My mother is the best cook around! But I miss being in the kitchen and cooking it up. So today I went to the farmer's market downtown. I grabbed all the good stuff I could get my hands on. It was late, because I went after work, so they were low on some things. But I got...
- Japanese Eggplant
- Pattypan squash
- Yellow Peaches
- Sun Gold Cherry Tomatoes
- Field Tomatoes
I used most of the items for salads and munchies for hummus dipping. I threw together another batch of pesto(previous post for recipe) to freeze.
** If you get basil and don't plan to use it right away, a great way to extend its life is to put it in a glass of water(like flowers) and leave it in the fridge.
One of my newest(last few months) dish to make for dinner is soba noodles. I used to eat them when I was young and then rediscovered them. They are so versatile AND great chilled in the summer. Robert and I have been eating this dish at least once a week for the past few months. The great thing is that you can throw anything in. I stick to the same marinade/sauce, but just put in whatever veggies I have around.
Sadly I completely forgot to photograph this dish last night. I stuffed it in my mouth too fast and then realized I hadn't grabbed a shot. Next time, I promise!
Soba with tofu and veggies:
Dressing: For the dish AND as a marinade(for tofu and roasted veggies):
**This is enough for a serving that uses a little of half a pack of soba (about 3-4 servings)
- 1 1/2 tsp toasted sesame oil
- 1/3 cup low sodium soy sauce
- 1 tsp grated fresh ginger
- 1/2 tsp. garlic powder (or 1/2 fresh clove minced)
- 3 Tbsp Rice Vinegar
- Juice of half a lemon
- Added salt and pepper to taste
- Kale- julienned in slivers
- pattypan squash
- green beans
- edamame beans
- Mushrooms- crimini
- Press tofu under weights(between paper towel) for 45 minutes to an hour.
- Slice tofu into 1/2 inch thick slices
- Dip each slice in marinade (or marinate tofu in sauce overnight for better results)and place on baking sheet
- Bake tofu at 350 F for about 40 minutes (or until lightly browned) flipping after 20 minutes.
- Let tofu cool and then cut into cubes.
Put it all together:
- Combine noodles, veggies, and tofu.
- Dress noodles with about 3/4 of the dressing.
- Place in fridge to chill.
- When chilled, add the rest of the dressing to the noodles and combine(often when the noodles chill they clump together, so the extra dressing loosens things up)