De Ma Cuisine

This Week’s Feast Archive

Wednesday

28

March 2012

2

COMMENTS

I Heart BLT Pizza – Episode 16

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

The BLT is one of my all time favorite sandwiches. Bacon is one of my all time favorite foods. Llano Seco has the best bacon I’ve ever had. And, I love pizza. When I was planning this week’s episode, I was thinking that it had been a while since I’d used bacon on the show. I’ve made Bacon & Egg Burgers, Butternut Squash Pasta Carbonara, Wilted Spinach and Radicchio Salad, and Fancy Pizza. I needed something new. The BLT isn’t new. It also wouldn’t really use many of the contents of the Abundant Harvest Organics box. I like to use as much as I can each week. Sometimes it’s just highlighting a couple of ingredients. Sometimes it’s using the majority of the box. A BLT would use lettuce and tomato. Not enough for a show. But, what if I did a pizza with BLT ingredients, and more?! Now that, that could work. Pair it with a salad with homemade orange dressing, and we’ve got ourselves a show.

Can I tell you something? I wasn’t 100% sure about this one. I mean, really, you can’t go wrong with bacon. But, I was putting asparagus on the pizza. I’ve never done that before. I often make something for the first time on the show. It may not be smart, but I get inspired and I do it. I can’t help myself. I’ve made BLT pizza before, but never quite like this. I really hoped it would turn out. Want to know something else? There’s none left today. I ate it for lunch and dinner, Husband ate it for dinner. It was that good. I was not disappointed.

Why is it so good… Here’s what’s on it: Alfredo sauce (homemade, with lots of garlic and parmesan cheese) (ya know, in place of the mayo), tomatoes, asparagus (it wasn’t weird, really!), spinach (the “L”), chives, bacon (duh), and Irish cheddar (not too much, so it didn’t overwhelm).  It’s all on top of a homemade pizza crust (I made a crust from scratch in the Fancy Pizza episode, so I didn’t do it on this show). The salad was simple: lettuce, spinach, grated carrot, chopped apple, homemade orange dressing. OK, enough about it, go make it!! Here’s the recipe.

BLT Pizza

Last modified on 2012-07-19 20:32:10 GMT. 1 comment. Top.

BLT Pizza
Recipe Type: Pizza, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 13 mins
Total time: 33 mins
Serves: 2
I love BLTs, I love pizza, I love bacon… How about a BLT Pizza?! Yes, I think so.
Ingredients
  • 1 pizza crust
  • 1/2 tomato, sliced and quartered
  • 1-2 asparagus, thinly sliced on an angle
  • 1/2 to 1 C bacon, cooked and crumbled
  • 1-2 T chives, chopped
  • 1/2 to 1 C Irish cheddar cheese (or other aged, sharp cheddar), grated
  • 1/2 C spinach, torn
  • Alfredo Sauce: 2 T olive oil
  • 2 T AP flour
  • 3-4 cloves garlic, minced
  • 1 C milk
  • 1/2 to – 1 C parmesan cheese, grated
  • salt
  • pepper
Instructions
  1. Preheat oven to 475F. Roll out pizza dough and roll the edge a bit to make a crust. Bake for 5 minutes.
  2. While it bakes, make alfredo sauce: Heat pan, add oil. Whisk in flour, cook 30 seconds. Add garlic, cook an additional 30 seconds. Slowly whisk in milk. Over medium heat, let it thicken, whisking occasionally. Once thick, remove from heat and whisk in parmesan cheese, salt and pepper.
  3. Top pizza crust with alfredo sauce, tomato, asparagus, spinach, bacon, chives, and cheddar cheese. Return to oven and bake for 7-8 minutes (or until crust is as crispy as you’d like it, and cheese is melted).

Green Salad with Orange Dressing

Last modified on 2012-12-01 02:23:53 GMT. 0 comments. Top.

Green Salad with Orange Dressing
Recipe Type: Side, Salad, Dressing
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 2
Ingredients
  • lettuce
  • 1/2 C spinach
  • 1 carrot, grated
  • 1 apple, chopped
  • Dressing: 1/4 to 1/2 C good quality olive oil
  • juice from two oranges
  • salt
  • pepper
  • (you could add a splash of vinegar if you wanted)
Instructions
  1. Slowly whisk oil into orange juice, creating an emulsion. Add salt and pepper.
  2. In a bowl, add lettuce with spinach, carrot, and apple. Toss with dressing.
  3. Serve and enjoy!!

 

This episode was sponsored by: Abundant Harvest Organics, Llano Seco Organic Pork, Bari Olive Oil Company, and Molly Jenson. Thank you, sponsors!

