Back to the grind! It’s been a long week & will be a long weekend, as I have to work to make up for time off in NYC! But, one of the great things about being home is getting back into my kitchen! While I enjoy the restaurant experience, there is nothing like a home cooked meal – especially when using ingredients that are local, seasonal, organic & fresh from the farm!
Yesterday was my CSA pick up day, so today was my meal planning & a trip to the co-op for extra ingredients day! I’ve learned from experience to use the most perishable items first, so the “red frill” a.k.a. “mizuna” was my first victim!
“Suzie’s Farm Mizuna”
The first time I received mizuna, I was lost & had no idea what to do with it! Basically, it is a mustard green & can be used just like any other green. Fortunately, to help take the guess work out of what to do with it, Suzie’s Farm had a great recipe on their blog that used not only mizuna, but several other items from this week’s share!
The dish? “Soba Noodle Salad with Mizuna.” I absolutely love a soba noodle salad, & have been craving one ever since I saw it on the menu at Candle Cafe, so this dish screamed: make me, make me!
- 2 cups mizuna leaves, washed, stemmed, & chopped
- 2 carrots, cut into diagonal slices
- 4 thinly sliced scallions, white & green parts
- ½ cup of thinly sliced radishes (I used watermelon radishes)
- 2 cups of cooked Soba noodles
- 1 Tbsp toasted sesame oil
- 1 tsp ground ginger
- 1 clove minced garlic
- 2 Tbsp soy sauce
- 2 Tbsp black sesame seeds (I used white seeds, couldn’t find black)
- Combine mizuna, carrots, scallions & noodles in a large bowl.
- In a separate bowl, combine garlic, ginger, oil, & soy sauce.
- Whisk together & pour over noodles.
Top with sesame seeds & enjoy!!
I loved the colors & flavors in this dish, but added a few dashes of tamari & a sprinkle of chopped cilantro to add a bit more zest! This really hit the spot!
I also had some “sugar snap peas” on-hand, & whipped up my first recipe from my new cookbook “The Vegan Table.”
A super simple dish with steamed sugar snap peas, sesame oil, toasted sesame seeds & sea salt. A perfect partner to the soba noodle salad!