Garden/Refrigerator Bowl

This was our meal after being gone for a few days and the garden had produced some green beans, Thai basil, cucumber, and kale and in the fridge was leftover cooked spaghetti squash and orange pepper. We also hadn't eat vegetables for several days from staying with some friends, so this was the beginning of the return to veggies. The only reason I'm putting this recipe on the blog is because I have this cookbook Bowls: Vibrant recipes with endless possibilities by America's Test Kitchen from the library and want to save the sriracha-lime vinaigrette. I blanched the green beans and we picked up an on sale rotisserie chicken as well. 

Sriracha-Lime Vinaigrette

Makes: about 1 cup

Ingredients:

     1/4 cup lime (2 limes)

     2 tablespoons honey

     2 tablespoons fish sauce

     1 tablespoon grated fresh ginger

     1 tablespoon sriracha

     1/3 cup extra-virgin olive oil

Steps:

1. Whisk lime juice, honey, fish sauce, ginger, and sriracha together in a medium bowl. While whisking constantly, slowly drizzle in oil until combined. 
2. Vinaigrette can be refrigerated for up to 3 days; whisk to recombine before using)