veggie kabobs with pineapple
lemongrass chili sauce
Serves 4
- 1 zucchini (1½ to 2 inches in diameter)
- 16 shishito peppers
- 2 tablespoons oil
- 4 cloves garlic, minced
- 1 teaspoon ground coriander
- Salt to taste
Pineapple Lemongrass Chili Sauce
- ⅓ cup fine diced onion
- 2 cloves garlic
- 2 tablespoons oil
- 1 cup pineapple juice
- ¾ cup sugar
- 1 lemongrass stalk
- 1 tablespoon fine shredded carrot
- Pinch chili pepper flakes
At a slight angle, slice the zucchini ½-inch thick. Place the slices in a large bowl with the peppers. Drizzle with oil, tossing them to coat. Add the garlic, coriander, and season with salt. Let marinate for ½ hour.
Skewer the zucchini and peppers. Grill just before service. Grilled vegetables should be cooked, still slightly firm, and not mushy.
For the Pineapple Lemongrass Chili Sauce, in a saucepan, sweat the onions and garlic until soft, but not browned.
Add the remaining ingredients to the pan and bring to a simmer. Cook to reduce by ⅓, thickening to near-syrup consistency. Sauce will thicken additionally when chilled. Remove from heat and let cool.
Serve chilled to accompany grilled vegetables.
RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK WWW.PHOTORICALFOOD.COM
ginger poppy seed coleslaw
Serves 4
Dressing
- 2 tablespoons finely grated ginger
- 2 teaspoons poppy seeds
- 1 tablespoon honey
- 3 teaspoons white vinegar
- 1 cup mayonnaise
- ½ cup basil, chiffonade
Coleslaw
- 3 cups shredded red cabbage
- 3 cups shredded green cabbage
- ½ cup grated carrot
- 2 tablespoons chopped peanuts
- Salt to taste
In a bowl, combine the ingredients for the dressing. Toss the cabbage and carrots in the dressing to coat, and garnish with peanuts.
Refrigerate and serve chilled. Best if served next day.
RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK WWW.PHOTORICALFOOD.COM
Deborah Farmer
