Posted: Jul 16, 2015 / 10:38 AM EDT Updated: Jul 16, 2015 / 10:38 AM EDT CHICOPEE, Mass. (Mass Appeal) – Infuse the flavors of Thai cooking into your summer dishes utilizing fresh herbs!

3. Add peanut sauce to hot noodles and toss. 4. Add carrots, red peppers, cucumbers, green onion, and cilantro, then toss. 5. Add salted roasted peanuts and another squeeze of lime. 6. Enjoy!

3. Add the honey, peanut butter, soy sauce, rice vinegar and chili garlic sauce and mix well and remove from the fire. 4. Pour the sauce over the pasta.

Move over barbecue sauce! Make restaurant-quality Thai peanut satay sauce with a pantry staple hack—creamy peanut butter.

In the slow cooker, it is best added at the end, so the sauce does not become too fatty. From "Slow & Easy," by Natalie Haughton (Wiley, $22.95).

1. Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemon grass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce ...

2. Make the Noodles: Bring a large pot of salted water to a rolling boil over medium-high heat. Add the soba noodles and cook until tender, 5 to 6 minutes. Add the snap peas and cook 30 seconds more.

Carefully scrape in Thai basil purée and add wine, sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring, until fragrant, about 1 minute.

1. For the satay, place the shallot, lemon juice and zest, garlic, chili, ginger, turmeric, cumin, fish sauce, soy sauce, brown sugar and coconut oil in a blender. Blend until smooth.

1 T. ginger puree or grated fresh ginger 1 T. fish sauce (or 2 t. soy sauce) ½ small serrano chile, seeded (or 1 t. hot sauce) ½ t. each: salt, black pepper, ground coriander, ground cumin, turmeric ...