Sesame Noodles and Falafel Croquettes

Sesame Noodles w. Stirfried Vegetable & Braised Tofu and Garlic Scapes

• Microwave the noodles briefly to get the chill out. Arrange on a serving platter.

• Microwave the sesame-peanut sauce as well to just warm it.

• Heat a little oil in a sauté pan to smoking hot. Add the vegetable mix. Stir and fry until bright and lightly softened. Season with a little salt and turn it out onto the noodles.

• Drizzle the sauce over the vegetables and noodles, toss to combine and serve.

• Reheat the sauté pan over medium. Shake the jar of tofu and sauce thoroughly. Add the contents to the pan. It will spit and sputter initially, so be careful. Allow the sauce to thicken around the tofu and pieces of garlic scape. Allow to simmer 2-3 minutes. Serve.

Falafel Croquettes, Israeli Couscous, Frissee Salad

• Transfer the falafel patties to a cookie sheet and bake at 350 for 15-20 minutes. Lovely topped with yogurt or sour cream.

• Heat a little oil in a sauté pan. Remove the snap peas from atop the couscous. Remove the stem and string then slice them crosswise into 1/4"-3/8" pieces. When the oil is hot ass the peas. Toss. Add the couscous. Toss again and allow all to combine. Allow to heat through and become fragrant. Serve when hot.

• Dress the salad.