My favourite things there? The fantastic smoothies (I'm such a sucker for smoothies), and the noodle bowls. I had the Green Goddess last night which consisted of a mountain of steamed bok choi, kale and broccoli on top of tahini dressed soba with barbecued tempeh. It's gorgeous.
Plus, last time, we're pretty sure we ate dinner beside Trish Stratus, of WWE wrestling fame (and a yoga studio).
So for dinner tonight, I decided to riff off of the Fresh dish.
|invisible: soba noodles beneath the toppings|
Roasted Shrimp and Broccoli with Sesame Toasted Soba
1 lb shrimp, peeled and deveined
1 large head broccoli, cut into florets
1 red pepper, thinly sliced
3 tbsp unseasoned rice vinegar
2 tbsp tamari or soy sauce
1½ tsp sriracha
1 tsp sesame oil
1" piece ginger, peeled and minced
zest of one lemon
6 oz soba noodles
your favourite sesame dressing*
pickled ginger to top
* this is my favourite sesame dressing: Kewpie Deep Roasted Sesame
1. Preheat oven to 425º. In a large pot of boiling water, cook broccoli for 1 minute, or until bright green. Drain and set aside in a large bowl.
2. In a large bowl, mix together dressing ingredients (vinegar through zest). Add two tablespoons sauce to broccoli, stir in shrimp and toss to coat. Dump mixture on a baking sheet coated with cooking spray. Bake for 8 minutes, or until shrimp are cooked and broccoli is slightly browned. Place cooked shrimp and broccoli into the dressing mixture and toss with red pepper.
3. While broccoli and shrimp are cooking, bring another pot of water to boil and cook the soba noodles for 6-8 minutes, or until cooked. Drain and rinse under cold water. Toss with sesame dressing and place soba in bowls. Top with broccoli, shrimp and pepper. Garnish with pickled ginger.