Main Courses


1 tbsp extra-virgin olive oil
1 tbsp lemon juice
½ tbsp tahini
½ tbsp water
½ garlic clove, minced
¼ tsp ground turmeric
Sea salt
Freshly ground black pepper
2 ounces soba noodles
⅛ tbsp sesame oil
4 kale leaves, chopped
2 red radishes, thinly sliced
½ medium carrot, peeled into ribbons (using a regular vegetable peeler)
3 ounces shelled edamame (cooked)
½ tbsp sesame seeds
¼ cup microgreens

a small bowl, stir together olive oil, lemon juice, tahini, water, garlic, turmeric, and a pinch each of salt and pepper. Put the bowl aside. Bring a medium pot of water to a boil. Cook the soba noodles according to package directions until al dente. Drain and rinse under cold water, gently separating the noodles by hand. In a medium bowl, toss noodles with sesame oil and put aside. Fill the same pot that you used to cook noodles with an inch or two of water and place a steamer basket inside. Bring to a boil, then add the kale and a pinch of salt. Cover, reduce the heat to low, and steam until kale is tender but still bright green, about 5 minutes. Add steamed kale, radishes, carrot ribbons, and edamame to the noodles. Toss with the sauce and top with sesame seeds and microgreens.