Colorful Foods

I received a wonderful email from fellow member Kim Sorensen. As many of you know, I do prepare a lot of Southeast Asian dishes. The colors and flavors of the veggies shine through in this genre of cooking and Kim and her mom demonstrate it with her email.

"My mother and I have been exploring Korean cuisine as a means to enjoy the harvest. In the attached photo you'll see, from left to right: grilled tofu with bibimbap sauce and thai basil; snap beans and snow peas sauteed with lots of garlic; a simple cucumber salad with rice vinegar and tajin; zucchini sauteed with gochujang and garlic with Vietnamese coriander sprinkled on top; and finally a kimchi pancake with garlic scapes and green onions."

Thank you so much for taking the time Kim and if other members want to share their dishes, please send an email to me at lindadansbury@comcast.net and put Anchor Run in the subject line.