This meal is found on Friday, of this week’s menu!

Wednesday

21

March 2012

2

COMMENTS

Spaghetteroni and Cheese – Episode 15

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

Happy Spring, and happy episode 15!

I have been wanting to make this meal for the show for a while now. I’ve just been waiting for the right week. This week was it. I mentioned on Monday that I have a new sponsor, TX Bar Organics. I wanted to use the amazing ground beef that I got from them and this recipe seemed the perfect excuse. The meal, Spaghetteroni and Cheese (which I just realized should probably be spelled “Spaghettaroni”, but, this is how I’ve spelled it, so we’ll just have to live with it) came from a desire to eat both Spaghetti and Mac and Cheese at the same time. I couldn’t decide which dish to make, so I combined them. Good idea, me! This version (I’ve made this meal before and posted about it a while ago) has a few variations, including some extra veggies thrown in. Cauliflower, leeks, carrot, and kale, all from this week’s Abundant Harvest Organics box. On the side we had a salad of spinach, and apple, with a homemade orange dressing (of course from our AHO box too). We try to make good use of this amazing produce. We realize it’s a blessing and are so thankful!!

A couple notes about this episode: 1. Apparently I was distracted by the dog a few times. 2. I scared myself the first time I watched the footage. I’d forgotten about the roar. The dog was not phased by it. 3. Husband came home and asked what weird vegetables were in it. I told him. He ate it and loved it.

Here’s the updated recipe. It has a few changes from the original. I hope you make this. It’s really yummy!

Spaghetteroni and Cheese

Last modified on 2012-07-19 20:11:30 GMT. 0 comments. Top.

Spaghetteroni and Cheese (version the second)
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 2-4
I wanted Mac and Cheese, but I also wanted Spaghetti. So I combined them. I’m so glad I did.
Ingredients
  • 1/2 lb. (or enough for 2-4 people) spaghetti or other pasta
  • Spaghetti Sauce:
  • 1/2 to 1 lb. ground beef
  • 1 – 15 oz. can tomato sauce
  • 1 leek, washed and chopped
  • 4 medium cloves garlic, chopped
  • I C cauliflower, finely chopped
  • 1 carrot, grated
  • 1/2 C kale, chopped
  • 1 sprig fresh rosemary, chopped
  • 3 sprigs fresh oregano (or about 1 t dried), chopped
  • 6 leaves fresh basil, chopped
  • 1 t dried basil
  • 1 t dried parsley
  • 1/2 t dried thyme
  • salt
  • pepper
  • 1 T olive oil
  • Bechamel Sauce (cheese sauce) 2 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1-2 C pasta water
  • 1 C milk (I used 2%)
  • 1 C cheese (parmesan and cheddar)
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain and wipe out pan if necessary.
  2. Add to meat pan: 1 T olive oil, leek, carrot, cauliflower, and garlic. Cook until veggies are tender (about 5-10 minutes) over med heat. Add tomato sauce, herbs, and seasonings.
  3. Drain pasta, reserving 1-2 C water (helps the sauce stick to the pasta). (If meat sauce is finished first, add pasta water, adding enough until it reaches desired consistency, cover and let simmer on lowest heat setting.)
  4. Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
  5. Top pasta with beef sauce and cheese sauce and more grated parmesan (and fresh basil if you’d like).
  6. Great with a spinach salad with some chopped apple, and orange dressing. Or, garlic bread would of course be good.
Notes
2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

This meal can be found on Saturday of this week’s menu.

Don’t forget to enter to win a gift card for TX Bar Organics beef!!

This episode is sponsored by Abundant Harvest Organics, TX Bar Organics, Bari Olive Oil Company, and Molly Jenson. Thank you!

And, if anyone’s interested, here’s the original. Also delicious. Just not the exact version I used in the show. 🙂

Spaghetteroni and Cheese

Last modified on 2019-07-24 22:47:29 GMT. 0 comments. Top.

We were out of town for a little while, and I haven’t been to the grocery store yet. Our freezer is sadly depleted, as is our fridge and pantry (um, cupboard in our tiny apartment kitchen). However, dinnertime still has us starving, so last night it was time to be creative. I had some ground beef in the freezer (you could also use ground chicken or turkey), a tiny can of tomato sauce, and some pasta. Spaghetti sounded good, and easy, and so did mac and cheese. So I did both, in one dish. It. Was. Amazing. (In my opinion.) And, since Husband posted about it on Facebook and said that I would be sharing, I figured I ought to do so.

