This Month’s Film: The Way Home
Cuisine: Korean

It’s time to make the soup and salad course for my ‘Way Home’ Korean dinner menu, and amazingly I have nearly everything I need, thanks in part to all the goodies I’m growing in my garden. The mesclun greens are at their peak, my first yellow squash is ready to pick, I’m still getting snow peas and plenty of haricot vert, and there’s fresh mint and basil. I’m still deciding what combination of things I’m going to include in the salad, and will let inspiration prevail tomorrow.

The dishes I’m planning to prepare are Kimchee Tofu Soup and Mesclun Greens with Spicy Beef tossed in an Asian Vinaigrette. And I will probably add a main course just to round out the table. There’s chicken in the freezer just waiting to be turned into a tasty Korean dish.

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