Ingredients:

For the Dressing:

3 tablespoons freshly squeezed lime juice
1/4 cup extra virgin olive oil
2 tablespoons honey
Salt and pepper, to taste
For the Salad:

5 oz arugula
1 ripe mango, peeled, pit removed, and diced into bite-sized pieces
1 avocado, peeled, cored, and diced
1/4 cup red onions, thinly sliced
1/3 cup pine nuts, toasted

Directions:
Prepare the Dressing:
In a small bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, and honey until well combined. Season with salt and pepper to taste. Set aside to allow the flavors to meld while you prepare the salad.
Toast the Pine Nuts:
Place the pine nuts in a dry skillet over medium heat. Toast them, stirring frequently, until golden and fragrant. This should take about 2-3 minutes. Remove from heat and set aside to cool.
Assemble the Salad:
In a large salad bowl, combine the arugula, diced mango, diced avocado, and thinly sliced red onions.
Drizzle the prepared honey-lime dressing over the salad ingredients. Toss gently to ensure all the components are evenly coated with the dressing.
Add the Pine Nuts and Serve:
Sprinkle the toasted pine nuts over the salad just before serving to maintain their crunch.
Toss the salad lightly once more to distribute the pine nuts throughout

INGREDIENTS

1/4 cup olive oil

2 medium yellow onions chopped

1 pound crimini mushrooms thinly sliced

12 Ounces mixed mushrooms, such as shiitake or chantarelles thinly sliced

4 Cups vegetable stock

2 Tablespoons soy sauce

3 Tablespoons Hungarian paprika

2 Teaspoons dried dill

3/4 Teaspoon black pepper

1/2 Teaspoon thyme

1/2 Teaspoon marjoram

3 Tablespoons unsalted butter

1/3 cup flour

2 Cups milk

1 Cup sour cream

1 Tablespoon lemon juice

12 Teaspoons fresh dill finely chopped

2 Teaspoons flake kosher sea salt

INSTRUCTIONS

Heat the oil in a large frying pan over medium heat Add the onion and sauté until softened and transparent, about 5 minutes, stirring frequently. Add the mushrooms and stir to combine. Continue cooking until the mushrooms have softened and released their moisture, about 8 to 10 minutes, stirring every 2 to 3 minutes.

Add 1 cup of the vegetable stock, paprika, dried dill, black pepper, thyme, marjoram, and soy sauce. Cook over medium low heat for about 15 minutes, stirring every 5 minutes. Remove from heat and set aside.

Melt the butter in a large saucepan over medium low heat, then whisk in the flour, 1 tablespoon at a time, and continue whisking while the mixture cooks for another 3 minutes. Gradually add the milk and continue cooking over medium-low heat for a few minutes until the mixture thickens, stirring once every minute or so.

Empty the mushroom mixture into the milk mixture and stir to combine. Stir in the remaining 3 cups of vegetable stock and the lemon juice. Cover and simmer over low heat for 5 minutes, stirring twice.

Remove from heat and watch the mixture until it stops boiling. When the boiling ceases, stir in the sour cream, salt, and fresh dill. Serve hot.

Ingredients:

1 1/2 cups flour

1 cup sugar

2 teaspoons baking powder

3/4 teaspoon kosher salt

3 eggs

1 1/2 cups whole milk ricotta cheese

Zest from one orange

2 Tablespoons orange juice

1 teaspoon vanilla

1/2 cup butter, browned

1 cup raspberries

1/3 cup pistachios, chopped

Orange slices (optional)

Sanding sugar (optional)

Directions:

Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray with cooking spray.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.

In another bowl, whisk eggs, ricotta, orange zest, orange juice, and vanilla.

Add the egg mixture to the dry ingredients and stir until blended.

Add the browned butter and fold until combined.

Gently fold in raspberries. Save some to decorate the top of the cake.

Pour batter into the pan and spread evenly. Top with reserved raspberries, orange slices, pistachios, and sanding sugar.

Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.

Prep Time: 15 minutes

| Cooking Time: 50 minutes

| Total Time: 1 hour 5 minutes

For the chicken, you’ll need to dice it into small pieces and marinate it with a mixture of teriyaki sauce, sesame oil, soy sauce, minced garlic, and grated ginger. Allow it to marinate for at least 30 minutes before cooking it in a skillet until done.

The Asian Coleslaw is made by combining coleslaw mix with green onions, sesame oil, rice vinegar, soy sauce, sugar, and lime juice. Mix these ingredients well and let it sit in the fridge until you’re ready to assemble the tacos.

To assemble, fill the crispy wonton shells with the cooked chicken, top with the Asian coleslaw, and garnish with sweet chili sauce, minced fresh cilantro, and sesame seeds for a delicious finish.

