Green Almonds Soba noodles stir fry

Spring special fruit,these tender tangy green almonds have a soft white almond and is completely edible. While the green almonds harvested in late summer have harder shell,with a more firm and brown almond in the core. Originating from Middle East and Mediterranean,these are also grown in California and can easily be spotted in Middle Eastern and other specialty stores,at an affordable price.Tender green almonds are perfect for snacking ,nutritious addition in salads and stir fries.


The Japanese style soba noodles with touch of Mediterranean green almonds is one quick and satisfying entree.

Recipe :Green Almonds Soba noodles stir fry
Ingredients
6 ounces buckwheat Soba Noodles(about 2 bundles)
1 cup tender green almond
2 medium bell peppers(red or green or orange) seeded and sliced
1 big clove garlic,finely chopped or minced
2 tablespoon soy sauce
1 1/2 tablespoon Schezwan sauce(or any East Asian hot chili sauce)
1 tablespoon Peanut oil
1/2 teaspoon salt

Method
Cook the Noodles
Boil water in a big pot of salted water ,cook the noodles as per the package instructions and drain.
Cook the Vegetables
In meantime heat a wok or a deep pan add teaspoon of oil turn the heat to medium-high add the garlic and bell peppers ,stir often and cook for few minutes until most of the water is cooked about 5-6 minutes,add the hot sauce and soy sauce ,stir in the almonds and cook another minute or two.
Toss Up
When the vegetables are done,mix in the cooked noodles then lastly mix in the tofu and sprouts.Serve warm with a drizzle of mild hot chili sauce if desired.



This is my entry for Weekend Herb Blogging ,hosted this week by Lynne from Cafe Lynnylu

Pita Wedges with Green Almond Hash and Hummus

Tender ,green and fuzzy ,these tangy morsels ,is how the amazing almonds start off.Exclusive to the spring season,green almonds are considered a rare delicacy for its short lifespan and incredibly succulent flavor.The tender spring fruit,has a soft white almond core,is completely edible,while the green almonds harvested in late summer have harder shell,with a more firm and brown almond in the core.Originating from Middle East and Mediterranean,these are also grown in California and can easily be spotted in Middle Eastern and other specialty stores,at an affordable price.


The grape-sized green almonds with a sprinkle of salt makes an enjoyable tart snack.Or makes a wholesome addition in stews and pasta.The grated or shaved green almonds can be tossed in salad or used as garnish.

These strikingly attractive appetizers , made with crunchy baked whole grain pita wedges slathered with creamy hummus and garnished with finely shred green almonds, red cabbage and fresh herbs,is one another simple and pleasing way to savor the spring delicacy.

Ingredients
For Pita wedges
2 large or 3 medium whole grain pita bread
1 tablespoon extra virgin olive oil
1/4 teaspoon hot chili powder
1/4 teaspoon salt

For Green Almond Hash
1 cup tender green almonds,rinsed
1 tablespoon lemon juice,freshly squeezed.
pinch of salt

1 cup home made hummus

1/4 cup of other vegetables like carrots or red cabbage,finely shred
few leaves of fresh herbs(I use tender fenugreek leaves)

Method
Preheat oven to 400 degrees F
Using a chef's knife cut each pita in to 2 halves. Cut each half in 4 or 8 triangles each,depending how big you like the wedges. Lay the triangles on a cookie sheet.
Combine Olive oil and spices in a bowl. Brush the mixture over each of the cut pita.
Now bake for about 7-8 minutes until lightly browned and crispy.Keep a close eye as these can burn easily.Cool for rack for a minute before spreading hummus.

While the pita wedges cool,prepare the green almond hash.Snap off the step part of the almonds.Process in a blender or food processor along with salt and lemon juice until finely chopped.

To assemble the wedges,spread about a tablespoon of hummus over,then sprinkle the green almond hash all around ,then finally sprinkle other shred vegetable and some fresh herbs and serve.

The recipe is my entry for Weekend Herb Blogging #229 ,hosted this week by Katie of Eat this