So let's jump right into it....
I made this delicious quiche for a potluck this weekend. It is a polenta base and a vegetable-tofu quiche on top. It is from the Millenium Cookbook. My husband always hates it when I make something I've never tried before for a potluck. I know, it is risky. But when I told him it was a Millenium recipe he was okay with it. And it turned out well. I took it to the potluck about an hour after it was done baking. So it had plenty of time to cool. But really, this dish was even better the next day after it had been in the fridge all night. I need to make Polenta more often and do more with it.This noodle dish is a favorite of mine. Many years ago my friend gave out little cookbooks she put together of her favorite recipes for Christmas. This is a variation of one of them. The official recipe is Sesame Asparagus Noodles (not sure where she got the recipe). Here I just used the sauce and put it over soba noodles and some frozen mixed veggies (you could use whatever fresh veggies you have also). Very quick and easy to put together.
1 package Soba Noodles
1 to 1 1/2 cups frozen mixed veggies
2 Tablespoons sesame oil
1/4 cup soy sauce
2 Tablespoons vegetable stock (or water)
2 Tablespoons dry sherry
1/4 to 1/2 teaspoon chile oil*
2 cloves garlic, minced
2 Tablespoons toasted sesame seeds.
Boil the Soba noodles and veggies together for 5 minutes. Drain and run under cold water to cool it off. Place into serving bowl.
Mix the sauce together: sesame oil to garlic. Pour sauce over noodles and veggies. Toss together adding the toasted sesame seeds.
*I used 1/4 teaspoon of the chile oil and it wasn't too spicy for my 3 year old.
For Memorial Day we couldn't resist cooking out on the grill. We weren't feeling overly inspired so we just did Boca Burgers and corn. My husband was in charge and did a fine job with the burgers. He forgot about the corn though and it burned. I made a little side dish with the veggies I gathered from our garden yesterday. Green Beans, Tomatoes (cherry and yellow pear) and a little Ichiban Eggplant. This dish I actually did in the oven, not on the grill. I roasted them all together with a mixture of vegetable broth, lemon juice, and olive oil. Well, it was supposed to be vegetable broth, but it ended up just being water since I forgot to add the veggie broth paste. I don't think it mattered too much. Almonds and salt and pepper were added about half way through the roasting time, actually the tomatoes too. I'm excited to get even more veggies from our small garden.