1. Combine 2 tablespoons of the oil, 1 teaspoon of the sesame oil, and the scallops in a medium bowl. Toss to coat. Marinate in the fridge for 30 minutes.
2. Whisk balsamic vinegar, soy sauce, shallot, garlic, ginger, remaining teaspoon of sesame oil, 5 tablespoons of the oil, and salt and pepper to taste. Set dressing aside.
3. Heat grill to medium-high. Brush asparagus with remaining tablespoon of oil. Sprinkle with salt and pepper. 
4. Grill asparagus and scallops, turning occasionally, until asparagus is brown and crisp-tender and scallops are just opaque in center, about 5 minutes. 
5. Divide salad greens, asparagus, and scallops between 4 plates. Drizzle each portion with balsamic dressing.

1. Cook soba as package directs. When done, rinse under cold water and drain.
2. Place in a mixing bowl with the blanched vegetables and marinated tofu.
3. Prepare the dressing by mixing all ingredients together in a glass jar and shaking vigorously.
4. Pour over the soba and vegetables several minutes before serving. Toss frequently to evenly mix.

1. In a wide, shallow dish, stir together 2 tablespoons of the tamari and the water. Toss tofu with tamari mixture. Let tofu marinate for at least 10 minutes, but really, longer is better, even overnight.
2. In meantime, combine remaining 1 tablespoon tamari, the maple syrup, and sesame oil in a small bowl.
3. Heat olive oil in a large skillet or wok over medium-high heat. Add chiles and cook for 20 to 30 seconds, until they’re fragrant and darken slightly. Transfer chiles to a plate, leaving oil behind in skillet.
4. Add marinated tofu to skillet and cook for 2 minutes, until golden on all sides. Transfer tofu to plate with chiles.
5. Add broccoli, garlic, ginger, and tamari-maple mixture to skillet. Stir well and cook, covered, for 1 to 2 minutes, until broccoli brightens. Uncover pan and stir in nuts, tofu, and chiles. Cook for another minute or two, long enough for nuts to toast a bit. Serve immediately.

1. Cook pasta per package directions, rinse, drain and set aside.
2. Place 4 cups water, kombu, and shiitake in a medium saucepan. Cover and bring to a boil. Reduce heat to medium-low and simmer 4 to 5 minutes.
3. Remove Kombu, set aside for soup stock or discard. Cover pan and simmer 10 minutes.
4. Reduce the heat to low, add shoyu, and simmer 2 minutes.
5. Place the cooked soba in serving bowls, ladle the hot broth over, and garnish each with gomasio and scallions.

1. The Day Before:

   1. Prepare the miso broth the day before and refrigerate.
   2. Hard-boil the eggs and blanch the bean sprouts and snow peas the night before.

2. In The Morning:

   1. In the morning, boil the ramen noodles according to package directions, drain, and transfer to a bento box large enough to hold the noodles, toppings, and soup.
   2. Top with the hard-boiled eggs, bean sprouts, snow peas, ham, and chopped green onions.
   3. Reheat the broth, and prep any toppings.

3. When Ready to Eat:

   1. Pour the broth over the noodles and toppings.

1. Chicken Satay Marinade

   1. Mix together the curry powder, turmeric, brown sugar, onion, garlic, salt and oil in a large bowl.
   2. Add the chicken thigh pieces to the marinade and combine thoroughly. Marinate the chicken for at least 1 hour (or preferably overnight in the refrigerator).

2. Chicken Satay Skewers

   1. Soak 22 to 24 thin bamboo skewers in warm water for 30 minutes
   2. Preheat the grill to medium-high heat (400 to 450°F).
   3. Thread 3 to 5 pieces of chicken onto each skewer, depending on the size of the chicken pieces. The chicken should cover only the top third of the skewers.
   4. Grill the skewers for 2 to 3 minutes per side, then move the skewers to medium heat (350°F) and cook the skewers for a further 2 to 3 minutes per side, until the chicken is opaque all the way through when cut open.
   5. Serve the satay skewers with the Peanut Sauce, cucumber and red onion.

1. Preheat the grill to high heat (450 to 475°F).
2. In a medium bowl, mix together the peppercorns, salt, brown sugar and lime juice. Stir thoroughly until the salt and sugar are dissolved. Set the sauce aside.
3. Place the mussels on the grill and close the grill’s lid, or place a large metal bowl over the top of the mussels to trap the steam and smoke. Cook the mussels for 2 to 3 minutes. Check to see if all the mussels have opened. If not, cook them for another 1 to 2 minutes.
4. Remove the mussels from the heat as quickly as you can and transfer them to a large bowl. Discard any mussels that have not opened.
5. While the mussels are still hot, dress them with the sauce and oil. Sprinkle the cilantro over the mussels and serve immediately.

1. In a medium bowl, mix together the all-purpose flour, rice flour, baking powder and salt until they are well combined.
2. Whisk in the water and egg until the batter is smooth. The batter should have the consistency of pancake batter, and it should run off a spoon in a continuous ribbon. Leave the batter to rest for 15 minutes.
3. In the meantime, heat the oil in a large skillet or saucepan over medium-high heat. Dip each piece of banana into the batter and ensure it is coated completely.
4. Add the banana pieces to the oil and fry them for 1 to 2 minutes, or until they are golden brown, rotating them every 30 seconds to achieve even browning

Make It Now

1. In a small bowl, whisk together soy sauce, vinegar, honey, sesame oil, chili sauce, garlic, and ginger. Set aside.
2. In a medium skillet, heat oil over medium-high heat until shimmery. Add chicken and cook until there is no more pink. Drain off any grease. (Freezing instructions begin here.)
3. Transfer chicken to a slow cooker and add coleslaw mix, green onions, and water chestnuts. Pour sauce over top and stir to combine.
4. Cover and cook on Low for 3 to 4 hours, until vegetables are soft and flavors have combined.
5. Set lettuce leaves cupped-side up on a large plate or platter. Using a slotted spoon, fill each leaf with chicken mixture. Top with more coleslaw mix, crushed peanuts, and more chile sauce, if you like. Wrap filling in lettuce and eat like a taco.

Freezer to Slow Cooker

• Freeze for Later

  1. Follow steps 1 and 2 above. Let chicken cool.
  2. Place chicken, sauce, coleslaw mix, green onions, and water chestnuts in a gallon-size freezer bag or container. Seal and freeze.
  3. Place crushed peanuts in a small freezer bag or container. Seal and freeze alongside chicken.

• Prepare from Frozen

  1. Have lettuce leaves and coleslaw mix and (optional) chile sauce on hand to finish this meal. Thaw.
  2. Follow steps 3 through 5 above.