Fall Salad with Pomegranate, Butternut, & Feta

This vibrant fall salad looks as good as it tastes

Fresh produce gets all the love in spring and summer, but some of my favorite fruits and veggies are harvested in the fall and early winter. This salad is a recent favorite in our house and really showcases some of the great ingredients that are in season this time of year. It calls for a bed of mixed greens (I used a combination of mesclun, frisee, radicchio, and arugula) but is heavy on the good stuff, i.e. roasted butternut squash, pomegranate seeds, and feta cheese.  It's a nice mixture of textures and flavors and it's vibrant color makes it even more appetizing on a cold, grey day. It would make a lovely last-minute addition to your Thanksgiving table and will be even more welcome this weekend to detox after all the heavy eating.


Related Recipes:
- Persimmon, Pomegranate, & Arugula Salad
- Lentil, Butternut Squash, & Goat Cheese Salad
- Delicata Squash, Pepita, & Baby Kale Salad


Fall Salad with Pomegranate, Butternut, & Feta:

• Preheat the oven to 400F.
• Toss 1 c. small-diced butternut squash with 1 tbsp. olive oil and sprinkle with salt and pepper.
• Roast the squash for 25 minutes, or until soft and caramelized in some places.
• Let cool to room temperature.*
• Toss 6 c. mixed greens with the roasted squash, 1/2 thinly sliced red onion, 1 c. pomegranate arils, and 1/4 c. crumbled feta cheese.
• Add a pinch of salt, pepper, 3 tbsp. extra virgin olive oil, and 1 1/2 tbsp. balsamic vinegar.
• Toss well to combine and check for seasoning.
• Serve immediately.

Serves four-six (side dish)

*Can be made a few days in advance, stored in the fridge, and brought back to room temperature.

Pumpkin Pie with Bourbon Whipped Cream

Classic pumpkin pie with a flakey homemade crust and smooth spiced filling

I've made two whole pumpkin pies in the last week and I'm about to make my third on Thursday for Thanksgiving. I've been testing recipes ahead of time and think that I came up with the perfect pumpkin pie to make for my in-laws. It starts with my go-to pie dough recipe, although you can sub in whatever pie dough you like best or even use store-bought because pumpkin pie is all about the filling. This pumpkin filling is sweet and flavored with cinnamon and ginger, but it's not too overpowering that you can't taste the pumpkin. As it bakes, the filling puffs up to create this incredibly smooth and soft mousse-like center. I served it with a homemade bourbon whipped cream that adds a little extra flavor on top.

P.S. Still planning your Thanksgiving meal? Check out my favorite recipes here or on Pinterest.


Related Recipes:
- Gooey Pumpkin Butter Bars
- Pecan Pie
- Plum Tartlets


Pumpkin Pie with Bourbon Whipped Cream:
Ingredients
1 1/4 c. + 1 tbsp. all-purpose flour
1 stick (8 oz.) cold butter, diced
1/2 c. + 1/2 tbsp. white sugar
15 oz. can of pumpkin puree (not pumpkin pie filling)
2 c. heavy cream
2 eggs
1 egg yolk
1 tbsp. molasses
1 1/4 tsp. ground cinnamon
3/4 tsp. ground ginger
1 tsp. salt
1/4 c. ice cold water
1 tbsp. powdered sugar
1 tsp. bourbon

Recipe
For Crust

• Pulse together 1 1/4 c. flour, 1/2 tbsp. sugar, and 1/2 tsp. salt in a food processor.
• Add in the butter and pulse to the size of peas.
• Stir in the cold water until it just forms a ball, then flatten into a disk and cover with plastic wrap.
• Refrigerate the dough for at least an hour, and up to a few days in advance.

For Pie

• Preheat your oven to 375F.
• When the dough is cold, roll it out on a floured surface to about 1/4-1/8" thick and fit into a 9" pie pan.
• Fill the pie with pie weights or dried beans and bake for 25-30 minutes, or until set and lightly golden. Remove the weights.
• Meanwhile, combine the pumpkin, eggs and yolk, 1 1/4 c. heavy cream, 1/2 c. sugar, molasses, cinnamon, ginger, and 1/2 tsp. salt in a large mixing bowl and whisk until smooth.
• Pour the filling into the hot crust and return to the oven.
• Bake the pie for about 45-55 minutes, or until it is just barely jiggly in the center.
• Let cool before slicing and serving.

