Roasted Peppers Spread/Dip
2 large red peppers
1 head of garlic
1/3 cup almond powder
1 tablespoon NAFI'S Cumin
1 teaspoon lime juice
1 teaspoon olive oil
sea salt to taste
Grill & peel your peppers, Blend thoroughly with the rest of the ingredients. Feel free to add almonds or olive oil to manage the texture as you please.
This makes a great dip and a delicious spread to serve on toasted bread with goat cheese & figs for instance. You can also spread it on pizza dough with more veggies...Voila!....Be creative!
3 cups chicken stock or fish stock
2 table spoons NAFI'S Ginger/Lemongrass
Juice of 1 lime
3 tablespoons fish sauce
1 pound of salmon fillet, skinned and cut into cubes
1 cup shiitake mushrooms, sliced
2 cups sliced baby bok choy
In a large wide saucepan combine chicken stock and 6 cups water. Place over high heat to bring to a boil. When water boils, add NAFI'S, scallion, lime juice and fish sauce, and reduce heat to low. Put salmon in a steamer over broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and bok choy to broth.
Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.