Cooking tips

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Oriental Salad with Sesame Vinaigrette Dressing Recipe

	Category	Pasta Recipes
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Ingredients And Procedures

1 pk (8.75 oz) soba noodles

1 sm Carrot

-- shredded in long strands 1 sm Daikon

-- shredded in long strands 6 Leaves romaine lettuce

-- torn 6 Leaves red leaf lettuce

-- torn 1 Red bell pepper; sliced

1 Yellow bell pepper; sliced

1/2 pk (8 oz size) fried tofu

-- sliced 1 cn (8 oz) water chestnuts

-- sliced 1 cn Mandarin orange wedges

-- (11 oz), drained 1 cn (20 oz) lychees; drained

-- and cut into quarters 1/4 c Toasted sesame seed

1/2 c Brown sugar

1 ts Salt

1 ts Pepper

1/4 c Salad oil

1/2 c Lime juice

6 tb Mirin

1 c Rice vinegar

1/2 c Tamari (or shoyu)

4 ts Sesame oil

Cook soba noodles according to package directions, rinse, drain and cool. In a large bowl, toss noodles with carrot and daikon. Put lettuce on large serving platter. Top with noodle mixture, peppers, tofu, water chestnuts, mandarin oranges, and lychees. Chill until ready to serve. To make dressing, combine the remaining ingredients; mix well. Serve with salad. Makes 10 to 12 servings.

Guest Demonstrator: Paul Onishi CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]

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<h1>Oriental Salad with Sesame Vinaigrette Dressing</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>1 pk (8.75 oz) soba noodles 1 sm Carrot -- shredded in long strands 1 sm Daikon -- shredded in long strands 6 Leaves romaine lettuce -- torn 6 Leaves red leaf lettuce -- torn 1 Red bell pepper; sliced 1 Yellow bell pepper; sliced 1/2 pk (8 oz size) fried tofu -- sliced 1 cn (8 oz) water chestnuts -- sliced 1 cn Mandarin orange wedges -- (11 oz), drained 1 cn (20 oz) lychees; drained -- and cut into quarters 1/4 c Toasted sesame seed 1/2 c Brown sugar 1 ts Salt 1 ts Pepper 1/4 c Salad oil 1/2 c Lime juice 6 tb Mirin 1 c Rice vinegar 1/2 c Tamari (or shoyu) 4 ts Sesame oil Cook soba noodles according to package directions, rinse, drain and cool. In a large bowl, toss noodles with carrot and daikon. Put lettuce on large serving platter. Top with noodle mixture, peppers, tofu, water chestnuts, mandarin oranges, and lychees. Chill until ready to serve. To make dressing, combine the remaining ingredients; mix well. Serve with salad. Makes 10 to 12 servings. Guest Demonstrator: Paul Onishi CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias] </TD></TR></TBODY></TABLE> 
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