Too Good Not to Share: Noodles and Greens

In case you're wondering what I did with that lovely bunch of Russian kale I got at the Farmer's Market the other day, I stumbled upon this lovely recipe for Noodles and Greens in the latest online edition of the McDougall Newsletter. (Scroll down to the the bottom of this page to see the recipe.) The dressing for this recipe was created by and vegan chef and author Miyoko Schinner, whose recipes have always reflected her culinary philosophy that "food is a celebration of life."

The creamy rich Japanese dressing is so decadently delicious, I could eat this dish for lunch every day for a week and not grow tired of it. I could have chosen to use any type of noodles (even gluten-free pasta), but made it with udon and enjoyed it for lunch two days in a row.


For more taste-tempting recipes like Polenta with Lemony Asparagus and Chickpeas and Double Chocolate Brownies, as well as several other great recipes for dark leafy greens, check out the latest issue of Dr. McDougall's newsletter.