Ingredients

Shrimp & Marinade

• 1 lb of Shrimp (about 1/2 lb per person)
• 1 Lime (zested and juiced)
• 1/2 Tbsp Chipotle Powder
• 2 Tbsp fresh Cilantro (chopped)
• 2 Cloves Garlic (minced)
• 1/4 Cup Olive Oil
• 4-5 grinds of Pink Salt
• 5-6 Grinds of Pepper

Slaw

• 6 Cups Green Cabbage (finely shredded – about 1/2 a Cabbage)
• 1/2 Purple Onion (diced)
• 3/4 Plain Greek Yogurt
• 1/4 Cup fresh Cilantro (chopped)
• 1/4 Cup Lime Juice
• 4-5 grinds of Pink Salt
• 5-6 grinds of Pepper

Pink Taco Sauce

• 3/4 Cup Sour Cream
• 2 Tbsp Sriracha Sauce

Condiments (for serving)

• Peppers (diced)
• Avocado (diced)
• Red Onion (diced)
• Cilantro
• Lime Wedges

Cooking and Serving

• 1 Tbsp Olive Oil
• 10 Small Tortillas (corn tortillas)
• 1 Lime cut into wedges
• 1/4 Cup fresh Cilantro Leaves

Instructions

1. Mix all the ingredients for the Slaw in a large bowl.   Refrigerate for at least 1 hour (cabbage will be better somewhat wilted).
2. Mix the ingredients for the Pink Sauce in a small bowl, adjust by adding more Sriracha or Sour Cream.
3. Mix marinade ingredients together in a bowl and then add the marinade and shrimp to a large zip lock bag and marinade in the refrigerator for 1/2 hour (not longer than 1 hour).
4. Add oil to skillet and cook the shrimp in a large skillet (or could be BBQ’d) until pink and cooked.
5. Transfer to a warmed bowl.
6. Serve with tacos shells and allow other to dress theirs up to their liking (Slaw, Shrimp and Pink Sauce).

Ingredients

• 1 Tbsp Butter
• 1 Tbsp Olive Oil
• 1 Onion (halved, with 1/2 half sliced 1/2 diced)
• 2 Cloves Garlic
• 3-4 grinds of salt
• 5-6 grinds of pepper
• 1 Tbsp White Sugar
• 2 Tbsp Chopped Fresh Ginger
• 2-3 Boneless Chicken Breasts (cut into bite size pieces)
• 2 Red Chilli Peppers (seeds removed and small dice)
• 2 Tbsp Lemongrass Paste
• 2 Tbsp Curry Powder
• 3 Tbsp Soy Sauce
• 3 Tbsp Fish Sauce
• 4 oz. Coconut Milk (use the cream from the top)
• 1/2 Cup Cashews (or peanuts)
• 1/2 Cup Cilantro for garnish and serving

Instructions

1. Melt the Butter and Oil in a skillet over medium/low heat.
2. Add the diced Onion and Garlic to the melted butter/oil.
3. Sauté for about 5-7 minutes until onions are soft.
4. Add the salt, pepper, sugar chopped ginger and chicken and continue sautéing for another 10-12 minutes.   Sugar should be melted and chicken browned.
5. Add the remaining sliced onions, chilli peppers, lemongrass paste, curry powder, soy sauce, fish sauce and coconut milk.    Continue sautéing for another 8-10 minutes.  Chicken should be tender and the sauce should be thickened – adjust heat up to thicken the sauce.   (if the sauce is too thick, add some of the coconut water (left over from the cream taken from the top of the can)).
6. Add the cashews to the mixture for the last minute.
7. Garnish with Coconut Flakes, Cilantro
8. Serve over rice with sides of tomatoes and cucumber ringed around the plate.

