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King of blue cheeses — salads, dressings, steak, pear pairing
Mexican chili-nut oil — Veracruz tradition, crunchy, smoky, versatile
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
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King of blue cheeses — salads, dressings, steak, pear pairing
Mexican chili-nut oil — Veracruz tradition, crunchy, smoky, versatile
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
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Whisk 1/4 cup creamy peanut butter, 2 tablespoons unseasoned rice vinegar, 1 tablespoon soy sauce, and 1 teaspoon Sriracha in a small bowl. Mix 2 cups shredded cooked turkey meat, 1 cup shredded green or Napa cabbage, 1 cup fresh cilantro leaves with tender stems, and 1 cup fresh mint leaves in a large bowl. Shave 1 large carrot lengthwise with a vegetable peeler and toss into salad. Spoon peanut dressing onto plates and mound salad on top; drizzle with more dressing. Serve with lime wedges.