Noodles with peanut sauce, courtesy of Cheryl Sher of Sher-Bliss.

Serves 6

Cook 8 oz of fine noodles, preferably cappellini or vermicelli. Drain, toss with 2 T olive oil. Whisk together 2 Tbl olive oil, 2 tsp peanut butter, 2 Tbl low sodium soy sauce, 1 Tbl water, 1 T sugar, 1/4 T fresh chopped ginger. Toss well with noodles. Chill for roughly 60 minutes. Garnish with chopped scallions, and cucumber slices (peeled and seeded).