(Sorry, no pictures of the dish. We were starving.)

Spaghetteroni and Cheese
 
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 2-3
Spaghetti marries Mac and Cheese. True Love in a dish.
Ingredients
  • 1/2 lb. rotini pasta
  • 1/2 lb. (more or less) ground meat (I used beef)
  • 1 – 8 oz. can tomato sauce
  • 1 t dried oregano
  • 1 T dried basil (or use fresh, and do more like 1/4 C)
  • 1 t dried parsley
  • 3 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1 C pasta water
  • 1/2 C milk (I used 2%)
  • 1 red onion, chopped
  • 4 medium cloves garlic, chopped
  • 1 C parmesan cheese
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain. Set aside.
  2. Add to pan: 1 T olive oil and onion, cook 3 minutes or until onion is translucent. Add garlic, cook 2 minutes (low heat). Add tomato sauce, oregano, parsley, basil, salt and pepper.
  3. Drain pasta, reserving 1 C water (helps the sauce stick to the pasta).
  4. Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
  5. Mix beef sauce with pasta.
  6. Serve pasta topped with cheese sauce and more grated parmesan (and fresh basil if you’d like).
  7. Great with garlic bread (or in a pinch/empty fridge day like yesterday: I thawed some pizza dough and baked it, then rubbed fresh garlic on it, drizzled with olive oil, sprinkled with parmesan cheese, broiled 3-5 min).
 
Notes

Our rating: *** (Husband) **** (Me)
Difficulty: 2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

 

Wednesday

14

March 2012

6

COMMENTS

Pulled Pork Sandwiches with Coleslaw – Episode 14

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Crock Pot, Main Dishes, Meat, Pork, Sandwiches, Sauces, This Week's Feast, Vegetables

Hello!!! It’s time for another episode of A Cooking Show with Rachel O!! I made a Pulled Pork Sandwich with Coleslaw which = a tasty (really messy) sandwich! There’s also a special little feature – the winner of the Joy the Baker cookbook giveaway is revealed on the show!

I got some pork from one of my sponsors, Llano Seco Organic Pork, a couple of weeks ago. I roasted it last week, and have been trying to be creative with the leftovers (it’s the pork I used in last week’s episode as well). If you don’t have pork, you could totally substitute beef, chicken, or even grated veggies (like carrots, squash, parsnips, beets – veggies that aren’t going to turn into mush – just don’t cook them as long). The pork was combined with homemade BBQ sauce, green garlic, pea tendrils, and chard from my Abundant Harvest Organics box, and cooked for hours and hours! There’s cabbage and a grated carrot in the coleslaw, potatoes making the home fries.

Pulled Pork Sandwiches with Coleslaw
Recipe Type: Sandwich, Crock Pot
Author: Rachel Oberg – De Ma Cuisine
Prep time: 25 mins
Cook time: 4 hours
Total time: 4 hours 25 mins
Serves: 4-6
Pulled Pork meets Coleslaw.
Ingredients
  • 2 C BBQ sauce
  • 4-6 C water (enough to cover the pork)
  • 4-6 C pork (I used leftovers, in large slices) (chicken or beef could be substituted)
  • 1 T olive oil
  • 1 green garlic, chopped
  • 3-4 C greens (I used pea tendrils and chard, spinach/kale would also work well)
  • 1 roll, or 2 slices bread/serving (for sandwich)
  • 1 tomato, sliced (2 slices/serving) (for sandwich)
Instructions
  1. Drizzle Crock Pot with olive oil, pour a little water and a little BBQ sauce in the bottom. Add pork. Cover with remaining water and BBQ sauce. Cook for 2-4 hours on high, or 4-6 on low (or more!!!! if you have the time, I’d cook for 6-8 hours on low!!).
  2. Add green garlic after pork has cooked for about an hour.
  3. After 2-3 hours, in Crock Pot or on a cutting board, using 2 forks, shred the pork. Return to Crock Pot and continue to cook (on low or high, between 1-5 more hours – make sure there’s enough liquid so it doesn’t burn!).
  4. About 30 minutes before serving, add greens to Crock Pot and combine with pork.
  5. Assemble sandwich: bread/roll, pork, tomato slices, coleslaw (or coleslaw, tomato), drizzle a little BBQ juice over, top with bread. You can dip one slice/side of the bread/roll into the BBQ juice in the Crock Pot… it will make it extra messy! Serve with more coleslaw on the side, and home fries.

BBQ Sauce

Last modified on 2012-07-19 17:18:59 GMT. 3 comments. Top.

