Inspiration for tomorrow night's dinner: a painter's palette and a multivitamin, in food form. Bright pinks, oranges, greens aren't just cheering on the plate, they're incredibly good for you! That they're pretty to look at it just icing on the cake. Silk squash ribbons and a wholesome bowlful of meaty salmon and toothsome soba -- why anyone would bother swallowing one of those horse pill vitamins when you should just eat wonderful food is beyond me.
Let it be noted at the outset -- this is not technically a dinner tonight. It's actually dinner to(morrow) night, because the salmon needs 12 or so hours in the fridge. But get it going tonight while having a little wine and bread and cheese, and have sweet dreams about how lovely tomorrow's dinner will be. Since it takes a little extra planning, plan to make extra! Leftovers make the extra planning even more worth it.
2 small butternut squash 1 pound filet of wild salmon 1 pound buckwheat soba 4 cups of tat soi, spinach leaves, or even pea shoots A handful of wood chips for smoking
We're assuming that your well-stocked kitchen has mirin, soy sauce, sugar, extra virgin olive oil, salt, pepper, thyme, garlic, sherry vinegar, five spice powder, and sesame oil. If you don't, go on out and pick some up!
Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.