and looking forward to various vegetables coming into season. I can’t wait for summer to try Dakos made with ripe tomatoes, Corn Slaw, and Eggplant with Black Garlic. After my first glance at this new book, I was worried that this was just the collection of dishes that weren’t quite good enough for the original Plenty. And, I still don’t think that first book can be surpassed, but the more time I spend with Plenty More the more I find to love about it. The Urad Dal with freshly grated coconut, the Polenta Chips with Avocado and Yogurt dipping sauce, and the Taleggio and Spinach Roulade are all competing for the top spot on my list of what to make next. Every dish combines flavors, textures, and colors that are hard to resist. For spring, the Fava Bean Spread with Roasted Garlic Ricotta; the Sprout Salad Part Two with radishes, kohlrabi, carrot, and avocados; and the Rice Noodles with Green Onions and Edamame are bursting with bright, fresh tastes. I can never turn away from a noodle salad especially one that’s this easy to make. I learned a trick from Dorie Greenspan for cooking rice noodles in advance and letting them stand until time to serve. You just rinse and drain them after cooking and then toss them with a little oil to prevent sticking. That same technique is employed here. The cooked, rinsed, drained, and oil-tossed noodles are set aside and covered to keep them warm. Next, sliced green onions and serranos were stir fried in a wok, and blanched, frozen edamame were added. The noodles were added to the wok along with sesame oil, black and white sesame seeds, rice vinegar, and chopped cilantro. The dish was served garnished with lime zest and more sesame seeds with lime wedges on the side.
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