These bananas are sold from street stalls and floating markets in Thailand. You can enjoy the banana pieces either hot or at room temperature as is, or by dipping them into golden or maple syrup.
The recipe, found on Luxury Thailand Travel, is slightly modified.
This recipe was adapted from one posted on the Food 52 (blog). The secret to this tasty merguez is the harissa used. (Whole foods has one that is recommended for this recipe, but use any you like.) It's typically eaten grilled and/or with couscous. You can make it into patties or stuff it into sausage casings. It's best made a day ahead to allow the flavors to develop.
Pineapples were on sale this weekend, and while looking for a recipe to use it, I ran across this one posted on the Closet Cooking blog. It's slightly modified from the posted version. A great refreshing summertime salad.
This is an adapted recipe prepared for the Crockpot Forum challenge of ZWT 8. The original recipe is Braised Red Cabbage (Choux Rouges Braises) recipe #232732 by Bayhill. In addition to adapting the recipe for the crockpot, I added an apple and a bay leaf, used lemon juice instead of vinegar, and added 1 1/2 cups chicken stock.
This Portuguese smothered steak recipe is adapted from the Williams - Sonoma Savoring Spain & Portugal cookbook. Traditionally fried potatoes are served with this dish. Note - the time shown does not include one hour of marinating time.