Page 74 - Tracy Anderson Magazine - Fall 2021

SESAME SOBA NOODLE SALAD (serves 4)

INGREDIENTS 2 Tbsp peanut oil, divided
1 (9.5-oz) package soba 1 (3.5-oz) package beech
noodles mushrooms, tough bottom
removed, broken into pieces
3 Tbsp tamari
2 cups sugar snap peas,
1 Tbsp honey
cleaned and sliced thin
2 Tbsp mirin
½ tsp fresh ginger, grated
1 Tbsp sambal
Salt to taste
1 tsp sesame oil
3 scallions, sliced thin
1 Tbsp rice wine vinegar
1 Tbsp sesame seeds, toasted

1. Bring a large pot of water to a boil, add soba noodles and
cook until al dente (about 3 to 4 minutes). Drain noodles
and rinse under cold water to remove starch.
2. In a bowl, mix together tamari, honey, mirin, sambal,
CHEF’S sesame oil, rice wine vinegar, and 1 Tbsp peanut oil, until
CHOICE!
combined. Toss cold noodles with sauce. Set aside.
Soba or buckwheat 3. In a sauté pan, add remaining 1 Tbsp peanut oil and sauté
noodles are a good option beech mushrooms over high heat for 2 to 3 minutes, until
for weight loss because lightly browned. Then add sugar snap peas and fresh ginger
they’re made from whole and sauté all together for 2 minutes. Season with a sprinkle
grains, are low in fat, and of salt.
contain protein. 4. To serve, add sautéed mushrooms and sugar snap peas
to soba noodles with scallions. Toss to combine and top
with sesame seeds and more scallions. Enjoy warm, room
temperature, or cold.

FALL FATTOUSH WITH ROASTED BUTTERNUT SQUASH (serves 4 to 6)

INGREDIENTS and cut into large cubes 1. Preheat oven to 400°F. 3. Prep all other vegetables
4 whole wheat pita, cut into 2 large beefsteak tomatoes, Toss pita triangles with and herbs. To serve,
triangles seeds removed and cut into 1 Tbsp olive oil, sprinkle toss them together in a FACTS ABOUT
cubes with salt and pepper, and bowl with lemon juice,
½ cup extra-virgin olive oil, place flat on a parchment- remaining olive oil, ground FATTOUSH!
divided 1 large red onion, sliced thin lined sheet tray. Bake until cinnamon, ½ tsp sumac, Fattoush is a bread salad from Lebanon
1 tsp salt 1 bunch mint, leaves picked crisp and browned (about and salt and pepper. Add that is usually made with leftover pita
and torn 8 to 10 minutes), flipping toasted pita and roasted bread and chopped seasonal fresh
½ tsp freshly ground black over if needed to brown squash and toss to combine. vegetables and herbs. Sumac adds a
pepper 1 bunch cilantro, leaves evenly. Top with pomegranate bit of sour to its flavor profile. Roasted
picked and torn
1 large butternut squash, 2. Toss butternut squash molasses and remaining squash makes this version a rich
peeled and seeded, cut into Juice of 2 lemons with 1 Tbsp olive oil and ½ tsp sumac and additional and delicious lunch or dinner
2-inch dice Pinch of ground cinnamon a sprinkle of salt on a herbs. while still feeling light and
1 red bell pepper, seeded 1 tsp sumac, divided parchment-lined sheet tray. healthy.
and cut into large cubes Bake for 20 to 25 minutes,
1 Tbsp pomegranate until squash is soft and has
1 green bell pepper, seeded molasses color.

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