Asian Noodle Salad (Serves 6)
Dressing Ingredients:
6 Tbsp. Rice Vinegar
3 Tbsp. Asian Sesame Oil
3 Tbsp. low-sodium Soy Sauce
2 Tbsp. Honey
4 tsp. minced Gingerroot
1 tsp minced Garlic
4 Tbsp. toasted Sesame Seeds
3 Tbsp. chopped Cilantro

Salad Ingredients:
1 lb. Chinese Egg Noodles or Angel Hair Pasta, broken in half
1 medium Red Bell Pepper, cored and cut into strips
1 C. grated Carrot
1 C. peeled, seeded, and sliced Cucumber
3/4 C. chopped Green Onions

Cooking Instructions:
1. In a small bowl, whisk together salad ingredients. Set aside.
2. Cook noodles according to package directions. Chill under cold water, and drain thoroughly.
3. In a large serving bowl, combine the salad ingredients.
4. Whisk dressing before adding to salad. Mix thoroughly.

Ratatouille (Serves 6)
Ingredients:
3 Tbsp. Olive Oil
2 C. medium Onion, slivered
2 medium Red Bell Peppers, cored and cut into 1-inch pieces
1 1/2 lb. Eggplant, cut into 3/4-inch cubes
1 lb. Zucchini, cut into 1-inch pieces
2 lb. Roma Tomatoes, coarsely chopped
2 tsp. chopped Garlic
1/2 tsp. Salt
1/4 tsp. Black Pepper
3 Tbsp. chopped fresh Basil or 1 Tbsp. dried Basil
2 Tbsp. drained Capers (optional)

Cooking Instructions:
1. In a Dutch oven, heat the oil over medium-high heat. Add onions, and sauté 5 minutes.
2. Add bell pepper, eggplant, zucchini, and tomatoes, stirring well after each addition.
3. Add garlic, salt, and pepper, and stir to combine. Bring to a simmer, cover, and cook, stirring occasionally, for 25 minutes.
4. Add basil and capers, cover, and simmer 5 to 10 minutes, or until eggplant is tender.
5. Serve at any temperature.

Caribbean Rice (Serves 6)
Ingredients:
1 Tbsp. Olive Oil
3/4 C. chopped Onion
1/2 C. chopped Red Bell Pepper
1 tsp. minced Garlic
1 tsp. Curry Powder
1/2 tsp. Salt
1/4 tsp. Black Pepper
1 1/2 C. Long Grain White Rice
1 15-oz. can Black Beans, drained and rinsed
1 1/2 C. Light Coconut Milk
1 C. Water
1 tsp. Molasses (optional)
2 Tbsp. chopped Cilantro
2 medium Bananas, cut into 1/2-inch cubes

Cooking Instructions:
1. In a medium saucepan, heat olive oil over medium-high heat. Add onion and bell pepper, and sauté 5 minutes.
2. Add garlic, curry, salt, pepper, and rice, and stir thoroughly.
3. Stir in beans, coconut milk, water, and molasses. Bring to a boil, reduce heat, and simmer 25 to 30 minutes.
4. Fluff rice, stirring in banana.

Recipes copied from www.dreamdinners.com.

Filed under: side dish recipe