Week 2 Continued... more and more and more green stuff...

Week 2 haul:

Snow Peas or Broccoli

Scallions - red

Siberian Kale

Lettuce ( 2 )

Chinese Cabbage

Arugula

Herbs - Dill / Basil

We found a random cucumber in our bag this week. That, combined with forty pounds of lettuce, well, we had to cop out. Grilled chicken salad on Thursday:

Managed to pawn my baby-sized cabbage on my old roommate. Score!!

I liked the arugula recipe enough to try it again, plus it used up the basil:

And I had been intrigued by a sesame noodle salad recipe I'd read about a few weeks ago, and with the snow peas and scallions, I had no reason not to give it a shot:

Verdict? Not bad. Very light and cool; cold sesame noodles are very popular in Asia during the summer. Plus, since it *was* so light, we totally felt justified eating ice cream and cereal afterwards. :) Oh... the recipe said to boil three separate ingredients and lay them out to dry. Yeah no... I just boiled the noodles and then threw in the carrots and snow peas with a minute left and drained them all in one go.

Now what to do with the bag of what suspiciously looks like bok choy...?

Directions:

Cook the noodles according to the package directions. Rinse well with cold water until thoroughly cooled. Spread the noodles on a rimmed baking sheet or large piece of aluminum foil.

Fill a large bowl with ice water.

Bring a large pot of lightly salted water to a boil over high heat. Add the snow peas; once the water returns to a boil, cook for 1 minute. Use a slotted spoon to transfer the snow peas to the bowl of ice water. As soon as the snow peas are cool, transfer them to a clean towel to dry them. Cut the snow peas lengthwise into 1/4-inch matchsticks.

When the water returns to a boil, add the carrots; cook for 1 to 2 minutes, until the color brightens and the carrots become flexible. Drain and transfer to the ice water to cool, then place the carrots on the towel to dry.

Combine the noodles, snow peas, carrots, scallions, 2 tablespoons of the sesame oil, soy sauce and sesame seeds in a large bowl. Use tongs or your hands to thoroughly combine. Taste and add sesame oil, soy sauce or sesame seeds as needed.

Serve immediately, or cover and refrigerate for 2 to 3 days. Toss before serving.

NOTE: Toast the sesame seeds in a dry skillet over medium heat for 3 to 5 minutes, stirring or shaking them frequently, just until fragrant and lightly browned.