Destined to become a brown bag classic, Ron Badach of Callicoon Kitchen uses ground turmeric and fresh garlic to bring cauliflower into the forefront. Subtle baby spinach and CKs distinct pistachio pesto complete this delectable sandwich.
Slow Food member Vivian Best lives on Oahu and submitted this recipe as a great use of local greens. Although she uses kale, you could surely use many other greens in its place. Thanks Vivian for the great recipe and video!
Udon Noodles and Vegetables
Adapted from the "Moosewood Restaurant Cooks at Home," by Moosewood Collective
8 ounces udon noodles (can substitute with linguine)
2/3 cup chopped scallions
1 cucumber, peeled, seeded and diced
1 cake (about 6 ounces) Tofu-Kan, or five-spice tofu; also called "soy cheese" (available at
Kokua Market)
1 small carrot, grated
1 bunch kale, finely chopped
>> Sauce:
1/4 cup peanut butter
1/6 cup rice vinegar (can substitute cider vinegar)
1/4 cup soy sauce
1/3 cup warm water
1/3 cup dark sesame oil
2 garlic cloves, minced or pressed
1 small fresh chili, minced
1/2 teaspoon five-spice powder (can substitute with ground fennel)
1/4 cup chopped fresh basil
Bring large covered pot of water to boil. While water heats, combine sauce ingredients and mix until smooth, using a whisk or food processor. Set aside.
Cook noodles in boiling water, uncovered, until tender but firm to the bite (al dente). Drain, rinse under cold water and drain again.
In large bowl, toss noodles with sauce, scallions, cucumber, tofu, carrot and kale. Serve at once or refrigerate. Serves 4.