This is a dinner that we made out of necessity, just trying to use up things that are in the refrigerator and freezer. We really liked it but I thought the portions for how much soba was required was off (too little). Every time I make shrimp, I wonder why I don’t make it more often. And then our favorite beans and greens, because our farmshare is still giving us more greens that we can consume.

• Soba Noodles with Grilled Shrimp & Cilantro (Food & Wine, March 2010)
  
• Sauteed Greens with Cannellini Beans and Garlic (Bon Appetit, April 2008)