Ingredients:

2 chicken breasts, finely diced
2 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp minced fresh ginger
1 bag coleslaw
4 green onions, thinly sliced
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey
16 Wonton wrappers
Sweet chili sauce, to serve
Chopped cilantro, to serve
Sesame seeds, to serve

Directions:

Preheat oven to 375 F. Spray wonton wrappers with cooking spray or brush with a bit of olive/canola oil, then drape over the side of a 9×13 baking dish. Bake for 7-8 minutes, watching closely so they don’t burn. Take wonton shells out of the oven, then gently pull them apart while they are still pliable so that they are more easily filled with toppings. Bake another 7-8 minutes until crispy.
Mix diced raw chicken in a large bowl with hoisin sauce, sesame oil, soy sauce, garlic, and ginger. Heat a large skillet over high heat and sauté chicken for 7-8 minutes, tossing frequently until cooked through.
Meanwhile, mix ingredients for coleslaw together in a large bowl.
Add chicken mixture to wonton shells, then top with coleslaw, drizzle with sweet chili sauce, and sprinkle with cilantro and sesame seeds. Serve and enjoy!

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 350 kcal | Servings: 4 servings

Ingredients:

2 (9-ounce) packages breakfast sausage links
1 pound bacon
1 (32-ounce) package tater tots
12 large eggs
1/2 cup milk
1/4 cup green onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup Monterey jack cheese, shredded
2 cups cheddar cheese, shredded, divided
2 tablespoons green onions, thinly sliced

Directions:

Preheat the oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
Cook the sausage in a skillet until cooked through. Remove to a paper towel-lined plate and drain the skillet of all fat. Slice into 1/2 inch pieces.
Cook bacon in the same, defatted skillet until brown and crispy. Drain on a paper towel-lined plate. Crumble.
Arrange tater tots in a single layer in the prepared baking dish.
Whisk together eggs, milk, 1/4 cup green onions, salt, and pepper. Stir in cooked sausage and half the cooked bacon.
Fold in 1 cup Monterey jack cheese and 1 cup of cheddar cheese into the egg mixture and pour over tater tots.
Bake in the preheated oven until the egg mixture is set, approximately 40-45 minutes.
Sprinkle the top evenly with the remaining 1 cup cheddar cheese, pop back in the oven for about 5-7 minutes until the cheese is melted.
Allow to stand 10 minutes before cutting. Sprinkle with remaining half crumbled bacon and green onions and serve.

Notes:

You can add the tater tots straight from the freezer to the baking dish.
Be sure to preheat the oven and keep an eye on the baking time to avoid overbaking.
Don’t skip the resting time before serving to ensure the best texture and flavor.

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Servings: 8

Ingredients:

• 8 oz. ¼” wide rice noodles
• 1 teaspoon toasted sesame oil
• 1 tablespoon vegetable or peanut oil
• 1 lb. chicken breast, sliced into thin strips then 2” pieces
• 1 red bell pepper, thinly sliced then halved
• 1/3 cup minced shallots
• 1 1/2 cups Matchstick carrots
• 4 garlic cloves, minced
• 2 eggs, beaten
• 3 cups (6 oz.) Bean Sprouts
• 2 green onions, chopped
• 1/2 cup unsalted peanuts, roughly chopped
• 1/4 cup cilantro leaves, chopped
• 1 tablespoon lime juice (optional)

Sauce:

• 1/3 cup packed brown sugar
• 3 tablespoons low sodium soy sauce
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 3 tablespoon rice vinegar
• 3 tablespoons smooth peanut butter
• 1-1 1/2 tablespoons chili paste like Sambal Oelek
• 3/4 tsp EACH dried basil, ground coriander, ground ginger
• 1/4-1/2 teaspoon pepper

Directions:

1. Prepare rice noodles according to package directions, ensuring they are slightly crunchy/al dente. Rinse in cold water, drain, and toss with sesame oil. Set aside.
2. In a medium mixing bowl, whisk together all Sauce Ingredients. Set aside.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook for about 1 minute undisturbed, then continue to stir fry until cooked. Transfer to a plate.
4. In the same skillet, add bell peppers and shallots; sauté for 1 minute. Add carrots and garlic; sauté for an additional minute.
5. Reduce heat to medium, pour beaten eggs over vegetables, and cook, stirring constantly, until scrambled.
6. Increase heat to medium-high, add sauce and noodles, tossing until evenly combined. Continue to stir and cook until noodles are al-dente, about 1-2 minutes.
7. Stir in chicken, bean sprouts, green onions, and peanuts; heat through.
8. Taste and add additional lime juice if desired for more tang and adjust chili sauce to taste. Top with cilantro and serve.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Kcal: 350 kcal | Servings: 4 servings

Ingredients:

2 Tablespoons olive oil
1 1/4 pounds (600 grams) scallops
3 tablespoons unsalted butter, divided
4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
Salt and fresh ground black pepper, to taste
1/4 cup dry white wine or broth
2 tablespoons lemon juice
1/4 cup chopped parsley

Instructions:

Sear the Scallops: Heat olive oil in a large pan over high heat. Season scallops with salt and pepper, and sear in the pan for 1-2 minutes on each side until golden and crispy. Remove from the pan and set aside.
Garlic Butter Sauce: Lower the heat to medium, add 2 tablespoons of butter, and sauté the minced garlic until fragrant. Pour in the white wine or broth to deglaze the pan, scraping up any delicious bits left from the scallops.
Combine & Serve: Stir in the lemon juice and remaining butter until melted and combined. Return the scallops back to the pan, spooning the sauce over them, and sprinkle with chopped parsley.

