Sometimes, things just don’t go as planned, and such is the case with this menu. Ideally, I wanted to have steamed baby Bok Choy as one of the vegetable sides, but after stops at several different vendors, it was not to be found, so a substitution was necessary. Creative adaptation is often at the heart of inspired invention, so I used broccoli rabe (rapini) instead, and while not the same, it was a very nice accompaniment to the menu, and added even more of a “fusion” note to the meal since it is Italian in origin.

Turkey and ham meatballs braised with an Asian-inspired pineapple-soy-ginger sauce, served over Udon noodles; stir fry of shitake mushrooms, red peppers, and onions; braised rapini
A perfect plum

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