Down Home Cooking

Here are some new Walmart store brand baked goods found on store shelves by your fellow readers. If you’ve tried any of them, share your thoughts about them in the comments.

(Spotted by Bob K, Amanda Y, and Laurie K at Walmart.)

Thank you to all the photo contributors! If you’re out shopping and see an interesting new product on the shelf, snap a picture of it, and send us an email ([email protected]) with where you found it and “Spotted” in the subject line. Or reply to us (@theimpulsivebuy) on Twitter with the photo, where you spotted it, and the hashtag #spotted. If you do so, you might see your picture in our next Spotted on Shelves post.

Also, if you want to send in photos and are wondering if we’ve already covered something, don’t worry about it. Let us worry about it.

Today I have a secret recipe for a fresh and delicious seafood dish served at Bonefish Grill.  Their Chilean sea bass is seasoned with fresh thyme, parsley and scallions.  Wrapping the fish in parchment paper before cooking ensures a moist, perfectly cooked dish.  This sea bass is served with a rich tomato based broth.

You can always find more secret recipes from Bonefish Grill on our forum: Go Here

Enjoy!

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New Secret Recipe
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Bonefish Grill(™) Chilean Sea Bass
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

7 oz Chilean Sea Bass Fillet very fresh skin off
3 oz sea beans
1 oz alpha sprouts as garnish
2 springs of thyme
1 scallion finely chopped
1 teaspoon fresh Italian parsley leaves finely chopped
1 teaspoon extra virgin olive oil
salt and pepper to season
1 nasturtium flower for the finish

Broth:
1 quart of water
2 ripe tomatoes, diced
6 leaves fresh basil
1/2 Spanish onion diced
2 tablespoons chopped celery root
1 garlic clove whole
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Prepare the broth: Pour the quart of cold water in a medium pot add all the ingredients, bring to boil and then dim the fire and let gently simmer for one hour ( if reduces too much add a little more of hot water). After the hour use an immersion blender and grind all the ingredients in the pot than let simmer for 30 min more, don’t let it reduce too much, than strain the broth with a fine strainer season as needed and keep it hot.

Prepare to fish: Set on a working table one sheet of parchment paper big enough to wrap the fish filet. Put the fish filet in the middle of the parchment paper sprinkle with salt and pepper. Top the fish fillet with the thyme, the scallion and the parsley. Drizzle with the extra virgin olive oil. Wrap the fish in the parchment paper (as you were wrapping a gift). Fold one side of the paper on the other than fold the sides. Save the wrap as made in the fridge for 15 minutes.

In a small pot of boiling water, blanch the sea beans for 4 minutes than shock them in iced water so they won’t loose the color. Set aside. Cook the fish in a preheated oven at 350 degrees for 13 to 15 minutes. Meanwhile reheat the sea beans in boiling water for one minute.

To Plate: Unwrap the fish carefully and clean it from all the garnish used in the cooking wrap.

Place the hot sea beans in a nice big pasta bowl , top with the fish and garnish with the sprouts and the nasturtium flower than gently pour the broth all around the fish. Finish with a little drizzle of extra virgin olive oil just on the fish.

Have a comment or question about this recipe? Post it here

This post originally appeared on December 21, 2018, in “Eat, Drink, Watch” — the weekly newsletter for people who want to order takeout and watch TV. Browse the archives and subscribe now.

Happy Friday afternoon. I hope that you’re either on vacation as you read this, or ready to punch out and sail through the door. If you’ve got some downtime coming your way over the next two weeks, I highly recommend catching up on the amazing food TV episodes that were released over the last year. Here’s my list of the shows that were a cut above the rest.

