Here’s a favorite from our weekly meal plans…
Soba Noodles with Mushrooms & Kale; Romaine-apple Salad
Soba is Japanese for buckwheat. It’s synonymous with a thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle (unlike thick wheat noodles, or udon).
Yield: 2 servings Active Time: 10 min. Total Time: 20 min.
- 1/2 lb. fresh white mushrooms
- 2 qt. water
- 1 tsp. salt
- 1/2 lb. soba noodles
- 1/2 tbsp. olive oil
- 1/2 tbsp. red pepper flakes
- 1 garlic clove
- 1/2 lb. curly green kale
- 1 tbsp. low sodium soy sauce
Mise en Place
Remove the stems from the mushrooms and cut the caps into 1/4 inch slices. Skin and chop the garlic. Cut the kale into ribbons.
Bring the water and salt to a rolling boil in a large pot over high heat. Add the noodles, stir a couple times until the water returns to a boil. Cook the noodles, undisturbed until they are al dente, about 10 minutes.
Meanwhile, add the oil, red pepper flakes and garlic to a large sauté pan and cook over medium-high heat, until the garlic begins to sizzle. Add the mushrooms and the kale and cook until the mushrooms begin to brown, about 5 minutes. Add a ladle or two of the pasta water and the soy sauce to the mushrooms and cook until the liquid has evaporated to a glaze around the mushrooms.
Drain the pasta and place in a serving dish. Add the mushrooms and toss to combine. Serve at once.
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Romaine-apple Salad (2b)
Yield: 2 servings Active Time: 10 min. Total Time: 10 min.
- 1/2 head romaine lettuce
- 2 Gala or Fuji apples
- 1 1/2 tbsp. fresh apple cider
- 1 1/2 tbsp. apple cider vinegar
- 1/2 tbsp. sugar substitute
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tbsp. olive oil
Mise en Place
Remove the harder, lettuce stem and cut the leaves into rectangles about 1 1/2 inches long. Wash and shake-dry the lettuce then place in a salad bowl and set aside.
Place the following in a small jar that has a well-fitting lid: apple cider, vinegar, sugar, salt, pepper and oil. Cover and shake the dressing to create an emulsion. Cut away the sides of the apples leaving a fairly small, square core. Cut each side of the apple into thin slices and toss with the prepared dressing.
Just before serving, toss the marinated apples with the romaine and serve.