Sautéed Peppers & Onions
This simple technique of cooking onions and peppers is a useful way to get your veggie servings in. They're quite versatile--use these peppers and onions on a burger or sausage sandwich, stuff them into quesadillas or layer them into casseroles.
If you are looking to start fermenting your own vegetables, kimchi is a great place to start. It is easy to make, and fermentation takes just a few days. Once you have kimchi on hand, use this healthy Asian condiment to liven up brown rice, soups, stir-fries, grilled cheese sandwiches, tacos--and the list goes on!
Chicken Shawarma with Yogurt Sauce
The key to cooking juicy chicken without a spit in this healthy recipe is high heat and dark meat. The yogurt in the marinade gives the chicken both its tender texture and its alluring char. More yogurt in the sauce, along with crunchy cucumbers and herbs, keeps the flavors bright.
Citrus & Napa Cabbage Salad
Spooned into small bowls to eat alongside the rest of the meal, citrus salads act as bright accents to rich curries in Myanmar. If you can find Meyer lemons, use a mix of grapefruit and Meyer lemons for a less bitter and more floral bite.
Green Bean & Shallot Salad
This easy Asian green bean salad recipe gets a deeply savory flavor from shallots and fish sauce. Part of the reason is time: after it's made, the dish is left at room temp for 20 minutes to allow the green beans to absorb more flavor. Serve with grilled chicken or shrimp.