For dinner earlier this week: soba noodles, in the manner of Yotam Ottolenghi from his newest cookbook, Plenty, which is changing my life over here. Included are wakame (the seaweed), sesame, red chilies, tiny French breakfast radishes, and tons of farmers market herbs, such as something called “crinkle cress”, a miniscule cress that tastes of wasabi. Amazing stuff.
