Cool Soba Noodle Salad, One of 101 Summertime Menu Ideas
Sometimes the hardest part of putting a meal together is just coming up with an idea of what to cook. Last fall I posted 101 menu ideas for Thanksgiving and the winter holidays, and now I’m doing a warm weather version. There are ideas for soups, appetizers, salads, main dishes, side dishes and desserts. There are already recipes on this blog for a few of these suggestions (marked**). For others, I will, when I’m able, put up recipes for those most requested (leave a comment to let me know which items you’d want a recipe for). Just to get us started, here’s a recipe for a Cool Soba Noodle Salad…During the summers I lived in Japan when it was just too hot and humid to eat warm, cooked rice, cold soba noodles got me through. I’ve been enamored of them ever since. Here’s my, only slightly California-ized, version.
COOL SOBA NOODLE SALAD
(Makes two servings)
5 ounces dry soba noodles
1/2 of a medium carrot, julienned
1 cup sugar snap peas, stem ends snipped (or vegetable of choice)
1 tomato, cut into eighths
2 green onions, slivered on the diagonal
1/4 cup thinly cut toasted nori (buy this already sliced in packages in Asian markets)
For the Salad: Bring about 2 quarts of water to the boil in a generously sized pot. When boiling, plunge the sugar snaps peas into the water for about a minute, then add the carrots for about 10 seconds. Pull the peas and carrots out and rinse briefly under cold, running water, drain. Cook the soba noodles for 5 minutes, drain, run under cold water, drain and set aside. Make the dressing.
For the dressing: (This makes a lot more dressing than you will need, but it keeps in the fridge and is a tasty dressing to have on hand).
a 1-inch knob of ginger, peeled and coarsely chopped
1/2 cup water
1/4 cup rice vinegar
6 tablespoons soy sauce
1 tablespoon lemon juice
2 tablespoons rice syrup, honey or sweetener of choice
1/2 cup toasted sesame seeds (plus an extra tablespoon set aside)
a tiny sprinkle of red chili flakes– to taste (optional)
Combine all the dressing ingredients in a blender, blend thoroughly. Check and adjust seasoning.
In a roomy bowl, toss the soba noodles, peas,carrots and 1 tablespoon sesame seeds with about 6 tablespoons of dressing. Mound onto two serving plates or bowls. Garnish with the tomato wedges, green onions and nori.
101 MENU IDEAS FOR SUMMERTIME MEALS
SOUPS:
1. Corn-Potato-Veggie Chowder
2. Curried Spinach-Lentil Soup
3. Chilled Beet Borscht
4. Roasted Garlic Broth with Summer Greens
5. Garbanzos and Veggies in Garlic and Herb Broth with Pesto
6. Gazpacho with Herb Croutons
7. Bean Curd in Savory Broth with Bok Choy and Bean Sprouts
8. Tuscan Veggie-Cannellini Bean Soup
9. Puréed Carrot and Fennel
10. Chilled, Creamy Cucumber Soup
11. Thai Lemon Grass-Corn-Tomato-Coconut Soup
12. Sopa de Frijoles y Nopales
APPETIZERS:
13. Lentil Paté on Whole Wheat Toasts
14. Roasted Red Bell Pepper Hummus
15. Baba Ghanouj with Pitas
16. Rye Bread with Smoked Tofu “Cheese”**
SALADS:
