Salad

Ingredients 8 ounces soba or whole-wheat linguine or spaghetti ¼ cup soy sauce ¼ cup honey 2 Tbsp rice vinegar or sherry vinegar 2 large cloves minced garlic 1 two inch piece ginger, finely grated ⅓ cup olive oil or vegetable oil ¼ pound cabbage, very thinly sliced 1 cup shelled edamame 1 small bunch scallions, very thinly sliced 3 Tbsp black sesame seeds Steps Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, then drain. Combine the honey, soy sauce, vinegar, garlic, ginger and chile in a large bowl, then whisk in the oil. Add the cabbage, edamame, scallions and noodles and toss to combine. Sprinkle with sesame seeds.

Ingredients 1 Tbsp olive oil 1½ cups fresh or frozen corn kernels 2 cups halved grape or cherry tomatoes 1 cup crumbled queso fresco cheese 2 Tbsp chopped fresh cilantro 1 Tbsp freshly grated lime zest 1 Tbsp fresh lime juice 1 Tbsp white wine vinegar 1 Tbsp olive oil 1 Tbsp minced garlic (3 cloves) Steps In a large skillet, heat one teaspoon olive oil over medium heat. Stir in the corn and cook until soft, 3-5 minutes, stirring occasionally. Cool corn slightly and set aside. Whisk together the lime zest, lime juice, vinegar, one teaspoon olive oil and garlic in a small bowl. In a medium bowl, combine the tomatoes, cheese, cilantro and corn. Toss the salad with the vinaigrette and season with salt, pepper and sugar to taste.