David and Nicole's Recipes

• 2 tbsp fish sauce
• the juice of half a lime
• 1 tbsp sugar
• 3 tbsp water
• 1/2 tsp sambal oelek
• 10 rice paper wrappers
• 1/2 red bell pepper, cut in thin strips
• 1 carrot, julienned
• 1/2 an english cucumber julienned
• 4 oz. vermicelli, cooked, cut into lengths
• 1 avocado, diced
• 8 basil leaves, thinly sliced
• alfalfa sprouts

1. Combine the fish sauce, lime juice, water, sugar, and sambal oelek in a bowl.  Stir well.  Set aside for dipping at the table.
2. One at a time, dip the rice paper wrappers in warm water until softened.  Lay some of each of the remaining ingredients on top.  Roll up.  Place on a plate, cover with plastic wrap, and continue until finished.
3. Serve with the sauce.

• 1 tsp cider vinegar
• 2 tbsp buttermilk
• 2 tbsp olive oil
• sea salt
• cracked pepper
• 1 granny smith apple, peeled, sliced in matchsticks
• 1 bunch watercress, washed, thick stems removed

In a bowl combine the vinegar, buttermilk, olive oil and season with salt and pepper.  Add the apple and mix well.  Just before serving add the watercress and toss well.  Serve.

• 6 tomatoes, halved
• sea salt
• cracked pepper
• olive oil
• a pinch of sugar
• dry thyme
• goats cheese
• lemon juice
• basil
• dandelion greens or arugula

• Preheat the oven to 400 F.
• Place the tomatoes cut side up on a baking sheet.  Drizzle with olive oil.  Season with salt and pepper, and sprinkle with the sugar.  Sprinkle on the thyme.  Place in the oven and turn off the heat.
• Leave the tomatoes in the oven without opening the door overnight.
• Remove.
• Place 2 tomato halves per person on a bed of greens.
• Sprinkle with crumbled goat cheese and roughly chopped basil.
• Sprinkle with lemon juice and olive oil.  Serve.

• the skin from 4 chicken thighs, left intact but removed from meat
• sea salt
• cracked pepper
• chili flakes
• 3 tbsp sesame seeds
• the juice of half a lemon
• 2 tbsp rice vinegar
• 1/2 tsp sugar
• 1 tbsp soy sauce
• 1/4 cup peanut oil
• 3 radishes, slices
• romaine lettuce, washed, torn

1. Toast the sesame seeds in a skillet and then set aside.
2. Combine the cooled seeds with the lemon, vinegar, sugar, soy sauce, and peanut oil.  Set aside.
3. Divide the lettuce and radishes between bowls.  Place in the fridge.
4. Heat a skillet and lay down the chicken skin.  Season on both sides with salt, pepper, and chili flakes.  Cook flipping, pressing down with a metal spatula until crisp.
5. Drain on paper towel.
6. While warm slice. Arrange over the salad.  Mix the dressing well and drizzle on top.  Serve.

• 1 1/2 tbsp olive oil
• 2 tbsp creme fraiche
• 2 tsp dijon
• 1 1/2 tbsp white wine vinegar
• 1/2 cup minced dill
• sea salt
• cracked pepper

Combine all the ingredients.  Season to taste.  Mix well.  Serve over a green salad.

• 1 cucumber, peeled, sliced in long chunks
• sea salt
• 1 tsp sugar
• 2 tbsp white vinegar
• 2 tsp sambal oelek

1. Sprinkle the cucumber with the salt.  Let stand 10 minutes.
2. Squeeze out the moisture and then add the remaining ingredients.  Serve.

• 14 oz. canned chickpeas, drained, rinsed
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 plum tomato, seeded, diced small
• 3 radishes, thinly sliced
• 1 scallion, minced
• 1 tsp coriander
• 1/2 tsp cumin
• sea salt
• cracked pepper

1. Combine all the ingredients.  Season to taste.
2. Serve at room temperature.

• 1 turnip, peeled, julienned
• 3 large garlic cloves, minced
• 4 slices thick sliced bacon
• 1/3 head green cabbage, sliced in a chiffonade
• 2 or 3 handfuls of arugula
• 3 tbsp white wine vinegar
• sea salt
• cracked pepper

1. Cook the bacon over low heat until almost crisp.  Remove from the pan and drain on paper towel.
2. Add the garlic and turnip and saute until crisp tender in the bacon grease, scraping at the bottom of the pan to deglaze.
3. Add 2 tbsp of the white wine vinegar and cook 20 seconds.
4. Pour the garlic and turnip mixture into a large bowl to cool slightly.
5. Add the cabbage and sprinkle with the remaining vinegar. 
6. Add the arugula.
7. Season with salt and pepper to taste.
8. Toss well.
9. Check seasoning.  Serve.

• 1/2 head green cabbage, sliced in a chiffonade
• 2 tbsp tamari
• sea salt
• 1/2 tsp sugar
• 2 tsp sesame oil
• 1/2 tbsp sesame seeds

1. Toast the seeds briefly in a dry pan. 
2. Combine with the cabbage, tamari, sugar, and sesame oil.
3. Season with salt.  Mix well.
4. Serve.

• 1 1/2 lb skirt steak, trimmed, cut into 1 1/2 inch cubes
• 2 cloves garlic, peeled, smashed
• 2 bay leaves
• 1/2 white onion, left whole
• 1/2 tsp dry marjoram
• 1/2 tsp dry thyme
• salt
• 1 habanero, seeded, minced
• 1 tomato, diced small
• 3 tbsp cilantro, minced
• the juice of 1 lime
• 1 avocado, thinly sliced
• romaine lettuce leaves,separated, washed, left whole

1. Bring a large pot of water to boil.  Add the meat, garlic, bay leaves, herbs, onion, 1 tsp salt, and then reduce heat to medium. 
2. Let simmer uncovered for 1 hour.
3. Remove from the heat and drain discarding everything but the meat.  Shred the meat and place in a large bowl.
4. Add the habanero, tomato, cilantro, lime juice, and avocado.  Season with 1 tsp salt.
5. Mix well.
6. Serve with the romaine lettuce to wrap up and grab the mixture.