◦ 1 (8 oz) package Eden Selected 100% Buckwheat Soba
◦ 1 -2 tablespoons of Little Rosie’s Spicy Dressing.
◦ 1 cup thinly sliced green onions
◦ 2 Tbsp. fresh lemon juice
◦ ½ tsp. red pepper flakes + additional for topping
◦ ¼ cup fresh chopped cilantro (optional)
1. In a medium pot, cook buckwheat soba according to package directions. You want noodles to be al dente, so make sure not to overcook as noodles will become mushy.
2. When noodles are finished, put them into a colander and rinse them with cold water until the are no longer warm. This will keep your noodles from overcooking. Shake to remove excess water.
3. Add in 1 to 2 Tbsps. of Little Rosie’s Spicy Dressing. Stir to thoroughly coat.
6. Top with additional red pepper flakes, green onions or cilantro. Drizzle lemon juice over for a citrus tang.
8. Serve as side dish or meal and Enjoy. **Feel free to add meat or veggies to make more of a complete meal.
Store noodles in the fridge in an sealed container. Serve leftover noodles cold or room temperature.
Last week at one of the markets I attend, I discovered these tiny, 2oz travel size salad dressings. They’re called Handcrafted Vinaigrette made by Fire Lips, a local producer of my favorite hot sauces. I love the variety of flavors and look forward to trying them all. Unfortunately these dressings are only available right now in some of the AZ Farmers’ Markets but will be available on-line soon. Just another reason to go the farmers’ markets – always something new and delicious. As for Little Rosie’s travel size bottles – we’re working on it!
I will repeat this simple salad over and over again since it works. I like to make things simple so I keep recipes like this one in my back pocket. Our signature salad can be eaten as a meal or the perfect compliment to your favorite meal as in this picture.
-2 cups mixed greens
-2 tablespoons crumbled feta cheese * I prefer Bulgarian feta if available
-1/4 cup of thinly sliced red onion
-Little Rosie’s Filipino or Spicy Filipino Dressing to taste
When I hear ‘blue cheese’ my mouth waters…..This combo with either our Filipino or Spicy Filipino dressings hits all corners of your mouth. If you have any creative salad ideas you want to share, don’t be shy and send me you recipe to firstname.lastname@example.org. I’d love to share your ideas!
I’m not sure if I’m really putting myself out there by sharing the fact that I had no idea that cucumbers are considered a fruit. From a culinary standpoint, fruits are typically sweet or tart……Anyway – here is a simple cucumber salad I love as snack or side dish.
2 cucumbers sliced thinly, 1/4 cup green onions and 1/4 of Little Rosie’s Dressings – Spicy or Original taste equally delicious. Mix-it-up!
This colorful, healthy and satisfying salad is great as a meal or a side dish. I basically decide to use whatever was left in my fridge to make a meal. I like using our spicy dressing to satisfy a craving for more flavor. Make this in advance – good for up to 3 days in refrigerator.
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrot
1 cup diced cucumber
*garnish with chopped green onion
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Add dressing to taste and Enjoy!
Last weekend I traveled back to Ohio for the first time since I left over two years ago. While the weather I was traveling to sounded horrible, there was incentive to get to the airport to see some of my favorite local restaurants that had opened in the Phoenix Sky Harbor Airport. We flew out of Terminal 4 which handles 80 percent of passengers at the airport. All of the restaurants are on Level 3; are past security. Before security there’s Chelsea’s Kitchen and Sauce. After security;
A gates (US Airways)
Blanco Tacos & Tequila & Olive & Ivy & Modern Burger
B gates (US Airways and international carriers)
NYPD Pizza & Press Coffee Food & Wine
C gates (Southwest Airlines)
Sir Veza’s & Cartel Coffee Lab
D gates (Southwest Airlines)
Barrio Cafe & La Grande Orange
We didn’t have time to have a meal but there were plenty of options. I love how there were many grab-n-go options that looked delicious and appeared to be healthy too. If traveling through Phoenix or here – , know there are plenty of delicious options to make the stress of travel a little better.
Someone in the markets told me that spicy flavors are addictive and I have to agree. This is an addictive combination that’s just exploding with flavor.
Your favorite hummus + a scoop of Chile Crunch
I’m not usually a fan of just carrots with my hummus but this simple combination is very satisfying. *If in Ariziona I have to recommend hummus from Claudine’s Kitchen which you can find in some of the Arizona Farmers’ Markets and in AJ’s Fine Foods. Unlike the other hummus brands on the market, Claudine only sell one flavor that’s made to perfection.
Try this simple combo – you won’t be disappointed. Have a great weekend!
While much of the nation is ankle or even knee deep in snow, we’re enjoying our winter in the Southwest which consists of 85 degree weather and mostly sunny skies. For some reason since I was a small girl, beautiful weather inspired me to eat tacos. This is a since taco recipe with a Filipino twist which is a no brainer.
- 2.5 lbs boneless skinless chicken breast halves
- 3/4 cup chicken broth
- 1/2 cup Little Rosie’s Filipino or Spicy Filipino Dressing
- 1 Tbsp fresh lime juice
- Place chicken breast halves in the slow cooker. In a mixing bowl whisk together dressing and lime juice. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 – 8 hours. Shred chicken (it’s so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc. Garnish with your favorite toppings and enjoy!