Per a few requests...
Vegetable Pad Thai
(adapted from Everyday Food Mag - May 2010)
Boil 8 oz dry, wide rice noodles and set aside. (I got mine from Trader Joe's.)
Whisk together 3 tbsps brown sugar, 3 tbsp fresh lime juice and 4 tbsp soy sauce.
In a large skillet, heat 2 tsps canola oil over medium-high heat. Add 1 julienned red bell pepper and 1 julienned yellow bell pepper and cook until softened, about 7 minutes. Add 3 thinly sliced scallions and 1 minced garlic clove and cook an additional 30 seconds. Remove pan from heat, add noodles and sauce and toss it all together. Top with 1/2 cup rough chopped cilantro and 1/4 cup chopped roasted peanuts.
Prosciutto & Mushroom Quesadillas
(also from Everyday Food Mag - I think the April or March 2010 issue)
In a large skillet, heat 1 tbsp olive oil over medium high heat. Add 1/2 medium red onion, diced and 2 garlic cloves, minced. Season with salt & pepper. Cook until soft, 3 to 5 minutes. Add 1 package sliced button mushrooms and cook until browned and soft, about 8 minutes. Transfer mixture to a bowl and toss with 1 tbsp fresh lemon juice. Wipe skillet clean.
Divide 1/4 pound each thinly sliced prosciutto and grated gruyere cheese, mushroom mixture, and 6 cups baby arugula among bottom halves of 4 10-inch flour tortillas. Fold top halves over filling to close. Heat 1 tsp olive oil in skillet over medium high and cook each quesadilla until cheese melts and tortilla is crisp and browned.
Hope you enjoy these dishes as much as we did. Let me know how they go!