Greens with Honey Lime Dressing
Oct 17, 2006
To make an elegant first course for six or a main course for four, accompany this salad with a crisp baguette or a crusty country boule (or ball) and a dry white wine, such as herbaceous Sauvignon Blanc, crisp unoaked Canadian Chardonnay or a French Chablis.
Reminiscent of Vietnamese pho, this noodle soup starts with a flavourful broth that takes a fraction of the usual time to prepare. Serve with lime wedges and Asian chili sauce on the side.
In the eastern Mediterranean, especially Greece and Turkey, assertively flavoured meatballs simmered in a slightly tart lemon sauce is a favourite dish. Serve with rice and a side salad of tomatoes and cucumber with olive-oil-and-lemon dressing.
Lettuce cups are a fun (and easy!) way to enjoy this speedy stir-fry, but you can also serve it over steamed rice with a drizzle of the hoisin dressing.
Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even cooking, cut any larger chunks of carrot in half.
