Otsu Recipe and an Update!

So it's been forever since either Nikki or I have posted on the blog. We are both pregnant :) and, what do you know? Food just doesn't sound that good. We also both moved across the country from each other (sad!). 

I want to contribute a few of our favorite meals whether I have a picture or whether or not they are original; I think I'd rather just have the recipes and be able to share them with others. 

This is not an original recipe, however it is a delicious recipe from Heidi Swanson's book Supernatural Cooking (available at Anthropologie) with variations.

{Image from Heidi's Book, Supernatural Cooking}

Otsu (Soba Noodle Salad)

Ingredients

	~	Fresh ginger, cut into a 1 in cube, then diced into smaller pieces
	1	Tbsp honey
	1/4	tsp cayenne
	1/2	tsp fine-grain sea salt
	2	Tbsp freshly squeezed lemon juice
	¼	c unseasoned brown-rice vinegar
	⅓	c shoyu sauce (wheat-free soy sauce)
	1	Tbsp extra-virgin olive oil
	3	Tbsp toasted sesame oil ____________________

	12	oz dried soba noodles
	1/2	c chopped fresh cilantro
	1	bunch green onions, thinly sliced
	1	cucumber, peeled and diced
	¼	cup roasted sesame seeds (mix black and regular- it looks beautiful)

1/2  red bell pepper, diced

Combine all dressing ingredients in a cuisinart. 

Cook the soba noodles according to package directions (boil water, add noodles, turn off heat and let the noodles cook just until tender, then drain).  

While noodles cook, combine all vegetables and sesame seeds in a bowl. Add noodles and dressing when desired. 

Note: while this Otsu is to be eaten cold, Dan and I like to eat it hot. We serve it with lightly steamed broccoli or the cilantro lime cabbage recipe that's also on this blog. 

{My modified version. Originally from the book Super Natural Cooking by Heidi Swanson}