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Soba Noodle Salad
Soba Noodle Salad
This salad is packed with fun ingredients that make a unique mix of colors and textures. This recipe, courtesy of one of our customers, Tina Rellinger, is sure to surprise you with its satisfying flavor combination. You can also add chicken, snap peas, radishes, yellow or green beans, English peas (shelled) and/or avocado to this dish!
INGREDIENTS
For the sauce
• 4 tbsp. soy sauce
• 1 tbsp. olive oil
• 1 tbsp. sesame oil
• 2-3 tbsp. plum vinegar
• 1 tbsp. brown rice vinegar
• 1 tsp. sugar
For the dish
• 1-2 bundles of Soba Noodles
• Spring mix (or whatever greens you like)
• 1 Cucumber
• 2 Carrots
• 1 Apple (recommended as a “must” to include in this dish)
• 1 Bell pepper
• 1 Tomato
• 1 Onion
DIRECTIONS
Cook Soba noodles according to package. Rinse in cold water, drain and squeeze out excess water. Set aside. You can use 2 bunches of noodles for larger salad. Combine all sauce ingredients and set aside. Cut the vegetables in matchsticks or julienne them. Mix the noodles, vegetable, and dressing together and serve cold.
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7 Ways to Enjoy Collard Greens
7 Ways to Enjoy Collard Greens
Gourmet Brunch
For an open-faced sandwich that’s perfect for brunch, place steamed collard greens over freshly baked whole wheat bread and top with prosciutto.
Green Eggs and Greens!
Try making your own version of the novelty dish by serving stir-fried greens with fried eggs. OR … mix greens into scrambled eggs or fold into an omelet.
Greens & Okra
Combine these two traditional southern ingredients in this recipe: 1 small onion, finely chopped, 2 Tbsp. olive oil, 1 lb. collard greens, chopped, 16 medium okra, sliced , 4 chili peppers, finely chopped and crushed , 1 lemon, ¼ cup water. In a large saucepan, sauté onions in oil until golden brown. Add remaining ingredients except lemon. Simmer over low heat, covered, until greens are tender. Squeeze lemon over top of greens and okra mixture just before serving.
Add More Vitamins
For a sweet dish packed with vitamin A, stir-fry collard greens with fresh tomatoes, sun-dried tomatoes, roasted red peppers and peppers.
The Classic
When in need of a quick side dish, mix collard greens with chicken broth, garlic, and salt in a saucepan. Let greens simmer on low heat until ready to serve
Noodles n’ Greens
Angel hair, fettuccine, egg, or rice … any ‘noodle’ will do. Add chopped collard greens when pasta is about 5 minutes from being done. Season with a small amount of sesame oil, sesame seeds, and salt.
Spicy Collard Greens
Southern cuisine is known for its spicy dishes! Combine collard greens, onions, chicken broth, and red pepper flakes to make some spicy greens.
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Braised Celery
Braised Celery
As stated by Alton Brown, it’s time to take celery off your snack tray and move it to center plate! This dish is worth trying as it not only uses up any extra celery stalks you might have, but it’s tasty, healthy and is a nice side dish for rich food.
INGREDIENTS
• 8 stalks celery, rinsed and trimmed, leaves chopped and reserved
• 1 tablespoon unsalted butter
• Pinch kosher salt
• Pinch freshly ground black pepper
• 1/2 cup good quality beef stock or broth
DIRECTIONS
Peel any of the fibrous outer stalks of celery (this is a must) with a vegetable peeler and slice into 1-inch pieces on the bias. Heat the butter in a 10-inch sauté pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.
Other Celery Ideas:
Raita: Whisk Greek yogurt with a bit of sugar, ground cumin, dry mustard and salt. Stir in chopped celery and handful of mint leaves. Serve with pita bread triangles.
Mussels: Sauté chopped celery and leaves and onions (and fennel, if you like) in butter; add a drop of white wine, and steam mussels until they open. Serve with toasted baguette.
Pasta: Render some bacon in oil; remove bacon and cook chopped celery. Toss with orechiette, chopped celery leaves and more oil if necessary. Top with grated Parmesan cheese.
Salsa: Finely chop lots of celery, cilantro, red onion, tomato and green chilies. Season with salt and pepper. Toss with fresh lime juice and olive oil. Serve with toasted pita chips or tortilla chips.
Slaw: Equal party of celery, apple and fennel or jicama. Use food processer to chop or finely slice or julienne. Toss with good quality olive oil, lemon juice and a pinch of sugar.
Salad: Chop a handful of peeled and cooked shrimp. Combine with mayo, lots of chopped celery (and leaves, too), mustard and red onion. Serve on pita bread or long potato roll.
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