Salads

This salad looks as beautiful as it tastes. It is sweet and earthy with notes of citrus and bitter from the arugula.
Serves 6

2-pound butternut squash, peeled, seeded and cut into ½ inch cubes
2 tablespoons flavorless vegetable oil
½ cup sweet red pepper
Maldon salt
2 tablespoons fresh orange or tangerine juice
2 teaspoons fresh lemon juice
1 teaspoon fish sauce*
2 tablespoons walnut oil
3 ounces arugula (about 3 cups lightly packed)
1/2 cup pistachios, toasted, coarsely chopped

Preheat oven to 450°F.

This salad is perfect way to enjoy brussels sprouts. It's delightful and refreshing even for Brussels sprout haters; just don't tell them what it is and they will think it is the best cabbage slaw they ever tasted. The secret to this salad it to find fresh, sweet Brussels sprouts. It good the next day too, if you have any left over.

Serves 6
This is a great way to use left over chicken or turkey.
1 ½ cups chicken, cooked
1 pound linguini pasta, or Chinese egg noodles
2 tablespoons dark sesame oil
½ cup sesame paste (tahini) or peanut butter  
2 tablespoons sugar
3 tablespoons soy sauce or tamari, or to taste
1 ½ teaspoons ginger, minced
1 tablespoon rice or wine vinegar
1 bunch cilantro, chopped
½ teaspoon freshly ground black pepper
¼ pound snow peas