I love when meals naturally progress into light, fresh, small and healthy bowls of goodness. The days are longer, clothes get smaller and here you are craving vegetables like a crazy person.
Our Farmer’s Market starts up for the season this Sunday and I feel like a kid again! It’s four blocks away, I’ve got an ADORABLE “oh kale yeah!” canvas tote all ready to go and my leisurely strolling game is on lock.
This recipe is perfect for a Sunday after hitting up your local Farmer’s Market because the vegetables are completely up to you. Carrots looking fucking magical? USE ‘EM! Green onions looking fresh AF?! Oh yeah, throw those in there.
You just can’t loose.
These noodles embody everything you want in 80 degree weather!
So why not make a big batch of buckwheat noodles and add fresh veggies in when you’re ready to go! Don’t miss my note at the end of the recipe on how to keep leftovers properly.
cold buckwheat noodles with miso + fresh veggies
serves 4 for a light meal.
8 ounces buckwheat noodles
a mixture of raw veggies of your choice!
3 tablespoons miso
1 2-inch piece of ginger, finely grated
2 teaspoons sugar
1/8 teaspoon ground cayenne
2 tablespoons rice vinegar
1 tablespoon soy sauce
juice from 1 lime, about 2 tablespoons
Cook the noodles in well-salted water according to the package.
Prepare the veggies of your choice however you may desire.
Drain noodles and run cold water over them to cool.
Make sauce: whisk together the miso, ginger, sugar, cayenne, rice vinegar, soy sauce and lime juice.
Divide noodles among four bowls, toss about a tablespoon of the sauce with each bowl, add more if needed.
Top with veggies.
note: Leftovers don’t keep well with sauce on. I recommend keeping noodles and veggies in one container, sauce in another and combine when needed.
It has been WAY too long since my last Veg Vednesday post! If you’re so inclined, find more vegetarian or vegan recipes here.
This salad is somewhat similar to the incredibly expensive salad I treat myself to at the Nordstrom Cafe in the mall I work at. My version is like 4 bucks a bowl, so big win for me! And you!
Salad’s don’t have to be dull. And if I’m going to try to be a somewhat fully functioning adult and commit to bringing a salad for lunch, I’ve got a few criteria I stick to. Here’s my super mind-blowing list:
Gotta be filling. No-brainer here, who wants to eat lunch only to be starving in 2 hours? Clean protein or a healthy, whole grain starch is the way to go to accomplish this. Try barley, quinoa, or chicken breast.
Gotta be good. Use different and exciting ingredients to tempt your taste buds! Instead of gross iceberg lettuce try frisee, romaine, or arugula. Need a crunch other than raw carrots? Get after some nuts! Pine nuts, pistachios, and walnuts are great options.
Gotta make your own dressing. Yes you guys, bottles of dressing are easy. But for the love of god if you’re eating vegetables don’t totally screw yourself and gob on dressing that has a shelf life of two years and probably enough oil and other dirty things in it to totally cancel out the fact that you tried to eat a healthy lunch. Buy a small mason jar and make your own vinaigrettes.
Wow. I didn’t realize how weird I was about salad dressing. (But you know I’m right).
asparagus and frisee salad
makes one salad.
1/2 head frisee lettuce, cleaned
1/2 cup cooked barley
5-6 cherry tomatoes, halved
6-7 asparagus stalks
1/4 cup shaved parmesan
1/4 cup pistachios, shelled
4 tablespoons olive oil
2 tablespoon white wine vinegar
1 small shallot, minced
1 teaspoon dijon mustard
pinch salt and pepper
Preheat oven to 350 degrees F.
Snap off the rough ends of the asparagus. Place onto a baking sheet and drizzle with olive oil and salt and pepper to taste. Toss to coat asparagus completely. Roast for 15-20 minutes, until asparagus is tender but crisp. Remove from oven and set aside to cool. Cut into 1-inch pieces when cool enough to touch.
While the asparagus is roasting, add all of the salad dressing ingredients together into a small bowl and whisk to combine. Set aside.
Roughly chop frisee into bite size pieces and place into a serving bowl with halved tomatoes, cooked barley, roasted asparagus, and pistachios.
Drizzle with the dressing and toss to coat salad, adding any salt and pepper to taste. Sprinkle with shaved parmesan to serve.
In the spirit of not letting our lives get stuck on the same page for too long, embracing new challenges in my career and curiosity leading us down new paths, Dayne and I will be Michiganders come September. And yes I googled what people from Michigan are called. As a result of being so far away from the people we love, I think our blog will naturally become more personal, to tell stories of my new life to everyone, and to share what I’m learning about myself along the way. Food and friends and great recipes will always be the focus; and it may just be stories of Dayne and I for a while because the number of souls we know in Michigan is zero.
I hope you guys are up for a ride, because I sure am, even if the constant goodbye tears are saying otherwise.
vegan barley salad with edamame
serves 3-4 as a main dish, 6-8 as a side dish.
3 cups barley, cooked
1/2 cucumber, cubed
1 cup shredded carrots
1 cup edamame beans
i used a frozen bag and steamed in the microwave
2 green onions, chopped
2 tablespoons sesame seeds
3 tablespoons fresh squeezed lemon juice
3 tablespoons soy sauce
2 teaspoons maple syrup or honey
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
1 small garlic clove, finely minced
[Whisk together lemon juice, soy sauce, maple syrup, sesame oil, ginger and garlic clove together in a small bowl. Set aside to let flavors develop.]
[Cook barley according to the package. Let cool for five minutes and place in a large bowl with cucumber, carrots, edamame beans and green onions. Pour sauce over the barley and mix until everything is coated and combined. Sprinkle with sesame seeds and enjoy!]