yum.

yum!! I've always wanted to know ways to use beautiful stems of chard... this is the first such recipe I've encountered!

Your pictures are beautiful. This looks yummy too, I love the walnut miso dressing idea.

I love soba and am always looking for new ways besides the same old sesame oil-soy-rice wine combo. And even better that the base is comprised of pantry items

mmm, this looks delicious! Partly thanks to the beautiful photo I'm sure :)

Will have to try this recipe, most definitely. I love soba noodles and never thought of adding asparagus to them. sounds great.

What fantastic photos! You have a way of making food look healthy and appealing!

Tasty! I hope this breaks me of my peanut noodle habit, a holdover from being a vegetarian with no kitchen skills. Can't wait to try it :)

such beautiful colors & flavors!

Oh, delicious. I am definitely making this this weekend--I have been wondering what to serve a bevy of guests. This looks divine.

Looking at these pictures, reading this recipe: I want nothing more than to eat this. Thank you for a beautiful website!

Another fantastic recipe. Healthy. Simple and most importantly- Beautiful! As I don't do the wheat thing, brown rice or quinoa noodles would be a good option, though I think the nuts and miso and veggies would also be great over whole grains- a buckwheat millet mix, or maybe amaranth and brown rice. This is great!

Ooh this is my favorite kind of meal (especially since I love eating out of bowls), and the walnut miso dressing sounds out of this world delicious.

Delicioso. I was inspired by this recipe but I didn't have all the ingredients onhand, but it was still great.

I had GF brown rice spaghetti, chickpea miso, peanut butter. I added equal parts chickpea miso and peanut butter to the pan, let it melt together, added garlic, sweet chili sauce, rice vinegar and hot water. It made a nice creamy sauce. I definitely want to try it with walnut.

I topped it with steamed spinach and edamame. It probably isn't as delicious and beautiful as yours but it tastes good to me!

Thanks for the recipe,
Hannah

Visiting your site never fails to excite me about what new recipe you will have thrown together next. I love that you're using Japanese ingredients and reinterpreting them Cali-style. Can't wait to try this fabulous-sounding miso-walnut dressing. Yum!

I have never seen anything like Bay Area farmers' markets in spring. This is my first year living here, and I walk through these markets wide-eyed, with overflowing bags under my arm. I never had asparagus that tasted like this - nor chard! This dish would be fantastic with the walnuts I picked up at the Old Oakland market last week. Ah - so many great reasons for living in Northern California!

Everything I've seen here is just outright amazing. The food always sounds delicious and the photos make me want to stick a fork right into my monitor!

fantastic!

It's a gift to be able to capture what you have in the photographs you take. They inspire us to try your ideas for ourselves.

As a matter of fact, I'm going to try this tomorrow (only because it is too late at night to try it now)

Really lovely post...your words and photos are so vivid! It's the middle of the night and I want to go shopping at a farmer's market right now. And the recipe sounds really delicious!

I love the colors in these photos :) I'm so happy its spring!!!!!!

Beautiful colors!

I made this tonight with soba. So good! That is a lot of dressing though. Plenty for tomorrow.

I added some toasted sesame seeds and had a piece of wasabi brushed steak. Mmm.

Your photos are always beautiful but this one may be the best yet! Lovely.
And it looks delicious, without being too much work.

I love whole wheat pasta! This recipe looks delicious and fresh.

Looks super tasty.... and the photograph of chard is GORGEOUS!

Spring is really starting to, well, spring, here in England at the moment. We're actually having a (gasp!) sunny afternoon here today.
Your post really matched the day in terms of the bright, sunny colours and put a smile on my face.
Sometimes I wonder if I'm subscribing to some sort of fabulous art/photography blog - your accompanying descriptions and snaps are so inspirational!

The dressing sounds like a great combination and perfect for whole wheat pasta.

I just (finally) read SNC, and it was as excellent as I knew it would be. I'm looking forward to making Crema de Guacamole this weekend.

WOW!!!!!!!!!!!!!!!!!!!!!!!!!!

This is really really pretty, Heidi. The pink is dazzling. I aspire to have your knife skills. :)

Hi Heidi,
I'm headed out to San Fran this June. Any new ( or tried and true), restaurants out there that you love?
I was out there last July and had a fab. meal at Delphina, followed by amazing ice-cream at Bi-Rite. I am a huge fan of tucked away neighborhood places.
Would love your idea as I have the SAME tastes as you ( I think)!

