Good Food Hour – December 15th, 2018

Guests: “The Twin Chefs”

Recipes from the Twin Chefs:

Turmeric Ginger Udon Bowl

2 tablespoons coconut oil

8 ounces cremini mushrooms, wipe or brush mushrooms

3 garlic cloves, peeled and minced

1 red onion, peeled, thinly sliced

2 tablespoons fresh ginger, peeled and grated

1 ½ teaspoons ground turmeric

2 large carrots, peeled, cut ¼ inch slices

1 ½ cup vegetable broth

1 15 oz. can coconut milk

2 tablespoons fish sauce

1 teaspoon honey

2 teaspoons kosher salt

2 cups baby kale, rinsed and patted dry

4 oz. dried udon noodles

1 tablespoon lime juice

4 green onions, washed, end trimmed off, sliced 1/8 inch thick

1 lime, cut into 4 wedges for garnish (optional)

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