10) The Final Table

Watch it on: Netflix
The gist: Netflix’s bombastic culinary competition — featuring 24 talented competitors from around the globe, and nine famous legends as the judges — didn’t quite deliver on its promise of reinventing the culinary showdown series, but it did prove to be an addictive spectacle to marathon watch, once you got through all those introductions in the first episode. With tighter storytelling and a more inclusive approach to casting, I think this show could really find its groove in Season 2 — that is, if the Netflix executives deem it worthy of second round. [Read more]

9) The Curious Creations of Christine McConnell

Watch it on: Netflix
The gist: In 2018, Netflix excelled at taking unique food personalities with cult followings and turning them into major TV stars. Model/actress/designer/baker Christine McConnell is arguably one of the biggest breakout talents of the year in that regard. Her scripted series is something like The Addams Family if Morticia was trying to be Martha Stewart. The titular curious creations are far too complicated to try at home, but it’s a lot of fun watching Christine walk through each meticulous step of these elaborate desserts. [Read more]

Nailed It!

Watch it on: Netflix
The gist: Come for the hilarious cake fails, stay for the witty banter between hosts Nicole Byer and Jacques Torres. Netflix created a one-of-a-kind food show that has both a wicked sense of humor and a TV-PG rating, so it’s suitable for the whole family. The production design got a little more outlandish with each new season (three were released in 2018), and Byer and Torres became increasingly more fluid with their rapport. If you’re new to the Nailed It! phenomenon, consider checking out the Season 1 finale, where the bakers try to recreate a cake shaped like Donald Trump’s head. [Read more]

7) Eat. Race. Win.

Watch it on: Amazon Prime
The gist: This Amazon Original is the most criminally-overlooked food show of 2018. The series follows Noma veteran Hannah Grant as she cooks the meals for the Orica-Scott racing team during the Tour de France. Grant’s philosophy is that the athletes should get not only the calories they need, but also a bit of cultural stimulation and local terroir with each course. The bizarre magic of this show is that it manages to effortlessly weave a sports narrative into the action in a way that’s broadly appealing, even if you don’t care about the Tour de France or cycling in general. [Read more]

6) Queer Eye

Watch it on: Netflix
The gist: The reboot of this early 2000s basic cable hit is both smarter and more heartfelt than the original, and it gave the world a new food star in Antoni Porowski, the healthy gourmand who really doesn’t care what you think about his avocado recipes. Showrunner David Collins and his team made the smart choice to broaden the scope of the show so that, unlike the original version, it’s not just about cis dudes getting magic makeovers: Some of the most powerful moments are in the episodes focusing on Sky (a trans man undergoing top surgery), AJ (a gay man coming out to his family), and Tammye (a mom who’s a cancer survivor). [Read more]

5) Chef’s Table, Season 5

Watch it on: Netflix
The gist: After listening to the feedback about how their series skewed too male and too white, filmmaker David Gelb and his crew delivered a much more diverse season of Chef’s Table that also happens to be the best in terms of both narrative depth and culinary appeal. The Bo Songvisava and Musa Dağdeviren episodes tell stories of chefs who found themselves by digging into the historical cuisines of their respective homelands, while the Albert Adria chapter focuses on how the Spanish innovator is stepping out of shadow of his brother, Ferran, and the legendary restaurant they ran together, El Bulli. But the episode about South Philly Barbacoa chef/owner Cristina Martinez is arguably the most moving installment of the entire series: An illegal immigrant and activist, Martinez found wild success in North America by reclaiming a dish that was once synonymous with the abusive relationship in Mexico that she fled from years ago. [Read more]

4) Sweetbitter

Watch it on: Starz, YouTube, Amazon Video, Google Play
The gist: Based on Stephanie Danler’s novel of the same name, Sweetbitter is a thoughtful coming-of-age story masquerading as a dishy soap opera. So many moments in this show ring true to the rhythms of life in a busy restaurant, where power dynamics shift quickly, sometimes for the better, often for the worse. The cast is uniformly excellent, but special praise goes to star Ella Purnell, who plays restaurant world ingenue Tess, and Caitlin Fitzgerald, who portrays her enigmatic quasi-mentor Simone. I’m still surprised that more people didn’t catch onto the sly charms of Sweetbitter this year, but I’m thrilled that Danler and showrunner Stu Zicherman are working on a new season for 2019. [Read More]