Thanks!!

what an innovative salad dressing idea. I do not have miso paste though..Can I try tahini instead of miso? would it be too overpowering? also, would rice wine vinegar work?

Looks beautiful. I love anything with miso!

Thank you for great recipes!This looks delicious and very easy to make!I have been a vegetarian for only two years now and you have inspired me a lot to experiment with different, healthy ingredients. I especially love your exciting comments(and adventures) before each recipe!

This looks delicious! It's funny that you mention color because I just did a post on my blog about color and how I have noticed the switch from Winter to Spring more than ever this year. I think it is because I was so ready for the switch to occur!
Also, I have your super-natural recipe search on my blog. I am not sure if you received my message telling you that or not.

It isn't fair..it really isn't fair. You have such interesting fruits and vegetables, and the market sounds wonderful.
Why don't we have such great ingredients to play with.
What does miso paste taste like? is it hot? spicy? what is a substitute?

It isn't fair..it really isn't fair. You have such interesting fruits and vegetables, and the market sounds wonderful.
Why don't we have such great ingredients to play with.
What does miso paste taste like? is it hot? spicy? what is a substitute?

Your photographs make this even more appetizing than it already sounds. I can't wait to try this...

Awesome! Now if only I could stop overcooking my soba noodles. I do it every time!

Thanks so much 101 Cookbooks. It's the only ting I subscribe to on the web!

I'm going to finally break down and buy some miso for this recipe and the others that call for it. But I hate to waste anything. Which paste should I buy that would work for most of the recipes you have. Will the one for this dressing work for the soup too? Can I use a bolder miso for the dressing, just use less of it?

Be.au.ti.ful!! I am drooling! the vegetables in Milan is not that colourful at the moment, plus the cold+gray+rain is here again. Will try this with soba and some vegs I can find in the market on saturday. Thank you for sharing recipe Heidi :)

Looks really yummy and nutritious!

I made a rendition of this dressing to go with a beet salad, but the beautiful red beets lost their appeal when dressed up with the white, chunky sauce. This is definitely a better venue for it -- I'll give it a shot.

Love the walnut miso combination. The photo is so subtle & beautiful.

I like your soda noodle recipe, very inspiring!

This recipe sounds good. In spite of my allergy to walnuts (headache, not lethal) I think I will make this substituting pecans (which I adore) for walnuts. Pecans don't have as robust a flavor as walnuts, so I may use more pecans than the suggested quantity of walnuts.

We have wonderful Farmers' Markets in LA, but I never buy Swiss chard. It's so beautiful here! I love the walnut-miso dressing and bet it's great, no matter what it's on. Would love to try on a grainy bread sandwich.

Yum! I'll be trying this soon. Do you think toasted pecans would work in place of walnuts? We still have a 1/4 bushel left from our trees last year. If using pecans would you do anything else differently to balance the taste? I can definitely imagine the pecans with fall ingredients like squash.........

I have been a lurker for a while but never posted. That looks so beautiful and appetizing. I have the same questions about miso like the other poster. Can you tell me just one variety of miso that I can use in all lot of the dishes. Also I have no idea where to find it.

This looks amazingly delicious! The photography is excellent.

Miso noodles are oh so tasty! Another great idea to try out is this recipe for "a href="http://kitchencaravan.com/recipe/soba-noodles-tofu-miso-dressing"> Soba Noodles with Tofu Miso Dressing. Enjoy!

This is my favorite recipe from your blog so far. I made it tonight, and substituted cashews for the walnuts, topped it with red cabbage, carrots (both stir-fried) and cucumbers, scallions, and peas. Excellent.

Oooo I like this very much, and I don't have to worry about my family liking it, because it's the perfect lunch for just MOI!!

Heidi, (& everyone!) what would be your second nut choice for this tasty combination?

Yes, yes, yes! I'm so excited about this one. My second choice for nuts would be almonds.

