- Summer Squash
- Lettuce Little Gem (swapped for more chard)
- Baby Broccoli
Tonight's dinner continued the quest to work through the inventory. Lettuce, not a favorite around here, was the main target. Based on a lunch I had at work this week, we made a lettuce / noodle salad. In addition to the red leaf lettuce, we made our way through a navel orange, smoked tofu, baby carrots, mint, cilantro, and a box of spelt udon.
Orange-Sesame Noodle SaladToss all ingredients together and serve! I'd give this a 6 out of 10 as is. If we were to try it again, we'd switch to some type of Vietnamese peanut sauce and neutral tofu.
1 box spelt udon
1 head red leaf lettuce, chopped
1/2 bag baby carrots, grated
zest of one orange
mint, finely chopped
cilantro, finely chopped
smoked tofu, thinly sliced
1 recipe Orange Sesame Szechuan Sauce (below)
Orange Sesame Szechuan Sauce
Ingredients (use vegan versions):
1/2 cup veggie broth
1-2 Tablespoons rice vinegar/ rice wine
1-2 Tablespoons light soy sauce
1 teaspoon grated orange zest
1 teaspoon sesame seeds
1/2 teaspoon sesame oil
1 fresh red chili, finely chopped/ 1/2 -1 teaspoon red pepper flakes
Combine all sauce ingredients and reduce by half.
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