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Seasonal Bean Salad |
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1 cup dried kidney beans, soaked 6-8 hours or overnight
3 cups fresh water
2 inches kombu, sea vegetable
1 tsp. sea salt
1 cup fresh green beans, trimmed and cut into 2 inch pieces
2 summer squash, cut into 1 inch rounds
1 small red onion, peeled and diced
1 pint cherry tomatoes, halved
4-5 fresh basil leaves, thinly sliced
2 tbsp. white wine vinegar or other vinegar
1/8 tsp. freshly ground black pepper
1 tbsp. local honey
¼ cup olive oil
Discard bean soaking water. Add beans and
fresh water to a pot and bring to a boil. Skim off any foam
that rises. Add
kombu, cover and lower to simmer for 1 hour. Add ¾ tsp
sea salt and continue cooking 15-30 minutes or until beans soften. While
dried beans are cooking bring water to boil in a separate pot with
a steamer basket. Steam green beans 3-5 minutes or until tender. Remove
green beans and set aside in a bowl. Repeat with summer squash.
Combine green beans, summer squash, cherry tomatoes, basil, and
cooked beans. Whisk olive oil, apple cider vinegar, honey,
pepper and remaining ¼ tsp sea salt. Combine with
bean salad and marinate 1 hour or overnight in the refrigerator. Yields
4-6 servings.
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Soba Noodles with Tangy Tahini Dressing |
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1 eight ounce package soba or udon noodles
1 cup water
8-12 oz chicken or firm tofu, diced into 1 inch pieces
2 tbsp. coconut oil or other high heat oil
4 tbsp. tahini (ground sesame seeds)
1/4 cup maple syrup
Juice of 1 lemon
¼ cup shoyu (naturally fermented soy sauce)
1-2 dashes cayenne pepper
1½-2 inches ginger, peeled and chopped
1 garlic clove, peeled and diced
2/3 cup water
2 scallions, minced
1 sheet of nori, sliced thin
Drop soba noodles into boiling water and cook 7-10 minutes. While
noodles cook, sauté chicken or tofu 2-3 minutes on each
or until lightly browned. In a food processor combine tahini,
maple syrup, lemon juice, shoyu, cayenne pepper, ginger and garlic. Puree
until smooth and creamy. Slowly add water to the food processor
and puree again until you reach your desired consistency. Combine
tahini sauce with soba noodles, chicken and scallions. Garnish
with shredded nori. Yield: 4-6 servings.
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