Baby Spinach and Pear Salad | 菠菜香梨沙律

INGREDIENTS:

2 cups Baby Spinach

1 Asian Pear

1/4 cup Walnuts, roasted

Drizzle of Olive Oil

1 tablespoon Agave Syrup (or honey)

Sea Salt to taste

材料：

2 杯  菠菜苗

1 個  啤梨

1/4 杯  合核，烤過

適量  橄欖油

1 湯匙  龍舌蘭蜜 (或蜜糖)

少撮  海鹽

DIRECTION 做法：

1. All all ingredients in a large bowl.  Toss to combine and serve it immediately.

1. 在一只大碗內下所有材料。輕輕拌勻便可食用。

Tofu Miso Soup ｜豆腐味噌湯

INGREDIENTS: 4 servings

5 tablespoons Red Miso Paste

5 cups Water

1 block Silken Tofu

1/3 White Onion, thinly sliced

4 stalks Baby Shanghai Bok Choy, quartered

2 stalks Green Onion, cut into small rounds

材料：4人份

5 湯匙  紅味噌

5 杯 水

1 磚  滑豆腐

1/3 個  白洋蔥，切幼絲

2 條  青蔥，切粒

4 棵  上海白菜苗，切4份

DIRECTION：

1. Bring the water to a boil.  Slowly stir in the miso paste until it is totally incorporated.

2. Add the rest of the ingredients into the soup.  Bring it back to a boil and until the bok choy is thoroughly cooked.  Serve immediately.

做法：

1. 燒熱5杯水，慢慢拌入味噌。

2. 加入所有剩餘材料，把湯再燒至翻滾，或至白菜熟透。上桌。

Lemon Brown Rice Salad

Do you often have extra brown rice in the fridge? I do because I tend to cook a larger pot for multiple recipes that call for day old rice, just like this one.  It is still delicious to use freshly cooked rice, but the day old one will give you a more al dente texture.  Adjust the lemon juice amount to suit your tastebuds.  This substantial salad is good to serve with pan fried fish.

INGREDIENTS:

3 cups Indian Brown Basmati Rice, cooked

1 cucumber, seeded and cubed

Red Bell Pepper, seeded and cubed

1 handful Parsley, leaves and stems, finely chopped

DRESSING:

1/3 Lemon of juice

1 Lemon of zest

5 tablespoons Olive Oil

2 tablespoons Light Soy Sauce

1/3 teaspoon Salt

2 flat tablespoons Brown Sugar

DIRECTION:

1. In a large bowl, combine all dressing ingredients and whisk well.

2. Add the remaining ingredients and then stir until they are well coated with the dressing.