Rice Noodle Salad with Nuoc Cham | Inspired by Epicurious
If I could I would eat a variation of this every day. This salad has all of the same elements and flavors as my favorite lunch in San Francisco- spring rolls from Out the Door.
Summer Peach Crisp | The Year In Food
I have made this recipe over and over again since Kimberley’s cookbook was released earlier this summer. It’s so delicious (and gluten free)! I highly recommend picking up a copy of Vibrant Food.
The first corn soup that really caught my attention was this one from Sprouted Kitchen. I made it on a whim for a dinner party three years ago, and it’s the basis of this recipe that I have followed many times since. Whenever you cut corn off the cob (in the summertime), save the cobs in the refrigerator until you are ready to make stock. When you do, cover them with salted water in the pot and simmer for several hours. The drained stock that results will add an extra depth of flavor to the soup that is more than worth the minimal effort.
I few variations I recommend: adding more heat with some roasted poblanos, texture (like David Lebovitz’ recipe here), or serving the soup as a base with a variety of toppings – roasted veggies, salsa & avocado (like pictured above), or even pork shoulder.