17. Roasted Beets with Lemon-Mustard Vinaigrette
18. Cucumber-Wakame Salad
19. Udon Noodle-Corn-Veggie Salad with Sesame Dressing
20. Chinese Style Pickled Carrots, Daikon and Cucumber
21. Marinated French Lentil-Celery-Sun Dried Tomato Salad
22. Black-Eyed Peas, Rice, Cherry Tomato Salad with Basil Dressing
23. Sweet and Tart Cucumber Salad
24. Greek Salad (Romain, Olives, Tomatoes, Cucumbers, Feta Cheese, etc.)
25. Red Cabbage Slaw with Pineapple
26. Marinated Cannellini Beans and Diced Raw Veggies with Mint Dressing
27. Brown Rice, Fresh Corn with Marinated, Diced Summer Squash
28. Crisp Greens with Toasted Sunflower Seeds and Raspberry Vinaigrette
29. Marinated Chick Peas, Bell Peppers and Fennel
30. Orange Sections, Julienned Jicama, Radish Slices, Radish Sprouts with Citrus Vinaigrette
31. Indian Cucumber, Tomato and Romaine Salad with Ginger Vinaigrette
32. Sliced Heirloom Tomatoes with Basil, Olive Oil, Salt and Pepper
33. Couscous, Roasted Corn Kernels, Diced Summer Squash, Herb Vinaigrette
34. Roasted Cauliflower “Chicken” Salad**
35. Black Beans, Corn, Diced Bell Peppers, Cilantro, Lime Vinaigrette
36. Cool Soba Noodles and Veggies, Ginger-Soy Dressing**
37. Orzo and Roasted Summer Veggies with Toasted Pine Nuts
38. Mediterranean Quinoa Salad
MAIN DISHES:
39. Provençale Onion and Olive Pizza
40. Moroccan Chickpea and Summer Vegetable Tagine**
41. Cuban Black Bean Stew with Cilantro-Onion-Corn Relish
42. Nori Maki Roll-ups with Sushi Rice, Marinated Tempeh, Veggies, Wasabi Mayo, Ginger Pickles, etc
43. Tempeh-Wild Rice Burgers with Whole Wheat Buns
44. Baked Polenta with Creamy Corn Sauce
45. Pinto Bean-Roasted Cauliflower-Corn Tostadas with Guacamole and Salsa
46. Summer Veggie Okonomiyaki with Teriyaki Sauce**
47.Braised Tempeh and Green Beans with Thai Peanut Sauce
48. Lentil Enchiladas with Salsa Verde
49. Stir Fried Veggies over a Rice Noodle Cloud
50. Corn-Leek-Onion Tofu Frittata
51. Southern Succotash with Barbecued Seitan
52. Baked, Stuffed Zucchini with Fresh Tomato Sauce
53. Braised Tempeh with Potatoes and a Creamy Dill Sauce
54. Portobello Mushroom and Roasted Summer Veggie Polenta Pizza
55. Thai Yellow Curry with Tofu, Cauliflower and Peas
56. Chickpea-Veggie Cutlets with Tahini-Parsley Sauce
57. Mixed Veggies with Cumin-Scented Tomato Sauce and Basmati Rice
58. Stuffed Cabbage Rolls with Saffron Tomato Sauce
59. Lentil-Veggie Burgers with Herbed Tomato Sauce
VEGETABLE SIDE DISHES:
60. Baked Navy Beans with Apple Butter and Smoky Maple Barbecue Sauce
61. Summer Squash and Multi-Colored Bell Pepper Ragout
62. Bok Choy Stir Fried with Garlic, Mirin, Sesame Oil, Salt
63. Steamed Blue Lake Green Beans with Sweet and Tart Red Onion Dressing
64. Braised, Curried Cauliflower with Peas
65. Sugar Snap Peas Stir Fried with Fresh Shiitake Mushrooms and Ginger
66. French Potato Salad with Tarragon-Mustard Vinaigrette Dressing
67. Green Beans Stir Fried with Glazed Walnuts
68. Steamed Asparagus with Lemon and Olive Oil
69. Cabbage Sauté with Mustard Seeds and Coconut
70. Braised Collard Greens with Wild Mushrooms
71. Baby Summer Squash Medley with Roasted Cherry Tomatoes and Basil
72. Arame Sauté with Eda Mame, Lotus Root and Carrot
73. Balsamic-Glazed Roasted Summer Vegetable Medley
74. Carrots, Blanched then Pan Glazed with Olive Oil, Mirin, Lemon Juice, Salt and Pepper
75. Fresh Steamed Corn on the Cob with Sprinkle of Toasted, Lightly Salted, Ground Pumpkin Seeds
76. Braised Belgium Endive, (Browned Slightly in Olive Oil, Simmered in Veggie Stock)
77. Slow Cooked Okra and Tomato Stew
78. Balsamic-Glazed Roasted Half Onions
79. Mashed Potato-Celery Root (half and half)
80. Oven Roasted Sweet Potato “Fries”
81. Spinach Sauté with Garlic, Currants and Pine Nuts
82. Summer Squash and Herbs Baked in Parchment
83. Savory Tomato Cobbler
DESSERTS:
84. Granola Bars with Raisins and Nuts**
85. Melon Granita (melons diced, seeded, frozen, shaved)
86. Sweet Almond Milk Couscous with Slivered Almonds and Sliced Dried Figs
87.Coconut Dessert Soup
88. Apple Kanten with Fresh Berries
89. Strawberry Shortcake
90. Peach-Blackberry Crisp
91. Sweet Polenta with Grilled Fruit Topping
92. Santa Rosa Plum Tart
93. Sesame Custard with Fresh Fruit
95. Blueberry-Walnut Struesel Bars
96. Strawberry-Rhubarb Upside Down Cake
97. Chilled Melon and Summer Fruit Compote
98. Vanilla Pudding with Bananas and Toasted Almonds
99. Cinnamon Corn Cake with Fresh Blueberry Sauce
100. Zucchini Cake
101. Coconut Custard with Mango Sauce
the MacroChef 