3) Ugly Delicious

Watch it on: Netflix
The gist: With a kinetic visual style, eclectic group of experts, and omnivorous approach to the world of comfort food, this Netflix series from David Chang and Morgan Neville feels like the TV successor toLucky Peach, the dearly departed quarterly magazine from the Momofuku chef and esteemed cookbook author/editor Peter Meehan (who’s also featured throughout the show). It’s a blast to watch Chang and his crew hit up some of the world’s greatest culinary destinations, but the real heart of Ugly Delicious lies in the conversations that the chef and his friends — including Eater NY editor Serena Dai — have about who gets to cook, eat, and claim ownership over certain dishes. Chang and Neville will continue to explore the connection between food and identity during Season 2, which will likely land on Netflix next year. [Read more]

2) Parts Unknown, Seasons 11 and 12

Watch it on: Amazon Video, iTunes, Google Play
The gist: Taken together, these two seasons — one of which aired right before Anthony Bourdain’s tragic death, and the other a few months after — are a testament to how much the Kitchen Confidential author changed the food TV landscape. The Armenia and Kenya installments manage to tell big, complicated stories within the culinary travel show format. The Hong Kong and Berlin chapters highlight Bourdain’s flair for making TV that felt like cinema. And the Lower East Side finale is essentially a showcase for the artists that inspired Bourdain as a young man — it’s a fitting farewell to a guy who always chased his curiosities on screen. [Read more]

1) Salt, Fat, Acid, Heat

Watch it on: Netflix
The gist: 2018 was the year that Samin Nosrat, previously a darling of the cookbook world, became a full-fledged TV star. The Netflix show based on her book of the same name was seemingly the only thing everyone could agree on this year. Although the cooking lessons that end each episode of Salt, Fat, Acid, Heat are useful, it’s the scenes where Samin cooks alongside aunties and grandmas in home kitchens that make this series such a delight. By demystifying the science behind popular kitchen techniques, while also celebrating the craft of cooking, Nosrat and director Caroline Suh are leading the charge for a new kind of food TV. Hopefully we’ll see more television in the vein of Salt, Fat, Acid, Heat flying across the airwaves in 2019. [Read more]

Also of note: If you’re a fan of any of the shows on this list, you might want to also check out Eater’s TV collaboration with PBS, No Passport Required, which features Marcus Samuelsson visiting immigrant communities in six American cities. The whole thing is available to stream on Eater and PBS.org.

I hope you have a great rest of 2018. I look forward to sharing some new TV recommendations with you in January.

A beautiful and festive dessert, this tart and sweet cranberry pear crumble is out of this world delicious…especially served just a little warm with a scoop of vanilla ice cream.

Welcome to the thoughts of a crazy food blogger: I wasn’t sure if I’d post this recipe before Thanksgiving. I mean, I couldn’t figure out if it would be better for Thanksgiving or maybe more Christmas appropriate?

Or whether it would be easily dismissed anytime between now and January 1st because who can really create the mental space for another dessert this time of year? (I get it, but come on…dessert! We can be open minded!)

But the utter deliciousness of this cranberry pear crumble had me serving it to anyone and everyone who walked through my door (the UPS guy sadly turned down a taste). And with fresh cranberries having such a short season in the spotlight, I knew I needed to post it. Now. Whether it would be taken seriously or not. 

So here you go. Cranberry pear crumble. 

It is fantastic. The cranberries, those spunky little cranberries, lend their characteristic tartness while the pears add the necessary, wholesome (ha), delicious sweetness to balance everything out. 

And I really don’t have to tout the reasons why a golden, buttery crumble just makes everything better, right? Right. We know each other well enough by now. 

Crumble. Yum. 

I love a good fruit crumble on any given day. But this cranberry pear crumble has easily skyrocketed to the top of my favorite crumbles list…and probably my favorite fruit desserts ever list, too. 

