So a little catching up here — over the weekend, I did something which I thought I had tried before but apparently not, a zucchini, fennel and white bean pasta:
Quite delicious — the recipe is here, and as always I removed the salt (seeing as the goat cheese would add enough as it stood).
The other day, wanting something a little lighter, I settled on a snow pea and carrot salad with miso-tamari dressing:
Now this to me was the real winner, good as the pasta was — a wonderful blend of flavors and textures all around, and a very simple recipe at that. More stuff to come later in the week…