Rice Bowl + Tofu + Saucy Sauce

It’s all about the saucy sauce.

Rice Bowl + Tofu + Saucy Sauce (8)

This is really a simple recipe. Barely a recipe, actually. Make some rice. Steam some veg. Buy some tofu. And mix it all together with a swanky, saucy sauce.

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I have a pretty well-stocked Asian pantry these days. Gochujang and miso are staples in my fridge, and I have both light and dark soy sauces in the cupboard. Usually, whipping up a little Asian-inspired sauce for things isn’t challenging. But if you don’t want to go through all the trouble of sourcing every single bottle available in the Korean, Vietnamese, and Chinese grocery stores, my staples are a nice soy sauce, fish sauce, and sesame oil. I use a lot of rice wine vinegar, but other acids work well (lime, for instance). Mirin is another nice thing to have but I can easily do without. Fish sauce on the other hand… it’s hard to replicate that flavor. Just don’t smell it and you’ll be fine.

Rice Bowl + Tofu + Saucy Sauce (1)

This recipe has some specialty items from the Asian grocery store, but feel free to swap in any other mushroom for the buna shimeji or tarragon for the perilla leaves. We make rice bowls a lot and they’re pretty versatile – truly a kitchen-sink kind of dish if there ever was one.

Rice Bowl + Tofu + Saucy Sauce

The last note here is about the tofu. Get the good stuff or make your own. Sometimes I’ll use a super firm tofu in rice bowls, but this one uses a creamy, silken tofu. The custard-y texture is a nice contrast against crunchy vegetables.

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Rice Bowls + Tofu + Saucy Sauce

1 cup brown basmati rice, cooked according to package directions
1 bunch asparagus, cut into 1-inch pieces
1 small bunch broccoli, cut into bite-sized florets
1 avocado, sliced
buna shimeji or other mushrooms, roughly chopped if needed

1 package silken tofu

1 clove garlic, smashed in a mortar & pestle with a bit of salt
1 teaspoon white or black sesame seeds, smashed in a mortar & pestle
1 fresh red chile, finely minced
1-inch nob of ginger, finely minced
1 green onion, finely sliced on the bias
2 tbsp sesame oil
2 tbsp dark soy sauce (or tamari or Liquid Aminos)
1 tsp fish sauce
2 tsp rice wine vinegar (or other acid like lime juice)
2 tsp water

1 green onion, finely sliced on the bias
2 perilla leaves, rolled and finely sliced
a few extra slices of red chiles

Making the bowls is easy enough: prepare the rice according to the package. Chop the vegetables into bite-sized pieces and steam or blanch them for 1-2 minutes. You want them still snappy. Combine the rice, veggies, and avocado in a big bowl. Dole out individual portions in smaller bowls or on plates.

For the mushrooms, I had a bit of this handy douban oil from this recipe on hand (except made with gochujang and coconut oil), so I quickly pan-fried them in that for about 2 minutes. If you don’t have chile oil on hand, just fry them in any other high-smoking-point oil. The key to mushrooms: fry them on high heat. Otherwise, they’ll release moisture and you’ll steam them. Top individual portions with mushrooms.

Slice the tofu into 1/2-inch long pieces – kind of like thin bricks. Place a slice on each individual portion.

For the sauce, toss everything into a jar or deep bowl and shake or whisk vigorously. Pour over individual servings to taste, and top each bowl with the green onions, perilla leaves, and red chiles.

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Pan-Fried Cauliflower + Shishito Peppers + Marinated Olives

Eric and I just returned from a whirlwind, week-long trip through Texas. With stops in Austin, El Paso, and San Antonio, we managed to cover a lot of ground. One thing I learned in Texas: I can eat tacos every. single. day. So many tacos. We even tried San Antonio’s famous puffy taco. But now that we’re home, it’s time to detox and eat some vegetables.

Pan-Roasted Cauliflower with Shishito Peppers (5)

I went a little overboard at the grocery store when we got back and bought nearly every single vegetable in the produce aisle. I had to take stock yesterday of what we had in the fridge and come up with a plan to use it all. First stop: pan-roasted cauliflower with many good things on top.

