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Strawberry Tokyo Cocktail

Strawberry Tokyo Cocktail

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A slightly savory strawberry cocktail that’s good for mid spring at the beginning of strawberry season. 

2oz gin (preferably a new western world style) 

1.25 oz Strawberry Tokyo syrup

.75 oz lime juice

Shake and strain into a rocks glass with ice. Garnish with fresh strawberry slice 

 

Strawberry Tokyo syrup:  

Combine 1 cup of white sugar, 1 cup water and 8 oz of strawberries sliced into a pot and bring to a boil. Simmer for 15 minutes and cut heat. Add 3 oz of this goat went to tokyo and let sit for another 10 mins. Strain. Should be enough for 12 cocktails. 

 

Shades of Green Rice Noodle Salad

Shades of Green Rice Noodle Salad

SHADES OF GREEN RICE NOODLE SALAD

a great light and bright salad for fall! i love the texture of rice noodles mixed in with the crisp apples and crunchy almonds.  always nice when food tastes great and makes you feel good, all at the same time!

—Steph

Shades of Green Rice Noodle Salad

Serves 4

1 8.8-ounce package thin rice noodles
1/4 cup plus 2 tablespoons This Little Goat Went to Tokyo
1 tablespoon sesame oil
1 small jalapeno, seeds and ribs removed if desired, minced
1 cup kale, thinly sliced
1 cup cabbage, thinly sliced shaved
2 stalks celery, thinly sliced
1 green apple, small dice
1/3 cup scallions, thinly sliced
1/4 cup seasoned rice wine vinegar
1/2 cup sliced almonds, toasted
Salt to taste

In a medium pot, bring 2 cups water to a boil. Add noodles and 2 tablespoons This Little Goat Went to Tokyo and boil 2 minutes, stirring so noodles do not stick together. Remove from heat, cover and let soak for 10 minutes. When fully softened, drain and toss in a large bowl with sesame oil and 1/4 cup This Little Goat Went to Tokyo. Allow noodles to cool completely. Add jalapeno, kale, cabbage, celery, apple, scallions, and rice vinegar and toss to combine. Refrigerate for at least 30 minutes, or up to overnight, for flavors to come together. Salt to taste, top with toasted almonds, and serve.

Stone Fruit and Tomato Salad

Stone Fruit and Tomato Salad

STONE FRUIT AND TOMATO SALAD

this salad is the perfect way to finish off the summer! stone fruit hits the market right alongside the tomatoes, and as fall approaches i love to throw some pepitas on for crunch! refreshing and light with just the right drizzle of sweet, creamy, and bright.

—Steph

Stone Fruit and Tomato Salad

2 pounds underripe stone fruit, such as peaches and plums, pitted and sliced  
1 pound heirloom tomatoes, large dice
Salt
1/4 cup plus 1 tablespoon This Little Goat Went to Tokyo
1 tablespoon lime juice
1/4 cup mayonnaise
1/4 cup fresh basil, torn
1/4 cup fresh mint, torn
1/4 cup pepitas, roasted and salted

In a small bowl whisk 1 tablespoon This Little Goat went to Tokyo and lime juice into mayonnaise. Set aside.

Layer stone fruit and tomatoes on a serving dish and sprinkle generously with herbs and pepitas. Drizzle with 1/4 cup This Little Goat Went to Tokyo and seasoned mayo. Serve immediately.

Beef and Broccoli

Beef and Broccoli

BEEF AND BROCCOLI

Beef and broccoli is just one of those simple combinations that makes me happy to eat! The sauce carmelizes the beef to add great layers of flavor while leaving the dish light and simple!

—Steph

Beef and Broccoli

Serves 2

1/4 cup plus 1 tablespoon This Little Goat went to Tokyo
1 tablespoon lime juice
1/4 cup mayonnaise
1 bunch broccoli, trimmed into florets
3/4 pound skirt steak, thinly sliced on a bias across the grain
Oil
2 tablespoons butter

In a small bowl whisk 1 tablespoon This Little Goat went to Tokyo and lime juice into mayonnaise. Set aside.

Bring a large pot of salted water to a boil and fill a large bowl with ice water. Drop broccoli florets into boiling water and cook until tender, about 3 minutes. Drain and immediately plunge into ice water. Once cool, remove onto paper towels to absorb excess water.

In a medium bowl, toss steak with 1/4 cup This Little Goat went to Tokyo and let marinade 5 minutes.

