Source: Food.com
By s'kat

Ingredients:
1 bunch asparagus
1 tablespoon black sesame seed
½ fresh lemon
1 tablespoon butter
1 pinch kosher salt
1 pinch black pepper

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

Directions:
1. Trim bottom 1/4 of asparagus off, or the whitish colored part,and discard.
2. Wash before cooking.
3. Sauté the asparagus in butter, with salt, pepper and black sesame, over medium heat.
4. Continue until the asparagus"gives" a little.
5. This all depends on the thickness of the asparagus.
6. Some water can be added if the asparagus starts to brown.
7. Squeeze juice from 1/2 lemon over asparagus, and serve.

Servings: 4

Source: Food.com
By *Petunia*

Ingredients:
8 chicken thighs , skin on
½ cup soy sauce
½ cup minced green onion
3 tablespoons sesame oil
3 tablespoons honey
2 teaspoons minced garlic or ¼ teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon black pepper

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins

Directions:
1. Preheat oven to 375 degrees.
2. Place chicken skin side down in a large baking dish.
3. Combine the remaining ingredients in a bowl and then pour on top of the chicken.
4. Bake uncovered for 45 minutes.
5. Turn the chicken over in the dish and bake for another 15 minutes.

Servings: 8

Source: Food.com
By kelly in TO
    
Ingredients:
2 ¼ lbs butternut squash , peeled and diced
1 large Spanish onion , finely sliced
olive oil flavored cooking spray
1 chicken breast
2 (400 g) cans chickpeas , rinsed and drained
sea salt and black pepper (optional)
2 teaspoons parsley , chopped
2 teaspoons cilantro , chopped
1 teaspoon black sesame seed

Dressing
1/3; cup olive oil
1 teaspoon mustard powder
¼ cup white vinegar
1 ½ teaspoons pomegranate molasses or 1 ½ teaspoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon agave syrup

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Directions:
1. Preheat oven to 350 degrees. Lightly spray the squash and chopped onion with the olive oil spray, mix well and place on a baking tray. Roast for about 20 minutes or until the vegetables are starting to brown and cooked through. Remove from the oven and set aside.
2. Lightly spray the chicken breast with the olive oil spray and season with salt and pepper. Place the chicken on a baking tray and roast in the oven for about 10 minutes or until it is just cooked through, turning once. Remove the chicken from the oven. Allow it to cool, then slice it finely on an angle, crosswise. Place the chicken slices in a bowl, and put in the fridge to cool.
3. To make the dressing, whisk the olive oil, mustard powder, white vinegar, pomegranate molasses, lemon juice and sugar together in a medium-sized bowl.
4. To make the salad, put the cooked vegetables and chicken slices in a large bowl with the chickpeas, herbs and black sesame seeds. Mix until all of the ingredients are just lightly coated and serve immediately.

Servings: 6

Source: Adapted from Food.com
By Tracy K

Ingredients:
1 lb cooked al dente and cooled thin pasta (that's 1 lb. after cooking)
2 -4 scallions , chopped,save some for garnish
1 red bell pepper , julienned,save some for garnish
roasted peanuts , chopped,save all for garnish
1 tablespoon black sesame seeds or 1 tablespoon sesame seed , with additional for garnish (optional)

Peanut-Lime Vinaigrette
1 tablespoon grated fresh ginger
2 cloves garlic , minced
1 serrano chili , chopped
3 tablespoons fresh cilantro leaves
1 ½ tablespoons unsalted creamy peanut butter
3 tablespoons fresh lime juice
1 ½ tablespoons rice vinegar
1 ½ tablespoons soy sauce
1 ½ teaspoons agave syrup
2/3; cup canola oil
1 tablespoon sesame oil
salt

Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins

Directions:
1. To make dressing: In a food processor, process everything except the oil.
2. Slowly drizzle in the oil until emulsified.
3. Scrape into a bowl and wait for half an hour for the flavours to develop.
4. To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
5. Serve at room temperature.

Servings: 4

Source: allrecipes.com
By: Bitchin Kitchen

Ingredients:
2 tablespoons sesame oil
1 tablespoon agave syrup   
10 cups fresh spinach leaves
4 tablespoons black sesame seeds, toasted

Prep Time: 5 min
Cook Time: 2 mins
Total Time: 7 mins

Directions:
1. Heat the sesame oil in a large skillet over medium heat until hot. Add the spinach 3 to 4 cups at a time. Cook and stir to wilt, then add more spinach.
2. Grind the sesame seeds into fine crumbs using a mortar and pestle. When spinach is wilted, move it to the sides of the pan and add agave syrup in the center. Stir in the spinach to coat.
3. Transfer spinach to a serving plate and sprinkle ground sesame seeds on top.

Servings: 6

Source: allrecipes.com
By: Kikkoman 

Ingredients:
1 1/2 cups Kikkoman Panko Bread Crumbs
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
1 pound skinless salmon fillets, cut into cubes
Salt and pepper
1 cup flour
2 eggs, lightly beaten
Vegetable oil, as needed

Directions:
1. In a large container, combine panko bread crumbs and sesame seeds; mix well. Season salmon with salt and pepper to taste. Dredge the salmon cubes in flour. Dip in eggs, then cover with panko bread crumb mixture, patting firmly to coat. Refrigerate at least 20 minutes before cooking.
2. Deep fry coated salmon cubes turning over once to brown on all sides. Remove from oil immediately.

Servings: 4

Source: Adapted from Food.com
By Dancer^
 
Ingredients:
1 ½ teaspoons dry wasabi (or to taste)
2 cucumbers
2 tablespoons rice wine vinegar or 2 tablespoons distilled white vinegar , mixed with 1 tbsp water
2 teaspoons agave syrup
1 teaspoon sesame oil
salt and black pepper , freshly ground
1 green onions or 2 scallions , thinly sliced
1 tablespoon black sesame seeds or 1 tablespoon sesame seed (toasted white)

Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 30 mins

Directions:
1. Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
2. Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds.
3. Cut the cucumbers widthwise into 1/4-inch crescents.
4. Add the vinegar and agave syrup to the wasabi and whisk until smooth.
5. Whisk in the sesame oil, salt, and pepper.
6. Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.

Servings: 4