Thin buckwheat noodles, called soba, have been enjoyed in Japan for thousands of years. But it wasn’t until 1993 that the first soba restaurant was opened in the Southern Hemisphere. From Sydney, the concept spread to other Australian cities. Add cooked shrimp (boiled, sautéed, or grilled) if you want to turn simple soba into a more substantial dish.
Serves 4
This dish is delicious any time of day—from breakfast to dessert. I love to mix different varieties of the same fruit, such as yellow, red, and purple plums, and white and yellow peaches, but most important is to buy local for the sweetest, freshest fruits.
Yields 2 servings
This shrimp salad refresh uses a light vinaigrette to bring out the flavors of the shellfish as well as the mango and avocado. For ease, zest the citrus fruits before juicing them.
Yields 4 servings
This protein-packed legume makes a satisfying meatless meal on its own as well as a zesty side dish for grilled tuna or salmon.
Yields 8 servings
This is a popular dish in Chile. Parboiling the cauliflower makes the fritters tender.
Serves 4
Fresh corn is one of my favorite summer foods, and this corn pudding recipe, also from Denise Langevin, is such a delicious way to enjoy it. (Don’t fret if you fall in love and want it year-round—it can be made with 9 cups of frozen corn kernels.)
Serves 6 to 8
This flavorful mix of peppers, olives, and onions defines the muffaletta sandwich—you can choose a mix of your favorite meats and cheeses, like capicola, prosciutto, salami, mozzarella, and provolone, but don’t leave off the olive salad! A batch will stay fresh in the fridge for about a week.
Yields about 4 cups
This dish gets a double dose of flavor from the cheesy crust on the cauliflower and the pesto sauce.
Yields 4 servings as a main, 6 as a side dish
Looking for a fast meal with layers of flavor? This dish has it all. What’s more, you can make it your own by adding other veggies or a protein, like poached shrimp or grilled chicken. Need it “to go”? Use a whole wheat or corn tortilla to turn it into a wrap. Note: If using canned corn, rinse and pat dry; if using frozen corn, defrost, rinse, and pat dry.
Yields 4 servings
This twist on tuna salad forgoes mayo for creamy, nutrient-dense avocado (the avocado should be ripe but still somewhat firm). This recipe is also great made with grilled tuna—the next time a fillet is on the dinner menu, consider making a little extra to enjoy this dish for lunch the next day.
Yields 2 servings
The sherry intensifies the natural sweetness of the carrots and creates a rich glaze.
Serves 4
Barley is a nutritious whole grain that retains far more nutrients than pearl barley. It does take longer to cook and tends to require more water, but the taste is more than worth it, and you can make it up to 3 days in advance. I like to enhance this medley with pomegranate molasses. A staple in Mediterranean and Middle Eastern cuisines, it’s a luscious sweet-tart syrup made by boiling down pomegranate juice until it becomes thick. It’s available at spice and gourmet shops, but it’s easy enough to make on your own…with a little patience—expect a couple of cups of juice to take an hour or more to reduce (check the pot often and stand by when it gets close to the syrup stage to avoid burning it).
Yields 4 servings