For Whipped Cream

• Combine 3/4 c. heavy cream, bourbon, and powdered sugar in a bowl and whip until soft peaks form.

Serves eight-ten

Thanksgiving Recipes

Favorite recipes for the most important meal of the year

I think favorite holidays change as we get older. As a kid it was all about holidays with presents, but now that I'm older, Thanksgiving is one of my absolute favorite celebrations of the year. I love the traditional foods, breaking out special wine, and spending the long weekend with friends and family. This year, my husband and I are going back to his hometown in Minnesota to spend Thanksgiving with his family. Because I work in advertising for online retailers, I am especially grateful that I get to spend this time on vacation while so many others are staying up all night in anticipation of Black Friday. I'm going to spend my time staying indoors to avoid the cold and help my mother-in-law with the Thanksgiving feast. I'm in charge of a few dishes and look forward to contributing some of my favorite recipes to the Thanksgiving table. 

*Looking for more Thanksgiving inspiration? Check out my Pinterest board.

Thanksgiving Recipes:

THE STAR OF THE SHOW

• Maple-Glazed Roast Turkey - My family's tried-and-true recipe.
• Slow-Roasted Whole Duck - If turkey isn't your thing, try making a crispy duck instead.

SIDE DISHES

• Leek & Mushroom Bread Pudding - Like traditional dressing, but with cheese!
• Baked Sweet Potatoes with Molasses-Chile Butter - A nice alternative to candied yams.
• Kale, Brussels Sprout, & Hazelnut Salad - Something healthy and green to add contrast to your plate.

DESSERT

• Pecan Pie - My favorite pie, ever.
• Apple Pie with Cinnamon Crumble - A free-form pie that's less fussy than the traditional.

Already thinking about the leftovers? Check out this guide to make the most out your leftover turkey.

Creamy Potato Soup with Bacon-Scallion Vinaigrette

A rich potato puree with a tangy and salty bacon-scallion garnish

This recipe from Food52 is the kind of comforting meal that's great to make on a cold day when you want an excuse to stay inside and read a book while you let the pot simmer. The potato soup is a simple base of mirepoix (carrots, onion, celery), russet potatoes, and chicken stock that simmers together and then gets blended with low-fat sour cream until smooth. It's rich and creamy and is thick enough to coat your spoon and keep you full for awhile. The best part is the tangy bacon-scallion vinaigrette made with crisp bacon bits, sliced green onions, red wine vinegar, and olive oil. It adds a ton of flavor, and more importantly, acid, to brighten up the soup and add complexity.


More Soup Recipes:
- French Onion Soup Gratinee
- Lemon Tahini Carrot Soup
- Butternut Squash, Sage, & Apple Soup


Creamy Potato Soup with Bacon-Scallion Vinaigrette:
Ingredients
- 2 lb. russet potatoes, peeled and diced
- 7 c. low-sodium chicken broth
- 1 c. low-fat sour cream
- 2-3 carrots, diced
- 1 onion, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1 tsp. fresh thyme leaves
- 4 slices thick-cut bacon, diced
- 3 scallions, thinly sliced
- 2 tbsp. red wine vinegar
- 1 tbsp. olive oil
- kosher salt
- pepper

Recipe

• Add the bacon to a large pot over medium-high heat.
• Cook for 5 minutes, or until bacon is crispy and fat renders. Remove the bacon with a slotted spoon and keep the fat in the pan.
• Add in onion, celery, carrots, and a big pinch of salt and pepper and cook for 5-7 minutes, or until softened.
• Add in garlic and thyme and cook for another minute, then add in the potatoes and stock.
• Season with another large pinch of salt and pepper, bring to a boil, then lower to a simmer and cover with a lid.
• Simmer the soup for 30 minutes, or until the potatoes are very tender.
• Turn off the heat and stir in the sour cream. Puree with a hand blender, blender, or food processor until smooth.
• Check the soup for seasoning and adjust as necessary.
• Just before serving, combine the cooked bacon with scallions, vinegar, and olive oil.
• Ladle the soup into bowls and garnish with the bacon-scallion vinaigrette.

