Ironically, all of the recipes I’ve shared to date are things I make on special occasions or maybe once in a few weeks. What I really cook everyday is dinner. Lots and lots of dinner. Dinner that then morphs into lunch or part of a dinner the next night. I love cooking dinner.
Don’t get me wrong, I’ve still got a sweet tooth and I could demolish a charcuterie plate in minutes, but dinner is something more. Dinner is what welcomes me home from the craziness of the day, dinner is what N and I make together as we talk about our days. Dinner is unwinding, love, and most importantly, pretty damn tasty.
Recently I saw Dana Treat’s post featuring a soba and kale salad. I love soba. I could eat it warm, cold, in soups, by itself. But I usually pair it with Asian flavors or vegetables. Dana’s combination of a non-Asian ingredient with soba inspired me to try something like it.
In the past two weeks, I’ve made soba bowls with less eastern vegetables and loved it. My favorite was a fresh pea and shrimp bowl with miso dressing. I wanted to make it for you this week, but shrimp wasn’t on sale. small eats also has a small budget, so adapt we must! The other soba bowl I made recently had kale and tofu in it, so I combined the peas with the kale and tofu and poof! This dish was born.