Ingredients

Shrimp & Marinade

• 1 lb of Shrimp (about 1/2 lb per person)
• 1 Lime (zested and juiced)
• 1/2 Tbsp Chipotle Powder
• 2 Tbsp fresh Cilantro (chopped)
• 2 Cloves Garlic (minced)
• 1/4 Cup Olive Oil
• 4-5 grinds of Pink Salt
• 5-6 Grinds of Pepper

Slaw

• 6 Cups Green Cabbage (finely shredded – about 1/2 a Cabbage)
• 1/2 Purple Onion (diced)
• 3/4 Plain Greek Yogurt
• 1/4 Cup fresh Cilantro (chopped)
• 1/4 Cup Lime Juice
• 4-5 grinds of Pink Salt
• 5-6 grinds of Pepper

Pink Taco Sauce

• 3/4 Cup Sour Cream
• 2 Tbsp Sriracha Sauce

Cooking and Serving

• 1 Tbsp Olive Oil
• 10 Small Tortillas (corn tortillas)
• 1 Lime cut into wedges
• 1/4 Cup fresh Cilantro Leaves

Instructions

1. Mix all the ingredients for the Slaw in a large bowl.   Refrigerate for at least 1 hour (cabbage will be better somewhat wilted).
2. Mix the ingredients for the Pink Sauce in a small bowl, adjust by adding more Sriracha or Sour Cream.
3. Mix marinade ingredients together in a bowl and then add the marinade and shrimp to a large zip lock bag and marinade in the refrigerator for 1/2 hour (not longer than 1 hour).
4. Add oil to skillet and cook the shrimp in a large skillet (or could be BBQ’d) until pink and cooked.
5. Transfer to a warmed bowl.
6. Serve with tacos shells and allow other to dress theirs up to their liking (Slaw, Shrimp and Pink Sauce).

Ingredients

• 3 Boneless / Skinless Chicken Breasts Cut in Half
• 6 Boneless / Skinless Chicken Thighs
• 2 Garlic Cloves (crushed and chopped)
• 2 Tbsp Dried Oregano
• 5-6 Grinds Fresh Black Pepper
• 2-3 Grinds Salt
• 1/4 Cup Olive Oil
• 1/4 Cup Red Wine Vinegar
• 1/2 Cup Pitted Prunes
• 8-10 Large Spanish Olives (halved)
• 1/4 Cup Capers (with 1 tsp of the juice
• 1/4 Cup Sun Dried Tomatoes (in oil)
• 2  Bay Leaves
• 1/4 Cup Brown Sugar
• 1/2 Cup White Wine
• 2  Tbsp Italian Parsley (chopped)

Instructions

1. Combine the garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers, bay leaves and sun dried tomatoes.
2. Pour this onto the chicken in a large ziplock bag and shake to coat.
3. Marinate in refrigerator for 3-4 hours (overnight if possible).
4. Preheat oven to 350° F
5. Place chicken in a baking pan and top with the marinade, brown sugar and add the wine around the chicken.
6. Bake for 50 minutes, basting with pan juices 2-3 times during the 50 minutes.
7. Serve over Garlic Mashed Potatoes with the pan juices on the side.

Ingredients

• 1          tsp         Ginger (grated)
• 1          Tbsp      Sriracha Sauce
• 1          Tbsp      Brown Sugar
• 1          Tbsp       Fish Sauce
• 2          Tbsp       Lemon Juice
• 2          Tbsp       Lime Juice
• 1/4      Cup         Water
• 2          Tbsp       Fresh Mint (chopped)

Instructions

1. Combine all the ingredients in a small bowl
2. Mix well
3. Serve with Asian Inspired Chicken (or as a dipping sauce for spring rolls)

Ingredients

• 4 Boneless / Skinless Chicken Breasts
• 1  Cup Sticky Rice (or Sushi Rice)
• 2 Tbsp Rice Vinegar
• 1  Tbsp Soy Sauce
• 1  Tbsp Fresh Ginger (chopped)
• 1  Tsp Sriracha Sauce
• 2  Tbsp Vegetable Oil
• 5-6 Grinds Fresh Black Pepper
• 2-3 Grinds Salt
• 1  Cup Yellow (or White) Onions
• 1  Cup Baby Bella Mushrooms (diced)
• 1  Cup Red Peppers (diced)
• 1  Cup Edamame Beans (shelled) (if frozen, thawed)
• 1  Cup Water
• 2  Tbsp Fresh Mint (chopped)

