Hump day of Pickling Week brings a super delicious Banh Mi with a quickly pickled slaw of cucumber and carrot. There’s no pate, it’s not on a baguette and it’s quite untraditional. But it’s damn good and you can make it like that. So there.

It’s ‘Pickling Week’ and before you think you might not like it, open your mind a bit. And for those of you with an open mind already – thanks. You’ll be rewarded with delicious, crunchy pickled cauliflower & greens beans. Say “hello Bloody Mary!”  Here’s the recipe.

We close the week with a simply delicious coconut thai curry that works really well with any fish – I used tilapia.

Here is the recipe.

It could be Throwback Thursday with this Curried Shrimp my mom used to make. Not sure I was aware of the term ‘comfort food’ while eating this as a kid – but I’m certainly aware of it now, and it totally fit. The recipe is here.

And here’s the link to the Chef Celebration event this Sunday, May 4th.  12 Chefs, 12 Courses, 12 Beers – wow.

Happy Monday everyone and welcome to Curry Week. We start with a simple pork loin burger. Hey – pork can be a burger too ya know. And as always, it’s simple, quick & delicious. Here’s the recipe.