summer meals

Corn and Bean Salad

in

1-2 EARS FRESH CORN

cooked (2 cups), or use canned or frozen

1 CAN OF BEANS

kidney or black bean, rinsed and drained

1 AVOCADO

peeled and cubed (6oz)

1/2 CUP OF SALSA

 

FOR OPTIONAL ADDED FLAVOR, CHOP:

1 RED PEPPER

1/3 RED ONION

1/2 BUNCH CILANTRO

1 TOMATO

 

MIX ALL INGREDIENTS TOGETHER, ET VOILA!

Makes about 8-10 half-cup portions without optional ingredients.

103 calories per portion

Sesame Noodles with Bok Choy + Edamame

in

Recipe by Chef Alyssa Moreau

 

8 OZ BUCKWHEAT SOBA NOODLES

1 LARGE BOK CHOY (ABOUT 1½ LB)

*option to substitute kale

1 CUP EDAMAME — NO POD

1 TBSP TOASTED SESAME OIL

1 TBSP LOW-SALT SHOYU OR LOW-SALT TAMARI

1 TBSP TOASTED SESAME SEEDS


OPTION TO ADD CHOPPED:

CARROTS

RED BELL PEPPERS

BROCOLLI

SAUTÉED SHITAKE MUSHROOMS



TO PREPARE:

  1. Bring pot of water to a boil
  2. Trim off thick stem from bok choy, slice or tear leaves into bite sized pieces. Place in a bowl and rinse well; drain in colander
  3. When water is boiling, add edamame and cook 3 minutes. Add in the soba noodles and bok choy. Make sure to submerge in water to cook evenly. Cook 5 minutes or until noodles are done. Bok choy should be tender and edamame soft.
  4. Drain in colander and rise with cold water to cool down the noodles. Shake well to release all excess liquid caught in bok choy leaves.
  5. Toss with the sesame oil and low-salt shoyu
  6. Garnish with the toasted sesame seeds
  7. Add in additional vegetables for color and nutrition
  8. Serve hot or room temperature, and enjoy!

Serves four