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In other news, Eric and I were talking the other day about this whole gluten debate after watching this Jimmy Kimmel clip revealing the absurdity of the gluten-free trend. As always needs to be said, this absurdity does not extend to those who have celiac disease. Nonetheless, all this talk about gluten got me thinking about what a wonderful community of bacteria and enzymes I have in my gut. I am literally tolerant of everything. I eat street food in the most exotic of destinations, and I can eat anything under the sun that my little heart desires – without consequences. When I see the problems that others have with their guts, I realize how lucky I am with my little community in there.

Pan-Roasted Cauliflower with Shishito Peppers (4)

So, this recipe. We’ve got cauliflower, of course, but also shishito peppers (shishito peppers!!), radishes, red chiles, and even garlic scapes (garlic scapes!!). Shishito peppers are one of those foods… you know the ones… if I see it on a menu, I have to order it. If I see it at Joong Boo, I have to buy it. Same goes for garlic scapes, garlic chives, ramps, or any other iteration of garlic or its family members. Thus, put these things together and you get a real winner.

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Pan-Fried Cauliflower + Shishito Peppers + Marinated Olives

For the marinated olives:

1/4 cup extra virgin olive oil
4 cloves garlic, sliced into thick chunks
1/4 cup garlic scapes, cut into 1-inch pieces (optional)
4-5 pieces of shaved lemon peel
7-8 sprigs of fresh thyme or 3-4 sprigs of fresh rosemary
1/2 cup kalamata olives
1/2 cup castelvetrano olives (or any other variety)

For the rest:

2 fresh red chiles, finely sliced
1 small head cauliflower, sliced
15ish shishito peppers, or more or less according to your liking
handful chopped, roasted peanuts
5-6 radishes, finely sliced
juice of 1 lemon
salt + pepper to taste

To make the marinated olives, combine the olive oil, garlic, scapes, lemon peel, and fresh herbs in a large pan over medium-low heat. Let the oil warm and infuse the flavors for ~5 minutes. Add the olives, stirring to coat them. Turn off the heat and transfer the olives and oil to a jar or other container. You can keep all the flavoring ingredients in the mix if that’s easier.

Without washing the pan, turn the heat to medium-high heat and combine the chiles, cauliflower, and shishito peppers in the pan. Add more of the flavored olive oil if needed. Season with a bit of salt and pepper and allow the cauliflower and peppers to cook until the cauliflower is browned and the shishito peppers are blistered. When this happens, turn off the heat, top with radishes, peanuts, a bunch of marinated olives and fresh lemon juice. Taste and adjust for seasoning and serve.

Tuna Cups with Quick-Pickled Swiss Chard Stems

This is a quick little lunch that I whip up sometimes. Tuna salad is often a kitchen-sink dish for me, and this one became a way to use up some quick-pickled swiss chard stems left over from a salad last week.

I read a great tip on Food52 a while ago about keeping a bag of vegetable food scraps in the freezer. When the bag is full, pull it out and make vegetable broth. You can improve the flavor of tons of things with broth – cook rice, or lentils, or beans in the broth instead of water.

I’ve been tossing in kale stems and leek tops, but chard stems are too pretty for the freezer. Instead, I quick pickled them and waited for an opportunity to use them.

Tuna Cups with Pickled Swiss Chard Stems

Tuna Cups with Pickled Swiss Chard Stems (1)

Tuna Cups with Quick-Pickled Swiss Chard Stems

leftover swiss chard stems, chopped into 1-inch pieces
1 cup vinegar of your choosing
1 cup water
2 tablespoons salt
2 teaspoons curry powder

1 can tuna
1/4 cup greek yogurt
1 teaspoon whole-grain or dijon mustard
1/2 red onion, finely diced

parley, cilantro, or other chopped herbs

1 bunch butter lettuce

To make the quick pickles, put the chopped stems in a jar. Combine the vinegar (I used distilled white vinegar), water, salt, and curry powder in a pot and bring to a boil. Once boiling, poor the pickling brine into the jar. Cover with a lid and put in the fridge to cool.

In a mixing bowl, combine tuna, greek yogurt, mustard, onion, and herbs. Finely dice the pickled chard stems and combine with the tuna.

