SRIRACHA BROCCOLI SLAW

I always strive to maintain some modicum of modesty in presenting my recipes, but I simply can’t be shy about this one: it’s ridiculously good. In fact, I’m willing to guess you’ll start having strange broccoli cravings out of the blue shortly after trying it. MAKES 4 TO 6 SERVINGS

3 oranges

¼ cup unsweetened dried cranberries or unsweetened dried cherries

½ cup vegan mayonnaise or Flax Mayonnaise

2 tablespoons Bragg Liquid Aminos or low-sodium soy sauce

2 tablespoons Sriracha

2 large shallots, minced

2 tablespoons chopped fresh mint (optional)

1 tablespoon grated fresh ginger

1 (12-ounce) package broccoli slaw mix, or 6 ounces broccoli stems and 6 ounces carrot, grated

1 red bell pepper, julienned

¼ cup raw sunflower seed kernels

Salt and freshly ground black pepper

Mince the zest of 1 orange and set aside. Juice all 3 oranges. In a small nonreactive bowl, combine the juice and dried cranberries and let sit at room temperature until the cranberries have plumped up and are slightly softened, about 2 hours. Drain, reserving ¼ cup of the juice. (Drink the rest; it’s damn good for you.)

In a small bowl, mix the vegan mayonnaise, liquid aminos, Sriracha, shallots, mint, ginger, and reserved orange juice. In a large bowl, toss together the broccoli slaw mix, cranberries, and bell pepper. Add the vegan mayo mixture and sunflower seed kernels and toss until evenly coated. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes. Stored in the refrigerator, leftovers will keep for 3 days.

KICKED-UP CAPRESE

Caprese salad is awesome, and it’s ridiculously easy to make. So much so that I’m surprised I don’t see it served more often when people host get-togethers. For this vegan version, firm tofu is soaked in brine to mimic the texture and sweet saltiness of buffalo mozzarella. Of course, I’ve thrown in a little Sriracha for good measure. MAKES 4 TO 6 SERVINGS

3 cups warm water

¼ cup kosher salt

¼ cup Sriracha

2 cloves garlic, minced

2 tablespoons nutritional yeast flakes

1 tablespoon white or yellow miso (optional)

1 (14-ounce) package firm tofu, drained

2 large heirloom or beefsteak tomatoes, each cut into 8 slices

6 to 8 fresh basil leaves

Extra-virgin olive oil, for drizzling

Aged balsamic vinegar, for drizzling

Kosher salt or coarse sea salt and freshly ground black pepper

In a large measuring cup, combine the water, salt, Sriracha, garlic, nutritional yeast, and miso and stir until the salt has dissolved. Let cool to room temperature. Using a large chef’s knife, split the tofu blocks in half horizontally, then cut each piece crosswise into quarters. Next, cut each piece diagonally to form 16 tofu triangles. Put the tofu into a gallon-size ziplock bag set inside a large bowl. Pour in the brine. Push out as much excess air as possible and seal the bag tightly. Make sure the tofu is completely submerged. Refrigerate for at least 2 hours or overnight.

Remove the tofu from the brine, discarding any excess liquid. On a large platter (or individual serving plates if you prefer), arrange the tomatoes and tofu, alternating them with each slice slightly overlapping the previous one. Tear the basil leaves into small pieces by hand and sprinkle them over the salad. Drizzle a friendly amount of olive oil and balsamic vinegar over the top and around the plate. (More Sriracha is of course welcomed here, too.) Season with salt and pepper and serve immediately.

Feel free to use 2 (8-ounce) balls of fresh buffalo mozzarella packed in brine in place of the tofu. Forgo the water, salt, nutritional yeast, and miso. Instead, simply drain the liquid from the cheese into a bowl. Mix with the Sriracha and garlic, then pour back into the containers, submerging the cheese. Refrigerate for 2 hours. Discard the soaking liquid, slice the cheese, and assemble the salad as directed.

SRIRACHA SALT You can use Sriracha salt to sprinkle over this dish, or to rim cocktail glasses, or on popcorn, French fries, edamame, baked potatoes, or, y’know … anything!

To make it, preheat the oven to 350°F and line a baking sheet with parchment paper. In a small bowl, mix ½ cup kosher salt and 5 teaspoons Sriracha. Spread in a thin, even layer on the lined baking sheet. Put the baking sheet in the preheated oven and immediately turn off the heat. Let the salt sit in the residual heat until completely dry. The drying time can vary widely depending on many factors, but it usually ranges from 2 to 3 hours. Store in an airtight container.

