I have always appreciated the heartiness and speedy cooktime of the soba noodle and have been enjoying them in a new way (to me) since discovering this recipe. I most like this dish chilled, with extra avocado and jalapeño. The dressing is a simple reduction, easy to save and also works with ginger paste. Now that the days are longer, it sure has been nice to come home and eat dinner in the daylight.
Last summer my sister went to a teacher’s workshop in Shipshewana, IN. She returned with homemade fudge, taffy, cheese curds, pecan brittle, and a story about a homemade fried blueberry pie. A young Amish mother and her two boys kept a fried pie stand; the boys took the change while the mother served fresh fried pies! It sounded so delicious that I didn’t forget about it, and since blueberries are in season I had to try it out myself. I used my grandma’s pie shell recipe and a version of Betty Crocker’s blueberry pie filling with extra lemon juice. The combination of late spring fruit and fried pastry really felt like summer was underway. More versions must follow!