Serves six-eight

Chicken Pot Pies

Individual chicken and vegetable pies topped with a buttery, flakey crust

We do dinner with another couple nearly every Thursday night and alternate cooking at our prospective apartments, which are luckily just a few blocks away. Since I've been traveling so much during the week, we switched it up and invited them over for dinner this past Sunday instead. They've eaten my cooking so often that they know my style and what to expect from me, but throwing a weekend into the mix changed everything. I had a whole day to cook instead of a couple of rushed hours post-work, and I wanted to make something comforting and labor-intensive - the true epitome of a Sunday supper. I settled on this recipe for chicken pot pies, which is a Smitten Kitchen adaptation of a Barefoot Contessa recipe. The chicken simmers in a luscious gravy sauce alongside the usual carrots and peas, then is ladled into individual serving bowls and topped with a flakey homemade crust. It takes time and effort, but the result is one of the best pot pies I've ever eaten. If you're making these for company, you can make the filling and crust separately and then just assemble the pies before baking.


Related Recipes:
- Kale, Onion, & Potato Pot Pies
- Chicken & Mushrooms Pie
- White Chicken Chili


Chicken Pot Pies:
Ingredients
- 2 1/2 c. all-purpose flour
- 2 sticks (16 tbsp.) cold butter
- 1 tbsp. sugar
- 1 tsp. salt
- 1/2 c. cold water

- 2 1/2 lb. bone-in, skin-on chicken breasts
- 3 c. low-sodium chicken stock
- 1/4 c. sherry
- 1/4 c. whole milk
- 1 large onion, diced
- 2 leeks, white and light green part only, diced
- 1 c. carrots, diced
- 1 c. frozen peas
- 3 tbsp. olive oil
- 3 tbsp. room-temperature butter
- 4 1/2 tbsp. all-purpose flour
- 1 tsp. fresh thyme leaves
- salt
- pepper

Recipe
For Crust

• Pulse all-purpose flour, sugar, and salt in a food processor.
• Add in butter and pulse to the size of peas, then stir in cold water until it forms a ball.
• Flatten into a disk and refrigerate for at least 30 minutes.
• Roll out the dough to 1/4" thick and cut into circles slightly larger than the rim of your pot pie bowls.

For Pot Pies

• Heat 2 tbsp. olive oil in a large dutch oven over high heat.
• Season chicken breasts with salt and pepper and add to the pot.
• Cook half the chicken for 4-5 minutes per side, or until nicely browned. Remove the first batch and repeat the process brown the rest of the chicken.
• Add 1 more tbsp. olive oil and the onion and leeks, lower the heat to medium, and cook for 5-7 minutes, or until softened.
• Add in the sherry and scrape the bottom of the pan, then pour in the chicken stock, milk, and thyme.
• Add the chicken back into the pot, bring to a boil, then lower to a simmer and cook for 30 minutes, or until the chicken is cooked through.
• Remove the chicken, let cool slightly, then shred the meat into bite-size pieces and discard the skin and bones.
• Preheat the oven to 375F.
• Meanwhile, mash together the butter and flour into a paste. Skim any fat off the top of the gravy, then stir in the butter mixture.
• Simmer the gravy for 10 minutes, or until thickened. Add in the carrots and simmer for another 5 minutes, then add the chicken and peas and turn off the heat.
• Ladle the filling into four-six oven-safe bowls (depending on size) and top each with a pastry lid.
• Crimp down the edges of the lid and cut an "x" slit into the top of each to allow steam to escape.
• Brush the top of the pastry with a little milk and sprinkle with salt.
• Bake for 35 minutes, or until the pastry is golden brown.

Serves four-six

Roasted Winter Vegetable & Quinoa Bowls

A hearty bowlful of roasted veggies, quinoa, and avocado

It's hard to eat healthy this time of year. There's the biggest meal of the year right around the corner, upcoming holiday parties, and a general mentality to let loose and indulge. We've been digging into our fair share of cold-weather (i.e. rich and heavy) winter dishes as the temperatures cool down, but these quinoa and vegetable bowls have also been making it into the weekly dinner rotation. The basic components are quinoa and roasted winter vegetables, but we've been customizing them with different garnishes like creamy avocado, salty feta cheese crumbles, and fried eggs. The bowls are incredibly filling and comforting in the cold weather and are a great healthy meal to balance out all the decadence of the holidays. Come the New Year, this will be a perfect dish to add to our cleanse week.


