Chef's Choice

How is it that we have just discovered Medu vada? Check out these "donuts" from Kay 🍩🤤

These are medu vada, a popular Indian lentil fritter that’s crispy on the outside and soft, fluffy, and delicious on the inside. I grew up eating these at morning markets, so they’re seriously nostalgic for me. Being able to make them at home from scratch feels like finding that little piece of treasure all over again. And of course, I need a good dipping sauce. I’m making mine with tamarind, chili, and my trusty Chef's Choice Foods MFR vegan fish sauce + hot sauce for that addicting sweet, tangy, spicy kick. It hits every single time. Basically my version of crack sauce, and honestly, you can dip, drizzle, or dunk it on pretty much anything.

Get the full recipe at Kay 😍

Make beautiful ripe tomatoes the star of the show with these red curry tomato galettes with rebecca 🍋‍🟩 the zesty lime 🇨🇦 ! 🍅 They’re filled with homemade Red Curry Cashew Cheese, made using Chef's Choice Foods MFR Red Curry Paste and Coconut Milk, and the tomatoes are tossed with fresh Thai basil, all nestled inside crispy crunchy filo pastry nests! 😍

RED CURRY TOMATO FILO GALETTES
(Makes 4)

RED CURRY CASHEW CHEESE
1/2 cup (85g) raw cashews
1.5 tbsp lemon juice
1 tsp Chef's Choice Foods MFR Red Curry Paste
1 tsp white miso paste
Generous pinch flaky sea salt
2 tbsp Chef's Choice Foods MFR Coconut Milk
1-2 tbsp cold water, as needed

FOR THE GALETTES:
1 box fresh filo pastry (20 sheets)
500g cherry tomatoes
3 tbsp extra virgin olive oil
Generous pinch flaky sea salt
Handful Thai basil, chopped

RED CURRY CASHEW CHEESE:
Soak cashews in boiling water for 30-60 minutes until softened, then drain and rinse with cold water. Add to blender along with lemon juice, Chef's Choice red curry paste, miso paste, salt, and Chef's Choice coconut milk and blend until smooth, adding water if needed. Transfer to bowl/jar and chill in fridge.

GALETTES:
Remove filo pastry from fridge to come to room temp before using, 30-60 minutes. Add tomatoes to a bowl and toss with 1 tbsp olive oil. Season with salt & pepper and stir in chopped basil. Preheat oven to 200C/180C fan/400F/gas 6.

Cut filo sheets in half to make 40 sheets, and keep under damp tea towel to keep from drying out. Place one sheet on clean surface and brush lightly with olive oil. Add another sheet and repeat, 3-4 sheets per galette. Brush top sheet with olive oil, then spread 1/4 of cashew cheese in the centre, followed by 1/4 of the tomatoes.

To shape galettes, fold one corner of the filo sheets around the tomatoes, scrunching the sheets as you go. Repeat with all four corners until pastry is fully wrapped around tomatoes in a kind of nest. Galettes are rustic, so folding doesn’t have to be fancy, just find a technique that works for you!

RECIPE CONTINUED IN COMMENTS 👇🏻👇🏻👇🏻

Let’s make Curry Elote Vermicelli Bowls with Megan Sadd 🌽This recipe is fast, fresh, flavorful and made in 30 minutes! I used Chef's Choice Foods MFR rice vermicelli, red curry paste, and their creamy coconut milk to make the magic happen ✨

INGREDIENTS
4oz Chef's Choice Foods MFR rice vermicelli
1 can Chef's Choice Foods MFR coconut milk
3 Tbsp Chef's Choice Foods MFR red curry paste
2 tsp maple syrup
2 limes
2 cups frozen roasted corn
1 Tbsp DF butter
4oz vegan feta crumbles
¼ cup vegan parmesan
3 Tbsp cilantro leaves, minced
3 stalks green onion, thinly sliced
2 Tbsp tajin
2 tsp smoked paprika

Get the full recipe at carrotsandflowers.com

What’s that one sweet treat that reminds you of summer? To me, it’s chè and these popsicles make a delicious thing even better! The quick, 2 minute chè is so easy with the help of Chef's Choice Foods MFR ☀️

SLICE: aiyu jelly, jackfruit, toddy palm seeds
INCLUDE SYRUP: mít, vải/nhãn, coconut jelly

If you’re Vietnamese, you know chè is choose your own adventure and chè thái is peak free will… like summer - there’s a few must-haves then you can add whatever fruit!

Me? I love sầu riêng, so much that my 3rd grade teacher called the fire department for a gas leak, when I really just brought wafers.

Isn’t that peak free will and chè? Just tack on the fruit name and it’s your creation.

📷: Thank you Harrison Trần for this awesome Summer recipe 💖

Grilled cabbage > everything else rn 🥬

If you’re seeing this and are also obsessed with cabbage dishes, the algorithm is doing its job. This charred yellow curry cabbage made with Chef's Choice Foods MFR coconut milk is insanely savory and so good with rice, or honestly, on its own.

Find the full recipe at Kay