For Miso dressing:

1.5 cups red miso paste
6 tablespoons sesame oil
1 cup OJ
½ cup rice wine vinegar
½ cup brown sugar
½ cup soy sauce
½ cup blended oil
1 box soft tofu
1 tablespoon garlic powder (course)
1 tablespoon ginger powder

Blend all until smooth

For Salad:

1 cup sunflower sprout
1 cup red beet sprout
1 cup daikon radish sprout
1 cup radish chiffonade
1 cup carrot julienne
12 asparagus spears (poached and held cold in lemon & oil)

For Salad dressing:

1 cup blended oil
¼ cup sesame oil
½ cup rice wine vinegar
½ cup OJ
1 tablespoon ginger powder
½ tablespoon garlic powder

Salmon preparation:

Slice fillets into 1 inch thick pieces. Rub with miso dressing and then grill on a flat top in a large skillet with or without grill marks.

Memorial day weekend had its punch, not the kind that leaves one breathless but it set course for the season to come. The holiday weekend brought the birth of 5 signets. Our visit on Tuesday was brief, Mom and dad seemed cautious but much friendlier than I would have imagined.
This weekend we feature Lobster Salad stuffed avocados over Bette & Dales arugula and mizuna (japanese mustard), radishes too. Carmine caught Aaron by surprise with her technique prepping the Lobster. Citrus vinaigrette finishes the dish. The summer is coming and Quaill Hill is open.