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Panzanella w. Grilled Chicken and Cold Sesame Noodles

Blue Moon Greens Bread Salad w. Challah Croutons, Grilled Lemon Chicken, Chick Peas and Marinated Mozzarella

  • Arrange the greens in a large bowl. Slice the radish thin and add to the greens.

  • Arrange the chicken, chick peas, and mozz on the greens. If you like, heat the chicken cubes a little in a sauté pan, or (if you must) a microwave.

  • Heat a little oil over medium in a sauté pan. Add the croutons and carefully toast each side.

  • Add the croutons to the salads, the dress with a little olive oil and vinegar, salt and pepper, and enjoy. If you like, heat the olive oil in the sauté pan first and then pour the hot oil over the salads.

Cold Sesame Noodles with Stirfried Spring Vegetables and Egg Drop Soup

  • Heat the sesame/peanut sauce briefly in a microwave. Ditto the noodles. Combine the two in a bowl and serve. Though called 'cold' it really should be just about room temp.

  • Heat the soup gently to a simmer. Serve immediately.

  • Heat a little oil in a sauté pan. Chop the bok choi crosswise into 1" 'tall' pieces. Slice the baby turnips in half lengthwise, the cut 'half moons' 1/8" thick crosswise.

  • When the oil is just about smoking hot add the turnips. Stir and fry. Add the carrots. Cook 30 seconds. Add as lilttle salt. Add green garlic and green onion. Stir. Add a little oil if needed. Add the greens and cook until bright and wilted. Serve beside the noodles. Larges shares should work in batches.

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