Meal 1: Miso Hot Pot with Joi Choi, Hakuri Turnip, and Tofu & Soba Noodles with Yellow Carrots and Misato Radish
• Serve the noodles chilled, directly from their container.
• Heat the miso soup to hot but not boiling. DO NOT boil miso! When hot, tip in the vegetables and allow to steep for a minute or two and then serve immediately. Garnish with a little chile oil or sesame oil if you like.
Meal 2: Pumpkin Pan Roast with Seeded Whole Wheat Challah Knots, and Broccoli Salad
• Warm the pan roast in a sauce or sauté pan. Add just a splash of water if necessary.
• Warm the bread.
• Serve the salad at room temp, but season it with a little extra salt – we limited this to prevent wateriness.
Notes:
I'd like to cut, marinate and bake the tofu next time.
The pumpkin used is the blue Jarrahdale. The one below it is called Long Island Cheese. Both are great eaters, but the Jarrahdale is superiour b/c of fine texture and flavorful sweetness.
Misato radish sliced thin and dipped in soy sauce is a great, healthy 'crunchy-salty' snackfood. Get one this week.
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