This is a wonderful dish, which can be prepared in under 20 minutes–and that includes preparing gremolata, a mixture of chopped fresh herbs traditionally made with garlic, parsley and grated lemon peel.
I like the colors of this dish–the purple, orange, greens and yellow–all hinting that spring is almost here.
- Prepare gremolata–for recipe click here.
- You will need 4 cups of vegetables–look around your kitchen, check your pantry, browse the market–grab what’s in season and create!
- In the dish prepared above I used organic corn and organic edamame (only buy corn and edamame that have been organically grown–for why click here). I often buy these frozen because their flavors are still quite good. You can let them thaw naturally or rinse under warm running water).
- I then added celery, red cabbage, carrot strips, red onion and chopped black Botija olives.
- For a firm, al dente noodle, prepare using the traditional Japanese cooking method, the “shock method.” Prep and cook time are less than ten minutes.
Place 2 quarts of cold water in a large pot, cover, and bring to a boil; add 8-10 ounces soba 100% whole grain buckwheat noodles and stir to prevent sticking. When the water boils again, add about 1/2 cup of cold water to stop the boiling. Repeat two to three times until the center of the noodle and its outside are both white and the noodles are firm yet tender. Rinse cooked noodles under cold water to stop cooking process, lower sodium and prevent clumping.
- Want to know if your organic soba noodles consist of “refined” or “whole” grains? Take a look at Fooducate, it’s a wonderful reference site.
- If it doesn’t say 100% whole grains you are probably eating refined grains! High5Kitchen recently switched from Hakubaku Organic Soba to “Eden 100% Buckwheat Soba“ because “Eden 100%” noodles are 100% whole grain and not merely organic.
- Combine noodles and fresh vegetables with gremolata. Garnish with fresh grated lemon peel, coarse sea salt (one or two twists) and fresh ground black pepper.
Tips on Olives:
Most olives are picked before they are ripe; some are softened with chemicals such as lye while others are artificially darkened with ferrous gluconate, an iron compound. All canned olives are pasteurized.
I like the raw, sun-dried, organic black Botija olives because they are picked when ripe and cured using traditional methods, such as sea salt brining.
These soft, ripe olives are rich in calcium and high in magnesium, Vitamin E and oleic acid.
I have been unable to buy these locally–they are a product of Peru and apparently one of the few olives to be picked when ripe and processed using traditional methods. If you know of other olives that fit this description, let me know. I have purchased these olives from Sunfood (headquartered in San Diego, California) and the Green Poka Dot Box (mail order sources) because they both are vocal proponents of Non-GMO and organic agriculture.
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Please note that the High5Kitchen does not receive any monetary reward or incentive for recommending certain products. There is no better way to prevent a conflict of interest than to simply keep this blog a product of the heart!