat the pasta. If needed, loosen the pasta with the remaining 1/4 cup pasta water.

Season with more salt and plenty of black pepper to taste, then serve, with extra Parmesan on the side and more shiso, if desired. Enjoy!

Grilled Flank Steak with Soy-Chile Glaze

1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon finely grated fresh ginger
1/2 cup soy sauce
1/3 cup lightly packed dark brown sugar
1/2 teaspoon crushed red pepper
2 1/4 pounds flank steak
Salt and freshly ground pepper
Thinly sliced scallions and lime wedges

Light a grill or preheat a grill pan. In a small saucepan, heat the oil. Add the garlic and ginger and cook over moderately high heat, stirring occasionally, until the garlic begins to turn golden. Add the soy sauce, sugar and crushed red pepper and cook, stirring, until syrupy, about 3 minutes; let cool.

Season the steak with salt and pepper. Grill the steak for 10 minutes for medium-rare meat, turning once; during the last minute, brush all but 2 tablespoons of the glaze over the steak. Transfer the steak to a cutting board and let stand for 5 minutes.

Cuban Flank Steak

1 teaspoon grated lime zest plus 2 tablespoons lime juice
1/2 teaspoon grated orange zest plus 1/4 cup orange juice
2 tablespoons extra-virgin olive oil, plus more for grilling
2 large garlic cloves
1 1/2 tablespoons fresh oregano
1 1/2 teaspoons ground cumin
Kosher salt
Pepper
One 1 1/2-pound flank steak
2 ripe, firm mangoes—peeled, pitted and sliced
Lime wedges, for serving

In a blender, combine the ?citrus zests and juice with the 2 tablespoons of olive oil, the garlic, oregano, cumin, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and blend until smooth.

In a glass or ceramic baking dish, pour all but 1/4 cup of the marinade over the steak and turn to coat. Let stand for 15 minutes, or cover with plastic wrap and refrigerate for up to 24 hours.

Light a grill or grill pan and oil the grate. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper and grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125, 10 to 12 minutes.

Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer to a platter with the mango slices and lime wedges. Drizzle with the reserved marinade and serve.

Sichuan Dry Fried Green Beans

INGREDIENTS

Sauce

2 tablespoons Shaoxing wine (or dry sherry)
1 tablespoon soy sauce
1 teaspoon sugar
Stir fry

3 tablespoons vegetable oil
1 pound (450 grams) green beans, tough ends removed
(Optional) 1/2 pound (220 grams) ground pork (*Footnote 1)
(Optional) 3 tablespoons Sichuan pickled mustard greens (Sui Mi Ya Cai) (*Footnote 2)
1/2 teaspoon salt or to taste
1 teaspoon whole Szechuan peppercorn
3 dried chili peppers (*Footnote 3)
1 tablespoon minced garlic
1 teaspoon minced ginger

Combine the sauce ingredients in a small bowl and mix well. Set aside. Dry the green beans thoroughly before cooking to prevent oil splatter.

Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium high heat until hot. Add the green beans and stir to coat well with oil. Spread the beans to prevent them from overlapping, as much as possible. Flip every 15 seconds or so. Cook and stir until the surface is mostly brown and withered, 10 to 15 minutes. Turn to medium heat if the pan starts to smoke too much. Remove the pan from the stove. Transfer the green beans to a plate and set aside. (*Footnote 4)

Add the remaining 1 tablespoon oil and the Sichuan peppercorns to the pan. Cook over medium heat until the peppercorns turn dark. Scoop out and save for later. (*Footnote 5)

Add the ground pork, Sichuan pickled mustard greens, and 1/4 teaspoon salt. Cook and chop the pork to separate it into small pieces. When the surface of the pork turns golden, add the dried chili pepper, garlic, and ginger. Stir a few seconds to release the fragrance. Add back the green beans and pour the sauce over them. Cook and stir until the sauce is mostly absorbed, about 1 to 2 minutes.

Remove the pan from the stove and taste a green bean. If it’s not salty enough, add a pinch more salt, return the pan to the stove, and stir to mix well. Transfer everything to a plate.
Serve hot on top of rice as a main, or as a side.

