Peanut and Broccoli Noodles

1 lb angel hair noodles (or a thin spaghetti)
1 lb bag of frozen broccoli florets
1/2 cup natural peanut butter
4 scallions, finely minced
2 t fresh garlic - minced
1 T fresh ginger, minced (or use the dry equivalent)
1/3 c brewed black tea (full strength)
1/4 c soy sauce or Tamari
1-2 T hot chili oil (to taste)
3 T sesame oil
3 T red wine vinegar
1/2 c peanuts, coarsely chopped

Cook pasta according to the package. Drain and rinse in cold water.

Leave at room temperature or put in the fridge to chill (if you want this to be a cold dish)

Steam the broccoli

Combine all other ingredients one by one in a bowl and mix until smooth and creamy.

Add sauce to noodles and stir to combine.

Either top noodles with broccoli, or attempt mixing them in.

[http://heartyhelpings.blogspot.com/2012/01/peanut-and-broccoli-noodles.html]

Greek Salad

3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

[my mom]