Cold Spicy Soba + Spinach Salad with Shrimp
Bring a large saucepan of salted water to a boil over high heat.
Meanwhile, stir together in a medium bowl the sliced whites of 2 scallions (slice and reserve the greens), 1 tablespoon minced fresh ginger, 2 minced garlic cloves, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, 2 to 3 teaspoons fish sauce, and 1 teaspoon Sriracha sauce; season with salt to taste.
Place 6 ounces small shrimp (such as rock or bay shrimp) in a sieve and submerge in the boiling water until cooked through, 1 to 2 minutes; set aside. Then cook 12 ounces soba noodles in the boiling water for 6 minutes.
Meanwhile, rinse the leaves from 2 bunches spinach well and tear into pieces. Add the spinach to the noodles and continue to cook until the noodles and spinach are tender, about 3 minutes.
Drain and run under cold water, then press gently to remove excess liquid. Transfer the noodles and spinach to a serving bowl, add the shrimp, and toss with the sauce, scallion greens, and 1 tablespoon sesame seeds until coated.
Also try: soba + snow peas + skinless salmon fillet (poached about 7 minutes)
California-Style Salmon Burgers
Preheat the broiler with a rack in the top position. Line a baking sheet with foil.
In a food processor, combine 2 ounces stale bread (about 1 slice sandwich bread), torn into pieces, with 1 large egg white and pulse to form fine crumbs. Add 1 pound skinless salmon fillet, cut into pieces. Season with salt and pepper and pulse to finely chop the salmon. Form the mixture into four 3-inch patties (about 1 1/2 inches thick).
Arrange the burgers on the baking sheet and broil until lightly browned on top and opaque throughout, about 5 minutes. Sandwich the burgers in buns with fresh sprouts, sliced red onion, and sliced avocado. Serve with lime wedges.
or top with: bacon + radicchio + lemon
Pureed Vegetable Soup
Bring the vegetables and 6 cups water to a boil in a medium saucepan over high heat; season with salt and pepper. Cook until the vegetables are tender, 5 to 10 minutes (depending on the type of vegetables). Stir in 2 tablespoons salted butter. Use a blender to purée soup in batches (keep the top cracked to prevent spattering), adding more water if necessary until the soup has the consistency of heavy cream. Stir in 1 tablespoon fresh lemon juice and adjust the salt and pepper to taste before serving. Serve with salad and crusty bread, if desired.
with Capers + Parsley
1 medium head cauliflower (2 pounds), coarsely chopped into florets
1 medium onion, peeled and coarsely grated
1 small floury potato, such as Russet, peeled and coarsely grated
1 tablespoon Dijon mustard
Just before serving, combine 1 tablespoon capers, 1/4 cup chopped fresh parsley, and 2 tablespoons olive oil in a small bowl and spoon over the soup.