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Recipe: Soba Noodles with Butternut Squash Curry

Ingredients

Directions

~ Marla Meridith

Ginger Chicken Potstickers

Ingredients

Directions

~ Marla Meridith

Recipe: Quinoa & Veggies Lunchbox Power Salad

Ingredients

Directions

~ Marla Meridith

Recipe: Soba Noodles with Butternut Squash Curry

Healthy, Vegetarian Soba Noodles with Butternut Squash Curry recipe. This is a delicious weeknight meal for the entire family.

6 servings

1 butternut squash (about 2 lbs)
8 ounces dry soba noodles
3 tbsp unsalted butter
1/2 large yellow onion, finely chopped
2 cloves garlic, minced
1 tbsp finely grated ginger or 1 tsp dried
1 tsp fine sea salt, plus more too taste
3 tbsp unbleached white all-purpose flour
2 tbsp curry powder
1 tbsp tomato paste
2 tbsp honey
4 cups low sodium vegetable broth
1 can (14 oz) full-fat coconut milk
–toppings
1/4 cup thinly sliced green onions
2 tbsp chopped cilantro plus more for garnish

Pierce the butternut squash several times with a sharp knife. Put it on a plate and microwave on high for 5 minutes to soften.
Let the squash cool so you can handle it. Cut off the ends and peel the squash. Discard the seeds. Cut the squash into 1/2 inch cubes. Set aside.
In a large soup pot, over medium heat melt the butter. Add the onion, garlic and a pinch of salt. Sauté until the onion is softened and fragrant about 5 minutes, stirring frequently.
While the onion mixture is cooking, cook the soba until it’s 70% cooked through. Drain and rinse with cold water to stop the cooking.
Sprinkle the flour over the onion mixture and continue to cook for 2 more minutes. Stir in the curry powder until well combined. Add the tomato paste, honey and the 1 tsp salt, combine well. Slowly pour in 1 cup of the vegetable broth, mix well until smooth. Add the remaining 3 cups of veggie broth and the coconut milk. Stir to combine. Add the squash. Bring the mixture to a boil and then reduce the heat to low. Cover and simmer until the squash is tender about 20 minutes. Add the noodles at the end to reheat. Season to taste with more salt if desired.
Divide into bowls and top with green onions and cilantro.

~ Marla Meridith

Ginger Chicken Potstickers

We absolutely LOVE these homemade dumplings, way better than any take-out restaurant!

30 potstickers

–FILLING
1 lb ground chicken
1/3 cup finely chopped scallions (white and light green parts only)
1 tbsp minced fresh ginger
1 tbsp ginger juice *see note
1 tbsp low sodium soy sauce or tamari
1 tbsp toasted sesame oil
1 tbsp canola or vegetable oil
1 tbsp freshly squeezed lime juice
1/2 tsp garlic powder
1/8 tsp ground black pepper
–SAUCE
3 tbsp unseasoned rice vinegar
2 tbsp low sodium soy sauce
2 tbsp toasted sesame oil
1 tbsp ponzu sauce
1 tsp ginger juice
–ADDITIONAL INGREDIENTS
unbleached flour, as needed
30 potsticker or gyoza wrappers (round or square)
2 tbsp canola or vegetable oil
thinly sliced scallions for serving

–Make the filling
Combine all filling ingredients in a bowl with a fork until well combined. Make sure there are no large chunks of chicken. Cover with plastic wrap and let sit at room temperature for 30 minutes to let the flavors combine.
–Sauce
Combine all the ingredients and set aside.
–Assemble the dumplings
Line a baking sheet with parchment paper and sprinkle with a generous dusting of flour.
Lay out 6 wrappers and brush the edges with some water.
Place about 2 teaspoons of filling in the slightly upper center of each wrapper.
Gently flip and close the wrapper away from you. Crimp the edges with your fingers, making sure they are well sealed. You can gently tap the bottom edge onto your work surface and make a small “purse” shape with the bottom edge flat. This will keep the dumplings standing up during pan frying. Pleat the edges if desired with your fingers.
Cover finished dumplings with damp paper towels to prevent them from drying out.
–Cook the dumplings
Add the canola oil to a large heavy bottomed skillet ( cast iron is my favorite) Heat over medium-high, when the oil is hot, add the dumplings one at a time with the seam side up. Have just a little bit of space in between the dumplings. Fry until golden brown on the bottom sides, about 1 – 2 minutes.
Protecting yourself with a lid (it will get steamy!) add water until it reaches 1/4 inch up the sides of the skillet. Cover and reduce heat to medium. Cook for 4-6 minutes, slightly moving the cover so the steam can escape after 3 minutes.
When most of the water has evaporated, remove the lid and cook for another 1 – 2 minutes so the bottoms can get crispy.
Remove the dumplings from the skillet, cook any additional ones the same way. Adding more oil to the pan for a new batch.
Top with some green onions and serve immediately with the prepared dipping sauce.

You can find bottled ginger juice in most markets.

~ Marla Meridith

Recipe: Quinoa & Veggies Lunchbox Power Salad

In this Quinoa & Veggies Power Bowl all of the flavors combine perfectly with an Asian style sesame dressing. This is a healthy, vegan take on sesame noodles.

4 Servings

1 cup dry quinoa, rinsed, cook according to package directions
1 bag (4 ounces) Duda Farrms Fresh Foods Radish MiniSticks
1 cup zucchini, cut into matchsticks
1 cup carrots, cut into matchsticks
1/2 cup green onions, sliced thinly
1/4 cup toasted sesame seeds
1/4 cup toasted sesame oil
1 tablespoon garlic olive oIl
3 tablespoons rice vinegar
black pepper & sea salt to taste

Let quinoa cool & fluff with a fork. Stir in all the other ingredients ~ adjust oils, vinegar & seasonings to taste. Serve at room temperature or chilled.

~ Marla Meridith

Recipe: Quinoa & Veggies Lunchbox Power Salad

In this Quinoa & Veggies Power Bowl all of the flavors combine perfectly with an Asian style sesame dressing. This is a healthy, vegan take on sesame noodles.

4 Servings

1 cup dry quinoa, rinsed, cook according to package directions
1 bag (4 ounces) Duda Farrms Fresh Foods Radish MiniSticks
1 cup zucchini, cut into matchsticks
1 cup carrots, cut into matchsticks
1/2 cup green onions, sliced thinly
1/4 cup toasted sesame seeds
1/4 cup toasted sesame oil
1 tablespoon garlic olive oIl
3 tablespoons rice vinegar
black pepper & sea salt to taste

Let quinoa cool & fluff with a fork. Stir in all the other ingredients ~ adjust oils, vinegar & seasonings to taste. Serve at room temperature or chilled.

~ Marla Meridith