Brussel Sprouts with Smoked Onion on Cheddar Toast
Beet, Endive, and Goat Cheese Salad
Ricotta Gnocchi with Shitake Mushrooms and Marjoram
And!
Linh’s delicious chocolate cake.
Part of the job of a publisher today is to facilitate discussion—and that means being a part of it. It means that we publish for people, not to them.
Ingredients
8 oz soba noodles
1 c frozen shelled edamame
1 1/2 c shredded carrots (such as Ready Pac)
1 1/2 c thinly sliced scallion
1/2 c chopped fresh mint
1 large orange
2 Tbsp white miso
3 Tbsp sesame oil
2 Tbsp low-sodium soy sauce
1/2 tsp crushed red-pepper flakes
1/4 tsp salt
1. Fill a 6-quart saucepan with water and bring to a boil. Add noodles and edamame and cook for 6 minutes.
2. Empty into a colander and rinse well with cold water. Drain and place in a serving bowl. Stir in carrots, scallion, and mint; toss gently and set aside.
3. Grate orange to produce a half teaspoon fine zest. Juice orange to produce 3 tablespoons liquid. Place zest and juice in a small bowl and whisk in remaining ingredients. Pour dressing over noodle mixture.
4. Toss gently and refrigerate for 30 minutes to allow flavors to blend. Serve cold or at room temperature.
Ingredients
- 2/3 of a cup of pearl barley
- 1 bunch of spinach
- 1 1/4 cups of lentils
- 1 quart of water
- 1 onion, diced
- 2 teaspoon of curry powder
- 1 tablespoon of butter
- salt & pepper
- Boil 1 quart of water and pour lentils into the water. Cook for about 10 minutes.
- Add the barley to the lentils and water. Add water if needed to cover the barley & lentil mixture. Cook until the barley is tender.
- Meanwhile, melt the butter in a pan and cook the onions until they’re a golden brown. Stir in the spinach until its wilted. Mix the curry powder into the spinach. Take off heat until the lentils are ready.
- Mix the spinach into the lentils and barley. Add salt and pepper to taste.
