WHAT'S IN SEASON — FALL 2011

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[one_half]FROM THE GARDEN
Avocado
Beets
Broccoli
Collard greens
Cabbage
Carambola
Carrots
Kale
Lettuce
Radish
Squash
Swiss chard
Tomatoes [/one_half] [one_half_last]FROM THE SEA
Blue crabs
Flounder
Grouper
King mackerel
Mullet
Pompano
Spiny lobster
Stone crab [/one_half_last]

Sesame Noodles with Greens and Crispy Pan-Fried Tofu
Serves 2

1 package extra-firm tofu, drained
¼ cup soy sauce
2 tablespoons sesame oil
2 tablespoons sriracha
2 tablespoons rice vinegar
4 tablespoons vegetable oil, divided
1 large bunch Swiss chard or kale, roughly chopped
½ pound udon or soba noodles, cooked, drained and rinsed
1 tablespoon toasted sesame seeds

Directions
Cut tofu in half through the middle and place the 2 halves on 2 layers of paper towels. Top with another layer of paper towels, and then top with a clean dish towel. Place a cookie sheet on top of the tofu, and place a big can or 3 small cans on top of the cookie sheet. Set aside for 15 minutes.

Whisk together soy sauce, sesame oil, sriracha, rice vinegar, and 2 tablespoons oil in a medium bowl.

Set aside.

Cut tofu into fourths, then again corner to corner to make 8 triangles. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat until oil shimmers, then add tofu in one layer. Cook for 8 minutes on each side, sprinkling lightly with salt after flipping. When tofu is very crisp and golden, transfer to a plate lined with paper towels to drain. Keep the plate near the stove to keep tofu warm.

Heat a large sauté pan or wok over medium-high heat. Add remaining 1 tablespoon oil and add greens. Toss until they are mostly wilted. Add noodles and reserved sauce, and toss to combine. Cook until everything is hot and the greens are cooked. Top the noodles and greens with the tofu, and sprinkle with sesame seeds.

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