Grilled Succotash with Pesto
I'm not quite ready for summer to end!
Guys… it’s hot. I do NOT want to turn on the oven this week.
I’m glad it’s finally here – come on tomatoes!! – but it definitely changes how we go about making dinner. Lordy, we have had a lot of green salads this week.
But we have also really been getting into the cold Asian noodle salads – the fresh flavors that go well in these kinds of dishes just seem really appealing after a busy day, when the kitchen is warm. Dave has also been working super hard in the basement to tile the bathroom, and I’ve been working a little extra the past couple of weeks. We are big fans of the quick & easy just as much as the fresh and cold right now.
You can make a cold ramen salad with the same dried noodles from any ramen packet (my recipe doesn’t use a flavor packet – you can save it for another purpose).
But what I really recommend is finding fresh ramen noodles if you can! I recently got to try Umi Organic noodles, a local Portland fresh ramen noodle product that is absolutely fabulous. They are so much chewier – they just are more substantial than a dried noodle. They also taste great – some of those packaged versions are highly dependent on the flavor packet to taste like anything. It makes it a lot easier to go with a simple preparation!
I can’t wait to get my hands on more of Lola’s Umi Organic noodles… so I can make this salad again.