In Door County I still have snow in my yard, so to talk about the magic of fresh spinach in my garden or fresh peas, would be tormenting. So I pass on a recipe and encouragement to you for an ingredient you may not use a lot.
I will be eating lots of great olives in Spain this week, but if you can’t find the Spanish ones you are looking for, you could try our recipe of the month. This recipe dresses up California olives with a splash of miso.
Miso should not be shoved to the back of your refrigerator; you can’t just label miso for soup anymore.
Miso is a fermented soy bean mixture and has an amazing umami flavor that will add excitement to many dishes.
No matter what color miso you are using, here is how to get the most out of this fermented flavor bomb:
- Salad Dressings
- Glazes and Marinades for all seasons
- Smears (In mayo or cream cheese to add pizzaz)
- Great on Burgers!
- Stir Fry
- Noodles Dishes
- And, oh by the way, Miso soup rocks!