Photo: bknabel
Inspired by Vietnamese summer salads, this dish gets its bold flavor from fresh limes, pungent fish sauce and spicy jalapeno in the vinaigrette. I added carrots for some color and sweetness and sprinkle the salad with roasted peanuts for texture and bite. If you prefer a lighter meal, you can omit the chicken or substitute grilled shrimp or tofu for protein.
Photo: roboppy
I love Japanese ramen and have been experimenting with ways to make the meal lighter by eliminating much of the sodium and adding teff noodles instead of ones traditionally made from white or buckwheat flour. Teff is a gluten-free grain used widely in Ethiopia to make injera, the sour flat bread served with every meal. Here I use white wine with the miso broth and add a good amount of spice and fresh corn to brighten the dish. This version calls for shrimp.
Traditional ramen broth takes hours and hours to make, but I’ve included a quick and easy way to make it at home.
Also try…
Photo: avlxyz
When mixed with equal proportions of water, chickpea flour can be an egg-replacer for vegan recipes. Used to make pakoras and papadums prevalent in Indian cooking, this gluten-free flour is high in protein, making it a great base to this warm chickpea and tomato salad.
Tomato and Watermelon Salad
Refreshing and a delectable palette cleanser, this Yes, Chef tomato and watermelon salad brings a sweet yet savory combination to the forefront of this dish. North African Harissa-flavored vinaigrette adds a kick to dance upon taste buds while sweet watermelon cuts through the spice.
Want more Yes, Chef recipes?
Corn Pancakes with Chili-Covered Gravlax
Salsify Soup with Marinated Mushrooms
Photo courtesy of Sifu Renka
Gravlax
Gravlax is the quintessential Swedish food and the pairing of a Southwestern flair of chili and corn pancakes creates a playful combination of flavors. This recipe represents what Yes, Chef is all about–diversifying and fusing culinary traditions.
Want more Yes, Chef recipes?
In the kitchen, sometimes the most unexpected ingredients yield the most flavorful results. In this Yes, Chef inspired recipe, the Asian-marinated mushrooms accentuate the Mediterranean root vegetable known as salsify. Toss in coriander and cumin with coconut milk and the dish is instantly elevated to a hearty and tasty meal. Finishing off with a spoonful of marinated mushrooms is the perfect ending to this aromatic bowl of salsify soup.
To snag a copy of Yes, Chef click here and see more memoir-inspired dishes below:
Yes, Chef Cocktail Recipe
Yes, Chef Fish Tostadas Recipe
Yes, Chef Demo on the Today Show
Tostada
This easy to assemble and beautifully garnished fish tostada recipe comes inspired from Marcus’ memoir, in which his childhood years spent living next to the ocean resulted in memories filled with fresh seafood. A convenient tapas favorite like a tostada is festive party plate, especially with a kick of Mexican flavor. The tuna tostada here gets a modern twist from some pickled shallots and creamy texture with avocado garnish, all in convenient bite-sized portions.
Want more Yes, Chef recipes?
Corn Pancakes with Chili-Covered Gravlax
Salsify Soup with Marinated Mushrooms
Photo courtesy of Muy Yum
Photo Credit: Paul Brissman
Photo Courtesy by Paul Brissman
Photo: Paul Brissman (www.PaulBrissman.com)
I often want a one-bowl meal that’s healthy and filling. This barley salad combines whole grains with vegetables and flavorful spices. The variety of colors and textures make this salad exciting. This salad is great served warm or at room temperature, and tastes great the next day.
Chocolate Molten Cake
Some readers may recognize this as the winning dessert in Marcus’ Chopped All-Stars episode that won him the chance to compete in the All-Stars finale. This gooey chocolate cake with candied beets takes a bit of prep but yields tremendously indulgent results; highlighting a great accomplishment in the Yes, Chef journey.
Want more Yes, Chef recipes?
Corn Pancakes with Chili-Covered Gravlax
Salsify Soup with Marinated Mushrooms
Photo courtesy of Back to the Cutting Board
Sign up for my newsletter for a chance to win tickets to the #YesChef paperback launch party this Wednesday (5/22) in Brooklyn. Click here to sign up.
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More
