Sping on a plate

**recipes as previously published in the daily vanguard**

Hello! I know it's been awhile, and I apologize. I went on a mental and physical vacation to my hometown in Sonoma County, California. Meyer lemons, beautiful family, and 75 degree weather made it extremely hard to bring myself back to Oregon, but you gotta do what you gotta do.
Another event that occurred on my vacation was a visit to Michael Chairello's restaurant, Bottega in Yountville. I don't review restaurants on my blog but this may have been some of the best Italian food I've ever had.
My main course was a pan-fried gnocchi with a heaping serving of spring vegetables and a creamy fonduta sauce. The colors on the plate were electric greens and oranges and the tastes were so fresh you'd think the veggies were picked that morning.
Here is my inspired recipe from the dish, minus the Fonduta add creamy goat cheese crumbles (a favorite ingredient of mine).
And following that, I have artichoke my way, a seasonal and fun food to eat. As Mr. Chiarello says,Buon Appetito.

Shells and spring veggies
Feel free to add any of your favorite spring vegetables—sugar snap peas would work well here also.


Ingredients
1 leek, cleaned and sliced into half moons
6 medium sized carrots (green tops removed) cut into slices
4 tablespoons of garlic and chive pesto (purchased from Pesto Outside The Box, a vendor at the PSU Farmer’s Market)
1 cup of whole wheat or regular shell pasta
4 tablespoons of olive oil
Zest from one Meyer lemon
2 tablespoons of goat cheese crumbles
Sprinkle of salt
Dash of fresh ground pepper

Method
Bring a medium saucepan filled with water and a sprinkle of sea salt to a boil.
Meanwhile, heat a large skillet to medium-high heat, add olive oil.
When olive oil is hot, add carrot slices. Sprinkle with salt, grind pepper and let the carrots cook in oil for a few minutes.

Add pasta to water and cook according to package directions.
Next, add leeks to skillet, stir with spatula and add spices as needed. Sauté for 8–10 minutes at medium heat.

When pasta is ready and carrots are crisp tender, mix the pasta into the skillet.
Add pesto, goat cheese crumbles and zest.
Serve with lemon slices, serves 1–2 people.


Artichoke with lemon dill crema
This is a classic preparation of a vegetable that’s as fun to eat as it is tasty. If serving with pasta, make sure to start the artichoke earlier than the pasta. They often take a long time to become tender.

Ingredients:
1 artichoke, trimmed of dirty leaves and stem removed
1 clove of garlic, peeled
1 bay leaf
1 tablespoon of white wine vinegar
Crema:
1/2 cup Greek yogurt
2 tablespoons of dill
Juice from one Meyer lemon
1 teaspoon of honey

Method
Place a few inches of water in a medium saucepan. Place garlic, bay leaf, and vinegar in water and let it come to a boil.

Place steamer basket above water, and place artichoke in, stem up.
Place lid on pan and let simmer for 20–40 minutes.
When leaves can be removed easily with a fork, the artichoke is ready. Serve with lemon dill crema.

Crema:
Mix yogurt, honey, lemon juice and dill in a small bowl. Serve with artichoke for dipping.
Serves 1–2 people.

Soba Veggies, To Go (photo courtesy of www.sxo.hu

**as posted in the Daily Vanguard**


As the new season approaches, many people are faced with the dilemma of meals away from home. Some have classes or work during their usual lunchtime, others at night when they would normally enjoy cooked dinner at home.
Often, it’s easy to turn to eating at the many restaurants offered away from home. Whether it’s Pizzicato, Pita Pit or Chipotle, sometimes these choices are hard on the wallet and not always the most best for your waste line. Think, if you spend six dollars a day on food, that’s a wasted thirty dollars a week! Why not spend that money to fill or your fridge instead of emptying your wallet?
Packing a meal at home is an easy way to cut back on spending that financial aid money too quickly. It’s also a great way to stick to your new year’s resolutions for healthier eating. When you take the time to shop over the weekend, it’s easy to pull together a fast meal to go during the school or work week. Plus, produce is cheap!
This recipe is healthy, but that doesn’t mean it has to taste like it. It has whole grains, a plethora of great vegetables, and avocado for some good fat. The kidney beans add protein and fiber, so you’ll stay full throughout your class.
Be creative with this meal and add whatever you have in your own refrigerator. Grated ginger or a squeeze of any citrus fruit will lend nicely to the sauce. Soba noodles can be found in most Asian aisles of the grocery store, but really any whole grain noodles work here. An assortment of vegetables, (such as broccoli, carrots or mushrooms) or even fruit are all nice additions to the mix.
Lastly, the colors of this dish are vibrant and beautiful. As you look down at your deliciously economical meal, maybe you’ll forget how far off spring really is.

Ingredients

One big handful of Soba noodles or whole wheat spaghetti
¼ cup of purple cabbage, finely chopped.
½ bell pepper, chopped.
½ cucumber, chopped.
½ avocado, diced.
½ cup of canned kidney or black beans, drained and rinsed

For The Dressing:
1 tablespoon canola or olive oil
1 teaspoon toasted sesame oil
1/2 tablespoon of soy sauce
1 generous splash of Sriracha or any hot sauce
Pepper

Serves one

Method
1) Prep your ingredients. Cut your bell pepper, cucumber, avocado, and drain your beans.
2) Put a small saucepan of salted water over high heat. When rapidly boiling, add Soba noodles.
3) Place all chopped veggies in a Tupperware container.
4) Combine oils, soy sauce and Sriracha in a cup or small bowl and whisk with a fork. Taste, and fix the sauce to your liking.
5) After about 6 minutes, or whenever Soba noodles are floating and tender, drain them in a strainer. (Whole Wheat Spaghetti will take longer, mostly likely 10 minutes).
6) Add cooked noodles to veggies, and top with sauce, stirring to ensure that everything is coated.
7) Secure the lid, pack in your bag, and catch the bus!

Introduction, and Tangy Tofu & Soba Noodles

Hi, I'm Katherine. Welcome to my food blog. Wondering what's up with the title? Understandable. You see, I, like many people, cannot function without some food in my belly. So cooking + hunger usually equals disaster. That's why I have taken to eating while cooking. Just a little something, not a meal of course. An apple, a handful of this, a bite of that. Just to keep me going. My recipes are often Italian, sometimes healthy, and very often based on a recipe I've read elsewhere. I will ALWAYS give credit to the chefs who inspire me. Here's my first recipe I've chosen to share with you:

Tangy Tofu and Soba Noodles
Inspired by Mark Bittman's NY Times Blog, The Minimalist

When I saw Mr. Bittman's suggestion to "Ketchup Braise Tofu" I was intrigued. I'm not typically a tofu gal, but his recipe seemed easy enough, so I made it. And I'm glad I did.

Serves 1
Ingredients
1/4 box of Firm Tofu, chopped in large cubes
1/4 Flour
1/4 cup ketchup
1 garlic clove
Canola Oil
Handful of Soba Noodles (or spaghetti)
Handful of spinach

What Was Eaten While Cooking:
Sour Patch Kids..not the healthiest choice, better luck next time:)

Method

1. Dredge tofu in flour. Saute in pan at high heat in a glug of canola oil. When tofu is golden, remove to plate.
   
2. Lower heat to medium, add minced garlic clove, saute until fragrant and brown.
3. Add tofu, garlic and ketchup to pan and mix until sauce is bubbling.
4. Cook noodles according to package directions.
   
5. After cooked pasta is drained, add spinach and noodles to pan and mix to coat.
6. Enjoy!