Salad
Mushroom Stroganoff
This creamy mixed mushroom sauce is ideal for a dinner party. Serve it with toasted buckwheat, brown rice or a mixture of wild rices and garnish with snipped chives. For best results, choose a variety of different mushrooms-wild mushrooms such as chanterelles, ceps and morels add a delicious flavour and texture to the stroganoff, as well as adding colour and producing a decorative appearance.
A refreshing do-ahead dessert nice enough for guests.
The recipe is very simple yet very yummy! The pan roasted carrots and fresh dill take all the attention away from the canned beans. This is a great dish for any picnic and will work great for work lunches.
This salad is a meal in itself. The combination of hot and cold ingredients and the contrast between crunchy vegetables and soft noodles and meat make this a favorite dish throughout Vietnam, where it is eaten primarily in the summer.
Salads are important and unique part of the Vietnamese cuisine. The Vietnamese treasure fresh, crunchy vegetables such as lettuce, cucumbers, and carrots, and seasonal specialties. Simple but tasty dressings enhance the flavors of each ingredient, and salads are often garnished with fresh mint leaves or fresh coriander. Meat, seafood, or noodles may be added as well, making a salad as light or as substantial as the cook desires. Sesame seeds and fresh coriander dress up a dish of shrimp salad.