BBQ Sauce
Recipe Type: Sauce
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Perfect for grilled meats, on pizzas, or in burgers!
Ingredients
  • 1/4 C white vinegar
  • 1/2 C apple cider vinegar
  • 1/4 C molasses
  • 2 T honey
  • 1/4 C brown sugar
  • 1/4 C tomato paste
  • pepper
  • 1/2 to 1 t chili & garlic sea salt
  • 1/2 to 1 t tropical pepper sea salt
  • pinch ginger
  • pinch nutmeg
  • 1 T smoked paprika
  • 1 t sweet paprika
  • 1 T chili powder
Instructions
  1. Whisk all ingredients together.
  2. Bring to a boil, reduce to a simmer until thickened and reduced, 15 minutes to 1 hour or so.
Notes

Makes about 2 C sauce before reducing.

Coleslaw

Last modified on 2012-07-19 17:28:17 GMT. 0 comments. Top.

Coleslaw
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 2-4
Ingredients
  • 1/2 C buttermilk
  • 2 T mayo
  • 1 scant T honey
  • salt
  • 1 t paprika
  • 1 T dijon mustard
  • pepper
  • pinch cayenne
  • 1 t red wine vinegar (or more, to taste)
  • 1/4 C Greek yogurt (or regular yogurt)
  • 1 head cabbage, washed, cored, and finely chopped
  • 1 carrot, grated
Instructions
  1. Whisk together coleslaw dressing ingredients.
  2. Add carrots and cabbage and combine.

 

Home Fries

Last modified on 2012-07-19 17:28:13 GMT. 0 comments. Top.

Home Fries
Recipe Type: Side, Potato
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 2-3
Ingredients
  • 2 medium/large potatoes, cut into thin wedges
  • 1 T chili powder
  • 1 T paprika
  • salt
  • pepper
  • olive oil
Instructions
  1. Toss potato wedges with seasonings and olive oil.
  2. Lay on a baking sheet.
  3. Bake at 375 F for 15 minutes, flip, bake an additional 5-10 minutes.

 

A Few Notes

On the show, I said to cook it 2-4 hours. That’s fine. But, if you have time, I’d cook it for more like 6-8, on low, with plenty of liquid. After I finished filming, I kept it cooking until dinner time. It was amazing!

The bread that I used got really soggy! It became a knife and fork sandwich. I used what I had, but if I was buying/making something specifically for this meal, I’d use a roll that’s got a good crust on it, that wouldn’t fall apart. All in all, it was a yummy 2 napkin meal!

This episode is sponsored by Abundant Harvest Organics, Llano Seco Organic Pork , Bari Olive Oil Company, and Molly Jenson.

Wednesday

7

March 2012

2

COMMENTS

Are You a Chowder? – Episode 13

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

First thing’s first. This may not actually be a chowder. I’m not sure what a chowder is supposed to look like. I’ve only ever had the Clam Chowder from Splash Cafe. I did not make something that tastes like that. Second thing, there isn’t ham in it. I just liked the way the name sounded. There’s pork roast. That’s not the same thing as ham (I have recently learned). You may use ham if you’d like. It’s what I was planning to use. This way was great too.

You may not trust me anymore, but let me tell you a few more things. They’re true. Really.

This soup/chowder/stew/dishthatyoueatinabowl is good. Husband had seconds.

I made corn muffins to go with it. I used a recipe from my Joy of Cooking cookbook (not to be confused with Joy the Baker‘s cookbook, which, since I’m talking about it, I’m giving away – to enter: see this post). I followed the directions too… they got a little dark… too long in the oven. Oh well.

We’re still having soup because I like soup. And, because the weather is (occasionally) still cool.

This is a slight variation on the chowder I posted a few weeks ago. It would be good with any kind of meat (clams, salmon, chicken… beef… might make it more like beef stew, but if that’s what you’re going for, then try it).

This recipe features a lot of what came in my Abundant Harvest Organics box today: carrots, rutabaga, spinach, collard greens, potatoes, cauliflower, kale, parsley, chives. The stock that I used was made when I cleaned out the vegetable drawers. I found lots of still ok, but past their prime veggies. Anything from lettuce to carrots, leeks to rutabaga. It all went in to a pot with some water and cooked for about 2 hours.

Ham Chowder

Last modified on 2012-07-18 23:24:25 GMT. 0 comments. Top.

