PLAN NO. 1

DAY 1: RECIPE

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Sheet-pan romanesco, mushrooms, and sweet potato with a miso bok choy salad

Yield: 4

Overview: Roast some veggies, make a vinaigrette, chop a salad, and assemble.

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Ingredients

For the miso vinaigrette

• 2 tablespoons miso
• ¼ cup rice wine vinegar
• ¼ cup extra virgin olive oil
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 garlic clove, finely chopped or grated

For the romanesco, mushrooms, and potato

• 2 heads romanesco, broken down into florets
• 1 lb maitake mushrooms, bottom ½ inch removed and cut into bite-sized pieces
• 2 lbs purple sweet potatoes, peeled and cut into ¼ inch half moons
• 2 tablespoons extra virgin olive oil

For the salad

• 1 ½ lbs cucumber, thinly sliced into ⅛ inch thick slices
• 1 lb baby bok choy, roughly chopped into ¼ inch pieces
• **2 small heads fennel, thinly sliced into ⅛ inch thick slices
• **3 avocados, halved and sliced
• ½ c toasted cashews, coarsely chopped (see tip)
• furikake (see tip)

Instructions

1. Preheat the oven. 425°F with the fan on.
2. Roast the romanesco, mushrooms, and potatoes. Line two sheet pans with parchment paper. Add the potatoes to one and the romanesco and mushrooms to the other. Drizzle each pan with a tablespoon of olive oil, sprinkle with salt and pepper, and toss together. Roast for 20-25 minutes, until the veggies are a bit crispy. Taste for doneness.
3. Make the vinaigrette. While the veggies roast, whisk together all the vinaigrette ingredients in a bowl.
4. Chop the salad veggies. Wash and thinly slice your fennel, cucumber, and bok choy. Slice your avocado. Chop your cashews. You can also crush them with the bottom of a ladle or metal measuring cup.
5. Plate. To serve, dress the bok choy, cucumber, and fennel with the vinaigrette and pile them on a plate. Top with the romanesco, mushrooms, potatoes, sliced avocado, and cashews. Finish with an extra drizzle of the vinaigrette and a sprinkle of the furikake.

Tip

If your cashews are raw, you can toast them in the preheating oven while you prep your veggies. 350℉ for 6-8 minutes. They’re done when you smell cashews. Transfer them to a bowl to cool. Turn the fan on, and resume preheating the oven to 425℉.

Furikake is a savoury and crunchy Japanese condiment that is great on rice, salads, and popcorn. You can substitute sesame seeds and/or crumbled nori seaweed if you cannot find furikake at your market.

Note

**If you’re skipping Day 2: Leftovers, reduce the quantity of this ingredient by half**

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DAY 2: LEFTOVERS

Avocado toast with veggies and a fried egg

Overview: Make “guacamole,” toast sourdough bread, and load up your toast.

Place your leftover avocado in a small mixing bowl and smash it with a fork. Add a spoonful of lime juice, a few pinches of salt, lots of freshly cracked black pepper, and incorporate. Taste for salt and lime, adding more if necessary. Toast your bread (sourdough or Japanese milk bread would be our choice). Spread the avocado mixture on the toast. Top with any (undressed) extra veggies from last night. Our choice would be either the cucumbers and fennel or the roasted mushrooms. Don’t overdo it! Sprinkle with furikake and chopped arugula (or whatever herbs or greens you have). For fully loaded toast, top with a fried egg. Serve as is or with miso soup (recipe below).

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SHOPPING LIST

Day 1 & 2 - PDF / Email

Day 1 only - PDF / Email

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OTHER RECIPES

What to do with the tub of miso in your fridge? Make miso soup!

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