Yaki Soba Noodles

Yaki Soba Noodles

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What you’ll need: 4 Servings

1 tbsp olive oil

1 head of cauliflower

2 tsp sea salt

2 tsp black pepper

1 tsp yellow curry powder

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sesame oil

1 bunch scallion chopped (light green and white part only)

1 tsp agave nectar

1/2 tbsp sesame seed oil

1 tbsp sesame seeds

2 packages Yaki Soba noodles (in produce section)

1 C snow peas cleaned and ends removed

1/4 C daikon radish chopped

1/4 C cilantro chopped finely

4 eggs

What you’ll do:

Pre-heat oven to 425

Slice cauliflower into large pieces

Grease a baking sheet

Lay cauliflower on baking sheet and drizzle on the olive oil

Sprinkle with salt, pepper and curry powder

Bake for 20 minutes or until browning

In a bowl combine soy sauce, vinegar, sesame oil, scallions and agave

Set aside

Soft boil eggs (place eggs in cold water, bring to a boil, boil for 3 minutes, place in ice bath until chilled, peel)

Run noodles under hot water to loosen

In a large skillet heat sesame oil and seeds over medium-low heat

Add noodles, peas and cilantro

Cook for 3-4 minutes

Add sauce

Stir thoroghly

Once heated through plate, add cauliflower, radish and additional cilantro if wanted

Top with soft boiled egg


I garnished mine with red pepper flake and jalapeno

Pan Seared Scallops on Mixed Greens

Pan Seared Scallops on Mixed Greens

What you’ll need:

10-12 large scallops
Field Greens
Cherry Tomatoes
Small bunch of radish
Red Wine Vinegar
Balsamic Vinegar
Olive Oil
Sea Salt

What to do:
Clean and chop mushrooms, cherry tomatoes, radish and combine with field greens. Add 1/4 cup red wine vinegar, 1/8 cup balsamic and 2 TBLS of olive oil. Combine and mix throroughly. Set aside

Heat 1 TBLS of olive oil on high heat. Clean scallops and squeeze half of the lemon in clean scallops then sprinkle with salt and pepper. Using tongs, place scallops evenly around the heated pan and sear for 2 minutes on each side. Be careful not to over-cook and serve immediately on the mixed greens.