After a week of cooking Mexican food I need to (a) not cook much this week (b) cook really easy things and (c) make something besides Mexican food. I went with all my cravings for vegetables and pasta tonight. This is a recipe from Jack Bishop’s cookbook, A Year in a Vegetarian Kitchen. It is Emerald Peanut Sesame Noodles (the emerald is from spinach in the sauce) served with roasted yellow beets and asparagus. For the noodles I used Whole Wheat Spaghetti. And you can’t see it in this picture, but one of the best parts of this dish is the fried scallions that go on top of the noodles.