Fresh Feasting at the Lake: Savory additions

Big bountiful bowls of food to share.
Socializing under trees.
Water is just a few steps away.

These dishes went alongside grilled chicken and beef as well as a variety of summer vegetables. 
Part 1: Big Vat of Cold Sesame Noodles to cushion the flow of beer & wine.Processed with VSCOcam with m5 preset

I used 2 lbs brown rice spaghetti instead of soba noodles (that I would have liked to have used but most available in the store are actually part wheat and buckwheat, and if you are following a gluten free diet, this is no bueno). Cook the noodles according to package instructions. Rinse with cold water and drain. Set aside.

As usual, I eyeball my dressing and sauce recipes so these measurements are approximate.

In the bottom of a large pot or serving bowl, whisk together tamari (wheat free soy sauce) or coconut aminos-about 1/4 cup,  1/4 cup rice vinegar, 3 tbs sesame oil, 1/3 cup olive oil, 2 tbs honey, 1 tbs worth grated fresh ginger, 2 cloves grated garlic, and 1 tbs sirarcha or chili sauce. Whisk until combined. After making this, I think even doubling this recipe would be appropriate for 2 lbs worth pasta depending on how saucy you like such a dish as this.

Into dressing, add 1 chopped red bell pepper, 1/2 head of a small red cabbbage-shredded, 1 packed cup chopped cilantro, 5 chopped green onions, 2 cups chopped snap peas. Toss to coat. You could add any veggies you liked, but I chose these for color variation and synchronicity with the flavor of the sauce.

Add in brown rice noodles and toss everything until well combined. Sprinkle with toasted sesame seeds, serve cold.

Part 2: Mango Avocado Cilantro Sauce. An original spontaneous recipe that came to be from a lonely ripe mango. This makes a fantastic salad dressing and could be used for any variety of salad-over greens, quinoa, or vegetable & grain mix of your desire.


In a food processor or with an immersion blender, whiz together 1 small mango (I used a champagne mango), 1/2 of an avocado, 1/3 cup jalapeno olive oil, juice of 1 lemon or 2 limes (I’ve used 2 tbs rice or apple cider vinegar if no fresh citrus is available), and 1 tsp pink salt. Add water and blend until desired consistency is achieved. Pulse in 1 small handful cilantro at the end so it shows as small flecks of green (rather than adding at the start which would tint the dressing). 



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