Related Recipes:
- Grilled Vegetable Burrito Bowls
- Turkey & Quinoa Stuffed Peppers
- Ojai Raw Veggie Salad


Roasted Winter Vegetables & Quinoa Bowls:
Ingredients
- 1 small butternut squash, peeled, seeds removed, and diced
- 2 bunches carrots, peeled and chopped
- 1/2 lb. brussels sprouts, halved
- 1 red onion, peeled and cut into 1/2" thick rings
- 1 avocado, thinly sliced
- 1 c. quinoa
- 1 1/4 c. water
- 3 tbsp. olive oil
- 2 tsp. fresh thyme leaves
- salt
- pepper
- feta cheese, microgreens, fried eggs to garnish

Recipe

• Preheat the oven to 400F.
• Toss the vegetables with thyme, olive oil, salt, and pepper and arrange on two large baking sheets.
• Roast the vegetables, turning with a spatula once or twice, for 30-35 minutes, or until tender and caramelized.
• Meanwhile, combine the quinoa, water, and a pinch of salt in a small pot. Bring to a boil, lower to a simmer, and cook for 15 minutes, or until the liquid is absorbed and the quinoa is tender.
• To serve, divide the quinoa into bowl, top with roasted vegetables, avocado slices, crumbled feta, microgreens, and fried eggs.

Serves four-five

Butternut Squash Ravioli with Sage & Brown Butter

This recipe uses store-bought ravioli for a quick and easy weeknight meal 

I've been traveling a lot for work, and the days that I am here, I've been so busy that it's tough to spend a lot of time making dinner when I get home. On those nights, I often take some store-bought help to whip up quick meals that require minimal clean up. One of my favorite semi-homemade meals is butternut squash ravioli with sage and brown butter sauce. I take frozen ravioli from the store and then whip up a quick sage brown butter to toss it with after it cooks. It only takes about 10 minutes to make but it tastes delicious. Add a nice side salad or roasted green veg and you have a well-balanced dinner that's faster and healthier than take-out.


Related Recipes:
- Butternut Squash Ravioli with Spinach & Pine Nuts
- Pumpkin & Pancetta Baked Pasta
- Tortellini Borbellini


Butternut Squash Ravioli with Sage & Brown Butter Sauce:

• Bring a large pot of water just to a boil and add in 8 oz. fresh or frozen butternut squash ravioli.
• Cook according to package instructions.
• Meanwhile, meat 3 tbsp. salted butter in a skillet. Allow to foam, then brown and smell nutty.
• Add in 8 fresh sage leaves and let crisp for 1-2 minutes.
• Immediately add in the ravioli and 2-3 tbsp. pasta cooking water.
• Toss together for a minute until the ravioli is coated in the sauce.
• Divide onto plates and sprinkle with grated parmesan cheese.

Serves two

Chicken Thighs with Caramelized Onions & Cardamom Rice

One-pot chicken and rice dish flavored with Middle Eastern spices, dried fruit, and herbs

This recipe from Yotam Ottolenghi's Jerusalem is a flavorful one-pot meal of chicken and rice with sautéed onions, currants, spices, and herbs. Everything cooks in a single skillet in batches: first the onions, then the chicken and rice, and can go straight to stove to tabletop with no need for extra serveware (and less dishes to clean up). The Middle Eastern spices of cardamom, cinnamon, and cloves add an exotic flavor to an otherwise familiar dish. Combined with the sweet onions, tart currants, juicy chicken, and fresh herbs, it's a well-balanced meal that has great mix of richness, brightness, sweet, and salt. Leftovers hold up well for a few days and taste just as good as they do on day one.


Related Recipes:
- Roasted Lemon Chicken with Sunchokes
- Moroccan Chicken Tagine with Olives and Preserved Lemons
- Crispy Lemon-Rosemary Chicken Thighs


One-Pot Chicken with Caramelized Onions, Cardamom Rice, and Currants:
Ingredients
- 2 1/2 lb. bone-in, skin-on chicken thighs
- 1 3/4 c. basmati rice
- 2 onions, thinly sliced
- 2 1/2 c. boiling water
- 1/4 c. olive oil
- 1/4 c. currants
- 8 whole cardamom pods
- 3 cinnamon sticks
- 1/4 tsp. whole cloves
- 1/4 c. fresh dill, chopped
- 1/4 c. fresh cilantro, chopped
- 1/2 lemon
- 1 c. greek yogurt
- kosher salt
- black pepper

Recipe

• Heat 2 tbsp. olive oil in a large pot over medium heat.
• Add in the onions and cook, stirring occasionally, for 15 minutes, or until caramelized.
• Meanwhile, toss remaining 2 tbsp. olive oil with the chicken, cardamom, cinnamon, cloves, 1 tsp. salt, and a few grinds of black pepper.
• Scrape out the onions onto a plate and increase the heat in the pan to high.
• Add in the chicken and spices, skin-side down, and cook for 5 minutes. Then flip and cook for another five minutes.
• Remove the chicken to a plate. It's ok to leave the spices in the pan.
• Add in the rice, onions, currants, and season with salt and pepper. Nestle in the chicken, skin-side up.
• Pour the boiling water over everything, cover with a lid, and lower heat to a very low simmer.
• Cook for thirty minutes, then fluff the rice with a fork and check that it's done. All the liquid should be absorbed.
• Squeeze the juice of the lemon on top and sprinkle with the chopped herbs.
• Divide onto plates and dollop with yogurt.

