Spring curry, glutinous brown rice, asian chioggia beet & red lettuce salad

Spring vegetable curry with glutinous brown rice.

• Spinach, peas, carrots, onions, red onions, coconut milk, yellow curry paste, peanut butter, ginger, soy sauce
• Cook the onions over medium heat until very lightly browned and translucent, add coconut milk, curry paste, minced ginger and a big chunk of peanut butter, boil briefly. Add carrots, cook maybe fifteen minutes over medium-low heat, then add spinach and peas, cook a few minutes until your desired doneness is reached.

Asian chioggia beet & red lettuce salad

• Simple vinaigrette of oil, rice vinegar, minced ginger, sesame oil, sesame seeds, soy sauce. Peeled chioggia beets sliced paper thin, tossed with red lettuce in the vinaigrette.