water and toss until coated lighter beef burgundy into 1-inch chunks thyme leaves diced tomatoes and crumbled organic mashed cauliflower prepared according to package pot; continue to cook until vegetables have softened and beef has browned peanut fried rice with quick-pickled veggies p.21 and onion strips chopped fresh mint and cilantro for garnish saucepan over medium heat and cook whisking constantly and adding water if in a shallow bowl and top with vinegar least 15 minutes at room temperature or cover and refrigerate up to one week and cook 4 more minutes or until warm and evenly top with pickled vegetables cajun salmon with strawberry pico p.21 creole seasoning juice of 2 limes minutes or until salmon reaches an internal temperature of 145 degrees half of the lime juice; set aside lime juice and remaining cilantro strawberry pico and 12 cup rice steakhouse dinner with blue cheese polenta p.22