Serves four

Bagel With The Works

A loaded bagel, complete with homemade schmear, fried capers, and smoked salmon

It used to be, back when every weekend was a party and a blur, that my favorite bagel was a heavy breakfast sandwich full of sausage or bacon and eggs and cheese. And not that those bagel sandwiches aren't delicious, but now my favorite bagel is a little more refined. My ultimate loaded bagel has homemade scallion cream cheese, buttery smoked salmon, salty fried capers, and thinly sliced red onion. I love the idea of making all the components separately and serving them as a bagel bar buffet for guests. It's low-maintenance and equally suited for an early morning football game or a ladies' brunch.


Related Recipes:
- Smoked Salmon Tartines with Fried Capers
- Giant Potato Pancake with Smoked Salmon & Greens
- Bacon, Egg, & Cheese Breakfast Sandwiches


Bagel with Lox, Scallion Cream Cheese, Fried Capers, & Onion:
For Scallion Cream Cheese Schmear

• Combine 8 oz. softened cream cheese with 3 minced scallions and a pinch of salt and stir to combine.

For Fried Capers

• Drain, rinse, and completely dry 1/4 c. capers.
• Meanwhile, heat 1/4 c. canola oil in a small skillet.
• Working in two batches, carefully add the capers to the oil and cook for 30-60 seconds, or until the capers are crispy and open up like a flower bud.
• Drain the capers on a paper towel until ready to use.

For Bagel Bar and Assembly

• Halve and toast 4 bagels.
• Lay out 1 lb. thinly-sliced smoked salmon.
• Thinly slice 1/2 red onion.
• Spread bagels with schmear and desired toppings.

Serves four

*Or chives.

Pork Chops with Cider-Horseradish Glaze

Pan-fried pork chops with a tangy glaze make a quick and delicious weeknight meal

This Smitten Kitchen recipe is a weeknight winner and will get you out of a rut of another chicken dinner. Thin pork chops cook quickly but the bone-in cut keeps the meat moist and flavorful even when it's seared in the pan at high heat. The glaze is made with apple cider, cider vinegar, horseradish, and cayenne and adds a tangy and spicy flavor. The dill adds freshness and color, but you could easily substitute it with parsley or something similar.The whole recipe takes about fifteen minutes from start to finish and is simple enough for any weeknight but still special enough for company alongside a few side dishes.


More Pork Chop Recipes:
- Pork Chops with Apple-Onion Reduction
- Grilled Pork Chops & Peaches
- Pork Chops with Blueberry-Balsamic Sauce


Pork Chops with Cider, Horseradish, & Dill:

• Season four 1/2"-thick bone-in pork loin chops with kosher salt and pepper and let sit at room temperature for 10-15 minutes.
• In a bowl, whisk together 1/2 c. apple cider vinegar, 1/2 c. apple cider, 2 tbsp. prepared horseradish, and a pinch of cayenne pepper.
• Heat 1 tbsp. canola oil in a large, heavy skillet until the oil starts to smoke.
• Add in the pork chops and cook 3-4 minutes, then flip and cook another minute.
• Remove the pork and place on a plate, then drain off any excess fat from the skillet.
• Pour in the cider mixture and reduce for 4-5 minutes, or until thickened.
• Return the pork and any juices to the skillet and turn to coat in the glaze.
• Let cook for another 4-5 minutes, or until pork is just cooked through.
• Place pork on a serving platter, pour the glaze on top, and sprinkle with 1 tbsp. chopped dill.