I think this must be Mel’s Year of the Cranberry, because even with the two cranberry recipes I’ve already posted and the plethora of cranberry recipes in my archives, I still have one more coming at you (a terribly delicious cranberry appetizer appearing next week). How can I resist? Those fresh cranberries call to me every time I spy their short-lived spot in the produce section. 

If you’re looking for a refreshing addition to your Thanksgiving or Christmas dessert lineup, this crumble would be perfection. And if you are really daring, I think you should try the cranberry pie filling in a pie! Swoon. And then report back. � 

Also, I haven’t tried it, but even with fresh cranberries abounding everywhere, I think this recipe would work well with frozen cranberries, too. Fruit crumbles are pretty adaptable like that.

And that means only one thing. Cranberry pear crumble year round. Yes, life is good.

One Year Ago: Homemade Green Bean Casserole with Extra Crunchy Topping
Two Years Ago: Delicious Parmesan Cream Corn
Three Years Ago: Amazing Crustless Pumpkin Pie Cupcakes
Four Years Ago: Warm Russian Tea
Five Years Ago: Gluten-free Hawaiian Sweet Rolls

Posted on November 14, 2018 by Mel

I’m sorry, did you see this? It’s freakin’ New England Clam Chowder. CLAM CHOWDER! Gah! When ever I say the words “Clam Chowder”, two things happen: 1. I have to immediately quote Ace Ventura: Pet Detective and say, “Password?”, “New England Clam Chowder”, “Is that the red or the white?”, “Damn I can never remember that!” and then 2. I immediately start thinking of thick creamy soup inside of a warm soft bread bowl. Yes, I said the “B” word. Don’t worry though because you are about to be so happy that you took time out of your day to read this blog post. Mostly for the Ace Ventura memories, but mainly because I’m giving you this New England Clam Chowder recipe AND telling you where you can get a Paleo Bread Bowl recipe to go with it. Go ahead, love me. Actually, you should probably just pass Go, do not collect $200, and go straight to loving my girl Simone Miller of Zenbelly! This recipe is from her AMAZING new book, Paleo Soups & Stews: Over 100 Delectable Recipes for Every Season, Course, and Occasion. Is your mouth already watering? Mine is.

So I actually first met Simone from Zenbelly last September when I was on book tour with Juli from PaleOMG. Simone came out to our San Francisco signing with Diane Sanfilippo (Balanced Bites/Practical Paleo). We all got together to eat tacos before the signing at Mamacita in San Francisco. I sat next to Simone and we had great conversation about how much tacos rule, how much booze rules, and I asked her all kinds of questions about her really cool catering business. She runs Zenbelly, a completely Paleo and Gluten-Free catering company in San Francisco! How cool is that?!

Anyway I’m fascinated by Simone. All of her recipes are so grown up. Like she is the Anthony Bourdain to my Pioneer Woman. She’s like a real gourmet chef and stuff who knows how to play on the flavors in her food. I’m just over hear adding a whole bunch of butter to stuff. Simone makes amazing bread recipes too out of gluten-free and paleo ingredients. In fact there are a TON in her new book Paleo Soups & Stews. One in particular that I’ve really got my eye (mouth) on is her Jalapeño Cheddar Biscuit Recipe! I want to get Jal-up-en it’s business! They remind me of the Cheddar Bay Biscuits from Red Lobster. (Insert heart eye emoji here). Simone, if you’re reading this, PLEASE make a Cheddar Bay Biscuit recipe! The people have spoken.

