Our healthy home cooking includes a many variations on spinach salad. The constants are a spinach base and simple vinaigrette dressing. Topping vary based on the season and what we have fresh. Some of my favorites include cucumbers, bell peppers, and toasted nuts.
Two variations of Katsu curry – Pork and Tofu. The proteins are breaded in a simple mixture of panko, salt and pepper, then fried in shallow vegetable oil.
Thai red curry sauce over fried golden potatoes and baked chickpeas. Served with carrots and roasted cauliflower. Vegetarian except for the fish sauce.