Sesame Miso Cucumbers

Ingredients (Serves 3-4)
2 Cucumbers, cut in chunks(Preferably Japanese)
2 Tbsp sesame seeds, toasted and ground( I used a mortal and pestle the traditional Japanese way!)
1 Tbsp miso paste
1/2-1 Tbsp sugar (non-gmo)
1/2-1 Tbsp soysauce
1 squeeze shiracha hot sauce

Directions
1. Cut cucumbers at a diagonal, turning it evertime so you get a triangular chunk.
2. Mix all other ingredients together adjusting by subtracting or adding for your preferred taste of sweet or salty.
3. Add the mixture to the cucumbers and toss well. Serve immediately.(If you let it sit too long, like an hour, the salty will draw all the water out and make it watery and you will have to adjust the flavor again so serve right away!)

Makes a great easy side dish!

Moroheiya Greek Salad

~Experiencing technical difficulty! Picture to be coming soon!~

Ingredients(3-4 servings)

*1 bunch Moroheiya

*1 leek, 2 inches of the white part minced(may be substituted with any other allium or omitted)

* 1 large tomato, chopped

* 1 cucumber, quartered lengthwise and chopped

* 1 handful of feta cheese, crumbled

* 1 Tbsp Extra Virgin Olive Oil(may be substituted with vinegar or lemon juice)

* OPTIONAL~ I had a small ear of sweet corn so I shaved that in too!

Directions

1. Take off all the leaves from the moroheiya and place in a salad bowl. The lower leaves may have some brown spots but this is just a type of sunburn and can be used. If you like you may save those leaves for cooking at a later time.

2. Drizzle EVO over the moroheiya and stir gently and evenly. This allows the leaves to ‘marinate’ letting it wilt and become tender.

3. Add the tomato, cucumber,corn, leek and feta and mix well. Chill in the fridge til ready for serving!

Crunchy Cucumber Shiso Salad

* Shiso,also called Perilla or beefsteak leaf, is a fresh herb that is high in calcium and iron. Related to mint, shiso blends its delicate minty subtleties with citrus and licorice. The herb is readily found in Japanese and many other Asian markets. In Japanese cuisine, green shiso is added to sushi, soups, salads, sashimi, and tempura.