So besides this New England Clam Chowder (Ace Ventura voice) and the Bread Bowl recipe that you NEED to make to go with it, check out what else you can find in Simone’s new book Paleo Soups & Stews: everything from refreshing cold soups like gazpacho and summer borscht to savory pureed soups like Moroccan carrot and wild mushroom bisque to hearty options like matzo ball soup and pork chile verde. It even includes dessert soups and cookies to pair them with, like roasted plum soup with cinnamon roll cookies and chocolate soup with graham cracker marshmallow dippers. Yes, do not adjust your screen, you read that right. CHOCOLATE SOUP! Confession time, sometimes I melt chocolate chips in a bowl and eat it like soup. Don’t judge. And don’t be like this Vanessa (Directv commercial voice), get Simone’s book and make the real deal…

You guys I really, really like this book. I think it’s got a ton of recipes that you’ll want to get into your weekly line up as well as recipes that you’ll want to have on hand for Holidays and special occasions. I’m always excited to see Simone’s new recipes when she posts them on Social Media. She has this Everything Dough on her website that you can use for ANYTHING, from Cinnamon Rolls to Burger Buns! Her breads excite me. I’m dying to make some Cinnamon Rolls from Simone’s Everything Dough topped with an Orange Icing Glaze like those bastard Pillsbury ones that you buy in the pop-cans. This blog post is starting to go down a strange and dark path…So I’ll just leave you here with this recipe for New England Clam Chowder and an astounding Two Whisks Up review from me for Simone’s new book!

1. 3 pounds cherrystone, quahog, or littleneck clams, well rinsed
2. 4 ounces thick-cut bacon, cut into small dice
3. 1 medium leek, white part only, cleaned and sliced into quarter-moons (about 1 cup) (see Tip on page 38)
4. 1 cup diced shallots (about
5. 2 large)
6. ½ cup diced celery (about
7. 2 ribs)
8. Pinch of salt
9. 1 pound Yukon Gold potatoes, peeled and cut into small dice
10. ½ teaspoon minced fresh thyme
11. ½ cup white wine
12. 1 tablespoon arrowroot starch
13. 1 bay leaf
14. 1 cup heavy cream or full-fat coconut milk
15. 1 tablespoon minced fresh parsley, plus extra for garnish

1. In a large pot, bring 1 quart of water to a boil. Add the clams, cover, and cook for 5 to 10 minutes, until the clams open. Discard any clams that do not open. Transfer the clams to a rimmed baking sheet and set aside to cool. Strain the broth through a fine-mesh strainer lined with cheesecloth to catch any sediment. Reserve the broth.
2. Once the clams are cool enough to handle, remove them from their shells and chop them into small pieces. Set aside.
3. Rinse out the pot and return it to the stovetop over medium heat. Add the bacon and cook until crisp, about
4. 10 minutes. Use a slotted spoon to remove the bacon to a plate. Remove all but 2 tablespoons of the fat from the pot.
5. Add the leek, shallots, and celery to the pot along with a pinch of salt and cook until softened, 7 to 8 minutes, stirring often.
6. Add the potatoes and thyme and cook for another
7. 3 minutes. Turn the heat up to high and add the wine. Cook for another couple of minutes, until the liquid has mostly evaporated. Add the arrowroot starch and cook for 1 minute more, stirring constantly.
8. Pour in the reserved clam broth and add the bay leaf. Bring to a simmer and cook, partially covered, until the potatoes are tender, 15 to 20 minutes. Stir in the clams, cream, and half of the bacon and bring just to a simmer. Set aside at room temperature for up to an hour to allow the flavors to develop.
9. To serve, reheat the soup and stir in the parsley. Garnish with additional minced parsley and the remaining bacon.

1. Chef’s Tip: Rather not use wine? Swap the white wine for equal parts white wine vinegar and water.
2. AIP Modification: Use celery root, parsnips, or turnips instead of potatoes, and use coconut milk instead of heavy cream.
3. Lower-Carb Modification: Use celery root instead of potatoes.

Clean Eating with a Dirty Mind http://cleaneatingwithadirtymind.com/

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Tags: Meal Ideas, Savory Recipes, Sides, Soup

When you’ve got flat iron steaks and are looking for a different way to prepare them, this grilled Asian marinated flat iron steak is the one to make! It’s full of flavor from the Asian marinade and takes little to no time to put together!

I had flank steaks defrosting in the fridge but had no idea what to do with them.

