The powdered garlic used in this recipe is your basic dehydrated garlic that has been ground. It has a stronger bite than most fresh garlic you’ll encounter. The fragrant is different as well, more pungent and bitter. Feel free to toss in a few fresh cloves (chopped) in its place if you prefer. If you do, add the garlic just before the chard.

8 ounces dried soba noodles
3/4 cup Parmesan, freshly grated
12 ounces extra firm organic tofu, cut into 6 rectangular slabs
2 eggs, lightly beaten
a big pinch of salt
4 big handfuls of chard, spinach, or kale (destemmed and cut into bite-size pieces)
1 bunch of green onions, greens trimmed, thinly sliced
generous splash of olive oil
1/2 cup Parmesan, freshly grated
1 tsp garlic powder
Optional: a few baby radishes, sliced paper thin

Boil a large pot of water and cook soba noodles per packet instructions. Drain and set aside.

While the water is coming to a boil get the tofu started by combining the bread crumbs, Parmesan and salt in a shallow plate. Dunk each piece of tofu in the egg and then press into the bread crumbs. Make sure each piece is nicely coated with crumbs before placing on a parchment-lined baking sheet. Repeat with the remaining pieces of tofu. Bake in a 375 degree oven or pan-fry in a skillet in a bit of olive oil until both sides are golden, flipping once along the way.  Slice into strips and set aside.

Add the olive oil (and a bit a salt) to a large skillet over med-high heat. Stir in the green onions, chard and cook for a minute until the chard collapses. Stir in the soba noodles. Stir in the garlic powder and Parmesan. Remove from heat. Sprinkle with sliced radishes, if using.

Serves 4-6.

   1 pound cranberry beans*
   8 cups water
   15 medium cloves of garlic, peeled and trimmed
   2 large shallots
   2-3 dried smoked chiles (like serrano or chipolte)
   2 teaspoons fine sea salt
   a drizzle of olive oil
   a small handful fo cilantro, chopped
   a couple of handfuls of a grated, hard salty cheese

  Soak the beans overnight. Before soaking, give them a good rinse.  Look carefully for any pepples or dirt clumps. Cover with a few extra inches of water. When you are ready to use the beans, drain them and rinse again.  Set aside.

  Preheat the oven to 350 degrees. Place the rack near the bottom of the oven.

  Put the beans, water, garlic, shallots, and chiles in an oven-proof pot or casserole dish -preferably one with an oven-proof lid. Place the pot on a rimmed baking sheet and place in the oven for two hours, or until beans are nice and tender.

  After the first hour check every twenty minutes are so. When the beans are done, pull the pot out of the oven and season generously with salt. Stir and taste. The beans need some time to take in the saltier broth, so once you have the broth seasoned just right let the soup sit there on the top of the stove, covered, for another ten minutes or so.

Taste and adjust for seasoning one more time and drizzle with a bit of olive oil. To serve, first ladle a generous scoop of beans into each bowl.  Follow with the broth to cover. Sprinkle with cilantro and cheese.

Serves 4 to 6

*I like Rancho Gordo’s Barlotti beans because they are fresh crop dried beans. They can be ordered on-line. At the same time, any beans from the cranberry family will do nicely.