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Soba Primavera

November 21, 2014
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NOVEMBER 19th, 2014 — I love soba. The deep earthy flavor probably takes a bit getting used to, but it’s tasty, and a great sturdy noodle for pasta salads.

Transcription:
Dice 2 zucchinis.
Snap ends of green beans. Dice.
Sautée 2 cloves chopped garlic in olive oil.
Add vegetables.
Salt. Add dried basil and oregano.
Add frozen peas.
Set aside and let chill.
Finely chop scallions.
Cook soba in boiling water for 4 minutes.
Drain. Rinse with cold water to halt cooking.
Set aside and let chill.
Chop (raw) tofu.
Whisk dijon mustard and red wine vinegar. Drizzle honey.
[Assemble.]
Top with additional herbs, salt, and pepper.

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