• An assortment of citrus, totaling about 2½ to 3 pounds
• 8 navel oranges
• 3 mandarins
• 1 blood orange
• ½ fennel bulb, very thinly sliced
• 1 avocado, peeled, pitted and sliced
• ½ shallot, peeled and very thinly sliced
• ⅓ cup extra virgin olive oil
• 2 tablespoons champagne vinegar
• 1 tablespoon honey
• Kosher salt and freshly cracked black pepper
• ¼ cup mint leaves
• Reserved fennel fronds
1. Slice the peels off of the citrus and place in a bowl or on a serving plate. Layer with thinly slivered fennel slices. Add avocado slices and shallot slivers.
2. In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified. Add the honey and whisk to mix. Season with kosher salt and pepper.
3. Pour dressing over the salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.
For the crust
• 1 and ½ cups flour
• ¾ cup cold butter, cubed
• ¼ cup powdered sugar
For the filling
• 3 large eggs, beaten
• 2 cups white sugar
• ½ cup flour
• ½ tsp salt
• 4 cups rhubarb, diced
1. Preheat oven to 350 F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
2. Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.
3. While the crust is in the oven, mix together eggs, sugar, flour and salt.
4. Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 min or until the filling is set.
5. Cool and cut into bars.
1. Soak the rice noodles in a large bowl of lukewarm water for 20 minutes ( time this )
2. Soak the salted radish in a small bowl of lukewarm water for 10 minutes.
3. Toast the dried shrimp in a skillet until crispy, medium heat, 4 minutes, chop.
4. Mix tamarind concentrate, fish sauce, sugar and water in a small bowl, set aside.
5. Pat dry tofu with paper towels, pressing down to release water, and cut into 1inch long strips, ⅓ inch thick. ( see photo).
6. Chop scallions and peanuts, set aside. Slice limes.
7. Place tofu, salted shrimp and drained radish, next to stove, and have metal spatula handy. Drain the noodles, keep in the same bowl, placing the sprouts in the bowl with them. ( After 20 minutes, the noodles will still be somewhat firm but flexible– they will soften up in the wok- be sure to soak the entire 20 minutes.)
7. In a wok, heat oil on high heat until smoky. Swirl it around to coat sides. Add egg, and let it bubble and sizzle.
8. Still on high heat, add the tofu, radish and dried shrimp, around and next to the egg, stirring everything but the egg. When the edges of the egg crisp, flip the egg over and break up into a few pieces with the metal spatula, then stir and flip everything together, stirring until the tofu starts to brown- about 1-2 minutes.
9. Add the drained noodles and bean sprouts, and stir constantly, flipping the noodles continuously for 1 minute.
10. Add the shrimp, peas, asparagus and the tamarind sauce into the wok, and keep stirring and flipping, until the shrimp are cooked thru, the noodles softened, and the liquid evaporated, about 3-4 minutes. Toss in the scallions and ½ the peanuts. Serve immediately, garnishing with lime wedges, fresh bean sprouts and chili flakes.
For the Graham Cracker Crust
For the Lemon Cream Pie Filling
Place all of the ingredients into a blender and blend until smooth.
If you would like a thinner dressing, add a little extra juice or water to thin it out.