Peel leaves of the lettuce head off and fill with the tuna salad.

Chickpea Pancakes + Oven-Roasted Tomatoes + Caramelized Onions

I sat on the stoop this morning drinking coffee, catching up on emails, and doing a bit of work. It was chilly – around 50 degrees – but the sun was shining and I was determined to get some rays on my face. Nothing like the morning sun to set your mood for the day.

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This recipe comes mostly from Yotam Ottolenghi’s book Plenty. I added a few tweaks but the pancakes, the layering of flavors, the techniques – all Yotam’s genius at work. In subsequent servings I sprinkled roasted pumpkin seeds and Aleppo pepper on top. Smoked paprika would be lovely as well. The original recipe calls for a dollop of crème fraîche, which we happened to have on hand (homemade, in fact, by Eric!), but greek yogurt would work equally well.

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So with this spring weather we’ve been enjoying lately, I am more and more excited about summer fun. I recently picked up a new sleeping bag for summer camping adventures. We’ve been borrowing Eric’s brother’s bag for a while now, so it was time to finally invest in our own. It is the coolest sleeping bag I have ever seen, and I’m so, SO excited to use it. I’m really trying hard to not wish away these beautiful spring days until our first camping trip of the season.

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Chickpea Pancakes + Oven-Roasted Tomatoes + Caramelized Onions
adapted, slightly, from Plenty

2 cups cherry tomatoes, cut in half
drizzle of olive oil
pinch of salt, crackle of pepper

2 medium white onions, thinly sliced
1 teaspoon za’atar or roasted thyme
1 tablespoon olive oil
pinch of salt, crackle of pepper

1 3/4 cups chickpea flour
2 cups water

1 tablespoon olive oil
pinch of salt, crackle of pepper
2 egg whites

arugula leaves, to serve
crème fraîche or greek yogurt, to serve

Preheat the oven to 275. Arrange the cherry tomatoes skin side down on a baking sheet. Drizzle with olive oil and sprinkle salt and pepper over the top. Bake for 30 minutes.

In a large pan, heat the olive oil over high heat and add the onions, za’atar, and salt and pepper. After a minute, turn the heat to medium and slowly cook the onions until lightly caramelized, around 20-30 minutes.

In a mixing bowl, combine the chickpea flour, water, olive oil, salt, and pepper and whisk to combine. In a separate bowl, whisk the egg whites until they form soft peaks, then combine with pancake batter. Heat a pan over medium heat and oil generously – enough so the pancakes don’t stick. Pour a small amount of the batter in the pan to form 6-8″ cakes. When holes and bubbles start to form, about 2 minutes, flip the cake and cook for another minute more. Continue until all the batter is gone.

To serve, layer the onions and tomatoes on top of the chickpea pancake. Top with arugula and crème fraîche as well as any other finishes you like – nuts, seeds, etc.

Beer Vinegar

I was going to post this yesterday, but since is was April 1, I figured you’d all think I was pranking your or something. I mean, seriously, beer vinegar? Yes, beer vinegar!

Beer Vinegar

I suppose I have been on this make-everything-at-home hobby for a few years now. I’ve made mustard and crème fraiche from scratch, so it was only a matter of time before we at the Schneiderbach household would start dabbling in home brewing. To be fair, Eric has brewed before and even applied to several big-name breweries straight out of undergrad. When he didn’t land the dream job, though, he went to grad school for what we all affectionately refer to as poop engineering. So far, this has turned out to be rather lucrative since no one else wants to engineer poop, quickly making him the only rising star in his industry. I kid, I kid.

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Anyway, our first single-gallon batch of honey lager turned out tasting pretty great, but we messed up the bottling and it came out rather flat. If you’re ever faced with the problem of having an undrinkable gallon of beer hanging around, I say convert that alcohol to acetic acid, which is exactly what I did. The process is super easy and we’ve been splashing our honey lager vinegar on our salads all week long.

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Beer Vinegar

There are no exact measurements here. You could use any kind of beer – preferably one that tastes good to you. This also works for wine. You’ll notice a thin layer of sludge growing at the bottom of your homemade vinegar, but don’t worry, this is just the bacteria that is doing all the work for you. You can use this to seed your next batch of vinegar, or just toss it out when your vinegar is ready.