You can easily throw them on the grill with some steak seasoning but I tend to try to experiment a little from time to time.

Sometimes that is my chance to experiment for the blog and recipe test.

I don’t have as much time anymore on weekends as I would like and blogging has taken a backseat this year but I’ve started to embrace dinnertime.

It’s my chance to test out a recipe and if it’s not as good, I can perfect it on the weekend. It’s kind of like working on it halfway during the week and finishing it out on the weekend.

As opposed to doing it all again and again on the weekend and using up precious hours.

Does that make sense?

Anyway, let’s chat about this Asian marinade for the flank steaks.

What is in the Asian marinade?

Items that you probably already have in your pantry!

• Soy sauce
• Sherry
• Honey
• Sesame oil
• Ginger
• Garlic
• Red pepper flakes
• Sambal oelek

How long do you marinade flat iron steak for?

I personally like trying to marinade all my meats for at least 3-4 hours. It really makes a difference the flavor really penetrates the meat.

Additionally, I feel like it makes the meat more tender.

If you don’t have time, I would say an hour would suffice but really try to prep to marinade for longer

Can you use this Asian marinade for other cuts of steak and other meats?

Yes! Usually with marinades, you can use them for any kind of meat.

This Asian marinade would be amazing with chicken but for steak, the Asian marinade can go with any cut:

• Sirloin
• Ribeye
• Hangar
• New York Strip

This would also be awesome for steak kebobs on the grill or even a stir fry and vegetables.

What exactly is flat iron steak?

According to Wikipedia: flat iron steak, butlers’ steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder of the animal.

Apparently this is one of the most tender cuts of beef next to the tenderloin.

I haven’t cooked much with flat iron steaks before but I actually prefer this cut to other cuts of beef. It is more tender, juicy, and flavorful.

It isn’t hard to cook at all and you just need a grill or a screaming hot cast iron skillet.

It’s kind of fool-proof if you are afraid of cooking steak. Obviously don’t cook it to the point that it looks like leather, haha

And if you are nervous, definitely get a meat thermometer! There is no shame in that.

What can you serve the grilled Asian marinated flat iron steaks with?

As you can see above, I randomly served it with roasted brussels sprouts and a scoop of rice. Why? It’s honestly what I had on hand, haha

I would say baby bok choy sautéed in the skillet would be another great vegetable side dish.

If you like steak recipes, you may like these other recipes as well:

Posted on August 16, 2018

asian marinade, flat iron, steak

I feel spoiled with Anya’s cookbook last week, and now Gena’s beautiful cookbook this week too! It is called Power Plates, and let me tell you, you’ll feel powerful after giving it a flip. Gena is a food blogger, recipe developer, and nutritionist. You probably know about her beautiful blog, The Full Helping, and maybe even own her previous cookbook, Food52 Vegan – a total “vegan beginners” staple (which I covered years ago in a blog post here). She is such an incredibly kind and caring person, and over the years of growing our relationship online I can say that anyone who knows Gena feels very lucky to. She is a real, down to earth beam of sunshine. I always walk away from our conversations (and her blog posts) feeling grounded and thankful. When it comes to recipes, Gena is all about balance and feeling nourished (physically and emotionally). She takes the ‘complicated’ out of preparing vegan meals.

Power Plates truly is an extension of Gena’s passion and talents. The book features one hundred one-dish vegan meals that are balanced, nourishing, and powerful. They are uncomplicated and everything you want to eat right this minute. These recipes are perfect for everyday meals. She uses basic ingredients you can find at a traditional market, and shows how to really round-out your bowls with plenty of healthy carbohydrates, fats, protein, and fiber. Breakfast, lunch, and dinner are covered in her book, with the emphasis being on savory recipes. I’m dying to try her savory Mediterranean oats, mushroom miso barely soup, golden rice bowls, sushi bowls, and baked millet polenta with spicy red lentil marinara. Each dish uses such unique flavors, I do not believe ‘boring’ is in Gena’s vocabulary ;).

