6 Deliciously Diverse Ways to Round Out Your Recipes July 27, 2018
August is all about expanding our dinner-table horizon. To do so, we’re going culture-by-culture with recipes from around the globe. From drinks to dips to the main dish, we’re exploring the world with our taste buds, and you can too!
Thai Iced Tea
Popular in Southeast Asia and craveable all over the globe, this sweet drink uses condensed milk to thicken the tea and add a delicious, creamy texture.
- 4 ⅓ Cups Water
- 4 Tea Bags (Black Tea)
- 3 Teaspoons White Sugar
- ¼ Cup Sweetened Condensed Milk
- ¼ Cup Almond Milk
- Brew the black tea, letting the tea bags steep for about five minutes. Stir in the sugar and set aside until the tea is room temperature.
- Fill four glasses with large ice cubes, and pour tea atop, leaving about ¼ inch for the remaining ingredients. Divide the condensed milk amongst the glasses, stirring until mixed.
- Top each glass with an almond milk floater and enjoy.
Greek Feta Dip
Equal parts punchy and simple, creamy and textured, nothing satisfies a savory craving quite like this mediterranean spread.
- 12 Ounces Feta Cheese
- 1 Cup Plain Greek Yogurt
- 8 Ounces Cream Cheese, room temperature
- ¼ Cup Extra-Virgin Olive Oil (Plus 1 Tablespoon to drizzle)
- 1 Lemon, juiced and zested
- 1 Clove Garlic
- Kosher Salt, to taste
- Red Pepper Flakes, to taste
- 2 Tablespoons Chopped Dill (Plus 1 Tablespoon for topping)
- 1 Teaspoon Oregano
- ½ Cup Cucumber, cut into ½” half moons
- ½ Cup Cherry Tomatoes, halved
- In a medium-sized bowl, use a mixer to combine feta, greek yogurt, cream cheese, olive oil, lemon juice and zest, and garlic. Once a fluffy consistency has been reached, season with salt and pepper flakes.
- Add the dill, oregano, and cucumbers, stirring until just combined.
- Top with tomatoes, remaining dill, and a drizzle of olive oil. Serve alongside pita chips and enjoy!
Hawaiian Chicken Poke Bowl
Packed full of exciting flavors like zesty ginger, crispy coconut and spicy Sriracha, think of this recipe like a vacation for your mouth. Find it on the Classic menu the week of August 4 – August 10.
- 1 Thumb Ginger
- 4 Ounces Pineapple
- ¼ Cup Shredded Coconut
- 10 Ounces Chicken Stir-Fry
- 1 Unit Thai Chili
- 4 Ounces Shredded Carrots
- 1 Teaspoon Sriracha
- 2 Scallions
- 1 Ounce Coconut Crunch Cashews
- ¾ Cup Jasmine Rice
- 1 Lime
- 2 Tablespoons Soy Sauce
- 4 Tablespoon Sour Cream
- 2 Tablespoon Butter
- 2 Teaspoon Sugar
- 4 Teaspoon Vegetable Oil
- Salt & Pepper
- Wash and dry all produce. Peel ginger, then finely mince or grate until you have 2 tsp (you’ll have extra). Trim, then thinly slice scallions, separating greens and whites. Drain pineapple over a small bowl, reserving juice. Roughly chop cashews.
- Heat a large pan over medium-high heat (use a nonstick pan if you have one). Add coconut and toast, tossing occasionally, until light golden, 1-3 minutes. Set aside on a plate to cool.
- Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites, rice, and half the ginger. Cook, stirring, until rice is lightly toasted, about 1 minute. Pour in ¾ cup water; season with salt. Bring to a boil, then cover, lower heat, and reduce to a simmer. Cook until tender, 9-11 minutes. Keep covered off heat until meal is ready.
- Heat a large drizzle oil in pan used for coconut over medium-high heat. Add chicken; season with ½ tsp sugar, salt, and pepper. Cook, tossing occasionally, until browned, about 7 minutes. Transfer to a medium bowl. Heat a drizzle oil in same pan over medium heat. Add pineapple chunks and cook, tossing occasionally, until lightly charred, 1-2 minutes. Transfer to bowl with chicken and toss.
- Zest lime, then quarter. Thinly slice chili (remove ribs and seeds for less heat). Stir soy sauce, juice from two lime quarters, remaining ginger, and 1 tsp sugar into bowl with pineapple juice. Put carrots in a medium bowl. Pour over half the soy dressing and toss to coat. In another small bowl, mix sour cream, sriracha, ½ tsp sugar, a drizzle of oil, and 1 tsp water. Fluff rice with a fork, then stir in lime zest. Season with salt.
