I’m always trying new recipes in my home kitchen. But I'm not very adventurous when I order takeout. I rotate through several restaurants and choose the same dishes every time. One of my standbys is the panang curry, with either chicken or tofu, from the Thai restaurant down the street.
While searching for a recipe for bok choy, I stumbled upon one for roasted salmon and bok choy with a Thai red curry sauce. I added more curry paste because I like my sauces spicy, and I stir-fried broccoli along with the bok choy. Then, I stacked everything on top of brown rice and poured the delicious curry sauce over it. Instead of ordering in, I might instead be inspired to make it again the next time I have a craving for panang curry.
The week 21 box also contained Brussels sprouts; potatoes; arugula; kohlrabi; daikon radishes; carnival acorn squash (which are so pretty with their white, orange, yellow, and green exteriors); and candy onions.
I roasted the acorn squash with a little brown sugar and butter and then stuffed it with a wild rice, cranberry, and pecan mixture. Although it was similar, I thought it was a bit tastier than the recipe in the week 16 post. I tossed the arugula and thinly sliced radishes with a vinaigrette that included mustard, honey, lemon juice, olive oil, salt, and pepper and served it alongside the squash.
The Brussels sprouts were sautéed with cranberries and chicken broth, and when paired with turkey cutlets and mashed potatoes, provided a preview for the big meal later in the month. I always get excited about Thanksgiving. In my house we eat, drink, and watch football in our sweatpants. It’s a fantastic day.