Staff Meals

There are many elements about cooking that I love. Feeding people feels good. 

Planning staff meals every week reminds me of the days when the kids were young. Trying to shake it up every day takes thought.  I try to start with one great dish, build around it, and make it easy.  This past week was a big hit.  It started with the cucumber salad with roasted peanuts and chile. On the side, I added stir-fried bok choy and broccolini with some ginger and smoky chili flakes, sauteed shrimp, and roti straight from Queens.

This recipe can be doubled, tripled, and more.

• 6 Persian Cucumbers – cut lengthwise in half, then sliced again into a thin spear and crosswise in to 2″ pieces
• 1/4 cup salted, roasted peanuts – chopped
• 1/4 cup cilantro leaves – chopped
• 1 tsp. red pepper flakes
• 3 Tbsp. natural unsalted peanut butter (I prefer Koeze)
• 2 Tbsp. soy sauce
• 2 Tbsp. unseasoned rice vinegar
• 1 tsp. sugar
• kosher salt

Whisk together the peanut butter, soy sauce, rice vinegar, sugar, and 1/2 tsp. kosher salt. If the mixture is too thick, add a tbsp of water. Toss with the cucumbers. In a separate bowl, mix together the chopped peanuts and cilantro.

Sprinkle half the peanuts and cilantro on a platter, pour over half the cucumber salad, and repeat. If you want, you can drizzle chili oil over the top( I did not) and serve immediately.

So easy and insanely good.