Thai Pink Grapefruit Salad

This salad has one of the most unique flavor combinations I have ever tasted. And I probably would not have even tried it if I wasn't looking for salads for Weekend Cookbook Challenge #14: Salads. I am not a big salad person but I like grapefruit, coconut and mint so I thought I'd try the Pink Grapefruit Salad with Toasted Coconut and Fresh Mint from Quick & Easy Thai by Nancie McDermott.

This salad is naturally tart and acidic since grapefruit is the main ingredient. But it is also salty from the soy sauce and dried shrimp, hot from the Thai chili peppers, sweet from the coconut and sugar, and fresh tasting from all of the mint. It is so amazing. I was so impressed with myself that I made this. It seems like it should be too complicated to make something with such complex flavors. But it was simple! The hardest part was peeling the grapefruit.

Look for the round up of this month's Weekend Cookbook Challenge hosted this month by Tami from Running with Tweezers.

Pink Grapefruit Salad with Toasted Coconut and Fresh Mint yum some-oh Ingredients: 3 tablespoons shredded coconut 2 tablespoons freshly squeezed lime juice 2 tablespoons fish sauce 1 tablespoon sugar 2 cups bite-sized chunks peeled, sectioned pomelo or grapefruit 2 tablespoons dried shrimp, coarsely chopped, or 2 tablespoons coarsely chopped roasted, salted peanuts (optional) 1 tablespoon coarsely chopped shallots 2 teaspoons finely chopped fresh hot green chilies or dried red chili flakes 1/2 cup coarsely chopped fresh mint or cilantro leaves of boston lettuce or bibb lettuce for accompaniment

Instructions:
Toast the shredded coconut in a small, dry skillet over medium-high heat for 3 to 4 minutes, tossing often, until most of it turns a rich, soft brown. Turn out onto a saucer to cool.

In a medium bowl, combine the lime juice, fish sauce, and sugar and stir well to dissolve sugar and a form a smooth sauce. Add the pomelo, toasted coconut, dried shrimp (if using), shallots, chilies, and mint, and toss gently to combine everything well. Transfer to a serving platter with lettuce leaves on the side, and serve at room temperature.

Spinach with Black Pepper and Garlic

I had a bag and a half of spinach leftover from a complicated recipe I never had time to make last week. This morning I was flipping through cookbooks and found this recipe in Quick & Easy Thai by Nanci McDermott. Spinach with Black Pepper and Garlic (pank spi-naht paht gratiem prik thai) is really easy to make so I threw it together for a quick lunch in between errands. I normally don't sit down to a big plate of spinach, but it actually was quite filling.

Spinach with Black Pepper and Garlic pahk spi-naht paht gratiem prik thai 2 tablespoons vegetable oil 1 tablespoon coarsely chopped garlic 8 to 10 cup loosely packed fresh spinach leaves (about 20 ounces) 2 tablespoons fish sauce 2 teaspoons sugar 1/2 teaspoon black pepper 1/4 cup water

Heat oil a wok or large skillet for about 1 minutes. Add garlic and toss well in the oil. Add the spinach and gently toss to coat in the oil. Add the fish sauce, sugar, pepper and water. Toss well and keep tossing until all the spinach is wilted and tender, 1 to 2 minutes. Turn onto a deep plate, sauce and all. Can be served hot, warm or at room temperature.