Asian Noodle Salad. {Pioneer Woman.}

My sister-in-law, jami, turned me onto this one... and man, I am SO glad she did. I first wanted to try it because it's one of their new favorites. Sold. Then I found out it was Pioneer Woman. Sold. Then I saw that it was basically healthy. Sold. Then I read her write-up on it. Sold and salivating. I got the ingredients that day and made it for dinner.

Sold.

Even my pickiest eater, Ava, can get this all down. And even told me, "Mom, this is actually good!" As if it was a freakin surprise her mom actually makes her something good for dinner. Sheesh.

I changed it up a little, but the real deal is here. But try it. Seriously try it. And if I haven't convinced you enough... and the colread what she wrote herself. Then come back and tell me how sold you are!

It makes a huge amount. For my family I half it. It says for 6 portions. Well, that is a LOT of salad. Even for us plant eaters. It's good for leftovers too. The cashews MAKE it.

SALAD INGREDIENTS:
1 package Linguine Noodles, Cooked, Rinsed, And Cooled
1/2 head Sliced Napa Cabbage, Or More To Taste
1/2 head Sliced Purple Cabbage, Or More To Taste
1/2 bag Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts) 
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers, Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

FOR THE DRESSING:
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Bragg's Liquid Aminos (soy sauce)
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
1/3 cup agave nectar, coconut sugar or brown sugar
3 Tablespoons Fresh Ginger, Chopped
2 cloves Garlic, Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

Pepper, Mushroom, Tomato, Spinach & Garlic Pizza.

This is another one of those 'if you don't think about the real deal stuff, and think of it as something different - and not just a healthy version of pizza' - it's good, reallllll goooooood. Don't ever think of it as a pizza replacer because I don't think there's such a thing. Part of the joy of eating a pizza - at least for me - is that I'm eating something so yummy but so bad for you!

There's no guilt with this stuff. I made this one for Shayne and made a separate pizza for the kids with basically just the sauce and spinach. Puree sauce, here I come! And maybe next time I'll add the vegan 'mozzarella cheese' sauce so I fake the kids out even more and roast the garlic. Yum.

Pizza Dough
2 teaspoons agave nectar

1 (1/4-ounce) package active dry yeast
1 cup whole wheat flour
1 cup unbleached all-purpose flour (preferable organic)
1 teaspoon salt
Vegetable oil cooking spray
2 tablespoons yellow cornmeal

In a large bowl, dissolve the agave nectar and yeast in ¾ cup warm water (100*-110*). Let stand for 5 minutes. Add the flours and salt to the yeast mixture and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding more flour if necessary to prevent sticking. Dough will feel slightly sticky.

Place dough in a large bowl coated with cooking spray, turning to coat the top. Cover with a towel and let rise in a draft-free place until double in size, about 30-40 minutes.

Punch down the dough and roll into a 10- or 11-inch circle on a lightly floured surface. Place dough on a baking sheet covered with parchment paper and sprinkled with cornmeal. Crimp edges to form a rim. Lightly spray the surface of the dough with cooking spray.

Pepper, Mushroom, Tomato, Spinach & Garlic Pizza
1 recipe Pizza Dough (above)
1 cup canned tomato sauce
½ yellow pepper, thinly sliced
½ red pepper, thinly sliced
½ small onion, thinly sliced

1 cup mushrooms, thinly sliced
½ cup cherry tomatoes, halved
1 cup spinach, roughly chopped
2 garlic cloves, thinly sliced
1 teaspoon dried oregano
1 teaspoon fennel seed
10 fresh basil leaves, torn



Preheat the oven to 500*F.

In a small bowl combine the tomato sauce, garlic, oregano and fennel.Cover the pizza dough with tomato sauce, then top with bell peppers, onions, mushrooms, tomatoes, spinach, and garlic. Bake for 8 minutes. Take pizza out of the oven, top with basil, and bake for another 1 to 2 minutes.

Adapted from...