The Spinach Sumiso Sauce and The Sumiso Bagna Cauda Sauce (Hiroko’s American Kitchen), which I served with steamed Porgy at Union Square Greenmarket Event the other day, pairs beautifully with spring vegetables.
Here are some of the dishes which I enjoyed this weekend. Oven baked carrot and quick sautéed asparagus and ramps with Spinach Sumiso Sauce. Whole wheat penne and fiddlehead fern lightly tossed with Sumiso Bagna Cauda. Baked sweet potato & kabocha squash and sautéed asparagus & oyster mushrooms with Spinach Sumiso Sauce.
During the rest of this week I am going to enjoy a balanced diet of my home country, which consists of vegetables, grains, fruit and protein – fish, meat or chicken.