SIMPLE SIZZLING SUMMER SUPPER ~ COLD THAI PEANUT NOODLES / SUMMER LIME CHICKEN TENDERS

"Deep summer is when laziness finds respectability."

~ Sam Keen

~ 'Fiery' red daylily

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COLD THAI PEANUT NOODLES

~ Ingredients are always on hand for this favorite, easy simple supper

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1 lb. cooked whole wheat pasta

4 Tbsp. sesame oil (regular or hot chili)

4 cloves peeled garlic

2 (1/4-inch) slices ginger

1/4 cup soy sauce

1/2 cup peanut butter

1/4 cup spicy rice vinegar

1 Tbsp. Mongolian Fire oil (chili oil)

2 Tbsp. brown sugar

1 bunch chopped green onions

1/2 cup chopped peanuts

1/4 cup reserved pasta water (if needed)

• In large bowl, toss cooled pasta with 2 Tbsp. sesame oil to coat evenly.
• In good processor or blender, mince garlic and ginger. Add 2 Tbsp sesame oil and remaining ingredients. Puree until smooth. Pour over noodles, add 1/2 of chopped green onions and toss well. Add additional pasta water if needed to thin.
• Transfer to serving dish and top with remaining chopped green onions and chopped peanuts.

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SUMMER LIME CHICKEN

~ Perfect cool compliment for spicy peanuts noodles from COOKS.COM

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2 packages boneless skinless chicken tenders

1/3 cup olive oil

juice of 3 limes (and zest)

4 cloves minced garlic

3 Tbsp. chopped fresh cilantro

1/2 tsp. coarse salt

1/2 tsp. freshly ground pepper

• Trim fat from tenders. Pound between waxed paper to flatten.
• Combine olive oil, lime juice, zest, garlic, cilantro, salt & pepper. Pour over chicken and marinate 4-8 hours. Grill or broil chicken tor 2 minutes on each side. (Yields 4-6)