Tatsoi Mizuna And Edamame Salad With Sesame Dressing Food

TATSOI, MIZUNA AND EDAMAME SALAD WITH SESAME DRESSING

Steps:

• To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl.
• To make Salad: Cook edamame according to package directions. Rinse under cold water to cool. Drain well.
• Divide edamame, tatsoi, mizuna, cucumber, tofu and green onion among 4 plates.
• Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.

YOGURT SESAME DRESSING

Steps:

• Combine all ingredients and mix well.
• Store in refrigerator.

ASIAN STYLE SESAME DRESSING

Steps:

• Mix all and let sit for 2 hours.

EDAMAME PASTA SALAD WITH TAHINI DRESSING

Steps:

• Cook the pasta according to package directions, preferably tender. When it's done cooking, rinse with cold water and pour in a large serving bowl or container.
• Rinse and drain the black beans and edamame.
• Thaw the corn (and edamame).
• Mix the corn, edamame, and black beans together with the pasta.
• Make the dressing by putting all the dressing ingredients in a blender (except the sesame seeds) and pulse until fully mixed.
• Stir in the sesame seeds.
• Pour the completed dressing over the pasta, and let chill for about 45 minutes-1 hour then serve. Lasts about 4-5 days fresh and great for brown-bagging lunch; and if your workplace lacks a fridge, don't fear due to the lack of dairy products!

ORZO SALAD WITH SESAME DRESSING

Steps:

• To make dressing: add all dressing ingredients to the container of an electric blender; process until smooth; set aside.
• Cook the orzo in boiling salted water to cover for about 8 minutes or until tender; drain, rinse, and drain again.
• In a mixing bowl, toss the orzo and 1 tablespoon sesame oil.
• Spoon half the orzo mixture into a large glass serving bowl; spread evenly.
• Top with half the carrot strips, raisins, and sunflower kernels.
• Repeat layers.
• Drizzle 1 cup Sesame Dressing over the top.
• Sprinkle the parsley and green onion evenly over the top.
• Serve with the remaining Sesame Dressing.

MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING

Steps:

• Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
• With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
• Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.

ASIAN NOODLES WITH EDAMAME

Steps:

• To make Dressing: Whisk together soy sauce, vinegar, sesame oil and 2 Tbs. water in bowl. Set aside.
• To make Noodles: Bring large pot of water to boil. Add noodles, and cook 5 minutes less than minimum recommended cooking time on package.
• Add edamame and carrots, and continue cooking until noodles are tender. (If noodles cook in 5 minutes, add all ingredients at once.) Drain.
• Return mixture to pot. Stir in watercress, green onions, sesame seeds and Dressing. Serve warm or at room temperature.

MIZUNA WITH HOT GARLIC AND SHALLOT DRESSING

Steps:

• Heat oil in large sauce pan. Saute shallots, then add garlic and heat about 1 minute until fragrant.
• Stir in vinegar, and pour over washed greens.
• Serve immediately.