Serve these heavenly Garlic Butter Scallops over a bed of pasta, rice, or alongside your favorite veggies for a meal that’s as nutritious as it is delicious.

Ingredients:

12 large shrimp, size 16/20, raw, peeled, deveined
200 g small shrimp, cooked, peeled
1 garlic clove, crushed
Salt and pepper to taste
3 large Paris mushrooms, sliced

Sauce:

1 tsp ground ginger
1 tbsp soy sauce
1 tbsp sweet and sour sauce
1 tbsp oyster sauce or fish sauce (nam pla)
1 tsp sriracha or other chili sauce
1 tsp sugar
120 ml white wine
400 ml coconut milk

Directions:

In a medium bowl, combine all sauce ingredients except coconut milk, mix, and set aside.
In a skillet, heat 2 tablespoons of vegetable oil over medium/high heat, add the large shrimp and garlic, cook on all sides just until the shrimp turn orange, add the mini shrimp, cook for 1 minute, remove from the skillet and set aside.
In the same skillet, add a little more oil if necessary, cook the mushrooms until they release their water, add the sauce, cook until reduced by half, add the coconut milk, bring to a boil, cook for 3 minutes stirring, taste and adjust seasoning, add the shrimp, cook just to warm through.
Serve with your choice of jasmine rice, basmati, rice noodles, or any other noodles you like.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 300 kcal | Servings: 4 servings

Ingredients:

1 tablespoon neutral oil

2 shallots, peeled and thinly sliced

2″ galangal root, sliced

1 lemongrass stalk, chopped

5 large kaffir lime leaves

1 rounded tablespoon red curry paste

7 cups chicken stock (homemade is best)

4 boneless, skinless chicken breasts, thinly sliced

2 1/2 cups full-fat coconut milk

1 1/2 tablespoons fish sauce

2 oz palm sugar (coconut sugar, or brown sugar)

8 oz cremini mushrooms, quartered

3/4 lb raw medium shrimp, peeled, tails removed, and deveined (optional)

1/3 cup heavy cream (optional)

Fresh lime juice

Salt, to taste

Chopped cilantro

Chili oil (optional)

Directions:

In a 4-quart heavy-bottomed pot, add the oil and turn the heat to medium. Once warm, add the shallots, lemongrass, and galangal, cooking for 2-3 minutes until the shallots start to soften.

Add the kaffir lime leaves and curry paste, cooking for 2 minutes until fragrant. Pour in the chicken broth and bring to a simmer for 20 minutes.

Use a slotted spoon to remove the galangal, lemongrass, and kaffir lime leaves. Add the chicken, coconut milk, heavy cream (if using), palm sugar, and fish sauce, bringing to a gentle simmer.

After about 20 minutes, once the chicken is cooked through, add the mushrooms. If using shrimp, add them now and simmer for another 4-5 minutes.

Season the soup to taste with salt and lime juice. Ladle into bowls, topped with chopped cilantro and chili oil, if desired.

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes

Pistachio Milk Cake

Ingredients:

For the cake:

4 eggs, separated
120g caster sugar
120g self-raising flour
1 tsp vanilla extract
Green food coloring (optional)

For the milk mixture:

300 ml condensed milk
300 ml evaporated milk
250 ml full-fat milk
80g pistachios, ground
Green food coloring (optional)

For the topping:

284 ml double cream, whipped
1/4 cup powdered sugar
Crushed dried rose petals and pistachios for garnish (optional)

Directions:

Preheat your oven to 180°C. Grease a 9×13 inch baking dish.
Beat the egg whites until shiny with stiff peaks. Gradually add in half the caster sugar, then mix in green food coloring to desired color. Set aside.
In a separate bowl, beat the egg yolks with the remaining sugar and vanilla extract until pale and fluffy.
Fold the egg yolk mixture into the egg whites, then gently fold in the flour until well combined.
Pour the batter into the prepared baking dish and bake for 25 minutes.
For the milk mixture, combine the condensed milk, evaporated milk, full-fat milk, a pinch of food coloring, and ground pistachios. Stir well, then sieve to remove any lumps.
Once the cake has cooled, pour 550ml of the milk mixture over the cake. Cover and refrigerate for at least 1 hour (overnight is best).
Whip the double cream with powdered sugar, then spread or pipe over the chilled cake. Garnish with crushed pistachios and dried rose petals.
Serve with the remaining milk mixture poured onto each serving plate, if desired.

Cook’s Notes:

Separating the eggs results in a fluffier and more moist cake.
The cake absorbs the milk mixture, making it incredibly moist.
For a vibrant color, adjust the amount of green food coloring in both the cake and milk mixture.

Servings: 8 | Prep Time: 15 mins | Cook Time: 25 mins