Ingredients
- 1/4 cup diced yellow onion
- 2 TBSP white miso
- 2 TBSP fresh squeezed lemon juice
- 2 TBSP extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1 1/2 cup green beans cut into 1-inch pieces (or whatever green vegetable is in season)
Instructions
In a small bowl, whisk together the onion, miso, lemon juice, olive oil, salt and freshly ground black petter. Set aside while you prepare your potatoes and green beans. The longer the onions sit in the dressing, the more tame their “bite” will be.
Prepare the potatoes by boiling or baking them. If boiling, cut the potatoes into pieces first- they will cook much faster. Submerge in a pot of cold water, bring to a boil and continue to boil for about 20 minutes until fork-tender. Add the green beans to the pot about 5-10 minutes before the potatoes are done.
If baking, preheat your oven to 350. Poke the potatoes with a fork and wrap in foil. Bake for about 1 hour. Once cooked, allow to cool and then cut into pieces.
Then you will have to cook your green beans by steaming or sautéing.
In a large bowl, toss the potatoes and green beans with the lemon-miso dressing.
Notes:
Miso has about 150 different microbes in it. Miso is really easy way to add more cultured food into your diet. I have been experimenting with miso oatmeal, miso coleslaw, and miso rice. You can also “pickle with miso”, just slice some radishes or jicama — both are a good prebiotic rich foods, slice them up and with your hands mix in a tablespoon or two of miso. Let it sit on the counter overnight (or even just a couple hours) — and eat that. You’ve got a really good cultured food complete with a prebiotic.