57. Served with coconut turmeric rice. Spicy, buttery, garlicky. A nice way to make very flavorful shrimp, if a lot of butter. Also forgot 2: 54. Mattar paneer/tofu. Needed more spices, and to be hotter 56. Cilantro lime tahini sauce. A fresher way to do tahini sauce.
56. Not as good as the anchovy carbonara. Probably not a repeat.
55. Really excellent and easy.
53. We made this with miso, and maybe go a bit lighter on that, but very very tasty and easy. Could also replace 20-30% of miso with gochujang. Swiss chard good, could also use any other green.
52. The citrus pesto uses mint chutney instead of fresh herbs, which made it super tasty and super easy.
51. NYTimes recipe calls for cherry tomatoes, but delicious without. Rice is important. Pairs with roasted vegetables. Absolutely would make again.
50/50. The goat cheese isn’t part of the recipe, but also isn’t optional. Too many onions and celery. Not enough beans. Probably not a repeat.
49/50. Could maybe use less miso, but is super rich and creamy.
48/50 Aka Stir-fried Flat Rice Noodles with Chili Bean Sauce. Really good, hits the same spot as Pad Thai, maybe a bit easier though. Pick one green vegetable. Scrambled eggs this time, but tofu would be good too.
47/50 Would also work with pasta. Use less peas, maybe squeeze of lemon.
