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A melange of winter vegetables are soaked in a flavorful miso broth with a tangle of noodles and flecks of quinoa. The broth is the most essential part of this recipe, but it is worth adjusting the flavors to your own taste: more miso or vinegar or broth or even adding water to stretch the soup for an extra last minute guest. Mushrooms would be happily added and any type of green that wilts nicely in soup will do if tatsoi is unavailable. The wakame is a lovely seaweed addition, but skip it or substitute a different available seaweed instead. Play with this recipe and make it your own according to the produce you have available.
Purslane is a hearty green often popping up in gardens as a weed. It is gaining popularity at sustainable farms and making more common appearances at Farmers Markets. The beauty of this green, other than its slightly succulent grassy flavor is that it stands up nicely against dressings. Therefore making this an awesome salad to dress up ahead and take on the go for lunch or to prepare hours in advance for a dinner party. This salad has cheese in it for a protein boost, but make it vegan with your favorite nuts instead.
Hearty cauliflower in big chunks needs low, slow grilling heat that leaves it with a bit of bite and a touch of the char. The final element is a generous toss in fresh herbs (any kind available to you!) with lemon juice and zest if you can swing it. This simple grilled side will liven up any backyard dinner.
Polenta is an exciting switch from the dried cubes of bread. Some of the polenta will crisp up, while the rest stays creamy lending a fabulous texture perfect to stuff into meat or as a tempting side. There is an option within the recipe to make the polenta from scratch.
Do you have bread that is a tad too old to enjoy anymore? Just slice it into chunks, toss with a bit of olive oil and toast until dry. They store great in your fridge for a couple of weeks or in the freezer for longer. Top them on salads or soups.
