It’s finally spring, which means it’s asparagus time. I love asparagus, and usually just roast it or dip it raw into some hummus. This time I decided to change things up and add it to a paleo version of one of my favorite Chinese stir-fries, cashew chicken. I love the taste of roasted cashews coated in a savory sauce, and crisp asparagus spears add another level of freshness and flavor. The shiitake mushrooms and a tiny bit of fish sauce give this recipe plenty of umami, which really takes things over the top. (Are you as obsessed with shiitake mushrooms as I am? You could use any mushroom in a recipe like this, but I find the meaty flavor and tender texture of shiitakes totally irresistible.)
I LOVE Indian food. Luckily for me, my mom’s apartment is just blocks from Singh’s Cafe, which has a fabulous lunch buffet every day of the week. I go more than anyone should go anywhere, but I just love it so much. One of the best parts of going to lunch buffet is that there is no waiting: you show up, you sit down (or not), and you go get your food! I also love it because you can try some of everything.