Soba Noodles with Broccoli, Walnuts, and Pomegranate

Last night I could not decide between these two recipes from Vegetarian Times:
Two Broccoli Stir-Fry on Soba Noodles

Udon Noodles with Walnuts and Pomegranates

They both looked really good and used several items from our CSA. I am feeling CSA pressure right now because our next box is coming on Thursday and we still have quite a bit left from last week. I decided to combine the elements I liked from both recipes and see how it went. Surprisingly, my biggest complaint was that it really didn't have a lot of flavor. It was lacking any "real" sauce that would stick to the noodles. As much as I like Meyer Lemons, they may have been a little too mild for this recipe.

Soba Noodles with Broccoli, Walnuts, and Pomegranate
adapted from Vegetarian Times
1 8-oz. pkg. soba noodles
Juice of one meyer lemon
1/4 cup low-sodium soy sauce
1 Tbs. maple syrup
1/4 tsp. meyer lemon zest
2 Tbs. toasted walnut oil, divided
1 12-oz. pkg. extra-firm tofu, drained and cubed
2 cups broccoli florets
1 ½ cups red kale chopped
1 Tbs. minced fresh ginger
4 cloves garlic, minced (about 2 tsp.)
1/4 cup chopped walnuts, toasted
1 cup fresh pomegranate seeds
5 green onions, white and green parts chopped (about 1/3 cup)
Cook noodles in boiling salted water 3 minutes. Drain, rinse under cold water and set aside.
Stir together lemon juice, soy sauce, maple syrup and lemon zest in bowl. Set aside. Heat 1 Tbs. oil in skillet over medium heat. Add tofu cubes, and cook 10 minutes, or until browned, turning occasionally. Add garlic and ginger to skillet; stir-fry 30 seconds. Add broccoli and Kale; cover and fry 3 to 4 minutes, or until just tender. Remove cover, stir in soy sauce mixture; stir-fry 1 minute, or until mixture begins to thicken. Remove from heat. Top with walnuts and pomegranate seeds.

Noodle Bowls

“Wow, that was a really good meal” “What a great deal.” “What a fun evening” These are some phrases that are never heard after a night out in Fairbanks! Most often whether it is a meal in a restaurant or any sort of Fairbanks event whether it be a beer or wine tasting and a dinner event we always walk away somewhat disappointed. When we first moved here we gave it the good old college try. We went to all the restaurants that the locals recommended. In the end we realized it was much easier and more satisfying to eat at home. With that said, we somehow ended up with our social calendar booked for this last weekend. It all started last Friday night after work with Bad Girls of the North an annual Fairbanks Art Show at the Westmark Hotel. Unlike food, there are some really amazing artists here in Fairbanks and throughout Alaska. I zeroed in on some pottery nearly as soon as we walked in the door. I am a huge fan of practical artwork and have quite a large collection of handmade pottery. As soon as I saw Lori Jean’s noodle bowls, I knew that I had to have one (or two). We have been eating a lot of soba and udon noodles lately, so I could not resist. I also picked up a little sea salt canister as well.
Last night I could not wait any longer to use our new noodle bowls so I made a simple Udon dish with fried tofu, garlic, fresh ginger, cilantro, cayenne and lemon juice. It was the perfect simple meal for our new bowls.

Stir Fried Brussel Sprouts with Soba Noodles

From Asparagus to Zucchini has been my CSA bible this summer. Not only does it have some really great recipes, but it is a great resource for storing produce as well. This book was put out by the Madison Area Community Supported Agriculture Coalition. It is arranged by vegetable rather than season like a lot of farm cookbooks. There are a lot of simple recipes that I have really appreciated. I am feeling rather sad that our fresh produce season has nearly come to an end. It was a really poor season this year for the farms in Fairbanks and although I was sad we never got fresh garlic and our CSA was quite meager, I was also thankful that I have not bought produce with the exception of garlic and ginger at Fred Meyer for over 2 months now. Between our CSA and the Farmers Market we have still eaten quite well. Our garden didn't do so well, but it was really a hard season for a first year garden. We will try again next summer. We will enjoy our last week of fresh produce here in Fairbanks and we will stock up on squash, potatoes, and carrots along with the 20 lbs. of raspberries in our freezer to make the season last a little longer. The thing I will miss the most is all the fresh herbs from Basically Basil. They have brought us some wonderful Spanikopita and Tabouli salad this summer. I couldn't resist the Brussel Sprouts fresh on their stalk at the market today. I made Sesame Garlic Brussel Sprouts and added them to a stir fry with snow peas, chard, carrots, garlic, ginger and soba noodles and of course pork dumlings on the side!

Sesame Garlic Brussel Sprouts
from Asparagus to Zucchini
1/4 cup soy sauce
3 tablespoons toasted sesame oil
1/4 teaspoon crushed red pepper flakes
1 1/2 tablespoons minced garlic
1 1/2 pounds brussel sprouts, trimmed
4-5 tablespoons peanut or canola oil
Combine soy sauce, sesame oil, crushed pepper, garlic, and 3 tablespoons water in a large bowl. Blanch the brussel sprouts in boiling water until partially tender, 3-4 minutes. Drain well. Heat wok, or large heavy skillet over high heat 2-4 minutes. Add a small amount of the peanut oil, swirl the pan to coat the surface, and add about a third of the sprouts. Stir-fry until bright green and crisp-tender. Drain on paper towels. Stir-fry the remaining sprouts similarly, in batches. Add stir-fried brussel sprouts to soy sauce mixture and toss well. Makes 6 servings.