Heat 1 tablespoon oil in a large skillet over high heat. Once hot, add the beef in a single layer. Sear the beef until browned, about 2 minutes per side. Add in broccoli butter and toss to coat. Continue to stir fry until broccoli starts to color and meat is cooked through, about 2 minutes.

Pour into a serving bowl and drizzle with the seasoned mayonnaise.

Roasted Eggplant

Roasted Eggplant

ROASTED EGGPLANT

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Eggplant is one of those veggies that's like a sponge and just soaks up flavor. Sure you can bread and fry and top with cheese... one of my favorite comfort foods of all time. But this eggplant recipe really highlights the vegetable and is light and bright with flavor!

—Steph

Roasted Eggplant

Serves 4

1 1/2 pounds Japanese eggplant, cut into strips
1 tablespoon extra virgin olive oil
Salt
1/4 cup This Little Goat Went to Tokyo
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped
1/4 cup almonds, toasted and sliced

Preheat oven to 400-degrees. Line baking sheet with parchment or foil. In a large bowl, toss eggplant with olive oil, 1 teaspoon salt, and 1/4 cup This Little Goat Went to Tokyo. Spread eggplant in single layer on baking sheet and set bowl aside, unwashed. Roast eggplant until well browned and tender, about 25-30 minutes, stirring halfway through. Remove from oven, return to bowl and toss with lime juice, cilantro, and almonds. Serve warm or at room temperature.

This Little Goat went to Tokyo for Asparagus 

This Little Goat went to Tokyo for Asparagus 

2 pounds asparagus, woody ends removed 

2 tablespoons oil 

¼ cup This Little Goat went to Toyko sauce 

¼ cup Queso Fresco, crumbled

Preheat grill to medium-high. In a medium bowl, toss asparagus with oil. Set asparagus horizontally across hot grill grates and grill until tender, 5 to 7 minutes, turning once or twice. Let cool slightly, then cut spears into 2-inch pieces. Return to bowl and add Tokyo sauce. Toss to combine. Transfer to serving dish and top with crumbled cheese.    

Chef's Note: If you are serving a crowd, you can blanch the asparagus for 2-3 minutes in boiling water and hold in the fridge, it will cook in half the time on the grill. If grilling is not an option, roast in a 350-degree oven for 20 minutes.

Glazed Carrots

Glazed Carrots

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Carrot Coins Glazed with Tokyo Sauce 

Serves: 4  

Time: 20 minutes 

 

Ingredients: 

1 1/2# Carrots, peeled and cut into 1/4" thick coins 

1 1/2 Tbsp Grapeseed or Canola oil 

2 Tbsp This Little Goat Went to Tokyo Sauce 

1/4 cup Scallions, sliced thinly on a bias 

 

Heat oil in large skillet until almost smoking.  Add carrots and cook, stirring occasionally, until well browned and tender, about 7-10 minutes (might be more or less depending on the size of your pan).   

Add Tokyo sauce and continue to cook until reduced slightly and carrots are completely coated.   Add most of the scallions and toss to combine.  Remove from heat, adjust seasoning with additional Tokyo Sauce or salt if desired.  Transfer to platter, garnish with remaining scallions, and serve immediately.   

Avocado Toast

Avocado Toast

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Avocado Toast 

Serves: 4 for breakfast 

Time: 15 minutes 

 

Ingredients: 

4 Avocados 

2 Tbsp This Little Goat Went to Tokyo Sauce 

4 tsp Lime Juice 

Salt to taste 

4 slices Hearty Wheat Bread 

1 Small Tomato, sliced thin 

1/2 cup Crispy Onions, purchased 

 

Remove pits and skins from avocados.  Smash with fork and add Tokyo Sauce, lime juice, and salt to taste.   

Toast bread to desired doneness.  While still warm, spread each slice with 1/4 of avocado mixture, top with a couple of slices of tomatoes and 2 Tbsp crispy onions.  Cut each slice of toast in half and serve immediately.   

Miruku a Ku-Ku Cocktail

Miruku a Ku-Ku Cocktail

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2 oz Rum

1 oz soy milk

1/2 oz lime

1/2 oz Demerara 

1/2 oz peach liquor 

1/2 oz Grand Marnier 

1/2 oz This Little Goat Went to Tokyo 

 

Combine all ingredients, shake, and serve with ice.