I’m usually not one to eat a ton of food out of season. In fact, it makes me feel guilty just thinking about it. It’s the dregs of winter when I start to wish I lived somewhere like California. Somewhere there is always something fresh and in season and locally produced and available. Sure, we have some things growing around here, mostly from 100 miles or more away, or stored since fall (like apples). I have to say about 85% of the produce being sold in the grocery store during Jan-March around here, is imported. Again, yes, some of it is technically local, coming from inside the province. Most though, is coming from Mexico, the US and South America. I try very hard not to buy anything from South America. I have nothing against South America, just that it’s an awfully far away place to be importing fresh fruits and vegetables from.
Since being pregnant, I’ve had major cravings for fresh, chunky salads loaded with vegetables and feta cheese. I think my husband can only take so much though. Last night I decided to beef up a vegetarian salad with a little soba noodle love. Soba noodles are those found in most Japanese restaurants and made from Buckwheat. They are absolutely delicious and very filling when added to a salad, such as this.
So if you will forgive me for creating a dish that is almost entirely out of season, then you too can enjoy this flavourful and filling salad!
On a completely different note, tonight is New Year’s Eve. I hope everyone’s year has been as full of fulfillment and joy as mine. There are always those surprises, big and small, hiding around every corner that bring happiness to our lives. I hope the coming year brings just as much to you as it has to me these past twelve months. May tonight be full of family, friends, great times and fabulous food. Raise a glass for me folks, as I’ll be out cold by 10 pm, guaranteed! Happy New Year!
On a totally different, unrelated note, this is my 100th post! Yay for me and what a way to ring in the new year!
Soba Noodle Salad
Small handful of soba noodles
1 Tbsp Sesame oil
orange pepper, diced
half a bunch of cilantro, minced
1/3 cup scallions, chopped fine
1/2 an avocado, cubed
3 or 4 crimini mushrooms, sliced
1. Cook the soba noodles according to package directions.
2. Strain, run cold water over, strain again and place in a bowl. Toss with sesame oil and place in refrigerator until needed.
3. Tear romaine and place on plates, top with cold noodles.
4. Top noodles with remaining vegetables and cilantro.
5. Pour dressing over and serve!
Spicy Sesame Dressing
1/4 tsp ground ginger or 1″ or fresh, minced
1 clove garlic, minced very fine
2 Tbsp Sesame oil
3 Tbsp Rice Vinegar
1 1/2 Tbsp low sodium Soy Sauce
1 Tbsp sugar
1 tsp fish sauce
1/2 – 1 tsp Thai chili sauce
2-3 Tbsp Olive Oil
1. In a small pestle and mortar or small bowl, mash the garlic, ginger or ginger powder and then add the sesame oil very slowly.
2. Next, add the vinegar and soy sauce, whisking as you go.
3. Add in the sugar, allowing it to dissolve.
4. Season to taste with the fish sauce and chili sauce.
5. Add enough olive oil at the end to make the dressing less potent.
6. Serve over soba noodle salad.