Cooking for Others: Sunday Supper with Sister & Friends

Ingredients

Contains: wheat, tree nuts, soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• Sunday Supper
• Cara’s Apartment, Park Slope
• Simple dinner
• 4 total
• Spicy black bean dip; Rice noodle salad with vegetables and cashews; Asian baked tofu; Thai cod; Minted fruit salad and cookies
• 1 1/2 lb cod (or other white fish)
• 1 tablespoon fish sauce
• 1/4 cup rice wine vinegar
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 2 scallions, white and green parts chopped
• about 1/4 cup chopped mint, cilantro, and basil, if you have them—some or all
• 6 ounces rice vermicelli noodles
• 1 teaspoon vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon roasted sesame oil
• 2 tablespoons rice wine vinegar
• 1 carrot, cut into matchsticks
• 1 cucumber, cut into matchsticks
• 2 cups mixed greens
• 2-3 scallions, chopped
• about 12 cashews, coarsely chopped
• Cook the rice noodles according to package directions—usually 2-3 minutes in boiling water. Rinse them in cool water and drain. On a cutting board, cut them into 4-5″ lengths. Toss them with 1 teaspoon of vegetable oil.
• In a small bowl, combine the soy sauce, sugar, sesame oil, and rice wine vinegar. Set aside.
• 1 package firm tofu
• 1 teaspoon vegetable oil
• 2 tablespoons grated or finely minced ginger
• 1 clove garlic, minced
• 2 tablespoons mirin or other white wine
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 2 tablespoons soy sauce.
• 1/2 cup blueberries
• 2 kiwis, peeled and cut into 1/2 inch dice
• 1 Asian pear, seeded and cut into 1/2 inch pieces
• 1 crisp apple, peeled, seeded, and cut into 1/2 inch pieces
• 1 orange, peeled with sections cut out, 1 2-inch piece of orange peel*
• 1/2 cup mint, chopped
• 1/4 cup sugar
• Cookies, homemade or purchased

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →