Soba it up!

Last week and part of this week was filled with eating out. We had family in town so that included some delicious meals out, and a yummy bbq at my parent's house. What is better than hotdogs, homemade potato salad and coleslaw, and blueberry cake!

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
• Cucumbers
• Sun Gold Cherry Tomatoes
• Field Tomatoes
• Basil 

I could eat sun gold tomatoes all day, every day.

 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

Veggies in the mix this time(can be changed based on what is available):
 Raw

• Kale- julienned in slivers
• pattypan squash
• green beans
• scallions
• edamame beans

Cooked ( I just lightly cook these in the oven at 350 F until done; the eggplant takes longer than the mushrooms so I pull them out first)

• Mushrooms- crimini
• Eggplant

Other Suggestions(raw or cooked): Zucchini, roasted garlic, tomatoes, bok choy, cabbage.

Tofu:

•  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)

Enjoy!!