Green Tea Broth with Udon Noodles

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By Alaina Sullivan

While udon noodles typically swim in water or broth, here they’re coooked in green tea. The herbal broth is fortified by the noodles as they simmer, and brightened with a touch of sweet mirin. This dish is easy as can be (if you can brew tea and boil noodles you’re good to go,) and a perfect canvas for endless variations. I made mine with yellow beans (added to the broth when the noodles were nearly finished cooking,) sliced leftover pork (decidedly not vegetarian,) crunchy lentil sprouts, chopped scallions and a final drizzle of toasted sesame oil. Recipe from How to Cook Everything Vegetarian.

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Posted in Japanese

Minty Green Tea Granita

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By Freya Bellin

If you’re looking for a way to break the heat this summer, a granita just may be the answer. The beauty of a granita is that it’s sort of a shaved ice/slushie hybrid. It crackles into crunchy, icy layers that can be eaten with a spoon, or melted a little and slurped through a straw. It’s incredibly refreshing, easy to make, and will definitely cool you down. The granita melts quickly, but this isn’t necessarily a bad thing – you’ll just end up with some sweet iced tea at the bottom. There are endless combinations of ingredients for flavorings – you could skip the tea and just use lemon and mint, or you could add some berries to the steeping step, or serve it with fresh berries. Regardless, this is sure to be a new summer favorite. Recipe from The Food Matters Cookbook.

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Posted in Cocktails