Work to do today:
Lemon slush:
recipes we need: quinoa, paella or pelau...vegetarian type stuff (bean burgers, moroccan stews, indian)
Salsa:
tomato, reconstituted chile, garlic, shallot
tomatillo, garlic, shallot, fresh chile
or at least blend it and take out the cheese
MISO sidebars:
white, red and brown are the main kinds (though a great many more varieties exist)
fermented soy product (variations, not just soy beans) look for the least amount of ingredients. Avoid MSG or other additives.
shiromiso is white miso, more mild and sweet, and used primarily for light brothy soups, marinades and sauces- this is what I keep on hand all the time.
akamiso is usually known as red miso and is more savory, it's very versatile and used for stir-fries, heavier soups and stew or really almost anything you might like to use miso for.
Hatcho, brown or dark miso generally is saltier, more intense and used for stews and heavier dishes that need some salt action.
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