Meal 1: Soba Noodle Pancakes, Braised Tofu in Spicy Miso, Stir Fried Tatsoi
Turn the noodle mix into a bowl. Stir to combine all well. Season with just a touch of salt - it is already seasoned with soy sauce. Heat a little oil in a pan over medium. When hot but not smoking add dollops of the mix to the pan to make pancakes approximately 4" in diameter and about 3/8" thick. Use the video above for general instructions but do not make large pancakes. That video is for lo mein pancakes. These pancakes are a little finer and don't need medium high heat, but the procedure is very similar the video relevant. Cook approximately 3 minutes. When the pancakes are set, turn with a spatula and cook the other side. 2-3 minutes. Transfer to paper towel. Cook in batches. Best eaten slightly cooled.
Reheat over high and re-oil the pan. Chop the tatsoi into 1" pieces. When hot add the vegetables. Stir and fry until bright and slightly wilted. 1-2 minutes. Season with salt as needed and serve.
Heat the tofu in a sauce pan. Allow to simmer very gently 5-7 minutes. Serve in a bowl on the side.
Meal 2: Israeli Couscous w. Preserved Lemon Ricotta and Sautéed Arugula, Mixed Greens Salad and Roasted Fall Vegetables
Remove the roasted apple pieces from atop the roasted vegetable mix and reserve. Heat a little butter in a sauté pan. When hot add the vegetables and toss. Allow to heat through and become fragrant. Add more butter if needed and check the seasoning. Use a lid briefly to speed the process. When hot, add the apples and carefully toss to combine. Serve.
CAREFULLY remove the paper package of ricotta from atop the couscous. Reserve. Heat a little olive oil in a sauté pan over medium high. When hot but not smoking add the couscous. Stir and fry. Allow to become hot and lightly browned in spots. Transfer to a serving dish.
Chop the arugula coarsely. Re-oil the pan lightly and quickly sauté the arugula to wilt it. Add the hot couscous and toss to combine. Add the ricotta, fold together and serve.
Dress the salad.