Buckwheat Noodle Soup:
With veggie broth base, leeks, onions, garlic, miso, chickpeas, buckwheat noodles and diced tomatoes.
Diced tomatoes are one of my new favorite things to add to soups. Drain the juice from a can and throw it in. I use to put the juice in there before but it always made it too tomato-y so just putting the fruit in there helps the other flavors sand out on their own.
Saturday Market Dinner:
Roasted fiddleheads, steamed asparagus, garden salad with purple cabbage.
Fiddleheads - I knew bringing these home was going to raise some eyebrows. I was cruious as well. They look a little too much like bugs to me. I saw them once on one of my blogs I read, so I picked them up. They are very expensive. One small handful for $1.50. I really wasn't excited about the taste. They weren't bad, what roasted with garlic can be bad?! but they just weren't $1.50/handful good. Interesting look though.
Cheesy Cauliflower and Greens with Almond Pate:
We eat a lot of vegetables, can you tell? Steamed cauliflower with that special cheesy sauce I have been trying to perfect. When I perfect it I'll share the recipe.
Steamed greens with a fun almond pate. I soaked almonds for awhile, added sun dried tomatoes, paprika, chili powder, lemon juice, miso, salt and garlic powder. Mixing this into the greens reminded me of a savory cottage cheese. It was very good.
