8 ounces uncooked thin spaghetti
1 ¼ c. julienned carrots
1 c. sugar snap peas
2 cups cubed, cooked chicken
1 (11 ounce) can mandarin oranges, drained
1/2 cup stir-fry sauce
Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat. Found at http://allrecipes.com
Makes: 4 servings Time: 40 min.
1 c. pearled barley
1 ½ c. fresh snap peas, cut up in chunks (remove strings and stem) 3 or 4 scallions, chopped
Freshly ground black pepper
2 Tbsp. fresh-squeezed lemon juice, or more 2 Tbsp. extra virgin olive oil
1 c. yogurt
½ c. fresh chopped dill, mint, or parsley leaves, or a combination
Rinse the barley and put it in a saucepan with water to cover by at least 2 inches. Add a large pinch of salt and cook over medium-high heat, stirring occasionally, until the barley is tender, about 20 min. from the time the water boils. Drain and spread on a plate to cool (if you’re in a hurry, you can rinse under cold water for a minute or so). Meanwhile, cut the peas into small chunks. Toss together the barley, peas, and scallions in a salad bowl; sprinkle with pepper. Whisk together the lemon juice, oil, and yogurt. Toss this dressing with the pea mixture, then taste and adjust the seasoning. Add the herb(s), toss all together, and serve. Taken from How to Cook Everything Vegetarian, by Mark Bittman.