Moosewood Restaurant Simple Suppers by Moosewood Collective (summer reads TXT) 📕

turning brown at the edges, about 7 minutes. Add the artichoke hearts and cook until heated through, a couple of minutes. Remove from the heat and stir in the parsley.

When the pasta is done, drain it, reserving 1½ cups of the pasta-cooking liquid. In a serving bowl, whisk the reserved liquid into the feta until smooth. Add the pasta and the artichoke mixture and toss.

INGREDIENT NOTE Spinach fettuccine or linguine looks and tastes good in this dish, but any pasta is fine.

serving & menu ideas

Add color and sweetness to the meal with Marmalade-Glazed Carrots on the side and Mocha Sorbet for dessert.

beijing noodles

Here’s a meatless variation of a classic northern Chinese noodle dish. We love the contrast between the hot, saucy noodles and the cold, crunchy raw vegetable toppings. The sauce will keep in the refrigerator for 3 or 4 days, so you can make the sauce and prepare the toppings ahead of time and then cook the noodles when you’re ready to eat.

SERVES 4 TO 6

TIME: 45 MINUTES

½ ounce dried shiitake mushrooms (5 to 8 caps)

1½ cups boiling water

1 cake firm tofu (about 16 ounces)

12 ounces moonlight mushrooms

2 large garlic cloves

1 large onion

1 tablespoon vegetable oil

½ teaspoon salt

⅛ teaspoon black pepper

¾ cup Chinese sweet bean sauce (6-ounce can)

3 tablespoons white or cider vinegar

1 pound linguine or Chinese wheat noodles

1 CUP EACH OF AT LEAST THREE OF THE FOLLOWING TOPPINGS:

• grated carrots

• chopped tomatoes

• mung bean sprouts

• shredded cabbage

• peeled, seeded, and diced cucumbers

• a few sliced scallions

Place the dried shiitake in a bowl, add the boiling water, and set aside to soften for about 15 minutes. With a box grater or in a food processor, coarsely grate the tofu. Slice the moonlight mushrooms, mince or press the garlic, and chop the onion. Bring a large covered pot of salted water to a boil for cooking the pasta.

In a large skillet on medium heat, warm the oil and sauté the onion, garlic, salt, and pepper for about 7 minutes, until the onions are translucent. Stir in the sliced mushrooms and grated tofu and cook, stirring frequently, for about 5 minutes, until the mushrooms begin to release their juices.

Meanwhile, remove the softened shiitake from the bowl. If there are large stems, cut them off and discard. Slice the caps and add to the skillet. Add ¾ cup of the shiitake soaking liquid (pour the liquid with care so that any gritty residue is left behind in the bowl). Add the sweet bean sauce and the vinegar and stir occasionally until the sauce is hot, about 5 minutes. If the sauce is too thick, add a little water.

While the sauce is simmering, cook the pasta until al dente and prepare the toppings; we like to serve the toppings at the table in separate bowls so that diners can choose their own. Drain the pasta.

Serve Beijing Noodles in individual bowls: a helping of noodles topped with some sauce, and then the toppings.

INGREDIENT NOTES Look for Chinese sweet bean sauce in Asian markets. It usually comes in 6- or 16-ounce cans. Leftover sauce can be stored in a jar in the refrigerator for several months.

Stir some Chinese chili paste into the sauce.

Stir a few drops of dark sesame oil into the noodles.

serving & menu idea

If you want a simple dessert, try the Orange Vanilla Shake.

whole-grain pasta with greens & tomatoes

Whole wheat and spelt pastas have a pleasant, nutty flavor that stands up to the flavors in this sauce, but any kind of pasta is fine for this recipe.

SERVES 4

TIME: 30 MINUTES

12 ounces whole wheat or spelt pasta

1 medium head of curly endive or escarole (about 12 ounces)

5 garlic cloves, pressed or minced

2 tablespoons olive oil

¼ teaspoon salt

1 28-ounce can of diced tomatoes

¼ teaspoon dried oregano

¼ teaspoon crumbled dried rosemary (½ teaspoon minced fresh)

grated Parmesan cheese (optional)

chopped olives (optional)

Bring a large pot of salted water to a boil for cooking the pasta. Meanwhile, rinse and chop the endive or escarole and set aside to drain.

When the water boils, add the pasta and cook until until al dente. While the pasta cooks, in a large skillet or saucepan on medium-high heat, cook the garlic in the oil until it sizzles. Add the greens, sprinkle with the salt, and cook until wilted, stirring often. Stir in the tomatoes, oregano, and rosemary. Cover and simmer on low heat, stirring occasionally, until the pasta is done.

When the pasta is done, drain it and toss with a little olive oil if you wish. Serve the pasta topped with the sauce and some grated cheese and/or chopped olives.

serving & menu ideas

After such a wholesome supper, treat yourself to Riesling Roasted Pears or Orange-Almond Polenta Cake.

Tofu Hijiki Sauté

jop chai

Here’s a Moosewood version of one of our favorite meals in Korean restaurants—easy enough to make at home.

SERVES 4

TIME: 40 MINUTES

4 ounces bean thread noodles

1 tablespoon vegetable oil

1½ cups thinly sliced onions

3 garlic cloves, minced

3 cups thinly sliced green cabbage or coleslaw mix

1 cup thinly sliced red bell peppers

8 ounces veggie crumbles

SAUCE

¼ cup soy sauce

3 tablespoons rice vinegar or cider vinegar

½ cup water

1 teaspoon dark sesame oil

Soak the bean thread noodles in hot tap water to cover until softened, about 15 to 20 minutes. When soft, drain and cut into more easily eaten lengths, 4 to 5 inches (kitchen scissors are handy for this task). To keep the noodles from clumping, toss them with a little dark sesame oil or vegetable oil.

While the noodles are soaking, heat the oil in a large pan or wok, add the onions and garlic, and sauté for about 2 minutes. Add the cabbage and sauté for a couple of minutes. Stir in the peppers and continue to sauté until the vegetables are crisp-tender. Add the veggie crumbles and cook for another minute or two. Combine the sauce ingredients and add them to the vegetables. Add the drained noodles and