Spicy Deconstructed Dumplings with Rice Noodles and Bok Choi

This deconstructed dumpling recipe has that familiar dumpling flavor, but comes together at home in a lot less time. Bright flavors from the ginger plus the option to add as many greens as you’d like make this recipe from the New York Times a delicious, healthy mid-week dinner. Also, we notice that if we make recipes from the NY Times, they tend to be those by Melissa Clark. Thanks Melissa!

Deconstructed Dumplings with Ginger
Deconstructed Dumplings with Ginger

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Miso Noodle Soup with Salmon and Dumplings

There’s something about fall in Seattle that brings out our love for soups. The bright, clean flavors of this miso-soy broth complement the richness of the wontons and the pleasing texture of the noodles. This super easy soup is perfect for a weeknight dinner.

Miso Noodle Soup With Salmon
Miso Noodle Soup With Salmon

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Miso-Mirin Glazed Salmon Steaks

This dinner is perfect for a weeknight, when you want something healthy, delicious and fulfilling – and so easy you can make it without really having to think about anything. The miso-mirin glaze infuses the salmon with a complex richness, and lets the clean taste of the salmon still shine through.

Miso-Mirin Salmon
Miso-Mirin Glazed Salmon

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Bay Shrimp Spring (or Summer) Rolls

We have a lot of Oregon bay shrimp on hand at the moment, so when we saw this recipe in the New York Times for lobster summer rolls, we thought it sounded brilliant, and modified it to make shrimp spring rolls.

Bay Shrimp Summer Rolls
Bay Shrimp Summer Rolls

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Cooling Radish & Cucumber Sunomono Salad

The first radishes of the season are ready to eat! And what lovely timing, because the crisp, slightly earthy bite of radish goes so nicely with a warm summer-y evening. In this simple salad, the thin, spicy slivers of radish contrast against the soothing crispness of cucumber, and a tangy-sweet rice vinegar dressing gives it all a slightly pickled effect.

First Radishes
First Radishes

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Chopped Mango & Vegetables with Chili BBQ Tofu over Rice Vermicelli Noodles

Sometimes you want a dish that tastes light and bright like springtime. Something that’s easy to make and is super fresh. This is that dish.

Vegetable Mango Over Rice Noodles
Vegetable Mango Over Rice Noodles

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Bok Choi & Spicy Garlic Prawns over Rich Brothy Udon Noodles

The name is a little long, but it does pretty perfectly describe this straightforward, hearty, spring-timey soup. Our bok choi is growing at a ferocious clip out in the side garden, so we’re thinking up lots of ways to enjoy the harvest. And there’s a secret to the deeply flavorful broth – some fish sauce our friends brought us from a recent trip overseas.

Bok Choi, Spicy Prawns and Rich Udon Noodle Broth
Bok Choi, Spicy Prawns and Rich Udon Noodle Broth

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