Edamame-Sriracha Succotash

EDAMAME-SRIRACHA SUCCOTASH

To chill or not to chill: that is the question. While it’s true that succotash is delightful served warm, I’ve always enjoyed it served cold as a refreshing salad at summertime picnics. For me, it offers the brightest taste of the season, bursting with the crisp, sweet splendor of fresh, raw corn kernels. MAKES 4 TO 6 SERVINGS

2 tablespoons toasted sesame oil or extra-virgin olive oil

1 red onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

2 cups fresh or frozen shelled edamame

Salt and freshly ground black pepper

2 cups fresh or frozen, thawed corn kernels

2 Roma tomatoes, diced

¼ cup Sriracha

¼ cup chopped fresh cilantro or parsley, plus more sprigs for garnish

2 tablespoons apple cider vinegar or freshly squeezed lime juice

1 tablespoon Bragg liquid aminos or low-sodium soy sauce

Heat 1 tablespoon of the oil in a cast-iron or nonstick skillet over medium heat. Add the onion and bell pepper and sauté until softened, 5 to 7 minutes. Add the garlic and sauté just until fragrant, about 30 seconds. Let cool to room temperature.

In a medium saucepan, bring ½ inch of water to a simmer over medium heat. Add the edamame and season lightly with salt and pepper. Cover and cook until just tender and heated through, about 4 minutes. Drain well and let cool to room temperature. (If using frozen edamame, cook on the stove top according to the package directions; don’t microwave.) Transfer to a bowl.

Add the onion mixture, corn, tomatoes, Sriracha, cilantro, vinegar, liquid aminos, and remaining tablespoon of oil and mix well. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes. Taste just before serving and add more vinegar or Sriracha if desired. Serve garnished with cilantro sprigs. Stored in the refrigerator, leftovers will keep for 3 days.

WARM DIJON-SRIRACHA POTATO SALAD WITH TOASTED HAZELNUTS

There’s a great chain of restaurants in the Los Angeles area called Lemonade. They come up with insane flavor combinations that most people wouldn’t think of in a bajillion years. On my first trip there, I tried a cold beet salad made with pickled onions and a hazelnut vinaigrette that knocked my socks off. It’s been on my mind ever since, and I used it as a loose inspiration for this mighty tasty dish. MAKES 4 TO 6 SERVINGS

¼ cup hazelnuts

2 pounds small Yukon gold or russet potatoes, scrubbed

Salt

1 large red onion, halved lengthwise and thinly sliced

2 stalks celery, diced

¼ cup chopped fresh flat-leaf parsley, plus more for garnish

¼ cup chopped fresh dill

2 cloves garlic, minced

¼ cup apple cider vinegar

¼ cup Dijon mustard

3 tablespoons Sriracha

2 tablespoons extra-virgin olive oil

Freshly ground black pepper

Preheat the oven to 350°F.

Spread the hazelnuts in a single layer on a rimmed baking sheet and bake for about 10 minutes, until golden and fragrant. (Keep an eye on them, as they can go from delightfully toasty to burnt in a matter of seconds.) Carefully transfer to a clean kitchen towel, wrap the towel around them, and let sit for 1 minute to steam from the residual heat. Rub the hazelnuts together inside the towel to loosen and remove a majority of the skins. Transfer the skinned hazelnuts to a large bowl.

Cut the potatoes in half lengthwise, then cut each piece in half crosswise. Put the potatoes in a large saucepan, add water to cover, and season with a generous amount of salt. Bring to a boil over high heat, then immediately lower the heat, cover, and simmer until the potatoes are fork-tender, about 10 minutes. Drain well.

Add the onion, celery, parsley, dill, garlic, vinegar, mustard, Sriracha, and olive oil to the hazelnuts and mix well. Add the potatoes and toss with a rubber spatula until evenly coated. Season with salt and pepper to taste. Serve immediately, garnished with parsley.

A mighty fine bonus touch would be 2 grated hard-boiled eggs, added along with the potatoes.

Choose a Dijon mustard that doesn’t contain distilled white vinegar, which is usually derived from grain. Ideally, it should be made with white wine, wine vinegar, or verjuice.

TOASTING NUTS AND SEEDS

Toasting nuts and seeds is super simple. With hazelnuts, toasting helps loosen their papery skin; with other goodies (like pine nuts, sesame seeds, almonds, etc.), toasting intensifies flavor and makes for a tastier end product.

To toast almonds, cashews, and other nuts, spread the nuts in a single layer on a rimmed baking sheet and bake for about 10 minutes, until golden and fragrant.

To toast pine nuts and seeds, place them in a dry skillet over medium-high heat and cook, stirring or shaking the pan frequently to toast evenly. Cook until the nuts or seeds darken slightly and become aromatic.

Whatever you do, don’t leave their side! The line between toasted and burned is a fine one and takes mere seconds to cross.