1) Find a clean jar or other glass vessel (you could also use any other non-reactive container) and clean and sanitize it.

2) Pour a small amount of a raw, unfiltered vinegar (like Bragg’s apple cider vinegar) and swirl it around to coat the surfaces of the container.

3) Fill the container with your beer and top it off with a bit more raw, unfiltered vinegar.

4) If using a jar, put the lid on and shake lightly to combine everything. Or you could use a sterilized spoon to stir it all around.

5) Cover with cheese cloth or a towel and let it sit for about a month and a half. If you have a vessel with a narrow opening at the top, you might want to periodically lightly stir the contents to allow proper airflow. A warmer environment and lots of air flow will produce vinegar faster than something cool and stagnant.

6) After a month and a half, check it. If it smells like vinegar, take a sip. If it tastes good, use it! If it isn’t acidic enough, let it sit a bit longer. Mine seemed to be perfect after about two months.

 

Tropical Breakfast Bowl

think winter is almost over. I’ve almost permanently switched over to a spring coat, and I have worn capri tights more often than my winter leggings when running lately. And speaking of running, I have been running outside! I think the last time I stepped on the treadmill was two full weeks ago. Most importantly, champagne mangos are showing up at the grocery store.

So, with signs of spring and thoughts of warmer places, I made this 2-grain, 3-seed tropical breakfast bowl on Saturday. Eric said it reminded him of mango and sticky rice that we gobbled up in Thailand, and while it wasn’t inspired by that treat, it did certainly hit those notes.
Tropical Breakfast Bowl

Eric and I took the time to plan a year of trips while we still have the Southwest Companion Pass, which expires at the end of this year. We have some fun stuff coming up, including a weekend in the Florida Keys, camping in the Sawtooths in Idaho, and a week-long trip to Austin (Eric has a conference there) and San Antonio. We’ve decided to put off all international trips (except trips to Mexico on Southwest) until next year. My feet are seriously itching for something exotic, but we must take advantage of 2-for-1 domestic plane tickets while we can.

Tropical Breakfast Bowl (2)

Anyway, back to breakfast.

Tropical Breakfast Bowl (1)

Tropical Breakfast Bowl

The mention of two grains and three seeds above may be confusing, but buckwheat is actually a seed, not a grain. As for the coconut cream, often times a can of coconut milk will be separated into a thick cream on one end of the can and a watery milk on the other. If your can is not separated, just use the combined milk and add it to taste.

*Serves 3-4

1/2 cup steel cut oats
1/2 cup bulgar wheat
1/2 cup buckwheat groats

2 tablespoons coconut cream
1 tablespoon maple syrup

1 mango, cut into cubes
1/2 pink or ruby red grapefruit, peeled and cut into cubes
1/2 orange, peeled and cut into cubes
1 banana, peeled and sliced
1 tablespoon flax seed powder (or whole flax seeds are fine also)
1 tablespoon chia seeds

Cook each of the grains separately in double the amount of water (ie, for 1/2 cup steel cut oats, cook them in 1 cup water) until all the water is soaked up and the grains are tender. Mix all the cooked grains in a bowl and, while still warm, add the coconut cream and maple syrup. Stir around until the coconut cream is melted and thoroughly combined. Taste and add more sweetener if you prefer.

Top with fruit, flax, and chia seeds.

Citrus Salad

I recently discovered that I like grapefruit. No, love grapefruit. The pink variety, specifically. All these years I thought that I didn’t like grapefruit mostly because I loathed grapefruit juice, but I should know better than to judge a fruit by its concentrated juice counterpart.

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These bright pinks ones are my favorite. So juicy and mildly sweet. I’ve mainly been eating them in two iterations: on their own as breakfast or in a salad for lunch or dinner. This version is my most basic one – the one that I make when I don’t have much time – but I often jazz it up with avocados, sesame or pumpkin seeds, or some lightly blanched green beans or asparagus. With a simple vinaigrette, the salad makes for a nice contrast to the cold, snowy scenery outside.

