Sesame Peanut Noodles

This is a super quick and easy recipe that I make as a side dish or as a simple lunch. It's delicious both hot and cold, and I usually have all the ingredients in my fridge and pantry. I like to make this when I get home late from work, have some warm for a late dinner, then refrigerate the rest and eat it cold for lunch the next day.


The Ingredients:

1/3 – ½ lb linguine (I used whole wheat. Any long noodle you have on hand will be fine)
3 Tbsp Peanut Butter
zest of ½ lime
2 Tbsp soy sauce
1 tsp brown sugar
½ tsp chili garlic sauce (I found this on the international aisle of my grocery store. If you don’t have it, or can’t find it, substitute 1 pinch crushed red pepper flakes)
1 carrot, sliced into matchstick sized pieces
3 Tbsp starchy pasta water
1 tsp sesame oil
juice of 1 lime
2 scallions, sliced on the bias

The Directions:

1. Follow package directions to cook pasta.
2. Once you drop the pasta into the boiling water, combine peanut butter, lime zest, soy sauce, brown sugar and chili garlic sauce in small saucepan.
3. About 3 minutes before pasta is finished cooking, heat saucepan with peanut butter mixture over low heat, to combine. The mixture will thicken up and become clumpy.
4. About 2 minutes before pasta is done, add sliced carrots to the cooking water. Then add the 3 Tbsp of pasta water to the peanut mixture to thin out to a saucy consistency. The mixture should be thick, but smooth and easy to stir. Take sauce off the heat, add sesame oil and lime juice, and stir well to combine.
5. When pasta is done, drain well, and combine with sauce. Top with scallions.

I usually add snow peas, cut on the bias, if I can find them. I couldn't find them on my way home today, so left them out. When I had a microwave, I would make the sauce right in the serving bowl in the microwave - just cook the peanut butter on high 1-2 minutes, until it's loose and stirs easily, then add all the other ingredients (omitting the pasta water) and stir it all together. Add the pasta water when you add the pasta, as needed. But now that I don't have a microwave, I find the stovetop method is still pretty quick! The peanut sauce is also a great marinade for chicken breasts - let the chicken sit in the sauce for an hour or so, then grill or bake.

Roasted Asparagus

This is a really simple side dish, that takes advantage of fresh, seasonal vegetables. I made this recipe tonight with asparagus, as a side for spaghetti and meatballs, but I'll follow the basic method and recipe with a number of veggies.



The Ingredients:

1 bundle asparagus
1-2 tbsp extra virgin olive oil
1 pinch crushed red pepper flakes
1 clove garlic
1 -2 tsp balsamic vinegar (This is also great with lemon juice, lime juice, orange juice, sherry vinegar, or another acid. If you're using lemon, lime or orange juice, add a bit of the zest, too!)
Salt and Pepper to taste



The Directions:

1. Preheat oven to 400°F. Trim asparagus spears, removing tough ends.
2. Cover sheet tray with aluminum foil. Place asparagus spears on sheet tray. Drizzle liberally with olive oil. Sprinkle with red pepper flakes, and grate 1 clove of garlic over spears. Drizzle with balsamic vinegar. Toss all ingredients together. Season to taste with salt and pepper.
3. Roast at 400°F for 10 – 15 minutes, until ends start to darken, and spears are tender.
4. These are great served warm, or chilled. Save leftovers and dress with simple vinaigrette for a great salad.
This is so simple to prepare - just toss the veggies with the oil, vinegar and seasoning, and cook until done. Since it's roasting in the oven, it's hands free once you assemble, and it doesn't use up a burner on the stove. The clean up is simple, too, since you've lined the sheet tray with foil, so nothing sticks to the sheet tray. And this method and recipe is great with tons of seasonal veggies - I'll make this with broccoli, broccolini, green beans, broccoli raab, cauliflower, carrots, fennel, zucchini, and probably others I can't think of right now! You could also do this with a mix of veggies. And it's a side dish that's great warm or cold. I'm saving the leftovers for a salad - just toss with some red onion and cherry tomatoes.