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by Caitlin Saniga

Thai ginger-peanut deviled eggs

As embarrassing as it is to admit, I have yet to crack the code on hard-boiled eggs. I’m no good at making them. I undercook or overdo them every single time. That’s why I talked Joel (an eggspert) into hard-boiling all of my eggs for me — and why I’ll leave you to your Googling or your phone calls to Mom to seek out your own hard-boiling techniques. But the Thai ginger-peanut filling? That I can bring to the table.

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by Caitlin Saniga

These meatballs were super tender and juicy, and the sauce was to die for. I served mine on a bed of big basil leaves. Overkill, perhaps. But I'm in summer withdrawal.

These meatballs were super tender and juicy, and the sauce was to die for. I served mine on a bed of big basil leaves. Overkill, perhaps. But I’m in summer withdrawal.

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by Caitlin Saniga

This salad is great for a work lunch or dinner on the porch.

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 5 tablespoons soy sauce
  • 3 tablespoons peanut butter
  • 2 teaspoons roasted sesame oil
  • 2 small garlic cloves, peeled
  • a few drops of hot sauce
  • salt and pepper
  • 1/4 teaspoon sugar
  • 2 tablespoons rice vinegar
  • 1 cucumber
  • 1/2 cup cilantro leaves

Preheat broiler. Cut the chicken into  1/2- to 1-inch chunks and place on a roasting pan. Put the skewers on a plate and drizzle with 2 tablespoons of the soy sauce.

In a blender, combine the remaining soy sauce with the peanut butter, sesame oil, garlic, hot sauce, salt and pepper to taste, sugar and vinegar. Turn the blender on and add hot water, a teaspoon at a time until the mixture is smooth and creamy, (You will not need more than 3 teaspoons of water.)

Grill or broil the chicken, turning once or twice. Total cooking time will be 6-9 minutes. Meanwhile, peel the cucumber (if it is waxed), slice it in half the long way, and scoop out the seeds with a spoon. Cut it into 1/2-inch dice and combine in a bowl with the sauce. When the chicken is done, toss it with the sauce and cucumber. Taste and adjust seasoning if necessary

Chop romaine. Place a scoop of the chicken mixture on top. Garnish with red peppers and cilantro. Can be served cold or at room temperature.

Makes 4 servings.

Recipe adapted from: The Minimalist Cooks at Home by Mark Bittman

Photo: Caitlin Saniga

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