About the Dish

1 1/2 ounces Green Onion
2 cloves Garlic
1 Edward & Sons Not Chick'n Bouillon Cube
4 ounces Brown Rice Spaghetti
8 ounces Pastured Ground Pork
2 teaspoons Sesame Oil
2 ounces Pea Shoots
2 packets Tamari
3 sprigs Cilantro
Per Serving
Calories 500
Total Fat 25 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 1060 mg
Total Carbohydrates 48 g
Dietary Fiber 5 g
Sugar 3 g
Protein 27 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Key Lime Beer

Lots of great flavors in this dish from green onion, sesame oil and garlic, which means you need some tartness. We suggest Funky Buddha Key Lime Pie Berliner Weisse. The key lime will add some acidity, and give a serving of dessert at the same time!

Funky Buddha Key Lime Pie, Oakland Park, Florida

Torrontes - Salta, Argentina

Just as scallions add a nice bright counterpoint to a dish that’s otherwise full of heavier proteins, an elegant white wine that’s expressive in floral aromatics will add a nice contrasting element to this dish. Torrontes is one such variety, and it thrives in the mountainous region of Salta. The high elevation adds a nice touch of brisk acidity that will help cut through some of the dishes weightier components.

Susana Balbo Torrontes ‘Crios,’ Salta, Argentina

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your noodle cooking water.
2
MISE EN PLACE • Cut pea greens into 2-inch pieces. • Finely chop green onion. • Peel and finely chop garlic. • Pick and chop cilantro leaves.
3
Place a saucepan over high heat. Add 3 cups water, half of green onion, half of garlic, bouillon and 1/4 teaspoon kosher salt.
4
While broth heats: • When noodle water boils, add noodles. Cook, stirring occasionally, until noodles are tender but not mushy, 5-6 minutes. • Reserve 1/2 cup cooking liquid. • Drain noodles.
5
While noodles cook: • In a bowl, combine pork, half of sesame oil, remaining green onion, remaining garlic, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. • Wet your hands. Shape pork mixture into 1-inch meatballs.
6
When broth boils, reduce heat to medium-high. Add meatballs. Cook, stirring occasionally, until meatballs are cooked through, 8-10 minutes.
7
• Add pea greens. Stir well, and remove from heat. • If needed, soften noodles with reserved cooking liquid.
8
• Divide noodles between 2 bowls. • Top with meatballs. • Pour broth over each bowl. Drizzle with remaining sesame oil and tamari. • Garnish with cilantro, and enjoy!

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