Miso dressing:
1.5 cups red miso paste
6 tablespoons sesame oil
1 cup oj
½ cup rice wine vinegar
½ cup brown sugar
½ cup soy sauce
½ cup blended oil
1 box soft tofu
1 tablespoon garlic powder (course)
1 tablespoon ginger powder
Blend until smooth
Salad:
1 cup sunflower sprout
1 cup red beet sprout
1 cup diacon radish sprout
1 cup radish shiffinode
1 cup carrot julienne
12 asparagus spears (poached and held cold in lemon & oil)
Salad dressing:
1 cup blended oil
¼ cup sesame oil
½ cup rice wine vinegar
½ cup oj
1 tablespoon ginger powder
½ tablespoon garlic powder
Salmon prep, slice filets into 1 inch thick pieces Rub w/ miso dressing and then grill on a flat top in a large skillet w/ or without grill marks.
Memorial day weekend had its punch, not the kind that leaves one breathless but it set course for the season to come. The holiday weekend brought the birth of 5 signets. Our visit on Tuesday was brief, Mom and dad seemed cautious but much friendlier than I would have imagined.
This weekend we feature Lobster Salad stuffed avocados over Bette & Dales arugula and mizuna, radishes too. Carmine caught Aaron by surprise with her technique prepping the Lobster. Citrus vinaigrette finishes the dish. The summer is coming and Quaill Hill is open. Mizuna, tat soi and radishes for harvest, Aaron got a tour too.
