One of my favorite ramen restaurants makes the most delicious blistered cherry tomato salad served on a bed of queso fresco and drizzled with a savory vinaigrette dressing. Between the sweetness of the tomatoes, the butteriness of the queso fresco and the saltiness of the vinaigrette, your tastebuds will definitely be dancing!
When I think of comfort food, I think of my mom’s Filipino-style adobo, a traditional stew made with soy sauce, vinegar, and chicken – the perfect combination of salty and tart. As a kid, one of my favorite meals was a steaming bowl of rice topped with chicken. Today, I still enjoy adobo, but instead of chicken, I usually use green beans, fried tofu, or okra.
There are so many variations to this recipe, so feel free to use your favorite vegetables or protein. I top mine with avocado to round out the adobo sauce. The buttery avocado stands up really well against the soy sauce and creates a luxurious mouthfeel to the dish.