The salad recipe featured in today’s post stood out to me right away (Scott and I are such suckers for soba noodles). I love this dish because it uses winter produce but looks like it’s from summer! I like to eat bright and fresh all year long, and love how the crispy carrot ribbons and shredded cabbage go with the noodles and sauce. You can add edamame, or crispy tofu, or leave them both out and just amp up the veggies. The green onions and cilantro add flavor in a pinch, but this salad is also wonderful without – so make it as fancy or simple as you’d like. What I love most is Gena’s recipe for the sauce – it’s bursting with citrus! Orange juice for sweetness, lime juice for tang, ginger and garlic to make it exciting, tahini for creaminess, and plenty of tamari for the salty vibe too. It’s perfectly balanced, just like everything she makes.

Also worth noting is how great this meal packs for lunch at school, the office, traveling, etc. We always make double or triple the recipe and store individual servings of the soba noodle salad in glass containers for easy to grab luches during the week (with the sauce stored in a smaller container on the side). We used soba noodles here made from a mixture of buckwheat and whole wheat flours. If you use the 100% buckwheat variety they do tend to stick together a bit when stored – but still taste just as amazing.

To celebrate the release of Gena’s cookbook, I have a GIVEAWAY for you. Yay! Enter to win a copy of Gena’s beautiful cookbook, Power Plates, by leaving a comment below stating who you wish you could share a ‘power plate’ with by next Wednesday, February 14th. (What a nice little Valentines Day surprise it will be!) Wishing you nourishing days ahead with lots of smiles and hugs from me to you – xo.

SHOP MY PANTRY >>

This recipe is being republished from the cookbook, Power Plates, with permission of Gena. See more of her beautiful work on her blog, The Full Helping. As well as daily inspiration on her Instagram, @thefullhelping.

SESAME CITRUS SOBA SALAD
Makes 4 servings of salad, and about 1 cup (240 ML) of dressing.

salad
8 ounces (225 g) soba noodles
3 carrots, grated or cut into matchsticks
1 1⁄2 cups (105 g) shredded red cabbage
1 1⁄2 cups (225 g) shelled edamame, steamed
2 scallions, green parts only, chopped
1⁄2 cup (20 g) chopped fresh cilantro

dressing
1⁄3 cup (85 g) almond butter or tahini
1 tablespoon finely grated orange zest
6 tablespoons (90 ml) freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
1 1⁄2 tablespoons tamari
1 to 2 cloves garlic, minced or finely grated
1 tablespoon minced or finely grated ginger, or 1 teaspoon ground ginger
1 teaspoon toasted sesame oil
pinch of red pepper flakes

optional toppings
cubed baked tofu, sriracha sauce, chopped scallions, red pepper flakes

To make the salad, bring a large pot of salted water to a boil over high heat. Add the soba noodles, then adjust the heat to maintain a low boil. Cook, stirring occasionally, until the noodles are just softening to al dente. Add the edamame and boil for another 2 minutes. Drain and rinse under cold running water.

Put the carrots, cabbage, scallions, and cilantro in a large bowl.

To make the dressing, combine all the ingredients in a small bowl and whisk until well blended.

To assemble the salad, add the soba and edamame to the vegetables and toss gently. Then pour in the dressing and toss again until well combined. Taste and adjust the seasonings if desired. Serve at room temperature, with toppings of choice.

NOTES: We left out the edamame and added pan-crisped tofu to our bowls. This also made two servings of salad for us instead of four (we eat a lot) with extra dressing. I also left out the sesame oil in the dressing and it was totally fantastic, so if you don’t have any on hand no worries!

I love seeing what you create! Be sure to tag your photos on Instagram with #FWmakers.

This post contains affiliate links (they are underlined for clarity). Purchases you make through these links will help fund the work I do here on Faring Well at no extra cost to you. Thank you sincerely for your constant love and support.

ORDER “POWER PLATES” HERE