Cold Sesame Noodles

Cook one pound of thin spaghetti (or, even better, rice noodles) al dente, about 10 minutes, in water to which about a teaspoon of salt and 1/2 teaspoon of vegetable have been added. Drain and leave in colander to cool. Toss lightly occasionally to prevent sticking.

In a small-to-medium bowl, mix

• 2 Tablespoons thin soy sauce
• 2 Tablespoons dark soy sauce
• 3 Tablespoons cider vinegar
• Tablespoons dark roasted sesame oil
• 1 teaspoon sugar
  
• 1/2 cup tahini paste
• 1/2 cup peanut butter
• 1/4 cup hot water
• optional: 1-2 teaspoons chili paste
  

Stir to mix well, adding more water as necessary. (You may microwave the sauce to 30 seconds or so to aid mixing if desired.) When the sauce is smooth and can be stirred, add three minced garlic cloves.

Peel, halve lengthwise and seed a large cucumber. Cut into 1/4" strips, and then into 1/4" cubes. Cut a bunch of scallions into ringlets, about 3/4 cup. Put the pasta in a large bowl, and distribute the chopped cucumber and scallions throughout the pasta. Pour on the sauce, and mix well.

Chill and serve. This dish improves with a day or so in the refrigerator.

Ginger-garlic eggplant

Mollie Katzen has a marvelous recipe for Cold Gingered Asparagus that is a real Springtime treat in our house. When the asparagus is gone, though, the wonderful garlic-ginger marinade is left, and has seemed too good to simply toss. this recipe is so far the best use of it I've found. (Vegan)

After enjoying a batch of Cold Gingered Asparagus, reserve the marinade.

In a wok, heat 1/2 cup of the marinade, and saute two chopped onions. Add 4-6 cups of chopped eggplant with additional marinade until the eggplant is cooked and the marinade is evaporated.

Serve over rice.

Primavera cream sauce for pasta

Chop two medium onions, and sauté on medium-low heat in two Tablespoons of good olive oil, until the onions begin to caramelize.

Sprinkle on two Tablespoons flour, and cook for 2-3 minutes, stirring constantly.

Add one cup evaporated skim milk, a little at a time, until all the liquid thickens. (Add additional skim milk as necessary to keep the sauce from getting too thick.)

Turn the heat to low, and stirring frequently, add

• a cup of frozen peas
• half a pound of raw asparagus, tough bottoms snapped off and cut into 1" pieces
• one marinated red pepper, rinsed and chopped
• three peeled carrots, grated with the largest opening of a box grater

Continue to stir until the asparagus is cooked, about 3-5 minutes.

Serve over pasta (we liked this on cheese ravioli), and add grated Romano cheese to each serving.