Soba noodles typically are made from buckwheat flour. Find them in the Asian food section of the supermarket to make this colorful salad.

Matcha, a finely milled green-tea powder, gives these cookies a bright green color and a grassy, nutty flavor. “Good matcha should be bright green,” says Annelies Zijderveld, author of “Steeped: Recipes Infused With Tea.” “Color is indicative of quality.”

Makes 20 cookies

2 cups (272 grams) spelt flour

½ cup cornstarch

2 teaspoons matcha green tea powder

¼ teaspoon kosher salt

1 cup unsalted butter, at room temperature

½ cup sugar

3 tablespoons black sesame seeds

Whisk the flour, cornstarch, matcha and salt in a mixing bowl.

In a separate mixing bowl, cream the butter and sugar on high in a stand mixer or with an electric hand mixer 2 minutes or until fluffy.

Lower the speed to medium. Add the flour mixture gradually until combined and forms into a ball.

Cover a work surface with a large sheet of parchment paper and put the dough ball in the center. Fold the parchment over the dough, and massage and coax it to lengthen.

Once it is lengthened into a log measuring 10 to 12 inches, open the parchment and distribute the sesame seeds below and above the log. Roll the log over the seeds so they embed in the sides. Roll the parchment tightly and twist the ends.

Refrigerate at least an hour or overnight. When ready to bake, preheat the oven to 275 degrees. Line an 18-inch sheet pan with parchment paper.

Cut 1/2-inch slices from the log and set them 1-inch apart on the pan. Bake 30 minutes or until golden.

Source: “Steeped: Recipes Infused With Tea”