Asian Noodle Salad with Toasted Sesame Dressing

1 - 8 oz. package soba or thin rice noodles
1/4 cup cilantro, chopped
1/4 cup toasted sesame seeds

2 Tbls toasted sesame oil
3 tbsp. tamari
3 tbsp. balsamic
1 tbsp. maple syrup
1 tbsp. hot pepper oil

Optional Additions
shredded cabbage
chopped carrots
sliced scallion
sweet peppers
cubed tofu

1. Cook noodles according to package instructions. Drain, rinse, and set aside.
2. Combine dressing ingredients in a mason jar with a lid and shake vigorously to combine.
3. Add dressing and cilantro to cooked noodle and stir to combine. Add veggies and tofu, if using and stir.
4. Sprinkle toasted sesame seeds on portions at the time of serving.

Peas in Toasted Sesame Seed Vinaigrette

You can use snow peas, sugar snaps, and/or shell peas.

2 lb. shelled peas or 1 lbs. snow peas or sugar snaps
1/4 cup sesame seeds
1 clove garlic, presses or minced
1 tsp Dijon mustard
1 TBLS lemon juice
1/4 tsp salt
pepper to taste
1 TBLS red wine vinegar
1/4 cup olive oil
1 1/2 tsp sesame oil

1. Cook peas in boiling water for about 30 seconds, until crisp-tender.
2. Drain and rinse with cold water.
3. In a heavy skillet, toast sesame seeds until brown, about 3 minutes.
4. In a bowl, combine garlic, mustard, lemon juice, salt and pepper.
5. Blend in vinegar and oils.
6. Add peas and toasted seeds.
7. Chill and serve.


Two Peas In A Pasta

8 green onions-finely chopped
2 tablespoons unsalted butter
1 cup low-sodium chicken broth
1 cup heavy cream
3/4 cup water
2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
1/2 pound snow peas, trimmed and halved lengthwise (3 1/2 cups)
1 1/2 t kosher salt
1/2 t black pepper
1 pound dried egg fettuccine nests
1/3 cup chopped fresh flat-leaf parsley
2 t finely grated fresh lemon zest
1/3 cup finely grated parmesan plus additional for serving

Cook green onions in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes.
Add broth, cream, and water and simmer, uncovered, about 5 minutes.
Stir shelled peas into sauce and simmer 3 minutes.
Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes.
Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine.
Sprinkle parsley, zest, and parmesan on top and toss again. Season with pepper.

Garden Vegetable Salad

2 cups water
1 1/4 tsp salt
6 medium new red potatoes (about 2 Ibs), unpeeled, scrubbed, and halved
1/4 green beans, trimmed and halved crosswise
1/2 cup fresh peas
6 green onions, including some tender green tops, sliced
6 fresh basil leaves, slivered*, plus whole leaves for garnish
1/2 cup mayonnaise
1/4 cup sour cream or plain yogurt
2 Tbsp white wine vinegar
1 tsp Dijon mustard
Freshly ground pepper (to taste)
Nasturtium flowers for garnish (optional)
*To sliver basil (called chiffonade), roll several leaves together tightly, and thinly slice.

1) Bring water to an oil in a medium saucepan, add 1/4 tsp of the salt, and lower heat to medium. Cook potatoes, covered for about 20 minutes, or till they are tender.
2) Remove potatoes with a slotted spoon, cool under cold running water, and set aside.
3) Add beans to the same water and cook until tender-crisp, about 4 minutes.
4) Add the peas and cook 2 minutes longer. Cool vegetables under cold running water and drain.
5) Cut each potato half in half again and slice. Put potatoes, beans, peas, green onions, and slivered basil in a large bowl.
6) In a small bowl stir together mayonnaise, sour cream, vinegar, mustard, remaining 1 tsp salt, and pepper. Add to vegetables and stir well until combined.
7) Cover and refrigerate several hours. Serve cold or at room temp, garnished with whole basil leaves and nasturtium flowers, if desired.
Serves: 6



Asian Noodles with Peas & Greens

1  13.5 oz Can Coconut

3 TBLS apple cider vinegar
2 TBLS Cilantro
2 TBLS Tamari
3/4 TBLS grated fresh ginger (briefly fried with 1 tsp freshly crushed pepper added at end to the sauce)
3 tsp sesame oil
2  tsp Sriracha hot sauce (could use less–heat wise)
2 tsp green Thai curry paste (could use slightly less if too hot but flavor will be slightly different)
1/2 tsp brown sugar
2 green onions finely cut (added raw)
4 or more cloves of garlic cut and fried till brown with pinch of salt

3 bundles of udon noodles (or wide rice noodles)
1 or more cups Tofu or chicken cubed and fried
¼ cup Toasted sesame seeds
2 cups Peas-snow or snap, trimmed and snapped in two
2 carrots- cut into rounds
Mustard greens or spinach-leaves torn into bite-sized pieces

-Make sauce first to let flavors meld.

-Cook the chicken or tofu (a great use for leftover chicken).
Cook noodles according to package directions, then rinse thoroughly in cold water and drain well.
Pour noodles into a deep serving bowl and add sauce, veggies, and tofu or meat.
Mix well and top with sesame seeds.
Serve cold.