Tag Archives: noodles

Dishes of the Week

SEP 26 – OCT 1 

Farmers Market Chowder with Coconut Milk & Lemongrass

1) Thai Farmers’ Market Chowder. Vegan & gluten-free. Will contain corn. A take on a milk-based chowder, but with coconut milk and lemongrass. Serve with rice, quinoa, etc.

2)  “Laab” Thai Noodle Salad with TVP. Vegan; contains gluten. OK, I’m breaking down and using spaghetti* for the first time in 2 years, b/c spaghetti doesn’t get smushy over time like rice noodles in sauce or dressing. “Laab” is a delicious tangy spicy Thai meat & lettuce wrap dish. (See photo & post “Fabulous Summer Luncheon”). Client Sue H says “I could eat this every day for the rest of my life!”.

OCT 2 – 7

1) Tangy Turkish Wheatberry & Chickpea Soup. Vegan; contains gluten. If you want it gluten-free, pls notify me in advance. A very hearty, multi-textured, tomato-based soup with eggplant and lots of lemon & mint. You can add fresh or frozen chopped greens (spinach, collards, etc) too. A good one-dish meal that freezes well.

2)  Cuke & Daikon Salad with Orange-Tahini Dressing. Vegan & gluten-free. Sorry, had planned on zucchini but today there was very little at market. It’s done. So I’ll use cukes & daikon instead. That may be it for cukes, too.

OCT 8 – 14

1) Gingery Lentil & Carrot Stew. Vegan & gluten-free. Simple and comforting, this dish highlights flavorful market carrots. Collard greens will add more texture and nutrition. (That’s two super foods, if you’re counting.) This stew is very easy to make and to freeze. Lentils are quick to cook (15 min) and so versatile.

2)  Millet with Curried Apples, Squash & Caramelized Onions. Vegan and gluten-free. I am adapting a couscous recipe from 101cookbooks.com blog by Heidi Swanson, author of “Super Natural Every Day” and “Super Natural Cooking”. Heidi says curried apples + couscous is a super fast dish to make. But, as you know, I don’t offer couscous (pasta product) and was looking for a millet recipe. The lentil stew and this millet will be lovely together, as well as fine on their own.

NEXT: Beets. Can’t go a month without beets. Besides they’re all over the markets right now. So are tomatillos. If they’re still there in 2 weeks, I’ll do a tomatillo bean tamale pie.

See all past Dishes of the Week from 2011 at the DDoW Menu Archive.

DDoW Club — Bring on the Potlucks!

Summer Potluck Season is upon us! With that in mind, here are the next 3-4 weeks of the Delivered Dish of the Week Club. 1 qt is enough for a 10-12 person potluck (1/3 cp each). If a bigger event, order more!

Also, you’ll start to see more locally grown veg in salads, as they become plentiful at farmers’ markets. Hopefully, radishes will appear soon.  MARKET ALERT: Local Strawberries are here!

NEXT WEEK: JUNE 6 -12

1) Sesame Soba & Whole Wheat Noodle Salad. Vegan. Noodles, some shredded veg and a creamy tahini “Annie’s Goddess” type dressing. Pls notify early if you would like all-soba noodles, ie no gluten.

Thai Green Beans (photo by Brad Dahlgaard)

2) Thai Green Beans. Vegan. Eat hot or cold. I’ll put crushed peanuts in a separate baggie.

JUNE 13-19

1) Rum-flavored Baked Beans. Vegan. Dark and rich-tasting thanks to the rum & molasses sauce. A big hit at a catered BBQ. Serve hot in a crockpot; although I think it would be fine at room temperature, too.

2)  Herb Pesto Potato Salad. Vegan. Will include some crunchy veggies. No mayo —  it can sit out on the picnic table all day!

JUNE 20-26

1) Black-eyed Peas Salad in Cilantro Tamarind dressing. Vegan.

2) Kasha Pilaf with Toasted Walnuts and Scallions. Vegan. Kasha is a popular name for buckwheat groats, ie unhulled unprocessed grains. Nicely nutty. Buckwheat is misnamed and contains no gluten.

JUNE 27- JULY 3
Let others bring the white & blue while you bring the RED
.

1) Roast Beet & Lentil Salad in Balsamic. Vegan. A very popular and incredibly beautiful dish. People who think they don’t like beets are usually won over.

Fireworks Salad (red rice & veg). Vegan, no gluten!

2) Red Rice & Crunchy Veg Salad with Cranberries. Vegan. By this time there should be fresh green peas, radishes, daikon and corn at the market? Then I’ll call it Fireworks Salad.

Click here to learn more about Delivered Dish of the Week Club, its terms and fees. To sign up for the Club and to place orders, just contact me with your name and address for delivery, and I’ll get back to you right away.

Raw zucchini “linguine”

Raw Zucchini "Linguine" w/ fresh marinara sauce

Raw Zucchini "Linguine" w/ fresh marinara sauce

Yes, that’s right, raw noodle-like shreds of zucchini, with a fresh marinara sauce. Delicious, zesty, a little crunchy and VERY low in calories.

We’re going to make this dish on Sunday at the Mpls Farmers Market.  See previous posting for Map of location.

Come on down, enjoy the activities and sample the “linguine”!

Slaw + noodles = terrific summer entree

So now that you know how easy it is to whip up, you’re going to make a big batch of Crunchy Cabbage Slaw, right?  Add any kind of noodle — whole wheat linguine or fusilli, buckwheat soba, rice noodles, mung bean thread vermicelli — for a tasty, satisfying pasta salad. 

Cold noodle salad with napa cabbage and grilled tempeh

Cold noodle salad with napa cabbage and grilled tempeh

 For a nutritious one-dish meal, add whatever protein you have in the house. Great way to use up leftovers! Cut up cold bbq’d chicken, hotdogs, pork chop, hunk of roast beef from last week; slice deli meat, tempeh or firm tofu.

Remember to add more Orange Ginger vinaigrette, as the noodles not only need thorough coating but also soak up the sauce. I would also make the vinaigrette stronger-flavored to compensate, ie more salt, garlic, herbs.   Blend in tahini (sesame paste) and/or  peanut butter goop-ified with canola oil, and you get a dressing similar to the  “Sesame Chicken Salad” sauce. [what I mean is, either paste has to be well-blended with oil til goopy first before you create the dressing, or the paste will remain a sticky hunk.]

I like Sesame Chicken Salad, too, but it’s so ubiquitous in restaurants now, even in ‘fast-food’, that the quality really varies and can be very disappointing.  It’s so easy to make good quality noodle salad at home, and in quantities that keep.  All combinations are good, as long as you have a decent vinaigrette and do not overcook the noodles (mushy).

Cold Chinese-style spicy sesame noodles — with cold crunchy vinegary cucumbers and sliced napa cabbage — are incredible, both rich and refreshing at the same time. Totally worth the  saturated fats.  Ohhh!   Guess what I’m making today!