Super easy and delicious vegetarian recipe adapted from Project Domestication. I’ve made with the pea shoots and with spinach, both delightful. What would you add? Peanuts, cilantro, diakon radish…
1-2 bundles of soba noodles
3-4 carrots cut into ribbons (vegetable peeler or a mandolin work)
large bunch of pea shoots or spinach, chopped
1 green garlic, chopped (set aside about 1 tsp for dressing)
1 avocado cut into chunks
2 tbsp soy sauce or tamari (gluten free soy sauce)
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp sunflower oil
1 tsp honey
2 tbsp sesame seeds, toasted
salt and pepper to taste
Cook soba noodles according to package directions and set aside. Place a pan on medium low to low heat, add a bit of sunflower oil, then add pea shoots or spinach and cook until barely wilted. Add in green garlic, cook briefly, turn off heat and set aside. Mix together dressing. In a large bowl or pan, add soba noodles and 1/3 dressing, toss to coat. Add carrots, spinach, remaining dressing and mix well. Plate and add avocado. Done and done.
It seems like the piles of trash and waste is absolutely endless due to a rise in cooking at home during this quarantine. With today being “Learn About Composting Day”, I simply cannot think of a better time to learn how to utilize kitchen scraps. Finding alternatives to combat the sheer amount of waste that we produce is actually quite easier than some might think. If you are wanting to take the plunge into the world of composting and/or reducing your kitchen waste, here are a few simply ways you can spearhead the process:
For this week’s business feature, we hear from Be Just, a shop that houses a collection of household essentials that combine functionality, form, and beauty in the Belmont area of Charlottesville, Virginia.
We’re moving! Our family has decided to take a trip down the coast and relocate to Southern California to become closer to our loved ones. We are looking forward to this change of scenery and excited to explore more of the outdoors in our new home.