stuff for salad
1 red bell pepper, sliced into thin strips
2 cups pre-cut broccoli slaw mix (broccoli florets or chopped kale would also work well)
2 cups shelled edamame (soybeans), fresh or frozen
1/2 cup chopped scallions (green onions)
2 tbsp toasted sesame seeds
4oz (dry) spaghetti noodles, broke into 2 inch pieces

stuff for sauce
- whisk together
Juice from one lime
1/2 square inch piece of fresh ginger, peeled and either grated on a microplane or minced super fine
1 tbsp sesame oil*
1 tbsp agave nectar*
1/2 tsp salt
pepper to taste
pinch (1/8tsp) cayenne pepper

slice up and measure out all veggies.  bring LARGE pot of water to a boil.  salt water and add pasta pieces.  cook for half the time it says on package directions, then add pepper slices, broccoli slaw, and edamame to the pot with the pasta.  bring back to a boil, reduce heat a bit and cook for the remaining half of the time.  mine took about 8 minutes total.  drain everything and rinse with cold water.  also rinse out the pot.  add pasta and veggies back into cooled pot and add scallions and sauce, mix thoroughly/gently.  this makes about 4 good servings.  top with toasted sesame seeds and enjoy.

*i thought it needed a bit more sesame oil and a bit less agave, but you should follow your own palate, more sweet or more savory. 

this would be a unique dish to take on a hike or a trip to the beach!  put in Chinese take-out containers to add to the fun :)

got some great recipes on the way....
tofu and cashew stir-fry
leek and garlic polenta cakes with lemony green beans
butternut squash tart

hope everyone had a wonderful weekend!