New Hôm Nay

I've enjoyed cooking some new dinners from my new "Thai cooking and more" cookbook (a Borders $4 special). So far, I've made Pad Thai, Buddha's delight, and baked fish with Thai pesto. They were all good but I think the Thai pesto has been the best so far. It has lemon juice and grated/zested lemon peel, fresh basil, cilantro, and mint leaves, garlic, green onions, jalapeno, and peanut oil. (Maybe something else but that's all I can remember.) I may try cutting the peanut oil in half and substitute broth or something less fattening next time. You chop it all up in a food processor and spread it on salmon fillets (or fish of your choice) and bake. Mmmmm. It was really good!