Rachel Nevitt of Full Moon Farm created this recipe, as is found in The Vermont Farm Table Cookbook. This sandwich is great for picnics or enjoying outside in your backyard.
To make this dish even spicier, you can add an additional tablespoon of sriracha sauce. Also, feel free to play with the ingredients - add snow peas, kale, chicken, chard, etc.
Most recipes that call for lemongrass only use the bulbous bottom parts, but here you can use the leftover top part of the stalks, or use 2 whole lemongrass stalks.
This sauce makes a delicious and unique marinade for chicken, beef, or pork.
Serve this local grilled pork with sautéed or grilled vegetables.
Did you know it’s relatively easy to make almond milk at home? Give it a try with recipe!
A refreshing yogurt-based Greek sauce and dip eaten with pita, vegetables, rice or meat.