Meals in Mere Minutes or, It's All About the Leftovers

A lunch of reheated Vegan Picadillo, Yellow Rice, Braised Summer Squash, Green Tomato Relish, Honey Drop tomatoes and Italian bread

Wasabi Edamame Macaroni Salad, homegrown Green Zebra tomatoes, broiled Japanese Eggplant (from the garden), Steamed Broccoli and Radishes

Leftover Mac Salad with a Carrot and Cashew Pate

Don't laugh at us; it's really good! Toasted Sesame Bread with Queso Blanco and Fried Plantain, Tomatillo-Apple Salsa, Arugula and Homemade Habanero Hot Sauce

Arabella Page is holding us to our claim of dinner in mere minutes.
Nothing is much faster to prepare than a flat bread pizza. At Cafe Drake HRV we generally have a container of roasted vegetables in the fridge and voila, dinner will be ready in 15 minutes! Above, Flat Bread Pizza with Fresh Mozzarella, Roasted Eggplant and Roasted Piquillo Peppers (straight from the jar).

The pizza is served with Tomato Salad, Radish Sprouts and leftover rice and braised greens.


Cook one box of elbow noodles in boiling water, using the time guidelines on the package according to your preference for texture. It's always best, in our opinion, to cook the pasta al dente, especially when using cold in a salad. Rinse lightly and leave pasta to drain in a colander. If the pasta is sticking together, toss it with a few drops of olive oil.

While the pasta is cooking, mix together in a large, deep mixing bowl around 1/2 cup vegan (or regular) mayonnaise along with 3 T. wasabi paste, 1 T. Chinese mustard, 1 t. salt, a large pinch of sugar and a splash of rice vinegar. Add the drained pasta to the bowl and toss gently but thoroughly. Fold in 1 cup fully thawed edamame and a handful of minced shiso leaves. If you don't have shiso leaves substitute instead equal parts basil and mint leaves. Check for salt, adding more if needed, and black pepper if you like.


Preheat oven to 350 degrees F. Toss, with olive oil, on a large baking sheet: 8-10 peeled tomatillos, 1 tart green apple (quartered but not peeled), 2 cloves of garlic (unpeeled), 2 serrano or jalapeno chilies (whole but stems removed) and 1 small onion (quartered). Roast in the oven for about 15 minutes then remove. Allow to cool slightly and peel garlic cloves. 

Add everything to a blender along with a handful of chopped cilantro and at least 1/2 t. salt. Puree until smooth and check for seasoning. You may need more salt and, if the salsa is too tart for your taste, up to 1 T. sugar.

Good with chips or as a topping for tacos, enchiladas and burritos.


Find the recipe HERE in the Cafe Drake HRV archives.


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