Recipe of the Month,
March, 2017
                                 Asian Peanut Noodles

1 Pound linguini, cooked to package directions
1 Tablespoon olive oil
1 Tablespoon dark sesame oil
1 Red onion, finely chopped
4 Large garlic cloves, finely chopped
2 Teaspoons finely minced fresh ginger
1/4 Teaspoon crushed red pepper (optional)
3 Tablespoons red wine vinegar
1/4 Cup brown sugar
3 Tablespoons soy sauce
1/2 Cup Smooth peanut butter
1/4 Cup ketchup
1 Tablespoon fresh lime juice
1/2 cup finely shredded carrots (optional)
2 Tablespoons chopped Italian parsley

Whisk together the vinegar, sugar, soy sauce, peanut butter, ketchup,
lime juice, shredded carrot, and parsley until well blended. Set aside.  
Heat olive oil and sesame oil. Add red onion, garlic, ginger, and red
pepper flakes and sauté until onion is transparent, about 10 to 15
minutes. Remove from heat and whisk into the peanut butter mixture
until well incorporated. Toss with the linguini. Garnish with additional
chopped parsley and carrots and serve.