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What You’ll Use
Green goddess dressing
Trim and slice one of the radishes. Peel, pit, and slice the avocado. Chop the chives. Tear the butter lettuce into bite-sized pieces. Add the juice of ½ lemon to the green goddess dressing and whisk to loosen. Place the butter lettuce in a large bowl, drizzle with the green goddess dressing, season with salt, and toss to coat. To assemble the salads, transfer the dressed lettuce to bowls. Top with piles of the marinated chickpeas, roasted asparagus, radish, and avocado. Sprinkle the chives over the top, grind with pepper, and serve.
To prep the salad, preheat the oven to 400°F. Line a sheet pan with foil or parchment. Trim half of the asparagus (1 bunch), snapping off any woody ends, and cut the asparagus into bite-sized pieces. Pile the asparagus on the prepared pan, drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Transfer the pan to the oven and roast until the asparagus is tender-crisp, 15 to 20 minutes. Let cool, transfer to an airtight container, and refrigerate.
Meanwhile, rinse and drain the chickpeas. In a small bowl, combine the juice of ½ lemon, 1 tablespoon olive oil, and the chickpeas, and season with salt and pepper. Transfer the marinated chickpeas and the remaining ½ lemon to airtight containers and refrigerate.
To prep the stir-fry, remove the tofu from the packaging, and press it between paper towels to remove any excess moisture. Cut the tofu into large dice. Cut the mushrooms in half or leave whole, depending on size. Trim the remaining half of the asparagus (1 bunch), snapping off any woody ends, and cut the asparagus into bite-size pieces.
In a large frying pan or wok over medium-high heat, warm ¼ cup vegetable oil. When it shimmers, add the tofu and stir-fry until golden, 8 to 10 minutes. Transfer to a plate lined with paper towels and set aside.
Return the pan to the heat, and add 2 tablespoons vegetable oil. Add the mushrooms and stir-fry until they release their liquid and begin to brown, 5 minutes. Add the asparagus and stir-fry until nearly tender-crisp, 2 minutes longer.
Return the tofu to the pan with the vegetables, drizzle with the stir-fry sauce, and stir to coat. Simmer until the sauce thickens slightly, 1 minute. Season to taste with soy sauce. Let cool, transfer to an airtight container, and refrigerate.
To prep the spring rolls, bring a pot of water to a boil. Add the rice noodles and cook until tender, 2 minutes or according to the package instructions. Drain the noodles and rinse in cold water to stop the cooking. Drizzle with 1 tablespoon vegetable oil and toss to separate the strands and prevent sticking. Transfer to an airtight container and refrigerate.
Contains: eggs, tree nuts, peanuts, wheat, soy.