Curry Tomato Salad

Simple. Easy. Delicious.

Local tomatoes are in season and the possibilities are endless. Here is another great use of the Vietnamese Sweet Lemon Curry powder from Savory Spice Shop.
Slice some tomatoes and toss them in:
  • 1 tsp Vietnamese Sweet Lemon Curry
  • 1 tsp sesame oil
  • 1 tsp soy sauce
That’s it.

Butter

Why buy butter in a store when it takes just a few minutes to make at home? It is really fun making butter and the KitchenAid mixer whips it up instantly.

All you need is heavy whipping cream. Pour a little or a lot (depending on how much butter you need) into the mixing bowl and whip with the wire beater on the highest speed. Use the splash guard because it will splatter everywhere.
After a couple minutes you will have whipped cream. Stop here if that is your goal. Otherwise, keep going another minute or two until it thickens up and turns into butter. That’s it.
Below I have some ideas to add as you whip the butter. The quantity mentioned for each assumes you only want to make 2-3 tablespoons of butter.

on the left- Basil Butter

1 TB freshly chopped basil, pinch of sea salt, pepper
in the middle- Vietnamese Sweet Lemon Curry Butter-
1 TB curry powder (www.savoryspiceshop.com)
Right- Horseradish Butter
1 tsp powdered horseradish, sea salt, aleppo pepper flakes (again, visit savory spice shop for these ingredients)

Great Garlic Green Beans

Fresh, local, organic green beans are great in the summer. I have been buying the BEST beans from Ollin Farms. I started with one pound, broke off the tips, and then snapped each bean in half. Boiled them for 2 minutes, then drained and rinsed under cold water to stop them from cooking.

Whisk together the following dressing:

  • 1 clove garlic, minced
  • 1 TB walnut oil
  • 1/4 lemon, juiced
  • 1/2 TB soy sauce
  • 1/2 TB honey mustard
  • 1/2 TB maple syrup
  • Aleppo pepper (from Savory Spice Shop), or crushed red pepper flakes.
Toss the beans in the dressing and enjoy.

Sweet Lemon Curry Mahi Mahi

Let’s hear it for Savory Spice Shop!
They make delicious spice mixes, right here in Colorado, and will ship them to you if you’re not close to a store.

For this meal, I made a veggie and mahi mahi coconut curry, served with basmati rice and sliced avocado.
Ingredients:
  • 1 pound mahi mahi
  • 1 small can coconut milk, undisturbed
  • 3 TB Savory Spice Shop’s Vietnamese Sweet Lemon Curry spice mix
  • 2 carrots, sliced
  • 1 green pepper, cut into smaller pieces
  • 1 red pepper, cut as the green pepper
  • baby bok choy (an amount the size of a small head of lettuce)
  • 1 Avocado
First, cut the mahi mahi into one-inch cubes. Make a spice-rub paste from 2 TB of the curry mix, 2 TB water, and 1/2 TB of the coconut creme scooped out of the undisturbed can of coconut milk. Undisturbed essentially means the can has been upright and not shaken for a day or more. All of the creme will be on the top, so you can scoop this out for a concentrated flavor.
Mix the 2 TB curry, 2 TB water, and 1/2 TB coconut creme into a paste and spread on the fish. Coat all of the cubes with this and allow it to marinate for at least 30 minutes.
Next, chop the baby bok choy. Like always, separate the leafy part from the celery-like stalks. Add the celery-like part to a dry 4 quart sauce pan and start to cook on medium high heat. Add 2 TB water and the rest of the leafy bok choy. Cook this a couple minutes until it turns brighter green and starts to wilt. Remove from heat, transfer to a bowl, and scrape out all remnant of the bok choy.
Put that pan back on the stove and add the rest of the coconut creme. On medium high heat, stir the creme for a minute or two and then add the carrot slices. Next, add the peppers and coat them in creme. Then, add the coconut “water” from the can, 1 can of extra water, one more TB of curry seasoning, and stir well. Let this cook a few minutes. Then add the fish and cook 5-7 minutes until it is just cooked through.
To serve: Put some prepared basmati rice in a bowl, top that with some of the bok choy, a few scoops of curry, and some sliced avocado. Enjoy.

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A Bolder Table is a place where I bookmark my favorite recipes for later along with some occasional musings. It's my personal digital recipe compilation... Let's say it's my cookbook. Thanks for stopping by! -Megan
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