A Healthy Dinner and Veggies From The Farmer’s Market

DINNER0003_640Yesterday morning I went to the Farmer’s Market and bought some broccoli and asparagus.  I mainly went because I wanted to get a photo for the 365 challenge but the broccoli and asparagus were calling my name.  I made steamed broccoli and had it with baked lemon salmon, white rice, and a veggie salad of cucumbers and tomatoes.  The salad was so amazingly delicious and refreshing.  I haven’t done anything with the asparagus yet but my daughter wants some bacon wrapped asparagus so that’s in plan.

Photos from the farmer’s market.

ASPARAGUS0003_640TOMATOES0004_600GRTOMATOES0006_600BROC0009_600

Scallions, Tomatoes, and Thai Pepper Sauce

I ended up making that pepper sauce mentioned, here.  Growing up we always had some type of pepper sauce to dip in with our food and as I got older it’s just become a norm.  The pepper sauce in the photo is made of all fresh ingredients.  I made quite a lot and it’s lasted me a whole week.  I even gave some to my sister when she came over and she loved it!

Here is the recipe:

Ingredients:

2 Large tomatoes
2 Garlic cloves, chopped
10 – 20 Thai peppers
1 Cup chopped scallions
1/2 Cup water
Juice from one lime
Fish sauce
Sugar
Salt

Directions:

Boil the tomatoes and Thai peppers together for about 5 minutes.  Drain and let cool.
Peel the skin off the tomatoes and remove any hard parts.  Cut the tomatoes into small cubes. Remove the stems from the peppers and give it a rough chop.

Using a mortar and pestle, mash the peppers, garlic, and scallions together with a little
salt until well blended.  Scoop into a bowl.  Next, mash the tomatoes until you get the consistency you like.  Then, pour it into the bowl with the peppers, garlic, and scallions.  Stir to mix all the ingredients.  Add the water, lime juice, a little bit of fish sauce, and a
pinch or two of sugar.  Stir and you’re done.

You can use a blender in place of a mortar and pestle.  Instead of 1 cup scallions, you can reduce it to about 1/4 and add 1/4 chopped cilantro and 1/4 mint (-/+ as you like).  You can also make this sauce without tomatoes.

You can also download it in PDF format, here.