So... the miso carrot ginger was delicious. J added some water at the end. We had a slightly different kind of miso that was a bit saltier so the water helped. The dressing is also great in sandwiches.

This is also amazing for potato rajas tacos! It's from our favorite restaurant
http://marysueandsusan.com/news/Apr12/newsflash042512_2.htm

another miso carrot recipe

http://www.bonappetit.com/recipe/miso-carrot-and-sesame-dressing

This isn't recipe related, but thought this was hilarious
http://www.alosangeleslove.com/2010/08/progression-of-wedding-budget.html

Summer salads!

These look wonderful! http://www.huffingtonpost.com/jennifer-segal/6-summer-salads-youll-act_b_5517682.html?ncid=fcbklnkushpmg00000063

Also, speaking of wonderful, we bought some nice swordfish at Whole Foods that was on sale and reportedly responsibly caught. We used just a light mix of olive oil, scallions, Chinese hot dried red peppers, and dash of Trader Joe's coffee rub and red wine. We put it on a preheated George Forman Grill for 3 minutes. It was delightful! While the grill was still hot, we put halved zucchini on afterwards, and had set aside a couscous with smoked salt and a bit of olive oil. We had the fish and couscous and zuchini with a yogurt sauce (whole soy yogurt, scallions, fresh mint leaves). It was delicious and the whole thing took less than 15 minutes. Will post the picture soon.

Dinner:
Salad: avocados, carrots and spinach

Pasta: Black sesame seeds, soy, sesame oil, bowtie pasta, chickpeas, and spinach

Layered eggplant slices, with dinosaur kale and a gouda cheese /goat cheese / mozz and wine sauce in between, and covered with a tomato sauce

Cornmeal pancakes

http://www.foodandwine.com/recipes/buttermilk-pancakes-with-masa-harina

I made these tonight with a kale, grilled enoki mushroom, and apple salad with a side of grilled avocado stuffed with a lime goat cheese filling

I love these pancakes! I used stone ground fine cornmeal instead of masa harina and they came out great.

The recipe in case the link ever stops working:

1. 3/4 cup all-purpose flour
2. 3/4 cup masa harina (see Note)
3. 2 tablespoons sugar
4. 1/2 teaspoon salt
5. 1/2 teaspoon baking powder
6. 1/2 teaspoon baking soda
7. 2 large eggs
8. 2 cups buttermilk
9. 3 tablespoons unsalted butter, melted

1. In a large bowl, whisk the flour with the masa, sugar, salt, baking powder and baking soda. In another bowl, whisk the eggs with the buttermilk and melted butter, then whisk into the dry ingredients just until incorporated; add a tablespoon of buttermilk if the batter is very thick.
2. Preheat a griddle and brush lightly with oil. Scoop 1/3-cup-size mounds of batter onto the griddle, allowing them to spread on their own. Cook over moderate heat until bubbles appear on the surface, about 4 minutes. Flip and cook the pancakes until they are risen and golden brown on the bottom, about 2 minutes longer. Transfer to plates and serve hot with butter and maple syrup.

NOTES Masa harina (nixtamalized corn flour) is available at supermarkets, specialty food shops and online at mexgrocer.com.

I love gnudi!!

http://www.foodandwine.com/recipes/kale-ricotta-gnudi