Dress thinly sliced vegetables with our fresh take on catalina dressing--inspired by two Birmingham chefs, Wil Drake and Roscoe Hall--and garnish with any fresh herbs you like.
This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
These wheat-based Japanese noodles are available both dried (used in this recipe) and fresh. Dried udon are flatter than their fresh counterparts and closer in texture to linguine.