Culinary Adventures with Camilla

Welcome to the inaugural Fish Friday Foodies, coordinated by Wendy of A Day in the Life on the Farm . She writes that in the interest of eating healthier in 2016, we'll be sharing fish and seafood recipes on the third Friday of the month. I'm in! That definitely fits into our goals of eating less meat and more fish this year. I had initially planned to share a recipe with the seafood from our community supported fishery. But, the Precise Kitchen Elf was sick on Tuesday and I was completely befuddled. I missed my pick-up because I didn't know what day of the week it was. Boo! So, I'll write more about Real Good Fish on another post. As Plan B, I needed something fast. This dish is on the table in less than 20 minutes. Perfect! Ingredients 1 lb scallops (these are listed as best choice or good alternative according to Seafood Watch ) 1 T crushed garlic 1 T minced ginger 1/2 t ground turmeric 1 t tamarind paste (you can find this at an Asian grocery store)...

When you are in a rush to get dinner on the table, what do you make? After spending some time at our old house packing and cleaning and taking Riley to his mandolin lesson, my culinary creativity was waning and it was getting late. I opened up the fridge and found organic pea shoots, julienned carrots, fresh spinach, marinated tofu and thought: soba! Well, in this case, soba- style ; I didn't actually have any buckwheat noodles. Boil the noodles. In another pan wilt the spinach with the carrots until they are barely softened. Turn off the heat and add the pea shoots. The residual heat with steam them slightly, but not make them too limp. Add sliced tofu. Add in the noodles when they are cooked and drained. Dress everything with mixture of rice vinegar, soy sauce, honey, and toasted sesame oil. Add minced garlic and ginger for more flavor. Toss till everything is coated. Serve with a sprinkling of black sesame seeds.