Corn, Edamame + Arugula Salad

In honor of Mother's Day, my siblings and I got together and made brunch for the family. This refreshing salad, with the peppery kick of arugula and lemon-mustard vinaigrette, was the perfect accompaniment to some of the richer dishes. It's quick, delicious and visually appealing. 

This colorful salad is perfect for a light lunch, or pair it with a quiche for your next brunch!

Salad:

• 1 (7 oz.) bag wild arugula
• 2 cups shelled edamame (I used Trader Joe's frozen edamame, defrosted)
• 2 cups white corn 
• 1 roma tomato, diced
• 1/4 cilantro, chopped

Wash arugula, drain and pat dry. In large bowl, combine ingredients. Drizzle with lemon-mustard vinaigrette and toss lightly. Serve with a slice of quiche, frittata, or tea sandwiches. Voilà, brunch is served. 

 

Lemon-Mustard Vinaigrette:

• juice of 1 large lemon
• 2 tablespoons Dijon mustard
• 1 medium garlic clove, minced
• 1/2 cup extra-virgin olive oil
• 1/2 tsp fresh cracked black pepper
• coarse sea salt, to taste

In small bowl, whisk together above ingredients. Drizzle a few tablespoons of the vinaigrette over salad and toss lightly, adding more if desired. Remaining dressing can be stored in an airtight glass container for 3-4 days. 

Tofu Steaks with Baby Oyster Mushrooms + Carrots

Oysters. Chanterelles. Enoki. Portabellos. Shiitake. I love all types of mushrooms, and with their varying tastes and textures it can be fun to experiment with different recipes. Yesterday, I came upon these lovely baby oyster mushrooms and I couldn't resist taking them home. I stir fried these babies with some flavorful carrots and served them with lightly pan-fried tofu steaks. 

• 1 package firm tofu
• 2 cups baby oyster mushrooms, bottoms trimmed
• 3 cloves garlic, minced
• 1 tsp ginger, grated 
• 1 medium carrot, sliced thinly on the bias
• 2 tbs soy sauce
• 1/2 tsp chili pepper, minced (cerrano or jalapeno)
• salt and pepper
• olive oil

Prepare Tofu:

Tofu "Steaks"

Slice tofu so you have four "steaks" approximately 3" x 3"in size. Place on paper towel-lined plate to drain and pat dry. Season each side with salt and pepper. In large non-stick skillet, heat 2 tbs olive oil. Place the four tofu steaks in pan and cook for 3-4 minutes, until lightly crispy and browned. (To check, lift edge gently with a fork.) When done, carefully flip them over and cook the other side until equally crisp.  

                                                                                                             

Stir Fry:
Heat 2 tbs olive oil in large non-stick pan. Add garlic, ginger, chili pepper and carrots and cook on high heat for 4-5 minutes, stirring with wooden spoon to prevent from burning. Rinse mushrooms* and add them to pan. Add soy sauce and 1/2 tsp fresh cracked black pepper. Optional: sprinkle salt to taste. Cook for 4-5 minutes on high heat, stirring occasionally. Serve over tofu steaks.

*There has been much debate over the years on whether or not to wash mushrooms, but I say go ahead and rinse away.

Serve as a starter or a main course.