Udon and Vegetable Salad with Sesame Vinaigrette

Ingredients
Udon or Soba Noodles-cooked according to package
1/2 Red Bell Pepper-diced
Garlic-1 clove finely chopped
Green Onion-1 stalk sliced thinly
Fresh Green Beans-(Handful) fully washed, snip of both tips, sliced in bite size pieces
Edamame Soy Beans-(1 c.) steamed and taken out of pods
Peas-(1 c.)
Asparagus-(1 c.) sliced in bite size pieces and sauteed lightly in EVVO
Fresh Parsley and Cilantro-chopped
Sesame Seeds-For garnish
For Vinaigrette: Half EVOO and Half Sesame Oil, Garlic, Soy Sauce (Braggs substitute), Rice Vinegar, Lemon Juice, Wasabi Powder, Salt and Pepper.

~Toss the cooked noodles, red pepper, garlic, onion, green beans, edamame beans, peas, cooked asparagus, and fresh herbs in a large serving bowl.
~Add dressing to salad and lightly toss to coat the noodles and veggies. Garnish with sesame seeds! Mmm, it tastes so good, try it tonight!!

Chilled Tofu with Red Pepper & Green Onions tossed in a Sesame Vinaigrette

This dish can be a crowd pleaser at the dinner table as a side dish or when added to your favorite fresh greens, can be a yummy salad for lunch!

Ingredients
Extra Firm Tofu (sliced into bite sized pieces)
1 Red Bell Pepper (sliced or diced small)
1 Green Onion Stalk (sliced thinly), adding green top if desired
Sesame Vinaigrette: Half EVOO & Half Sesame Oil, Garlic, Soy Sauce (Braggs replacement), Rice Vinegar, Lemon Juice, Sugar (1 tsp), Cilantro (chopped finely), Wasabi Powder (1/2 tsp), and Salt and Pepper to taste.

~ Add all these ingredients for the dressing into the food processor and blend until it all becomes one big happy family! ;-) 
~ Placed sliced tofu in a large serving bowl, then place bell pepper and onion on top, then pour the dressing all over tofu and lightly toss with salt and pepper, if needed.

I Like Green Eggs Minus the Ham...

This recipe came to me while on a morning nature walk, listening to birds chirp, geese honk AND also my stomach growling at me, saying "I'm hungry! What's for breakfast"? Ok, ok...maybe it was my boyfriend asking me that question...And for some reason I immediately thought of a favorite childhood book of mine, "Green Eggs and Ham". So, here's my spin or twist of this lovely food that Dr. Seuss speaks of....

Free Ranged-Fresh Farm Eggs on top of Toasted, Sliced Whole Grain Bread. The eggs are smothered in a Artichoke-Basil Pesto, with freshly chopped tomatoes and peas to complete this wonderful light-breakfast. Mmmmm....My mouth is watering just blogging about it ;-P

Ingredients
1 egg per person
Sliced toasted bread (1 per person)
Chopped Tomatoes
Frozen Peas thawed completely
For the Pesto: canned artichokes, fresh basil, toasted pine nuts/sliced almonds, freshly grated Parmigiano-Reggiano cheese, red wine vinegar, EVOO, and salt and pepper to taste. Blend all ingredients in a food processor until its the consistency you desire. Assemble cooked and finished ingredients according to the photo above. Enjoy!