Shrimp Salad with Cilantro Lime Dressing

4 oz bean thread (malony harusame = a Japanese white noodle.  Good one to use)
1/4 lb ground pork or turkey, Cooked and set aside
1/2 lb raw shrimp (30-40), shelled and deveined. (2 lb bag) Leave tail on.
2 T sesame oil
2 cloves garlic, minced (Don't burn = bitter)
1/4 C red onion, chopped
3 green onion, chiopped
1/4 C cilantro, leaves only/coursely chopped
1/2 C chopped peanuts for topping

Sauce:
3 T fish sauce
3 T fresh lime juice (1/2 btwn stems Micro for 15 sec...lets out the juice!)
2 T sugar
2 T soy sauce
1/4 C water
1/2 t red pepper flakes (or crushed)
Mix all together in a small bowl and set aside

Heat the wok or pan on medium heat until it is hot.  Add the sesame oil and garlic, and cook for a minute.  Add the raw shrimp and cook until they are no longer pink.  Add ground pork.  Then add the sauce and bring to boil.  Turn off the heat.  Add the red onion, cooked bean  thread, and cilantro to the meat mixture.  Gently toss all together until well mixed.  Transfer to a serving plate and sprinkle chopped peanuts over the top and serve.

Can eat warm or cold!

From: Meiling Dawson

Pasta with Zucchini, Tomatoes, Bacon, and Feta

3/4 lb. short pasta (cook according to pkg. save 1/2 c of cooking water)
4 slices bacon, cooked and broken up
1 medium zucchini, halved and thinly sliced
1 summer squash, halved and thinly sliced
1 pint grape tomatoes
4 oz Feta, crumbled (about 3/4 c)
1/2 c fresh basil

Cook bacon. Add 1 T oil to bacon drippings and cook squash with salt and pepper. Toss until tender. Add zucchini, tomatoes, and pasta water to the pasta and cook over medium heat.  Tossing until tomatoes soften slightly.  Add feta and bacon and toss to combine. Sprinkle with basil.

From Karen Petersen

Goat Cheese and Basil Pasta

12 oz gemelli or other short pasta
3 C fresh basil leaves
1/2  olive oil
4 oz crumbled fresh goat cheese
1 summer squash, sliced
1 zucchini, sliced

kosher salt and pepper

Cook pasta as pkg directs. drain, and return it to the pot.  In a blender, pure 2 cups of basil leaves with the oil until smooth; pour through a fine-mesh sieve. Discard solids.  Toss pasta and basil oil, goat cheese, remaining 1 c basil leaves, 1/2 t salt, and 1/4 t pepper.