My goodness! Too much cooking/blogging, too little time. No matter. I’ve been keeping track of new tasty treats in my handy dandy notebook, and I hope to spend the next week or two getting caught up on what I’ve missed. Alas, there are very few pictures involved, as I keep forgetting, but I’ll supplement with stock when I can. On to the food!

This is a great spring/summer dish with lots of fresh flavors; it’s another throw-together meal that was created out of desperation and lack of planning.

Ginger-Sesame Noodles

Ingredients:

• 8 ounces udon
• 3 carrots
• 1 tablespoon vegetable oil
• 2″ piece ginger
• 1/2 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• 1/2 cup rice wine vinegar
• 1/3 cup soy sauce
• 1/4 cup sesame seeds

Prepare udon as per package directions; drain and set aside. Dice the carrots into 1/4″ cubes. Heat a sauté pan over medium-high heat and add vegetable oil and carrots. While carrots are cooking, grate or juice ginger (see below). When carrots have just begun to soften, add ginger, red pepper, sesame oil, vinegar, and soy sauce. Stir to combine. Add noodles to pan and toss to coat. Continue to cook until noodles are heated through and begin to take on a bit of color. Add sesame seeds and toss well before serving.

Serves 4-6.

Ginger tip: Keep your ginger in the freezer.To season, cut off the required amount and microwave for 20-30 seconds. Cool and squeeze ginger over a bowl to release the juice. This is my favorite way to get fresh ginger flavor into a dish without the hassle of grating.

If it hasn’t become glaringly obvious by now through my selection of recipes, one of my favorite food flavors is ginger, and this cross between salad and slaw falls into that category. A nice transition into the root vegetables of fall, but still light and refreshing, it’s a nice post-Labor Day treat.

Ginger-Glazed Carrot Slaw

Ingredients:

• 1 pound carrots, sliced into ribbons with a vegetable peeler or mandoline
• 2 tablespoons butter
• 1 tablespoon minced fresh ginger
• 1/2 tablespoon minced fresh garlic
• 3 tablespoons honey
• 2 tablespoons fresh mint leaves, chopped
• 1 tablespoon white wine vinegar or lemon juice

Melt butter in a sautee pan and cook ginger and garlic until fragrant. Whisk in honey. Remove from heat and toss carrots in mixture. Remove to a glass bowl and refrigerate 3-4 hours or overnight. Toss with mint and vinegar or lemon juice just before serving.

Serves 4-6 as a side dish.