Monday 16 October 2017
I used scallions (2) in addition to about 1/4 lg red onion, and about 1/4 cup dried cranberries. I didn’t add any cheese and we didn’t miss it. For the vinegar, I used the Blackberry vinegar from Cheshire Gardens.
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serves 4
You might need to buy:
  • Ingredients:
  • coarsely chopped pecans
  • Dressing Ingredients:
  • mayo
  • salt/pepper to taste

Sunday, 15 October 2017 Delicious!!!
Serve with Foolproof Brown Rice, and Steamed Cauliflower
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Sam Sifton says: Here’s a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It’s terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews. Those are addictive, and for them you will find many delicious uses.

Nutritional analysis per serving (4 servings)
957 calories; 70 grams fat; 16 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 16 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 56 grams protein; 278 milligrams cholesterol; 2964 milligrams sodium

serves 4
You might need to buy:
  • peeled and minced ginger
  • cracked black pepper
  • hoisin sauce
  • soy sauce
  • toasted sesame oil
  • smoked paprika
  • unsalted cashews
  • Sriracha sauce