STIR-FRIED ASPARAGUS AND GREEN BEAN SALAD WITH DYN-O-MITE DRESSING

This thick, creamy dressing is a real workhorse and can stand up to the most robust of salads … like this one! The green beans and asparagus add some serious heft, making this hearty salad a perfect entrée choice for even the largest of appetites. MAKES 4 TO 6 SERVINGS

Dressing

½ cup raw whole cashews, soaked in water for 2 hours

1 red bell pepper, quartered

3 tablespoons Sriracha

2 tablespoons freshly squeezed lemon juice

2 cloves garlic, peeled

Salt and freshly ground black pepper

Salad

2 large handfuls fresh green beans, trimmed and cut into 2-inch lengths

1 bunch asparagus, trimmed and cut into 2-inch lengths

10 ounces mixed salad greens

1 small red onion, halved lengthwise and thinly sliced

1 carrot, grated

2 tablespoons raw sunflower seed kernels (optional)

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

Salt and freshly ground black pepper

To make the dressing, drain the cashews. Put them in a food processor or high-speed blender and add the bell pepper, Sriracha, lemon juice, and garlic. Process until very smooth, pausing once or twice to scrape down the sides with a rubber spatula. Season with salt and pepper to taste. Transfer to an airtight container and let sit for at least 30 minutes. (The dressing can be kept at room temperature for 4 hours or be stored in the refrigerator for up to 1 week. If refrigerating, take it out 30 minutes before serving to let it come to room temperature.)

To make the salad, fill a large bowl with ice water. In a medium saucepan, bring ½ inch of water to a simmer over medium heat. Add the green beans, cover, and cook for 3 minutes. Add the asparagus, cover, and cook just until tender, about 5 minutes. Drain through a colander and immediately dunk the colander into the prepared ice bath to halt the cooking and preserve the bright green color of the veggies. Let cool for several minutes, then lift the colander out of the ice water. Drain well, then spread the veggies on a clean kitchen towel or paper towels. Cover with an additional towel or more paper towels and pat dry.

In a large bowl, toss together the salad greens, onion, carrot, and sunflower seeds. Drizzle the dressing over the salad, adding it to taste, and toss again. Divide the salad among serving bowls.

Heat the oil in a cast-iron or nonstick skillet over high heat. Add the garlic and sauté just until fragrant, about 30 seconds. Add the asparagus and green beans and stir-fry just until they pick up a little shine and color, about 4 minutes. Season with salt and pepper to taste. Top each salad with the stir-fried veggies. Serve immediately.

MASSAGED RAW KALE The Dyn-O-Mite Dressing is quite versatile, and I really enjoy it over massaged kale. Though not nearly as kinky as it sounds, massaged kale is just as good as it is good for you!

To make massaged kale, simply stem and chop one head of kale and place it in a bowl, mix in the juice of 1 lemon, a splash of olive oil, and a touch of salt and pepper. Using your hands, rub and squeeze the kale really firmly (don’t be shy about it) to help break down the tough fibers. Once it’s softened up, let sit for 10 minutes, rub once more, and toss with your favorite dressing … aka this one!

Grilled Shishito Peppers with Sriracha Satay Sauce

GRILLED SHISHITO PEPPERS WITH SRIRACHA SATAY SAUCE

Shishito peppers whisper the subtlest bit of heat but pack a humongous amount of flavor, especially when grilled to smoky perfection. If you can’t find them at your local Asian market, you can substitute Spanish Padrón peppers or Anaheim chiles. The refreshing satay sauce in this recipe can be used with plenty of other dishes, such as grilled tofu skewers, or as the perfect dipping sauce for spring rolls. Coarse sea salt isn’t essential for seasoning the peppers, but I highly recommend it; you’ll love the pop of the bigger crystals on these bad boys. You can also use Sriracha Salt for extra kick. MAKES 4 TO 6 SERVINGS

Sriracha Satay Sauce

1 (14-ounce) can coconut milk

½ cup natural crunchy peanut butter, stirred well

⅓ cup Sriracha

½ small red onion, minced

1 clove garlic, minced

1 tablespoon Bragg Liquid Aminos or low-sodium soy sauce

2 teaspoons brown sugar

Grilled Peppers

¾ pound shishito peppers

2 tablespoons extra-virgin olive oil

Shichimi tōgarashi, for serving (optional)

Coarse sea salt and freshly ground black pepper

2 tablespoons chopped fresh cilantro, for garnish

To make the sauce, combine the coconut milk, peanut butter, Sriracha, onion, garlic, liquid aminos, and sugar in a medium saucepan over medium heat. Bring to a simmer and stir to incorporate the peanut butter. Lower the heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat, transfer to an airtight container, and refrigerate for at least 1 hour.

To prepare the peppers, preheat a grill, grill pan, or broiler to high heat. In a large bowl, toss the peppers with the oil until evenly coated. Spread the peppers in a single layer on the grill or a broiler pan. Cook until the skin is lightly charred and blistered, about 7 minutes total, flipping once about halfway through.

Serve immediately, sprinkled with shichimi to ¯garashi, salt, and black pepper to taste. Garnish with the cilantro and serve the sauce alongside in bowls for dipping.

SHICHIMI TŌGARASHI My good friend Linzy May Mahoney, publisher of the glorious Los Angeles–based Edible Westside magazine, introduced me to shichimi, a Japanese blend of seven seasonings that is downright addictive. It incorporates roasted orange peel, black sesame seeds, white sesame seeds, chile flakes, ginger, sanshō (a Japanese pepper similar to Szechuan pepper), and nori. A light sprinkling on finished dishes adds an incredible amount of flavor that will send your taste buds soaring. It can be found in most Asian markets or online.