Hot and Sour Soup Hot Pot w. Napa cabbage, Wood Ear Mushroom, Bamboo Shoots, Silken Tofu and Shanghi Pulled Noodles
Heat the soup gently to a simmer.
When hot carefully add the jar of garnishes including the tofu, noodles and cabbage.
Stir to mix evenly. Use a spoon, butter knife etc to cut the silken tofu into chunks. Separate the noodles - they are a little persnickety.
Allow to return to a simmer and heat through.
Serve.
Moroccan Chick Peas, Pan Roasted Potatoes w. Turmeric Butter, Blue Moon Mixed Greens
Heat the chick peas gently and allow to simmer.
Cut the potatoes in half lengthwise. Cut each half in half lengthwise again. Cross cut the split halves 3-5 times depending on the size of the potato so you get approximately 3/4" chunks.
Heat a little butter or oil in a nonstick or well seasoned pan. When hot but not smoking add the potato. Fry to brown the potato on 2 sides. About 2-3 minutes per side. When browned, lower the heat and add the spiced turmeric butter. Toss to combine. Serv and top with the hot chick peas.
Dress the greens and serve on the side of the chick peas and potato.