Instructions

1. 1. Rinse the rice until the water runs clear,  then soak rice for a minimum of 15 minutes – 30 minutes is ideal.
   2. Combine the Soy Sauce, rice vinegar, ginger and Sriracha Sauce in a small bowl, then brush the chicken with 1/2 the sauce and set aside.
   3. Heat a large skillet and add the vegetable oil.
   4. Salt and Pepper the chicken, then sear on both sides until browned (about 4-5 minutes per side).
   5. Remove chicken from pan and set aside.
   6. Add Onions, Mushrooms and Peppers to skillet and sauté until softened (about 2-3 minutes).
   7. Stir in the Rice, other 1/2 of sauce, edamame and water. Mix to cover, then add  the chicken on top and bring to a boil.
   8. Cover and simmer on low for 15 minutes.  Check to ensure chicken is cooked and rice is tender.
   9. Plate with chicken on top of rice topped with fresh mint.
   10. Serve with Asian Citrus Sauce.

Ingredients

Chicken and Marinade

• 4 Chicken Breasts  (skinless / boneless)
• 1 1/2 TBSPs Fresh Ginger (grated)
• 2 Red Chiles (seeded and chopped)
• 3 Cloves of Garlic (minced)
• 1/4 Cup Cilantro Leaves (chopped)
• 1/4 Cup Soy Sauce (low sodium)
• 2 TBSPs Vegetable Oil
• 1 Lime (juiced)
• 1 TBSP Brown Sugar

Noodles and Topping:

• 2 TBSPs Vegetable Oil
• 1 Jalapeño Pepper (seeded and diced)
• 2 TBSPs Sun Dried Tomatoes – in oil (chopped)
• 1 TBSP Fresh Ginger (chopped)
• 2 Garlic Cloves (minced)
• 1 Onion (chopped)
• 1 Small Red Pepper (cut into strips)
• 3 Cups Spinach (1 small clam shell pac)
• 8 oz / 1 package of Linguine (cooked as per directions)
• 1 TBSP Soy Sauce
• 1/2 TBSP Sesame Oil
• 1/4 Cup Cilantro Leaves (for garnish)
• 1 Lime cut into wedges for serving

Instructions

Chicken & Marinade:

1. Combine the Ginger, Chiles, Garlic, Cilantro, Soy Sauce, Vegetable Oil, Lime Juice and brown sugar in a bowl and whisk to combine.
2. Place Chicken Breasts in a shallow glass dish and add to marinade on top.
3. Cover with plastic wrap and refrigerate for 2 hours.
4. Preheat the BBQ to high (approx. 500°F)
5. Place the chicken (with the marinade pieces / not the liquid on top) on the grill and grill for about 5 minutes on each side or until cooked through.
6. Remove from grill and keep warm (covered in tin foil).

Noodles and Toppings:

1. Start a large pot of water and bring to a boil for the linguine before the chicken is grilled.
2. In a large skillet or wok heat the vegetable oil.
3. Add the onions, Jalapeño, Sun Dried Tomatoes, Ginger & garlic and sautè.
4. Add the Linguine to the water and cook as per directions.
5. When the Linguine is almost ready, add the spinach to the skillet to wilt it.
6. Drain the Linguine and add it to the skillet,  add the Soy Sauce and Sesame Oil and combine.
7. Cut the grilled chicken into slices and place on top of the Linguine on a large serving patter or individual plates.