NOTES

The purpose of ground pork is to add flavor, although I did use a bit more pork in this recipe to make the dish substantial enough to serve as a main. You can replace it with ground chicken or ground beef, or skip it altogether for a side dish. If you choose to skip the ground meat, I highly recommend you add 2 more tablespoons of the Sichuan pickled mustard greens to enhance the flavor. If you do not have Sichuan pickled mustard greens, adding a bit of chicken bouillon, 2 tablespoons of fermented black beans, or 1 tablespoon of fermented chili bean paste (Doubanjiang) will work too.

Sichuan pickled mustard greens add savory and sweetness to the dish, making it extra rich. You can double the pickles and skip the salt to make the dish extra fragrant. If you do not have pickled mustard greens, 2 tablespoons of fermented black beans, or 1 tablespoon of fermented chili bean paste (Doubanjiang) will work great, too.

The dried chili peppers add a fragrance and smokiness to the dish but not much in terms of heat. If you want the dish to be a bit spicy, break apart the chili peppers before adding them.
Alternatively, you could use a pair of tongs to remove charred beans and transfer them to a plate. This way, the beans will be browned more evenly without overcooking.

For the cooked Sichuan peppercorns, drain the oil with kitchen paper towel and ground them to powder. You can use them on the cooked green beans to add a zing or add to other dishes such as noodles etc.

Thai Watermelon Salad

3 cloves garlic, finely minced
2 tablespoons packed light palm sugar or brown sugar
3 tablespoons fish sauce
1/4 cup (60 ml) fresh lime juice
2 Thai or Serrano chiles, minced with seeds intact for fun
1 tablespoon finely chopped kaffir lime leaf (remove the midrib)
1/3 cup (90 ml) dried shrimp, briefly rinsed to soften and finely chopped
1/2 cup (120ml) roasted, unsalted peanuts, chopped
A volleyball-size seedless watermelo

For the dressing, combine the garlic, sugar, fish sauce, and lime juice in a bowl, stirring to dissolve the sugar. Add the lime leaf, dried shrimp, and peanuts. Set aside for 15 minutes, then revisit the dressing for a taste test. Add extra lime juice, sugar, or fish sauce as needed to balance the flavors. Set aside or refrigerate for up to 3 days; return to room temperature before using.

Cut the watermelon into 1-inch (2.5 cm) cubes. Pile them into individual bowls, on a dramatic platter or in a shallow bowl. Top with the dressing and serve.

Thai Spicy Chicken and Holy Basil Fried Rice

1/2 lb. boneless chicken, cut into small bite-size pieces
6 cloves garlic, chopped
3-4 shallots, thinly sliced (or substitute with a small onion)
2-3 cups young Asian broccoli
2 jalapeno, serrano or fresno hot chilli peppers
4 cups cold cooked leftover rice
3-4 Tbs. peanut oil
2 tsp. black soy sauce – the semi-sweet kind (or substitute with regular soy plus sugar)
2 Tbs. fish sauce (nahm bplah), or to desired saltiness
1+ cups basil leaves and flowers
Liberal sprinkling of powdered white pepper
1 lime, cut into four wedges

Prepare the ingredients where instructed above. For the Asian broccoli, cut the stem ends at a very slanted angle into thin strips about 1 1/2 inches long and the leafy portion in segments about the same length. Keep the stemy pieces separate from the leafy pieces.

Slice the chilli peppers into half circles or short slivers; do not remove the seeds if you wish a spicier fried rice (skip if you don’t want your fried rice to be spicy).

Crumble and break up the cold leftover rice so that the grains are no longer stuck together in big chunks. (If you do not have leftover rice, cook rice earlier in the day and cool completely before frying. Freshly cooked rice makes mushy fried rice if used when it is still warm.) Set aside.

Heat a wok over high heat until hot. Swirl in the oil to coat its surface and wait a few seconds for the oil to heat.

Add the chopped garlic, followed a few seconds later with the chicken. Stir-fry half a minute, or until the chicken begins to lose its raw pink color.

Toss in the sliced shallots and chillies. Stir and follow 15 seconds later with the broccoli stems. Stir-fry another 20 seconds before adding the leaves. Toss until leaves are partially wilted, then add the rice and toss well with all the ingredients in the wok.

