Tag Archives: easy healthy dinner

Miso Butter Noodles with Shitakes and Baby Bok Choy

I was excited to try a new restaurant this week: TanakaSan.  Overall the meal (which included shrimp fritters, a coconut beet salad, and a hamachi sashimi with apple) was a little disappointing, with the exception of an amazing noodle dish with miso butter.  I decided to try making my own miso butter noodles with some beautiful baby bok choy and shitakes that came in my Full Circle Farms delivery.  

misobutternoodles

 

Miso Butter Noodles with Shitakes and Baby Bok Choy

Miso butter makes this super fast and healthy noodle stir fry interesting and special.
Servings: 3

Ingredients

  • 8 oz Chinese egg noodles or spaghetti
  • 1- 2 cups shitake mushrooms sliced
  • 1 1/2 cups baby bok choy or broccoli or a combination of both, coarsely chopped
  • 1 handful haricort verts frenched (OPTIONAL)
  • 1 TBSP canola oil
  • 1 shallot thinly sliced
  • 2 cloves garlic minced
  • 3 TBSP miso paste I like Westbrae Naturals Mellow White Miso
  • 2 TBSP margarine or butter I like Earth Balance
  • 1 TBSP tamari or soy sauce
  • 2 scallions chopped on the bias (green parts only)

Instructions

  • Combine miso, butter, and tamari in a small bowl and mask together with fork to combine.
  • Prepare noodles according to package directions.
  • Drain noodles, reserving 1/2 cup cooking liquid.
  • Add reserved cooking liquid to miso mixture and stir to combine.
  • Heat canola oil in large skillet on medium high heat.
  • Add shallots to pan and stir fry for 1-2 minutes.
  • Add shitakes and stir fry for another minute.
  • Add bok choy and haricort verts and cook for 2 more minutes.
  • Add miso mixture and noodles and toss to combine.
  • Garnish with scallions and serve immediately.

Summer Corn and Tomato Salad – Two Ways

Mexican Grilled Corn Salad / Summer Corn and Tomato Salad

Two variations on an easy salad that makes use of sweet summer corn and cherry tomatoes.
Servings: 6

Ingredients

Mexican Grilled Corn Salad

  • 2 ears grilled corn* removed from cob
  • 1 grilled jalepeno* seeded and minced (optional)
  • 1 grilled orange pepper* finely chopped
  • 1 pint cherry tomatos halved
  • 1 avocado finely chopped
  • 1 clove garlic pressed or finely minced
  • juice of 1 lime
  • 2 TBSP olive oil
  • 1 TBSP red wine vinegar
  • 1 TSP agave nectar
  • 3 tbsp chopped cilantro or flat leaf parsley

Summer Corn and Tomato Salad

  • 2 ears grilled corn* removed from cob
  • 1 grilled medium zucchini* chopped
  • 1 pint cherry tomatoes halved
  • 1/2 small red onion finely diced
  • 1 clove garlic pressed or finely minced
  • 2 TBSP olive oil
  • 2 TBSP red wine vinegar
  • 1 TSP agave nectar or you could use sugar
  • 3 TBSP basil chiffonade
  • Optional Additions-
  • 1/2 cup of fresh mozzarella perline, or other shape cut into small dice
  • 1-2 cups of cooked Israeli couscous turns the salad into a hearty lunch or light dinner

Instructions

  • Combine all ingredients, toss and serve.

Notes

*To grill vegetables: Heat grill or grill pan to high heat. Spray vegetables with vegetable oil and season with salt and pepper. Grill, turning frequently until surface of vegetables are charred and flesh is lightly cooked.