The best thing about a smash is how easily adaptable it is to what you have on hand.Ī smash requires a spirit, a sweetener, a juice, and a fruit but the fruit and the juice can change based on the season and the spirit can change based on your mood or simply what you have on the shelf. It’s also a perfect drink for celebrating local ingredients. The Smash is a perfect drink for sipping on the porch on a warm late spring day. Sign up today to receive access to food you can feel good about. area is now as easy as opening your door. From the Farmer delivers farm-fresh produce, sustainable meat and artisan pantry items to your home, which means eating fresh, seasonal, and local in the D.C. See what else From the Farmer is cooking at. Add your favorite protein to this dish and use the miso dressing as a marinade. Make this recipe gluten-free by omitting the soba noodles and doubling the asparagus. Add all the cooked veggies and the soba noodles to pan and toss with dressing. Set pan to medium high heat and add miso mixture.Once all mushrooms are cooked and set aside, use same pan over medium heat to sauté spring onion for 1 minute, then add asparagus and cook for 1-2 more minutes, then add garlic greens and cook for 30 seconds. Add a small pinch of sea salt to each batch of mushrooms. Sauté mushrooms in batches over medium heat, removing mushrooms from pan when cooked.Cook soba noodles according to package instructions, slightly al dente.Whisk sesame oil, mirin, and miso in a bowl.½ cup spring garlic greens, finely chopped 6 large mushrooms), stems removed and thinly slicedġ bulb (¼ cup) spring onion, finely chopped ½ bunch asparagus, trimmed of woody ends and sliced lengthwise to resemble a flat noodleģ cups baby bella mushrooms (approx. By Melissa Beazer, Sponsored by From the FarmerĢ tablespoons sesame oil, plus more for sauteing
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