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We went on a couple fun trips within the last couple months. I piggy-backed on a work trip of Eric’s to El Paso to visit White Sands National Monument and Carlsbad Caverns, and for Eric’s birthday, we paid a visit to his birthplace – Puerto Rico. In Carlsbad, we went on a fun wild cave tour that had us crawling through crevices and rappelling down underground cliffs. We were also planning on camping at nearby Guadalupe Mountains National Park, but unseasonably cold weather forced us indoors. We still had a weekend’s worth of camping food, though, so we still cooked our meals on the camp stove inside the hotel – and only set the smoke alarm off once!

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Puerto Rico was a week-long adventure. We flew to nearby island Vieques and drove around stopping off at whichever secluded beach we wanted. Back on mainland PR, we drove around the island the rest of the week, stopping in Ponce, Boqueron, Rincon, Arecibo, and of course, San Juan. Oddly enough, we barely stepped foot on a beach once we left Vieques – too much other fun stuff to do!

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Citrus Salad

*As mentioned above, there are many ways to spruce up this salad to make it heartier. Add sliced avocado, blanched asparagus or green beans, and cashews or seeds.

1/2 pink grapefruit, peels removed and segmented with no membranes
1 blood orange, peels removed and sliced into rounds
1 head butter lettuce
1 tablespoon red wine or champagne vinegar
1 tablespoon good extra virgin olive oil
pinch of salt

Wash and dry the butter lettuce, then tear the leaves into bite-sized pieces. Prepare the fruit and arrange them atop the lettuce. Mix the vinegar, oil, and salt together and pour over the salad.

Herby Garlic Soup

I’ve received more winter weather and wind chill advisories from my iphone weather app than I’d like to think about lately. Talking about the weather may be a little overdone, but seriously, this has been a harsh one. Oh, and I am running a half marathon on Saturday–a day for which the weather forecast keeps getting colder and colder and snowier and snowier. Good thing we have a trip to Puerto Rico coming up in just one week. In the mean time, garlic soup.

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This garlicky broth is not at all as harsh as it sounds. And for a 15-minute broth, this one packs a lot of flavor. In fact, I may ditch all my other vegetable broth recipes and just stick to this from now on.

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With lots of watercress and chives, this soup has nice herby, savory notes. The beans and carrots make it hearty, too. It’s just good.

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Herby Garlic Soup

1 head garlic
10-5 peppercorns

1-inch knob of ginger, sliced into 4 slices
2-3 bay leaves (optional)
4 cups water

1/2 cup cannellini beans, cooked
1/2 cup borlotti beans (or other heirloom bean), cooked
2 carrots, sliced thinly
1 zucchini, cut into 1/2-inch cubes

1 bunch watercress, chopped
chives, sliced (optional)
salt, to taste

In a saucepan, combine garlic, peppercorns, ginger, bay leaves, and water. Bring to a boil, then reduce to a simmer. After five minutes, remove the ginger and simmer another ten minutes. Strain out the garlic, peppercorns, and bay leaves (set the garlic and peppercorns aside; discard the bay leaves).

Pour the broth back into the pot and add the beans, carrots, and zucchini. Bring it back to a boil and then immediately remove from heat. This should be just enough to take the raw edge off the vegetables but still keep them crisp.

Salt to taste, and garnish with chives and watercress.

As for the garlic and peppercorns, combine with a bit of water in a blender and grind until smooth. Use a spoonful here or there to make a vinaigrette, or mix it with tahini and more herbs to make a vegetable dip. The garlic will taste mellow and sweet, almost as if it’s been roasted.

One Bowl of Veggies, Day 5: Pulled Pork Tacos with Cilantro-Lime Slaw

Day 5. (days 1, 2, 3, and 4) We’ve reached the end, and we’re going to go out with a bang. A big porky bang.

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Pulled pork has become one of our favorite indulgent meals because it’s so easy to make it good. I don’t cook meat that often – it’s expensive, often time consuming, and when it tastes good, it’s not particularly healthy. Yes, there are plenty of healthy boneless, skinless chicken recipes out there, but I’d just as soon make something vegetarian that tastes equally good, if not better.