- Divide rice between bowls, pushing to one side. Mound carrots next to rice, followed by chicken mixture. Spoon remaining pineapple dressing over. Garnish with coconut and cashews. Drizzle with sriracha cream. Garnish with scallion greens and chili, to taste. Serve with remaining lime.
Who knew a rice cake could be so refreshing?! Treat yourself to this cool, ice cream filled Japanese dessert on hot summer nights.
- 1 Cup Ice Cream, any flavor
- 1 Cup Sweet Rice Flour (mochiko)
- 1 Teaspoon Matcha
- 1 Cup Water
- ¼ Cup White Sugar
- ½ Cup Cornstarch
- Scoop ice cream into 8 equal-sized balls, then chill on a cookie sheet in the freezer for three+ hours.
- While you’re waiting, sift the rice flour and matcha, then thoroughly combine both powders in a microwave-safe bowl. Add water, then sugar, and mix until smooth. Cover the bowl with plastic wrap and set aside.
- Remove the ice cream rounds from the freezer.
- Prepare the rice flour mixture by heating it in the microwave for three minutes and thirty seconds. Stir the mixture, then heat for an additional fifteen to thirty seconds. Get a work surface ready by dusting with cornstarch.
- When just cool enough to handle, roll the rice flour into silver-dollar sized balls, then flatten. Top each with an ice cream round, then pinch the mixture to completely cover the frozen ball.
- Sprinkle each with additional cornstarch and chill until ready to serve.
Crispy Spiced Chickpeas
Great in salads, or alone as a snack, coat these Egyptian beans however you’d like (we recco using an Indian spice blend), crisp them in the oven, and enjoy!
- 1 Can Chickpeas
- 1 Tablespoon Olive Oil
- ¼ Teaspoon Cumin
- ¼ Teaspoon Garlic Powder
- 1 Teaspoon Curry Powder
- A Pinch Cayenne Pepper
- ½ Teaspoon Sea Salt
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with tin foil or parchment paper.
- Drain the chickpeas, then pat dry.
- In a medium bowl, mix chickpeas, olive oil, cumin, garlic powder, curry powder and cayenne pepper until evenly coated.
- Spread the chickpeas out on the baking sheet. Top with sea salt and roast for thirty minutes. Enjoy!
Bánh Mì Burger
Made with Vietnamese-style lemongrass pork, the fun and funky flavors in this burger are sure to please. Order it on the Classic menu the week of August 11 – August 17.
- 1 Stalk Lemongrass
- 1 Shallot
- 1 Persian Cucumber
- 2 Tablespoon Mayonnaise
- 10 Ounces Ground Pork
- 1 Teaspoon Thai Seasoning Blend*
- 1 Lime
- ¼ Ounce Mint
- 3 Carrots
- 2 Teaspoons Sriracha
- 1 Tablespoon Soy Sauce
- 2 Teaspoons Vegetable Oil
- Salt & Pepper
- 2 Brioche Buns
- Wash and dry all produce. Preheat oven to 400 degrees. Trim papery shoots and bottom inch from lemongrass, then peel outer layers to reveal tender core. Finely mince core. Zest lime until you have 1 tsp, then halve. Halve, peel, and finely chop shallot. Pick mint leaves from stems; finely chop until you have 1 TBSP.
- Cut cucumber in half lengthwise, then thinly slice into half-moons. Peel carrots, then cut into 3-inch lengths. Cut each piece into thin wedges. Toss carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake in oven until lightly browned and tender, 15-20 minutes, tossing halfway through.
- Meanwhile, in a small bowl, combine mayonnaise, a squeeze of lime juice, and up to half the sriracha (use less if you like it mild). Set aside.
- In a medium bowl, combine pork, lemongrass, lime zest, shallot, soy sauce, half the mint, Thai seasoning, and remaining sriracha (to taste). Season with salt and pepper. Shape mixture into two evenly-sized patties with your hands (they should be slightly wider than the buns).
- Heat a drizzle of oil in a large pan over medium heat. Add burgers to pan and cook until browned and no longer pink in center, 4-5 minutes per side. Meanwhile, split buns in half and place on another baking sheet. Toast in oven until golden brown, 3-5 minutes. Once carrots are done, sprinkle remaining mint (to taste) and a squeeze of lime juice over wedges.
- Spread Sriracha mayo on buns, then fill with burgers, cucumber, and any remaining mint (to taste). Serve with carrot fries to the side.
*2 ½ Teaspoons White Sesame Seeds, 1 Teaspoon Chili Flakes, 1 Teaspoon Ground Coriander, 1 Teaspoon Onion Powder , 1/2 Teaspoons Garlic Powder, 1/2 Teaspoons Shrimp Extract Powder, 1/4 Teaspoon Cinnamon, 1/8 Teaspoon “low-heat” cayenne pepper