Shrimp and Vegetable Soba, Cucumber Salad, Cucumber Water, Lemon Ginger Tea, DD Cottage Cheese Cups

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Shrimp and Vegetable Soba, Cucumber Salad, Cucumber Water, Lemon Ginger Tea, DD Cottage Cheese Cups

Prep Time 15

Cook Time 12

Servings

Calories 886kcal

Ingredients

Divine Dish Cottage Cheesecake Cups

6 Medjool dates pitted
⅔ cup Rolled oats
3 TBSP Pecans
½ tsp Ground cinnamon
2 cups Cottage cheese low-fat
4 TBSP Greek yogurt non-fat
2 tsp Vanilla extract
2 tsp Honey
1 Lemon zested
½ tsp Lemon juice

Berry Compote

2 cups Mixed berries fresh or frozen
2 tsp Maple syrup
½ tsp Lemon juice

Cucumber Water

½ Cucumber sliced
24 oz Water
Ice cubes optional

Cucumber Salad

1 TBSP Rice wine vinegar
1 tsp Reduced-sodium soy sauce
1 tsp Toasted sesame oil
1 tsp Honey or maple syrup
1 Cucumber thinly sliced
1 Scallion thinly sliced
1 tsp Sesame seeds
1 pinch Red pepper flakes optional

Dressing

1½ TBSP Reduced-sodium soy sauce
1 TBSP Rice wine vinegar
1 TBSP Lime juice
1 tsp Toasted sesame oil
1 tsp Maple syrup
2 tsp Fresh ginger grated
2 cloves Garlic minced
2 TBSP Water
Red pepper flakes to taste, optional

Shrimp and Vegetable Soba

4 oz Buckwheat soba noodles dry
10 oz Shrimp peeled and deveined
2 tsp Avocado oil
2 cups Green cabbage thinly sliced
1 cup Carrot cut into matchsticks
1 Red bell pepper thinly sliced
2 Scallions sliced
1 tsp Sesame seeds

Lemon Ginger Tea

2 cups Water
2 bags Lemon ginger tea
1 tsp Honey optional

US Customary - Metric

Instructions

Prepare all ingredients as listed above.
If the dates are firm, soak them in hot water for 5–10 minutes, then drain well.
Make the cheesecake base: In a food processor, blend the dates, rolled oats, pecans, and cinnamon until a sticky mixture forms. Divide between ramekins (this is a double recipe including tomorrow’s dinner), press firmly into the bottom, and refrigerate.
Prepare the cheesecake filling: Blend the cottage cheese until completely smooth. Add the Greek yogurt, vanilla, honey, lemon zest, and lemon juice. Blend until combined. Spoon over the chilled bases, smooth the tops, and refrigerate.
Simmer the mixed berries with the maple syrup and lemon juice over medium-low heat for 5–8 minutes, until slightly thickened. Let cool slightly while preparing dinner. Spoon over top of the cheesecake cup before serving.
Prepare the cucumber water: Add the sliced cucumber to a pitcher with the water. Refrigerate while preparing the meal.
Make the cucumber salad: Whisk together the rice vinegar, soy sauce, sesame oil, and honey or maple syrup. Toss with the sliced cucumber, scallion, sesame seeds, and optional chili flakes. Refrigerate until serving.
Mix the dressing: Whisk all dressing ingredients together.
Cook the soba noodles according to the package instructions. Set aside.
Cook the shrimp: Pat dry. Heat half of the oil in a large skillet over medium-high heat. Add shrimp in one layer and cook roughly 1–2 minutes per side, until opaque throughout. Transfer to a plate.
Cook the vegetables: Add the remaining oil, cabbage, carrot, and pepper. Stir-fry for 3–5 minutes, leaving a little crunchy.
Combine: Reduce heat to medium-low. Add dressing and stir for about 30 seconds, then gently fold in noodles and shrimp. Toss just until warmed through; add a splash of water if needed.
Prepare the lemon ginger tea: Bring the water to a gentle simmer for 5 minutes. Remove from heat, steep the tea bags for 5 minutes. Add honey if desired.
Serve the soba topped with scallions and sesame seeds, along with cucumber salad, cucumber water, DD cottage cheesecake cups, and lemon ginger tea.
Save the extra cottage cheese cups and compote for tomorrow’s dinner.

Nutrition