thanks for coming over!

I am stoked the Otsu went over so well... it was definitely the "healthy" contribution to the meal. Next time I will have a more unified theme. :)

Recipe: Apricot Crisp

Ingredients
2-1/2 lbs apricots, pitted and cut into wedges
7 T sugar
pinch of nutmeg

Topping
1 cup cold unsalted butter
1 cup brown sugar
1 cup Quaker oats
1 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt

Instructions
Preheat oven to 375 degrees.

Combine the fruit, sugar, and nutmeg in a mixing bowl. Toss until the fruit is coated with sugar. Set aside.

To make the topping: Put the butter and sugar in a food processor; process until combined. Mix together the oatmeal, flour, cinnamon and salt. Add the dry ingredients to the butter-sugar mixture and process until crumbly.

Spoon the fruit into a buttered 13x9x2-inch glass baking dish. Sprinkle the oatmeal mixture evenly over the top. Bake for 35 to 40 minutes, or until top is golden brown. Let cool.

Notes: this recipe came from several sources and is supremely adaptable. You may need more or less sugar depending on your fruit. I used half the butter called for (that counts as lightening up a recipe, right?). I also recommend turning the oven up to 400 degrees.

Recipe: Otsu

From Heidi Swanson's Super Natural Cooking

Ingredients

Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

12 ounces dried soba noodles
12 ounces extra-firm nigari tofu
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
1 small handful of cilantro sprigs, for garnish
1/4 cup toasted sesame seeds, for garnish

Directions

Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running, drizzle in the oils.

Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.

While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side.

Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.

In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ⅔ cup of the dressing.

Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.

Note: shrimp works equally well next to or in lieu of the tofu!

Recipe: White Bean Dip with Pita Chips

from Giada De Laurentiis's Everyday Italian

Ingredients

• 1 (15-ounce) can cannellini beans, drained and rinsed


• 2 cloves garlic


• 2 tablespoons fresh lemon juice


• 1/3 cup olive oil, plus 4 tablespoons


• 1/4 cup (loosely packed) fresh Italian parsley leaves


• Salt


• Freshly ground black pepper


• 6 pitas
  
• 1 teaspoon dried oregano

Directions

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.