Sunday Dinner

Happy Sunday! It’s our favorite day of the week to cook. So every Sunday we share a recipe so you can cook along with us.

Tahini Veal Satay with Papaya Salad

Hey friends,

This Sunday, we’re firing up the grill for something bold, bright, and totally unexpected. This recipe brings a little adventure to the table, but it’s still super doable and perfect for wrapping up the weekend with something special.

If you’ve never cooked veal at home, consider this your moment. We’re marinating tender cubes in soy, fish sauce, lemon, and brown sugar, then grilling them hot and fast until they’ve got that perfect char. And the real kicker? A tahini satay sauce that’s nutty, sweet, and silky smooth, thanks to coconut milk and honey.

To keep things balanced, we’re pairing it with a crisp, spicy green papaya salad. It’s fresh, tangy, and exactly what you want after a rich, smoky bite of veal.

For more recipes like this, and free virtual cooking classes, visit withhomemade.com/cooking-classes.

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Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

Ingredients:

For the Veal Satay:

• 2 pounds veal steak, cut into 1 inch cubes

• 1 tablespoon vegetable oil

• 1 tablespoon brown sugar

• 2 tablespoons soy sauce

• 1 tablespoon fish sauce

• Juice of one lemon

• Wooden skewers, soaked in water

For the Tahini Satay Sauce:

• 1⁄3 cup tahini

• 1⁄2 teaspoon sesame oil

• 2 tablespoons coconut milk

• 2 tablespoons honey

• 2 tablespoons lemon juice

• 1 teaspoon rice vinegar

• 1 1⁄2 tablespoons soy sauce

For the Lemony Papaya Salad

• 3 tablespoons lemon juice

• 2 tablespoons fish sauce

• 3 tablespoons brown sugar

• 1⁄2 teaspoon red curry paste

• Handful cherry tomatoes, sliced into thirds

• 1 small Persian cucumber, thinly sliced

• 1⁄2 an apple, peeled and sliced into matchstick-size pieces

• 1⁄3 cup Thai basil, thinly sliced

• 2 cups peeled, shredded green papaya

• 1⁄3 c honey roasted peanuts, roughly chopped

Upcoming Schedule

Wednesday 5/7 at 4:00pm PT

Potato-Crusted Quiche (~50min)
This Potato Crust Quiche is your brunch showstopper with a twist—no pastry required. We went the bagel-and-lox route with smoked salmon, spinach, and goat cheese, but once you’ve got that crispy potato crust and eggy custard, feel free to swap in your favorite fillings. Chef instructor: Joel

We want your feedback! 
After class, please fill out this 5-question
Simple & Savory survey!

Thursday 5/8 at 4:00pm PT

Pistachio-Crusted Rack of Lamb with Lemony Asparagus (~50min)
A showstopping rack of American lamb coated in a crisp, lemony pistachio crust and roasted until perfectly tender. Served with roasted asparagus and a squeeze of lemon, it’s bold, elegant, and surprisingly easy to pull off. Chef instructor: Joel

We want your feedback! 
After class, please fill out this 5-question
Fan of Lamb survey!