This recipe only has one local ingredient in it (the chives), and that one is optional. But it's such a great "main dish" to serve with whatever local vegetables you have on hand. The other night when dinner guests kept multiplying it was a quick way to expand the menu, and I've used it for that purpose many times before. I usually have the ingredients on hand, and it only takes the time required to boil a pound of pasta. This may be our most requested recipe. It's good. Hot or cold.
1/4 cup peanut butter
1/4 cup warm water
1/4 cup soy sauce or tamari
1/4 cup vegetable oil
2 tablespoons sugar or honey
2 tablespoons cider vinegar
1 1/2 tablespoons chili oil (if you don't have this, you can throw a few red pepper flakes in)
2 cloves minced garlic
2 teaspoons sesame oil (this is essential; and a tiny bottle will last a LONG time)
Some minced chives to sprinkle on top
16 oz. pasta
Whisk together or spin in a blender all of the ingredients while the pasta boils. Pour over the pasta. Sprinkle with chives (optional, but it really makes it look pretty). Voila!