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Pulled Pork Tacos with Cilantro-Lime Slaw

I made this pulled pork in the slow cooker, but you can also do a braise in the oven, which is faster. To do that, follow the first steps of browning and adding the braising liquid in a large, heavy-bottomed pot. Put the whole thing in a 350-degree oven for 2-2.5 hours. After two hours, check it. If it pulls apart with a fork, it’s done, if not, keep cooking.

1.5 pounds bone-in pork loin
1 tablespoon neutral oil (like grapeseed or canola oil)
4 cloves garlic, peeled
1 onion, quartered
1 teaspoon cumin seeds
3/4 cup apple cider vinegar
3/4 cup water
1 teaspoon red pepper flakes
1/2 teaspoon Mexican oregano
1 dried avocado leaf (optional)

mixed veg
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uice of 2 limes

3 tablespoons olive oil
1/4 cup cilantro, finely chopped
1/2 teaspoon honey

corn tortillas

If your slow cooker has a removable pot, pull it out and heat it over medium-high heat. If not, heat a pan over medium-high heat. Once hot, add the oil. Generously season the pork loin with salt and pepper, then brown each side of the meat in the oil. Be sure to get a deep brown color on each side.

Once every side is browned, remove the pork from the pan and set aside. Add the garlic, onion, and cumin to the pan and stir it around in the remaining oil. Let cook for 2-3 minutes. Add a splash of the apple cider vinegar to deglaze the pan, scraping up all the leftover brown bits. If you’re doing this in a separate pan, transfer everything to your slow cooker now and add the rest of the vinegar, water, red pepper flakes, Mexican oregano, and avocado leaf. Season this sauce generously with salt, then add the pork back in. Otherwise, add the remaining ingredients to your slow cooker pot while it is still on the burner. Bring the liquid to a boil, then move the pot into the slow cooker.

Cook in the slow cooker for 5 hours. At this point, the pork should be falling off the bone and tear apart easily with a fork. Remove the pork from the slow cooker and pull it apart using two forks. I usually do this in a large bowl, then pour a bit of the braising liquid over the pork and stir it around. I like to keep the braising liquid by straining out all the other stuff. I will water it down and use it as a base for soups, and you can freeze it to save for later.

To make the slaw, combine lime juice, olive oil, cilantro, and honey in a small bowl. Whisk it all together, then toss the mixed veggies in the dressing.

To make the tacos, warm the tortillas in a dry frying pan or over a gas flame. Add the pulled pork and some of the dressed vegetables. Eat.

One Bowl of Veggies, Day 4: Kale + Mixed Veg Salad with Coconut-Lime Dressing

Day 4. (days 1, 2, and 3) Are you sick of veggies yet? In anticipation of the fatty, porky tacos that are to come tomorrow, today we have a kale salad. You might have noticed that I make kale salads a lot. They’re just good.

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We’re back from Louisville and had so much fun driving around rural Kentucky to taste bourbon. Our favorite of the day was at the Heaven Hill Distillery; they make the Elijah Craig 12-yr bourbon that went down nicely without the aid of water. Buffalo Trace and Woodford Reserve had the prettiest distilleries with a lot of old buildings; Buffalo Trace is pictured below.

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This picture is of Willet Distilleries bourbon aging warehouses… they look like eery old prisons.

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With our newfound educations, we felt a lot more comfortable ordering bourbons at the bar!

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We ate at Chef Edward Lee’s restaurant in downtown Louisville called Milkwood. It was so delicious, and the cocktails were perfect. The octopus bacon was a killer starter, but the pork burger was what we thought about the rest of the night.

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And now… back to healthy food for the week!

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Kale + Mixed Veg Salad with Coconut-Lime Dressing

1 bunch lacinato kale
1 tablespoon olive oil
1/4 can full-fat coconut milk

zest of 1 lime
juice of 1 lime
1/2 teaspoon red pepper flakes
1/4 teaspoon honey
mixed veg

To prepare the kale, remove the stems and roll the leaves up into a tight bundle, then finely shred the leaves. Place the kale in a large bowl and mix in the olive oil. Massage the leaves until they are all coated.

In a small bowl, whisk together the coconut milk, lime zest, lime juice, red pepper flakes, and honey.

Toss the kale with the veg and dressing.