Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

November 4, 2011

In Honor of Foodbuzz










This weekend I will be hanging in S.F. with 350 other food enthusiasts at the third annual Foodbuzz Food Bloggers Fest.  Tonight we're spending opening night at Terra Gallery where we'll enjoy dinner, award presentations AND a presentation by Tyler Florence!  {pics coming}

So in honor of the Foodbuzz Fest, I want to share my recipe for Asian Noodle Salad, which made it into their Top 9 one day and sparked my initiation into their featured publisher program.

Asian Noodle Salad


















INGREDIENTS












1 lb whole wheat spaghetti
1/2 pound shiitake mushrooms
1 red bell pepper, thinly sliced
1 bunch asparagus
1 cup edamame
3 thinly sliced green onions
1/2 cup rice vinegar
1/4 cup soy sauce
1-2 tablespoons vegetable oil
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh parsley
2 tablespoons fresh lime juice
salt to taste

DIRECTIONS

Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms, asparagus and red bell pepper during last 2 minutes of cooking. Drain.
In a small bowl, mix together vinegar, soy sauce, oil, lime and ginger.
Transfer pasta and veggies into a serving bowl; toss with ginger dressing, edamame and sliced green onions, parsley.

Enjoy!



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