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    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

    Entries in soba noodles (3)

    Tuesday
    Oct012013

    soba noodles with roasted zucchini, cherry tomatoes + swiss chard pesto

    It's been quiet around here recently, and for a good reason. This little space of mine is getting an well-deserved update, and I should be up and running with the new site next week. 

    But while that has been going on behind the scenes, the late summer vegetables are still lingering, in my backyard as well as in the market, and knew I needed to jump back on here and share one last late summer favorite. I hope you haven't moved onto butternut squash on me already.  

    It's kind of that in-between season time right now, the days are still warm but at night the chilly air is sneaking it's way in, and before we know it jackets will make their way back into our daily wardrobe. It right about this time that I start roasting my veggies instead of eating them raw, and this is one of those recipes I will be using to get my last bit of late summer indulgence on. 



     

    This swiss chard pesto is a new one for me and I've been putting it on anything and everything. I've make kale pesto, and I've made plenty of basil varieties, but this swiss chard pesto is going to be a new staple. Plus it is just another way for me to use and freeze the mass amounts of swiss chard I ended up with in my garden this season.

    Click to read more ...

    Tuesday
    Mar052013

    soba noodles + ginger tahini with crispy kale, shallots + romaine

    Bayley, our sweet crazy mutt dog, turned three last week (that's 21 in dog years). His birthday is March 1st. He's adopted, which means we do not know what his exact birthday is, so we gave him a made up birthday when we got him.  I make sure to give him a few extra hugs on his birthday (he's a big time hugger, he loves getting hugs).

    I am a bit of a crazy dog lady. I'm that person who has to stop every dog on the street just to give them a scratch and say hello. I love the dog culture and the conversations you have with other dog owners.

    "This is Spot, don't mind him, he's a bit ant-social."
    "Oh, Roofus loves to play, can he pay with your dog." 
    "Jack gets really excited when he sees big dogs, he thinks he's bigger than he really is." 

    It's amazing how much a dog's personality reflects their owner's. I like to think that Bayley got his happy and loving attitude from us. 

    The other day I was walking him around our neighborhood and a random guy stopped us on the street and asked if he could pet Bayley. This guy spent a good couple of minutes scratching him, hugging him, telling him how beautiful he was. Bayley was eating it up. Then he told me he just lost his dog and that it felt good just to pet another dog. My heart sank, but I totally knew what he meant. It just feels good to get some love from a dog. 

    I walked away with a giant smile on my face knowing that my dog made that random guy on the street so happy and brightened his day. 

    Owning a dog is not 100% love 100% of the time. There are definitely moments when I think to myself, why on earth am I taking care of this pain the butt animal. When he jumps on my friends when they come over to our apartment, or when he whines to me during the day because he would rather be outside playing. There are many moments of frustration. 

    But all of those moments added up do not even come close to negating the fact that animals bring so much happiness into a home. 

     

    My all-time favorite thing that someone said to Bayley on one of our walks: "That dog sure does love life."

    Yes ..... yes, he does. 

    So for Bayley's birthday this year, he got hugs + I got a bowl of soba noodles with a ginger tahini dressing with lots of greens. Because I was more in the mood to celebrate with a bowl of soba noodles than a piece of cake.  

    I could eat this every day of my life and be happy. There is something about the creaminess of the tahini that gets me excited. Since I stopped eating dairy, it's the healthiest way for me to get a creamy fix. 

    It's no secret that I love a big bowl of noodles or a big bowl of greens, so combining the two is just double happiness for me. 

    The great thing about this dish is you can add any type of green or vegetable that you like, it goes with just about anything. Collards, swiss chard, carrots, cucumbers + tomatoes when the summer comes back around. Same thing goes with pairing this dish. You can add soba and tahini to so many meals as a side dish, or you can just eat it alone for lunch. Yum.

    I think I am going to make this every year for Bayley's birthday, and for many of the days in-between.  

     

    Click to read more ...

    Tuesday
    Apr172012

    soba noodles with ramps & kale

    It's that time of year again. Pastels, sunshine, open-toed shoes, and RAMPS. 

    Yep, that's right. RAMPS. Capital R-A-M-P-S.

    If you live in my corner of the world, the NE US, then you probably understand my excitement for this delightfully flavorful unique Allium (fancy word for the onion family).   

    Ramps are a cousin to the leek. That really cool, good-looking cousin who travels the world and comes to visit once a year and parties all weekend long and then leaves. 

    Ramps are best described as a leek, onion, garlic, chive, scallion and green onion combo. Because they are only around for a short period of time, you have to grab them while you can. If you've never had ramps before and you've passed by them at your local farmers market or grocery store, you need to pick some up.  You'll thank me. 

    If you're still shaking your head totally confused as to what I am talking about, you probably live somewhere where they do not have ramps, and I'm sorry.

    But, don't fret! You can still recreate this dish and any other dish that calls for ramps by substituting green onions, or leeks.  It will not be exactly the same experience, but you can pretend. 

    /// On a totally separate but equally as enthusiastic note, in exactly 1 week and 2 days from this post Michael and I will be saying 'I do" on the beach in Mexico with our closest friends and family by our side.  Although I am beyond excited for this event which we have been planning for over a year, I am sad that I am not spending as much time here, on this blog, with my readers and fellow food friends. To make up for it, I promise to post lots of pics of mexico and the wedding week, and tons of inspired recipes when I return. In the meantime, you can also check me out on twitter and instagram for more frequent updates and fun photos from the week. \\\\

    soba noodles with ramps & kale

    { If you are not able to find ramps at your local grocery store or farmers market, you can easily substitute with green onion, spring onion, or even leeks (although, leeks would require a slightly longer cooking time). Also, this noodle salad lends itself nicely to lots of vegetable combinations ... so go ahead and experiment! } 

    Serves
    2 people

    Ingredients

    6-8 oz  of soba noodles
    a dozen ramps, with the roots discarded
    2 tablespoons of grapeseed oil (or another high- heat oil for sautéing)
    2 cups of kale, packed, and chiffonade 
    1 tablespoon of peanut oil
    1 tablespoon of  tamari
    1 tablespoon of lemon juice
    a generous pinch of red pepper flakes 
    black and white sesame seeds for garnish

     Directions

    • Place a pot of water on the stove, bring to a boil, and cook your soba noodles according to the package. 
    • While you are waiting for the water to boil, sautée the ramps.  Using a cast iron pan, heat up the grapeseed oil and add the ramps.  Cook for 5-8 minutes, or until the white parts are very tender and the leaves are wilted. Remove from the pan and set aside. 
    • In the same pan, sautée the kale.  Add the remaining tablespoon of grapeseed oil and cook the kale until it is wilted, about 6-8 minutes. 
    • Lastly, assemble the noodles. After you've strained the soba noodles, place them in a large bowl and toss them with the peanut oil, tamari, lemon juice, and red pepper flakes. Then add in the cooked ramps and kale.  Give it another good toss.  Adjust oil / seasoning as desired.  
    • Serve warm with the black and white sesame seeds as a garnish. 

    Enjoy.