Oh, we've been having a HEAT wave here in California lately. With temperatures reaching 90 degrees, we've {actually Paige} has hit a couple of firsts....I think she thrives in the heat or something.
Milestone number one happened before swim team practice one day when big brother, Bryce, talked her into jumping off the diving board for the first time ever. I'm not sure if I'm more excited about her jumping or the fact that she listened and trusted her brother......he's the responsible of the two, he never intentionally does anything wrong {but if he does, he ends up telling me}. He's just that type of kid.
Paige is not.
Here's for hoping she'll continue to listen to her older brother throughout their teen years.....
Another first for Paige was earning the "Game Ball" in one of her softball games. She was thrilled.
Okay, enough about the kids.
Since it's been so hot and uncomfortable, I certainly haven't felt like firing up the oven to cook dinner. Cool, easy and healthy food is what I was craving and this Asian Noodle Salad is light weight and tasty to serve on a warm evening.
Ingredients you'll need (recipe below)
Asian Noodle Salad
INGREDIENTS
1 lb whole wheat spaghetti
1/2 pound shiitake mushrooms
1 red bell pepper, thinly sliced
1 bunch asparagus
1 cup edamame
3 thinly sliced green onions
1/2 cup rice vinegar
1/4 cup soy sauce
1-2 tablespoons vegetable oil
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh parsley
2 tablespoons fresh lime juice
salt to taste
DIRECTIONS
Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms, asparagus and red bell pepper during last 2 minutes of cooking. Drain.
In a small bowl, mix together vinegar, soy sauce, oil, lime and ginger.
Transfer pasta and veggies into a serving bowl; toss with ginger dressing, edamame and sliced green onions, parsley.
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