Continue to stir-fry until the rice is well coated with the oil and has softened and begun to brown. Sprinkle evenly with some black soy sauce, enough to lightly color the grains. Stir some more, then sprinkle with fish sauce to the desired saltiness. Stir-fry until the broccoli is cooked to your liking, preferably still crisp and a vibrant green color.

Toss in the basil and stir quickly for a few seconds to wilt and mix in with the rice. Sprinkle with white pepper. Stir well and transfer to serving plate(s).

Serve with a wedge of fresh lime for each serving. Squeeze the juice over the rice, as desired, before eating. Serves 2-3 as a one-dish meal.

Spicy Basil Chicken (Gai Pad Horapa)

1 Pound Boneless Chicken Breast, cut into small slices
8 Fresh Red or Green Chiles, Sliced diagonally
2 Tablespoons Roughly-Chopped Garlic
2 Tablespoons Vegetable Oil
1 Tablespoon Oyster Sauce
1 1/2 Tablespoons Fish Sauce
1 1/2 Tablespoons Sugar
2 Tablespoons Water
1 Cup Fresh Thai or Holy Basil

In a wok heat vegetable oil over medium high heat. Add garlic and stir-fry for just a minute or less (starts to get fragrant and golden color).

Add chicken. Let cook until the chicken is no longer pink (about 10 minutes).

Add fresh red chiles, oyster sauce, fish sauce, water and sugar. Fry it for a minute or two, and taste, add more chiles if you want it spicier.

Raise heat to high, then add basil. Mix well, turn off heat, and serve with jasmine rice. Enjoy!

Rice Vermicelli with Garlic Pork Tenderloin (Sen Mee Pad Kratien Moo Manau)

3 1/2 Grams Rice Vermicelli
5 Ounces Pork Tenderloin, Thinly Sliced
2 1/2 Tablespoons Freshly-Squeezed Lime Juice
1 1/2 Tablespoons Fish Sauce
2 Teaspoons White Sugar
2 Large Cloves Garlic, Sliced
4 Fresh Thai Chile Peppers, finely chopped
2 Tablespoons Fresh Garlic, Finely Chopped
2 Tablespoons Vegetable Oil
1 Teaspoon Thin Soy Sauce
Fresh green beans
Fresh Mint Leaves, for garnish
Garnish Thinly sliced lime

Soak the rice vermicelli in lukewarm water for 10 minutes. Drain and set aside.

In a small bowl, mix lime juice, fish sauce, sugar, sliced garlic, and at least 1 teaspoon finely-chopped fresh Thai chiles (more to add spice). Set aside.

Heat vegetable oil in wok over low/medium heat. Add finely-chopped garlic and fry until golden brown and aromatic. Quickly remove wok from heat, remove the garlic with a slotted spoon or strainer, and set garlic aside. Keep the oil in your wok.

Return wok to burner, over low/medium heat, add the soaked rice vermicelli, thin soy sauce, and cook for a few minutes until noodles are done. Keep stirring the noodles, be careful not to burn them. Transfer your noodles to a serving plate (see pictures at right), topping with fried garlic.

Blanche the green beans in boiling water for 1.5 minutes, set aside. Blanche the sliced pork in boiling water for 2-3 minutes, set aside

Put green beans on the plate, and top with cooked pork. Spoon the sauce mixture over the pork, and garnish with fresh mint leaves and sliced lime. Enjoy!

Thai Zucchini and Carrot Salad

1/4 cup fresh lime juice
2 tbsp. fish sauce
1 tbsp. vegetable oil
2 tsp. packed light brown sugar
1 clove garlic, minced
1 red Thai chile, minced
3 large zucchini, julienned
1 large carrot, julienned
1/4 cup packed cilantro leaves
1/4 cup packed mint leaves
1/4 cup unsalted, dry roasted peanuts, coarsely chopped

In a large bowl, whisk the lime juice with the fish sauce, oil, sugar, garlic, and chile. Add the zucchini, carrot, cilantro, mint, and peanuts, and toss to combine. Transfer the salad to a bowl to serve.