COLD SESAME NOODLES
Ingredients
1 lb. Chinese egg noodles, fresh or frozen
1⁄4 cup toasted sesame oil
3 1⁄2 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. sesame paste
2 tbsp. smooth peanut butter
1 tbsp. sugar
2 1⁄2 tsp. chile-garlic paste, such as sambal oelek
2 tsp. toasted sesame seeds
2 cloves garlic, finely chopped
2 scallions, thinly sliced
1 small cucumber, peeled, seeded, and julienned
1 carrot, peeled and julienned
1 (1 1⁄2″) piece ginger, peeled and finely chopped
Chopped roasted peanuts, to garnish
Directions:  Bring a large pot of water to a boil. Add noodles, and cook until barely tender, about 5 minutes; drain in a colander, rinse with cold water, and drain again. Transfer to a bowl and add3 tbsp. sesame oil; toss until evenly coated and set aside. In another bowl, whisk together remaining sesame oil, soy sauce, vinegar, sesame paste, peanut butter, sugar, chili-garlic paste, sesame seeds, garlic, scallions, and ginger. Pour over noodles along with cucumber and carrot, and toss until evenly combined. Transfer to a serving bowl, and garnish with peanuts. Recipe from here.

ROASTED ACORN SQUASH W/ CHIPOTLE MAPLE HOISIN GLAZE
Ingredients
1 Large Acorn Squash, deseeded, cut into crescents
1 tsp. Chipotle pepper flakes
1 tbsp. Hoisin sauce
3 tbsp. olive oil
2 tbsp. lime juice
1 tbsp. Maple syrup
1/2 tsp. salt
Directions: Heat oven to 425°. Combine glaze ingredients in small bowl, baste squash and roast on baking sheet lined with tin foil for 15 minutes. Take out and rebaste saving some glaze. Roast for another 10 minutes, serve with remaining glaze.

TEMPURA GREEN BEANS
1 lb. Whole Green Beans (chop off stem)
Tembura batter
Directions: Follow directions on tempura batter, dip green beans, fry in oil until golden brown. Serve with hoisin, dumpling or eel sauce.