(Family Features) Family traditions and in-person connections are important parts of gatherings of loved ones, and many of those get-togethers are centered on food. The entire family coming together around a table covered with warm, delicious food to share stories and create new memories is what makes mealtime special.
Forty chefs from around the nation came together to create “Come to the Table,” which offers a delicious mix of cuisines from a variety of cultures, including this sampling of classic family favorites, sweet indulgences, and family-style creations all inspired by what family means to each chef.
“Sales from this book will directly benefit the families we serve, so we are so grateful for each and every chef that has offered their time and talent to this cookbook,” said Jill Cumnock, CEO of Ronald McDonald House of Dallas. “The way ‘Come to the Table’ has been created reminds me of a recipe that culminates in a feast for the senses. We can’t think of a better way to celebrate our 40th anniversary, particularly at a time when families are starting to reunite after the pandemic forced so many apart.”
Visit rmhdallas.org for more information and to order the cookbook.
Green Curry
Recipe courtesy of chef Nikky Phinyawatana
Servings: 2
2 cups fresh spinach
1 cup water
1 tablespoon vegetable oil
2 tablespoons green curry paste
8 ounces skinless, boneless chicken, beef or pork, sliced thin
1 small Japanese purple eggplant
2 cups coconut milk
4 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup bamboo shoots, sliced
1/4 medium red bell pepper, sliced thin
8-10 Thai basil leaves, plus additional, for garnish, divided
2 cups cooked jasmine rice
In a blender, blend spinach and water until the mixture turns green and no leaves are visible.
In a medium saucepan over medium-high heat, heat oil. Add green curry paste and stir to release fragrance, about 10 seconds.
Add protein and cook for 3-5 minutes.
Add blended spinach water, purple eggplant, coconut milk, sugar, and salt. Bring to boil. Add bamboo shoots and red bell pepper. Simmer 10 minutes.
Stir in basil leaves and turn off the heat.
Serve with jasmine rice and garnish with additional basil leaves.
Source: Ronald McDonald House of Dallas
