Butter Beans with Shrimp

1 lb Butter or Lima Beans, soaked over night
1 lb Small Fresh Shrimp, peeled
1 Medium Sweet Onion, diced
Olive Oil
Salt, Pepper, Cayenne Pepper
Brown Rice
1/2 bunch Green Onions

Saute onion in olive oil over medium heat until aromatic and translucent, about 10 minutes.

Add beans, salt and pepper to taste, and 1/2 tsp. cayenne pepper, and cover with water. Raise to high heat.

Bring to a boil. then lower heat back to medium. Cook for 1 1/2 to 2 hours, stirring occasionally, until beans are thick and creamy.

Add peeled shrimp and cook for 5 minutes.

Serve over rice and garnish with sliced green onions.

Soba Noodle Stir Fry

Soba Noodles
Sesame Oil
Soy Sauce
5 cloves of Garlic
1/2 bunch Green Onions
2 Carrots
Sunflower Seeds
Ginger, to taste
Radicchio

Cook noodles to al dente and drain, according to directions.

While noodles are boiling, heat a few tbsp of sesame oil over medium high heat.

Chop carrots into match sticks, add to oil, and cook for 5 minutes, stirring occasionally.

Chop green onions and garlic, and add to pan. Cook for 2 minutes and lower heat.

Add noodles, a few splashes of soy sauce, chopped radicchio, and a handful of seeds to vegetables, and toss well.

Grate fresh ginger over the top, and serve immediately.

Gingered Carrot and Parsnip Miso Soup Recipe

2 tbsp Olive Oil
1 Medium Onion - diced
2 Medium Parsnips - diced
2 Carrots - diced
1/2" piece of Ginger Root - grated
4 cups Vegetable Stock
2 tbsp. miso

Add olive oil to a pot over medium heat. Add onions and sautee until translucent, about 10 minutes.

Add carrots and parsnips and sautee for 3 minutes. Season with sea salt and fresh ground pepper.

Add vegetable stock, and bring to a boil.

Add ginger.

Lower heat and simmer for 30 minutes.

Add 2 tbsp. miso.

Blend with a hand mixer or in a blender.

Garnish with crispy arame or nori slices.