Asian Pasta Salad

This is amazing. You have to try it!!! I don't usually love pasta salad, but this is to die for!

Cook 16 oz bowtie noodles.

Dressing:
1/2 c canola oil
2/3 c teriyaki sauce
1/2 c white wine vinegar
4 T sugar
1/2 tsp salt
1/2 tsp pepper

1/2 bag spinach ( I usually add more the next day)
1 c craisins
2 cans mandarin oranges drained
1 bunch green onions
1 bunch cilantro chopped
1/4 c toasted sesame seeds (you have to toast them yourself in the oven. sometimes I skip this step)
1 c honey roasted peanuts
2 c chicken (or leave this out for a lighter salad)

Mix dressing and pasta. Chill for at least 4 hours. It will be soupy if you don't. Add the rest and toss together before serving. This is a big recipe, so be prepared to give some away or eat it all week! Enjoy!

Balsamic Glazed Green Beans with Almonds

These beans are so good! I worried that we'd have too much, but instead we were fighting over the last bites! They kind of have a PF Changs, lettuce wrap flavor, so serve it with Asian food. Or don't.. I made it with fish the other night and it was fine!

1 Tbs plus 2 tsp balsamic vinegar (divided)
2 tsp brown sugar
1 Tbs olive oil
1 pound fresh green beans, trimmed (I bought mine at Costco..awesome!)
2 cloves garlic, minced
1 shallot, cut into strips (I just used a regular onion, because i didn't have a shallot on hand)
salt and pepper, to taste
1/4 cup water (more if needed)
1 Tbs butter, cut into 4 pieces
2 Tbs bacon bits
1/4 cup sliced almonds, toasted

Toast almonds in heavy skillet or toaster oven; set aside. (Be carefull not to burn them.. I always seem to!)

Combine 1 tablespoon of balsamic vinegar with sugar in a small bowl and mix well; set aside.

Turn on exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When pan is hot, pour in oil and a few seconds later, add green beans, garlic and shallot. Season beans well with salt and pepper and cook, stirring often, until they brown and shrivel slightly, 3 to 4 minutes.

Reduce heat to medium-low, carefully add water (it will steam) and a few seconds later add vinegar mixture. Stir beans and cover pan, leaving lid ajar. Cook until beans are tender but still have a slight crunch, about 4 minutes. (If water evaporates before beans are done, add more, 1 tablespoon at a time.)

Stir in the remaining 2 teaspoons balsamic vinegar. Add butter and almonds and swirl pan just until butter is melted.

Season to taste with salt and pepper and serve immediately.