Cabbage salad with grated carrot, daikon (Japanese radish), onion, mayo and anise seed.
Bit of mixed herbs thrown into some cous cous going underneath a stir fry that had a leaping off point from Jean Pare’s Company’s Coming: Dinner’s of the World recipe for chop suey greens.
Mung bean (bean sprouts), daikon, cabbage, carrot, frozen peas stir fried for 3 minutes then cooked for 2 more minutes with 1/4 cup vegetable boullion and a pinch of sugar.
For dessert, creme brulee, (which would be a really good excuse for buying a butane cooking torch to get an even crackling top).
