When my Canadian neighbors migrated home for the summer a few weeks ago, they cleaned out their refrigerator and I acquired a veritable gold mine of nut butters. The next afternoon, I had an open-face white cheddar and sunflower seed butter on pumpernickel sandwich. Since then, I've been incorporating a dollop of those beyond-the-peanut butters in all sorts of recipes. They've become my new secret ingredients.
As a side dish, I've added Nearly Pad Thai to my repertoire. I'll always have a soft spot on my palate for buttered noodles, but bringing the flavors of Pad Thai to my plate in less than 15 minutes is a great way to perk up an otherwise boring dinner.
I start by cooking shallots or onions in butter. I add a little honey, almond butter, Sriracha sauce, and salt and pepper. As soon as those ingredients are sizzling, I add some water and bring the nearly done sauce to a boil. A few minutes later, I add cooked noodles (any flat, fettuccini-shaped noodle will work). A minute of gentle stirring later and they're done. Who says the vegetables can't be on the side, instead of in, the Pad Thai? A similar technique got me a plate of Fiddlehead Ferns in Pumpkinseed Butter.