Sesame noodles with broccoli

8 oz. whole wheat spaghetti, cooked, drained but not cooled
5 cups broccoli florets, lightly blanched, drained but not cooled
2 cups matchsticked carrots
3/4 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
3 Tbsp. toasted sesame seeds

Sauce:
2 Tbsp. tahini
2 Tbsp. water
2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
1 1/2 Tbsp. dark sesame oil
2 tsp. honey
1/2 tsp. grated fresh ginger
1/2 tsp. chili paste with garlic (sambal oelek)
2 cloves garlic, minced

Combine noodles and broccoli; sprinkle with remaining ingredients. Whisk sauce ingredients together in a small bowl. Drizzle over noodles and toss to coat.

Adapted from: Cooking light, Apr. 2007

I prepared this post for the Tumwater Farmers' Market blog before it switched editors. There are several of these, which will appear this winter when I'm feeling particularly cold and uninspired.

Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

Prawn and Galia Melon Salad

1 small galia melon, seeded, rind removed and flesh chopped or flesh removed with a melon baller
about 3 1/2 oz. cooked and peeled prawns
scant 2 1/2 Tbsp finely chopped fresh mint leaves
scant 1 1/4 Tbsp olive oil
scant 2 1/2 lemon juice
scant 1 1/4 tsp wholegrain mustard

Mix ingredients and season. Serve in melon rind halves if desired.

Adapted from Recipes Plus

I haven't tried this one yet -- it's been a bad summer for melons here -- but it sounds intriguing.

Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.