Look, before you say anything, I know I've failed you. I promised to post, but I haven't. I'm sorry. The reality is that life got in the way, and I haven't been motivated to do much of anything. Plus, I basically ate watermelon, stone fruit and yogurt all summer long. There's no fun in posting about that.
Before we get to today's recipe -- sesame orange kelp noodles -- I have two announcements to make. First, I'm officially back to my unemployed lawyer status -- by choice. My job was sucking the life out of me and I wasn't even practicing law. I'm still hunting a real legal job in California while offering professional editing services and taking on a lone case or two. If you know of a permanent position, please let me know.
Second, my dear Angel, the monster dog known for eating my challah and being generally adorable, passed away on September 13. She lived a long life and would have been 15 come the beginning of October. She was with our family all but the first few months of her life and will be sorely missed.
Especially when I'll undoubtedly be eating watermelon next summer while visiting my parents:
Crappy iPad photos of the Old Man post-gardening and the Dog Who Begs for Watermelon
Now, for a change in topic. Kelp noodles. I picked these babies up on a lark a few weeks back when perusing the aisles of the second Berkeley Bowl location with Uncovering Food. She's just in love with the grocery store as I am (and I have been since 2002). Though they look like they could be soft, they're actually quite crunchy and would make a good addition to any Asian-inspired salad. They also have a very mild, almost nonexistent taste, which means you can flavor them as you wish. I suspect they would also do well in a soup.
Can you spot the giraffe in the picture?
As for me? I decided to combine my kelp noodles with an array of leftover (and dying) veggies in the fridge. It was sort of an homage to fried rice (a flavor of which will be my next post!), but, you know, cold. My recipe follows below, but any combo of veggies, oil, acid and seasoning would work.
Side Dish, Serves 4-5
1 package kelp noodles
1/2 cup julienned english cucumber
3/4 cup julienned carrot
3/4 cup julienned zuchinni
1 cup baby kale, shredded
2 scallions, diced (garnish)
1 Tbsp sesame seeds (garnish)
2 Tbsp honey
2 Tbsp sesame oil
3 Tbsp orange juice
1 tsp orange zest
2 cloves garlic, minced
1 tsp fresh minced garlic
1 tsp red pepper flakes
1 tsp kosher salt
1. Prepare kelp noodles per package instructions. They will likely need to be rinsed, drained and cut.
2. Combine noodles and vegetables in a large bowl and set aside.
3. Combine dressing ingredients in small bowl and mix well. You can puree them if so desired, but do not puree the oil. It makes it bitter.
4. Add dressing just before serving. Place on serving plate or serving bowl, garnish with scallions and sesame seeds.