Category: Recipes

1. Preheat oven to 425 degrees. Cover one rimmed sheet pan with parchment paper.
2. Mix oil and syrup, then pour into a gallon zip lock bag.
3. Mix spices , then add to zip lock bag.
4. Scrub the squash well, you will be eating the rind.
5. Cut the squash crosswise between the neck and body.
6. Cut the body in half and scoop out the seeds.
7. Cut the neck into slices the long way – 1/2 to 3/4 inches thick.
8. Cut the body into slices 1/2 to 3/4 inches thick.
9. Add squash to baggie and coat the squash uniformly.
10. Place squash slices on baking sheet with optimal spacing for roasting.
11. Roast for 20-25 minutes or until nicely browned (no need to flip).

• 1 lb. Beef, ground
• 2 cloves Garlic, minced
• 1 Egg
• 1/2 cup Romano or Parmesan cheese , grated
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 1 cup Bread crumbs
• 1/2 to 3/4 cups warm Water

1. Saute the vegetables in oil until onions are clear, remove from pan and set aside. Cook chicken until nearly done, add garlic and cook another minute or two.
2. Add soy sauce and oyster sauce to chicken. Add a few tablespoons of chicken stock to cornstarch and the rest to the chicken. Shake up the cornstarch mixture in a water-tight container, then slowly whisk in to chicken. Adjust sauce to desired thickness, then add vegetables and simmer a few more minutes.
3. Serve with white rice and chow mein noodles.

1. In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
2. When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.
3. Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

1. Saute onion until soft, then add jalapeno, garlic and ginger for another minute or two.
2. Add lentils, water, tomatoes with juice and salt. Bring to a boil, then simmer until lentils are soft, 30-40 minutes.
3. Mash or puree lentil mixture, then keep warm.
4. Heat a small saute pan on medium-high, add oil, then heat cumin and mustard seeds for 15 seconds. Add turmeric and paprika for another 30 seconds. Add spices to lentil, warm mixture and serve.

1. Mix chicken, lettuce, cabbage, sesame seeds and almonds in a salad bowl.
2. Whisk together rice vinegar, olive oil and soy sauce in small bowl.
3. Pour dressing over salad ingredients and toss the salad.

1. Toast the almonds.
2. Place the green and red cabbage, bell pepper, carrots, edamame, and cilantro in a large bowl for mixing.
3. Whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger. Pour enough over the salad to moisten it. Toss to coat. Add the almonds and give the salad a final, light toss.

For the Salad:

1. To a large bowl or platter, add all ingredients in the order listed; set aside.

For the Vinaigrette:

1. In a small glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste.
2. Drizzle over salad, toss to combine, and serve immediately.

1. Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.
2. Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.
3. Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
4. The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.

1. Preheat oven to 350 degrees Fahrenheit. For easy cleanup, line a large, rimmed baking sheet with parchment paper (I was out, so I did not and it was fine).
2. In a large mixing bowl, combine the oats, almonds, coconut, salt and cinnamon. Mix well. Pour in the maple syrup, coconut oil and vanilla extract and mix well.
3. Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 15 minutes.