spicy mussles with cauliflower, basil and lime

prep time:  tbd
cook time:  tbd
servings:  2

ingredients:
1/2 small head cauliflower
2 tablespoons olive oil
2 small shallots - peeled and thinly sliced
2 small red thai chiles or other hot red chiles - seeded and finely chopped
2 large garlic cloves - thinly sliced
salt
2 pounds mussels - scrubbed
1/2 cup torn basil leaves
juice of 1 lime + more as needed
crusty bread

steps:
1.  cut the cauliflower into small 1/2-inch florets; dice the stems

2.  in a large pot over medium heat, warm the oil.  add the cauliflower, shallots, chiles, garlic and large pinch kosher salt.  cook, stirring occasionally, until cauliflower is crisp-tender, about 5 minutes.

3.  add the mussels to the pot.  cover and cook over medium-high until most mussels have opened, 7 - 10 minutes.  discard any unopened mussels.

4.  stir in basil and lime juice.  season with salt.  serve immediately, with crusty bread.

- new york times, october 2013

vietnamese salad

prep time:  20 minutes
servings: 4

dressing ingredients:
1/4 cup fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1/4 cup fish sauce
1/4 teaspoon salt
1/4 teaspoon hot pepper sesame oil
2 tablespoons agave nectar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons finely diced red onion or shallot

dressing steps:
1.  mix all ingredients together.

salad ingredients:
4 large bok choy leaves - rough bottoms discarded, stems cut into 1/4" bias and leaves shredded
4 big leaves napa cabbage - shredded
1 bunch watercress - discard thick stems, roughly chopped
1 large carrot - peeled and cut into matchsticks
leaves from 8 stems (each) of basil, mint and cilantro - roughly chopped
1/2 small cucumber - thinly sliced on the bias
1 red thai chili - thinly sliced
1/2 cup roasted, salted peanuts - roughly chopped
vietnamese dressing
grilled fish, shrimp, tuna, chicken or tofu

salad steps:
1.  toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and 1/4 cup of the peanuts together with enough dressing to coat.  serve sprinkled with the remaining peanuts and chosen protein.

- goop, january 2010