Wow - it's a great day when someone sends you a recipe that uses the ingredients you just happen to have in the fridge and it tastes fantastic! My GF variation used 100% buckwheat soba and a little wheat-free soy instead of miso (didn't have any on hand). Thanks for the great blog.

wow we made this recipe tonight and it was super super good. thank you for sharing.
and
we made EXTRA of the walnut miso dressing, so we're going to experiment the next few days. it is worth it, delicious goodness!
thanks!

Your photos are so colorful & beautiful!!

you're recipes are great. I am a vegetarian & a pasta lover can I get more or these recipes which quick to prepare & I could find them here in the the Philippines!

Thank You & more power to you.

This looks stunning. A feast for the eyes and the stomach!

It looks nice, but does it taste nice? That is the question.
Please email me with your answers on
ondoors@gmail.com
Thanks
Anders Learmonth

At first my Japanese husband was sceptical but he loved it. He is also a fan of your Otsu recipe.

What a great way to combine a lot of fresh ingredients. Looks great! For the commenter above who asked about miso pastes, I really like South River miso paste (just posted about Miso Wonton Soup last night and linked to SR's website) - it's dashi (fish) free and not meaty like some other miso pastes.

Heidi, more importantly, don't forget to "reopen M/s Cotecna Inspection S.A office in Pakistan" like the commenter above suggested ;-)

Just made this for lunch (didn't have the chard and used dark barley miso)-- absolutely delicious!--and lucky me, have lots of dressing left for lunch tomorrow.
Heidi--absolutely love this site!

I just arrived back in Switzerland after a couple of weeks in Africa. It turns out spring came while I was gone, and as I walked through the market your words about the colors kept hitting me over and over.

I can`t find miso here (not in any form other than soup.) What would be a good substitute?

That chard looks really amazing! So vibrant.

I can't wait until the Farmers Market starts again in Denver. WF has great stuff, but it's supposed to snow again this weekend, so no local stuff yet (sigh). I wonder if I could sub something like Ume Plum Vinegar for the miso and ww vinegar? (It is made from umeboshi plums and tastes salty/tangy, and it's really good for you.) I am allergic to soy so I'm always looking for substitutes. Thanks.

Heidi, I really liked this recipe - I tried it with red miso since that's what I had in the fridge. Added lots of lightly sauteed leeks and red chard from our garden..our winter garden is still full of great stuff.

I am making this now with garden grown sauteed kale and fava beans on the side. You have a very inspirational talent and I have referred so many cooks to your site! Thanks.

YUM YUM YUM!!!!
Heidi you make me super jealous of where you live. I live in Ontario Canada, just outside of Toronto and right now as I write this I can hear the wind a howling outside and its blowing snow and rain and the same time!! I cannot wait for my farmers market to be filled with fresh fruits and veggies and also my huge garden to be overflowing with yumminess!!
This recipe will be tried this weekend for sure!! THANK YOU!!!!!

Heidi! This was fantastic! I made it last night, with some green garlic, asparagus, broccoli and whole wheat rotini. That sauce was really delicious and I was so surprised by how un-miso'y it tasted. Really yummy. Well done!

Heidi - I am glad that Spring is here!!! I just bought a few packets of soba and will give this a try. I am sure it will be wonderful!

A few busy weeks and not keeping up with your website and I missed that you were coming to Japan! I can't believe it! Been reading your posts for such a long time. I live a hop, skip and a jump from Eat More Greens and have been going there religiously. Would have been great to meet you! Hope you enjoyed your time here in Japan. I'm curious if you tried the Vegetarian Taco Rice at Eat More Greens. It's my favorite. I picked up the cookbook they published recently. Need to translate and want to try the recipe at home. Would love to get your adaption of it!

This sounds fantastic; definitely going on my "to try" list!

Just made this for dinner but as we are going into winter I made it with roasted pumpkin, sweet potato, green beans and peas. Delicious!

I am loving the colour of the swiss chard - absolutely lovely!!

Rarely does an article catch my attention as much as this one has purely through the photograph. Amazing and original.

Wow, beautiful recipe and photo as always. Never thought of chopping the chard stem and using it like that--brilliant idea! Love that nothing goes to waste.

I've only ever had miso paste in soup before. I'll have to try your dressing.

I made this last night and it really is delicious. It's a mild, but distinct flavour and combined with the vegetables it's lovely!

What a great idea for the chard stems! (The dressing looks yummy, too) Now I just have to improve my knife skills to get a perfect little dice like that...