a perfect lunch to keep you going until dinner

a perfect lunch to keep you going until dinner

Heidi Swanson is the creator of one of my favorite food blogs called 101 Cookbooks.  She actually creates recipes (crazy) made with seasonal, natural ingredients.  I am able to  find the ingredients in her recipes—like whole wheat pastry flour, bright magenta chard and mellow white miso paste— at Berkeley Bowl and the local farmers’ markets .  She usually gives substitutions for weird ingredients so everyone can create her delicious dishes.

Her Walnut Miso Noodle recipe caught my attention a few weeks ago because I love anything involving asparagus.  I had never made soba noodles before or a miso dressing, but the dish just sounded easy and interesting.  Now it is two weeks later and I have made the recipe 3 times.  I found a huge bunch of bright pink chard at Happy Boy Farms during the Saturday morning Berkeley farmers’ market.  I substitute lemon juice for the white vinegar because I don’t have any white vinegar.  I found fresh soba noodles in the refrigerated section at Berkeley Bowl.  The miso dressing keeps in the fridge perfectly so make a little extra to put on sauteed spring veggies.

If you are working on your summer bikini bod (good luck) you can increase the amount of veggies compared to the amount of soba noodles in your bowl.  The miso dressing makes the veggies flavorful, creamy and delicious so you won’t miss the extra noodles…that much.

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