Ginger Miso Carrot Salad Dressing

After boozing and indulging over the weekend on Gili Air, Tim and I were craving a big healthy salad...  we remembered loving the crispy sesame and panko crusted chicken from this recipe, but I wanted to switch up the dressing a bit.  I decided to go with a ginger, miso and carrot dressing like the ones they sometimes put on those little crunchy salads at Japanese restaurants.

Good choice.  This dressing is fresh, zingy and pretty.  It's also easy; everything is just thrown into the food processor or blender and whizzed up.  We served it on a salad of mixed lettuce, cucumber, tomato, cilantro and sprouts.  I had wanted to add avocado, too, but mine wasn't quite ready for prime time.  Next time... would be good with edamame, too.  Tim requested some pickled veggies for the next salad.  Perhaps radishes?

Tofu and Veggie Fried Rice

We made way too much pilaf for Sunday's Armenian-style horovatz, so I decided to make fried rice with all of the leftovers, also incorporating the leftover beet greens and stems. Feeling a little sluggish after a weekend of drinking and meat-eating, I decided to do a non-traditional spicy tofu and veggie fried rice with a little egg, loosely based on a couple fried rice recipes from Jaden Hair at Steamy Kitchen. My recipe after the jump!