This week includes recipes from two of our Phaidon cookbooks (both courtesy of my parents): Silver Spoon Pasta and the Silver Spoon.  Everything we’ve made from both of those cookbooks has been great, and we’re so excited that it’s artichoke season so we can test out some of the delicious-looking artichoke recipes!

Saturday: Homemade pasta with creamy artichoke sauce, baked small red mullet, salad

Sunday: Crock pot barbecue ribs, Super Slaw (recipe below), french bread

Monday: leftovers

Tuesday: Pizza (pepperoni and spinach; mushrooms and olives)

Wednesday: Garlic sausage and collard green soup

Thursday: Fish with arugula pesto, kohlrabi, bread

Friday: Crock pot Moroccan-inspired chickpea stew, brown rice

Super Slaw is a recipe I got from my mother — I know she got it from someone else, but I can’t remember who or when exactly.  I don’t much care for the traditional mayonnaise-based coleslaw, but this one is completely different.  It has a lot of Thai flavors in it, with the peanut butter and ginger and cilantro, and it’s the perfect balance of acidic, sweet, and crunchy.  I usually cut the recipe in half when I’m making it just for our family, and use only red cabbage to simplify matters (half the recipe uses about half a small head of red cabbage).

Super Slaw

Dressing:

6 tablespoons rice vinegar

6 tablespoons vegetable oil

5 tablespoons creamy peanut butter

3 tablespoons soy sauce

3 tablespoons (packed) brown sugar

2 tablespoons minced peeled ginger

1 1/2 tablespoons minced garlic

Slaw:

5 cups thinly sliced green cabbage

2 cups thinly sliced red cabbage

2 large red or yellow bell peppers, cut into matchstick-sized strips

2 medium carrots, cut into matchstick-sized strips

8 large green onions, cut into matchstick-sized strips

1/2 cup chopped fresh cilantro

Whisk first 7 ingredients in small bowl to blend.  (Dressing can be made one day ahead.  Cover and chill.  Let stand at room temperature 30 minutes before continuing.)

Combine remaining ingredients in a large bowl.  Add dressing and toss to cut.  Season with salt and pepper and serve.

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