Wild Yam Soba Noodles with Indigo Rose Tomatoes, Amaranth & Walnuts

Soba noodles with amaranth, indigo rose tomatoes and

Wild Yam Soba Noodles with Indigo Rose Tomatoes, Amaranth and Walnuts

Serves 2

1 cup yellow wax beans, cut in 1/2 inch pieces

1 tablespoon extra virgin olive oil

1/2 pimiento pepper, finely diced

1 clove garlic, minced

1 teaspoon crushed red pepper

2 cups red amaranth leaves, coarsely chopped

4 cups Indigo Rose tomatoes, cut in half

1 teaspoon sea salt

2 teaspoons balsamic vinegar

1 teaspoon dried oregano

1/2 package (4 ounces) Eden Foods Wild Yam Soba noodles, cooked per instructions and drained

In a medium-sized sauce pan, bring 2 cups of water to a boil.  Add wax beans and cook for approximately 30 seconds.  Drain in strainer then rinse beans with cold water.  Reserve. Heat large skillet on medium-high heat, add olive oil, garlic and crushed red pepper.  When sizzling, add the wax beans, amaranth, tomatoes and sea salt.  Saute until the tomatoes are tender and beginning to break down, then balsamic vinegar and oregano.  Place the noodles into a large serving bowl and gently stir in the tomato mixture.  Serve immediately.

Sauteed Shishito Chiles

Shishito Peppers

1 tablespoon extra virgin olive oil

4 cups Shishito chiles, wash but don’t remove stems

1/2 teaspoon coarse sea salt

Heat a 6 to 9 inch skillet on medium high heat (a cast iron skillet works well).  Add the oil, chiles and salt.  Saute and turn the chiles until blistered.  Serve immediately

Japanese Cucumber and Fresh Fig Salad

Japanese Cucumber Salad

1 cup Japanese cucumber, sliced into thin half moons

1/2 cup tomatoes, diced

1/2 cup fresh figs, cut into 1/2 inch pieces

2 teaspoons red onion, finely minced

2 tablespoons extra virgin olive oil

2 teaspoons rice wine vinegar

1/4 teaspoon sea salt

 

Mix all ingredients in a bowl.  Allow to rest for 15 minutes before serving.

 

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