Serves four

Baked Apples with Oat Crumble

Cider-baked apples topped with a buttery oat crumb topping

Fall is peak apple season and although we don't have as many orchards and pick-your-own places as they do back east, there's still a good variety of ripe apples available at our local farmers' market and grocery stores. I love using apples in desserts like pies or tarts, but this baked apple recipe from the Huckleberry cookbook is my new favorite way to cook with them. The oat crumble topping is full of brown sugar, cinnamon, and butter, and gives all the same flavor as an apple pie with half of the effort. Each serving is half a whole apple with a generous handful of crumb topping, making for an easy presentation and portion control. Serve the apples warm from the oven with a scoop of vanilla ice cream or fresh whipped cream on top or make in advance and re-heat when you're ready. Leftovers can totally pass as a healthy breakfast if you throw some greek yogurt on top.

Note: You can really use any apples you like to make this recipe. I used pink lady apples, but honeycrisp or granny smith would also be good.


Related Recipes:
- Apple Cake with Salted Caramel Drizzle
- Dutch Baby Pancake with Sautéed Apples
- Free-Form Apple Tart with Cinnamon Crumble


Baked Apples with Oat Crumble:

• Preheat the oven to 375F.
• Halve and core 3 large apples and toss with 2 tbsp. melted butter, 1 tbsp. brown sugar, 1 1/2 tbsp. white sugar, 1/4 tsp. ground cinnamon, and a pinch of kosher salt.
• Pour 1 scant c. apple cider into a baking dish and place the apples in, cut-side up, in a snug single layer.
• Cover the dish with foil and bake in the oven for an hour, or until soft.
• Meanwhile, make the crumble by combining 6 tbsp. room-temperature butter, 1/2 c. whole wheat flour, 1 c. + 1 tbsp. rolled oats, 1/4 c. + 1 tbsp. brown sugar, 1 tbsp. honey, and 1/2 tsp. kosher salt until well combined.
• Remove the foil from the dish and increase the heat to 425F.
• Sprinkle the crumb topping evenly over the apples and bake for another 20-25 minutes.
• Let cool slightly, then divide onto plates and serve.

Serves six

Peanut Noodles with Seared Beef & Veggies

A quick-cooking meal of noodles, vegetables, and beef in a spicy peanut sauce

This Asian-inspired noodle dish is a great one-pot dinner for busy weeknights. Lightly adapted from a recipe in Williams-Sonoma Taste, noodles are tossed with a homemade peanut sauce, crisp-tender carrots and bell peppers, marinated seared beef, and fresh herbs. The dish has a great balance of textures and flavors and can easily stand alone as a one-pot meal. I made the recipe with gluten-free quinoa spaghetti but you could use regular spaghetti or buckwheat soba noodles instead. If you have any leftover peanut sauce, it would make a delicious dipping sauce for grilled chicken or vegetables.


Related Recipes:
- Steak & Shishito Pepper Skewers
- Soba Noodles with Crispy Kale & Coconut
- Steak, Mushroom,  & Brussel Sprout Stir-Fry


Peanut Noodles with Seared Beef and Vegetables:
Ingredients
- 1/2 lb. top sirloin beef, sliced 1/4" thick against the grain
- 6 oz. quinoa spaghetti
- 2 scallions, minced
- 4 carrots, cut into matchsticks
- 1 bell pepper, cut into matchsticks
- 3 tbsp. creamy peanut butter
- 2 1/2 tbsp. low-sodium soy sauce or tamari
- 1 tbsp. ginger, peeled and minced
- 1 tbsp. balsamic vinegar
- 1/2 tbsp. canola oil
- 1 1/2 tsp. sugar
- 1 1/2 tsp. sesame oil
- 1/4 tsp. red chile flakes
- handful of fresh cilantro leaves
- black pepper
- kosher salt

Recipe

• In a food processor, combine the peanut butter, 1 1/2 tbsp. soy sauce, 1 scallion, ginger, balsamic vinegar, 1/2 tsp. sugar, 1/2 tsp. sesame oil, red chile flakes, and 2 tbsp. hot water.
• Blend the peanut sauce until smooth, then set aside.
• In another bowl, combine the beef with remaining 1 tbsp. soy sauce, 1/2 tsp. sugar, 1 scallion, 1 tsp. sesame oil, and a few grinds of black pepper. Let marinate at room temperature for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, season with salt, and add in the spaghetti.
• Cook the pasta according to package instructions, then drain and toss with peanut sauce.
• In another skillet, add canola oil and heat until smoking.
• Cook the vegetables for a minute, until crisp-tender, then add to the peanut noodles.
• Add the beef to the skillet and cook for 2 minutes, or until seared.
• Divide the noodles onto plates and top with the beef and cilantro.

Serves two