Tofu and Kinpira
Monday, April 07, 2014
For Lunch
Sweet Millet cooked with Squash
with
Caramelized Onions on top
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Kinpira with Carrot,Burdock,Lotus Root
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Pan Fried Tofu then Cooked down in Shoyu, Mirin, Shitaki
-
Blanched Kale and Daikon with a Scallion Umeboshi Dressing
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For Dinner
Leftover Millet Kinpira Porridge
-
Sauteed Dandelion Greens with Tofu
-
Pasta Salad with Tomato,Cucumber,Lettuce,Tahini Dressing
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