Szechuan Udon Noodles with Peanut Sauce

Ingredients:
1/2 cup (or more) canned vegetable broth
1 cup super-chunky peanut butter
1/4 cup soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons chili-garlic sauce
5 garlic cloves, minced
12 ounces udon (Asian-style noodles) or linguine noodles
1 tablespoon canola oil
1/2 cup shelled edamame (soy beans)
1 cup sugar snap peas, steamed and cut in half
1 bunch green onions, chopped
2 tablespoons toasted sesame seeds

Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4- to 5-inch lengths. Transfer noodles to very large bowl. Toss with oil to coat.

Add vegetables to noodles. Toss with enough peanut sauce to coat. Sprinkle with sesame seeds.

*There will be plenty of extra sauce to put away for another use.

Avocado-Strawberry Salad with Orange Vinaigrette

2 navel oranges
1 pint strawberries, quartered (2 cups)
2 avocados, halved, pitted, peeled and cut into 1/2-inch pieces
1 Tbsp plus 1 tsp fresh lime juice, divided
2 Tbsp extra-virgin olive oil
6 cups baby aruula (4 oz)
4 oz mild goat cheese, crumbled

Cut peel, including all white pith, from oranges. Working over a bowl, cut segments free from membranes. Reserve any juice in another bowl, squeezing membranes for more juice. Gently toss together orange segments, strawberries, avocados, and 1 tsp lime juice in a bowl.

Whisk together oil, remaining Tbsp lime juice, 3 Tbsp reserved orange juice, and 1/8 tsp each of salt and pepper.

Toss arugula with dressing and divide among 6 plates. Top with avocado-strawberry mixture and sprinkle with cheese.

Sticky Sesame Chicken Wings

Ideal for a picnic, these sesame-speckled chicken wings are so good, you'll be happy to lick your fingers clean.

Yield: Makes 4 main-course servings
Active Time: 15 min Total Time: 50 min

1 large garlic clove
3/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons mild honey
1 teaspoon Asian sesame oil
Pinch of cayenne
3 lb chicken wingettes or chicken wings (see cooks' note, below)
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped

Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.

Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.

Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.