Ham Chowder
Recipe Type: Soup, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Serves: 6
Ingredients
  • 4 T olive oil, divided
  • 3 carrots, chopped
  • 1 C cauliflower, chopped
  • 4 potatoes, cubed
  • 1 rutabaga, chopped
  • 2 C greens, rough chop (I used kale, spinach, and collard greens)
  • 1 T fresh parsley, chopped
  • 2 T chives, chopped
  • 1 1/2 C corn (frozen is fine)
  • 1 C cooked pork, chopped (I used leftovers)
  • 1 C cheese, grated (I used cheddar, mozzarella, and parmesan)
  • 1 T smoked paprika
  • 1 T sweet paprika
  • 1 T chili powder
  • pinch all spice
  • smoked sea salt
  • pepper
  • 2 T flour
  • 1/4 C apple cider vinegar, or white wine, plus 1 t
  • 1 T dijon mustard
  • drizzle honey
  • 4 1/2 C veggie stock
  • 3 C milk
  • 2-4 C water (or more if it’s too thick)
Instructions
  1. Chop veggies, greens, and herbs.
  2. Heat soup pot (use a large one!), add oil; heat, then add veggies (all but greens and herbs). Add seasonings. Cook over med heat for about 10 minutes, stirring occasionally.
  3. Add vinegar/wine. Stir. Cook 5 minutes more.
  4. In a separate pan, heat remaining 2 T oil. Whisk in flour and cook 30 seconds. Slowly whisk in 1 C stock. Add mustard and let thicken. Add to veggies, along with stock, milk, pork, honey, and corn (you can add water at this point too, if there’s room in the pot – be careful, it will bubble and splash, so not too close to the top!). Bring to a boil, then reduce to a simmer. Cook 1 hour.
  5. Add water (optional). Blend a little with immersion blender (optional). Cook an additional 30 minutes, or less if you’re ready to eat sooner.
  6. minutes before serving, add greens and herbs.
  7. minutes before serving, turn off heat and add cheese and 1 t vinegar.
Notes

Would be great with ham, clams, chicken, salmon, even without meat.
Would be yummy topped with bacon, chives, croutons.
Would be excellent served in a bread bowl, or with corn muffins.

This meal can be found on Wednesday of this week’s menu.

This week’s episode is sponsored by: Abundant Harvest Organics, Llano Seco Organic Pork, Bari Olive Oil Company, and Molly Jenson.

Wednesday

29

February 2012

1

COMMENTS

Ginger Citrus Stir Fry – Episode 12

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Main Dishes, Quick and Easy, Rice, This Week's Feast, Vegetables, Vegetarian

Hello Episode 12! Using the contents of my Abundant Harvest Organics box, I made a delicious stir fry. It has carrots, bok choy, broccoli, leeks, and chard.

The sauce is citrusy with a hint of ginger. A quick, healthy, easy meal. Great for lunch or dinner!

After I made the stir fry, I went to a book signing (with Husband and our friend, Joanna) where I MET JOY THE BAKER!!!!! I’m still squealing a little on the inside.

I got a cookbook, and a spatula signed by her! 🙂

(Next week there will be a giveaway on here, to do with her cookbook.)

Ginger-Citrus Stir Fry

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Citrus meets veggies in a stir fry. And it is good.
Ingredients
  • 1 bunch broccoli, I left them whole, you could chop them if desired (that’s what I’d do next time)
  • 1 bunch bok choy, halved or chopped
  • 2 chard leaves, roughly chopped
  • 1 handful mache, roughly chopped
  • 1 leek, chopped into rounds
  • 1 carrot, sliced into ovals
  • 2 oranges, juiced
  • 1 small lemon, juiced
  • 1/4 t ground ginger (fresh would be great too!)
  • 1/8 t red pepper flakes
  • 1 T honey
  • 1 1/4 T cornstarch
  • 1/2 C water (or use more orange juice)
  • 1/8 C (or more) soy sauce
  • salt (opt.)
  • 3 T canola oil
Instructions
  1. Cook whatever you want to go with the meal – meat, rice/quinoa etc…
  2. Chop veggies.
  3. Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
  4. Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil. When it’s hot, add carrots, leeks, and broccoli. Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
  5. Add bok choy, meche, and chard to pan. Toss to combine. Cook a few minutes more. Veggies should be hot, but still tender-crisp.
  6. Add sauce to pan. Stir to combine. Return to heat and cook about 1 minute, or until sauce is thickened. Remove from heat.
  7. Serve with rice (or whatever sides you’ve chosen) and enjoy!
Notes
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have! Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles. I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any. Cook time doesn’t include sides. Serves 2 with leftovers.

This week’s episode is sponsored by Abundant Harvest Organics and Molly Jenson.

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