Gorgeous!
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@Dommy referenced that recipe here: FTC Confessions - #1788 by Dommy - sure looks good!
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dan dan mian.
tried to use umamei chili oil instead of LGM and got owned. sooo good but SO spicy lmao
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Dinner salad Those little skinny things are called sea beans. I’d never heard of them but our morel guy has them.
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What’s the taste/texture of them?
Quite salty. Another customer said he’s soaked them in water which reduced the saltiness. Texture? If they were big I guess they would be crunchy. A really nice addition to any salad.
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Sea beans are quite tasty and also quite unique plants
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The saltiness of samphire / sea beans varies depending on where they grow. Sometimes they’re no saltier than I’d season green beans. If they’re not crunchy I’d think they weren’t fresh.
There was so much in those salads it was hard to separate all the crunchy things. 
I’m already dreading the end of summer.
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It is! I am not a huge fan of dill and I was completely skeptical, but in the recipe we used, also called for a healthy dose of Lemon, which made it. The Sunflower seeds are the real game changers.
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Corn Salad with Shrimp from “Colu Cooks”- shrimps, poblanos, green peppers, scallions, fresh corn and zucchini are all sautéed at different times and then mixed with feta and basil
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That sounds and looks perfect. Thanks for sharing.
Fusili with ‘Nduja and Vegetables - you cook the pasta and blanch asparagus and sugar snap peas. In parallel, you make the sauce by briefly frying pearl onions and ‘nduja and cooking it with some heavy cream. Mix with pasta, vegetables and some pasta water and finish with some tarragon.
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Boo hool. Our sea bean season is over. But the morel guy will be there with his mushrooms til October. I’m actually getting a tad tired of them and the asparagus!
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Shoyu tsukemen with a veal+chicken broth with dashi ingredients. Homemade yuzu kosho with yuzu from a friend’s tree and thai chili’s always kinda steals the show though.
Too hot for standard soup but dipping noodles usually hit the spot and it’s usually a struggle to find a non tonkotsu/gyokai tsukemen in Los Angeles.
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Looks awesome!!! I love cold noodle dishes in the summer!
For restaurant dishes during summer month soupless noodles aside from Tsujita I like…
The Brothless Tan Tan or Maze Soba from Josui in Torrance
Moto in Culver City has both Cold Tan Tan and Hiyashi
Santouka at all their locations Jane a summer Hiyashi. So good with their chasu!
For home,
Sun has Mazemen and Hiyashi kits. Honestly this I like the noodles that come in their Kadema kit the best for making my own.
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I really like the orzo deli salad at Bristol Farms, but they almost never have it on the weekend. And Gelson’s has apparently totally removed it from their menu! So I decided to try to make my own. This is my second attempt at
https://www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-salad-recipe-1944175
I don’t know what planet the editor is from that they think the listed recipe makes 1.5 cups. It makes more like 5 cups and totally overwhelmed me when I first made it (since I don’t cook, I thought it would only make 1.5 cups). I used only half a cup of orzo, this time around.
I also add more of all the non-orzo ingredients (other than the red onion) to up the texture and flavor. I also got lazy and just splashed in some red wine vinegar and EVOO and tossed.
I put this on top of my farmer’s market greens, homemade croutons (love the cheap pre-sliced baguettes from Ralphs for this), and some feta. Makes for an easy but filling salad workweek salad.
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That’s a crazy typo. With 1.5 cups raw orzo, the same amount of tomatoes, 4 cups of broth, and more, obviously it’s going to make more than 1.75 cups.
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