Ingredients

Sauce:

• 6 tablespoons of Oyster Sauce
• 4 tablespoons of Soy Sauce (for a very thai flavour use Golden Mountain Sauce – available at most Asian markets).
• 2 tablespoons of Fish Sauce
• Juice of whole lime
• 4 tablespoons of brown sugar
• 4 tablespoons of dry white wine

Stir Fry

• 4 chicken breast cut into thin strips or bite size pieces
• 4 cloves garlic thinly diced
• 3 red chilies diced (or 3/4 teaspoons of dried chili flakes
• 1 red bell pepper thinly sliced
• 1 yellow bell pepper thinly sliced
• 1/2 pound of green beans (ends removed)
• 1 large portobello mushroom thinly sliced
• 1 cup sliced Fennel
• 3 green onions sliced into small rounds (whites and green parts).
• 1/2 cup of thai basil (compressed)
• 1 Tbsp Olive Oil
• 1 tablespoon of sesame seeds (white or black)

Instructions

1. Mix the sauce ingredients together and set aside.
2. Cut the chicken into bite size pieces (thin strips work well with thin slices of peppers and the green beans.
3. Take 2 tablespoons of  the sauce and pour over the chicken to marinate while you are preparing the other ingredients.
4. Heat the oil in a wok or skillet and add the garlic and chili peppers.  Stir together until oil become pugnet with garlic and red pepper; about minute.
5. Add the chicken that has been marinating, continue to saute until the chicken is opaque in colour and partially cooked through.
6. Add the red and yellow peppers, green beans and Portobello mushrooms, Fennel and continue to saute until cooked (but still crisp) – about another 3-4 minutes.
7. Add the rest of the sauce and green onions.   Continue to cook over low heat for another 2 minutes.
8. Remove from heat and add 3/4 of the thai basil and mix well to wilt the basil.
9. Serve over steamed white rice (jasmine) and top with sesame seeds & the rest of the Thai Basil.

Ingredients

• Chille Lime Dressing
• Juice of 2 Limes
• 3 tablespoons of rice wine vinegar
• 1 tablespoon of brown sugar
• 1 teaspoon of sesame oil
• 1 teaspoon of grated ginger
• 1 teaspoon of sriracha sauce
• 1 small chilli pepper (reduce or add to taste)
• 2 Chicken breast
• 1/2 Red Bell Pepper
• 1 Carrot
• 3 Cups of Napa Cabbage (julienned)
• 1 Cup of Red Cabbage
• 2 Baby Bok Choy (jullienned)
• 2 green onions -thinly sliced
• 1/2 cup of thinly sliced snow peas
• 1 mango peeled, pitted and thinly sliced
• 1/4 cup each of:
• mint
• basil
• coriander
• 1/3 cup roasted peanuts
• 1/4 cup (2) Shallots roasted in oil until crispy.

Instructions

1. Chilli Lime Dressing:
   1. Whisk together all the ingredients for the Chilli Lime Dressing

   Chicken:

   1. Cut the chicken breasts into skewer size pieces.
   2. Place into a bowl and add 2 tablespoons of the dressing to marinate.
   3. Marinate for a minimum of 30 minutes and then skewer the chicken pieces and BBQ until cooked (about 10 -12 minutes).    Serve the chicken skewers over the prepared salad.

   Salad:

   1. Cut 1/2 Red Pepper cut in julienne strips and place into a large flat bowl
   2. Add 1/2 cup of carrot sticks (match sticks)
   3. Julienne the Cabages and add to bowl.
   4. Add snow peas julienned
   5. Add Mango (cut into thin strips) peeled.
   6. Add the basil, mint and corriander that has been mixed together.
   7. Mix the salad ingredients and pour the remaining dressing over the salad and mix well
   8. Top with peanuts and fried shallots.

Ingredients

• 24 Large Shrimp (peeled and deveined) – leave the tails intact if your making as an appetizer
• 1/4 Cup Olive Oil
• 1 Tbsp Thai Seasoning. (make a batch ahead of time, the recipe is for multiple batches).
• 2 Tbsp Vegetable Oil
• 2 Cloves Garlic (minced)
• 1/2 Cup Red Onion (diced)
• 1 Tbsp Chilli Paste with Sweet Basil Leaves (Por Kwan brand; see image 2)
• 1 Cup Coconut milk
• 2 Tbsp Fish Sauce
• 1/4 tsp Chili Powder (substitute paprika to reduce the ‘hotness’.

Instructions

1. Preheat the BBQ to medium / high heat (approx. 400)
2. In a glass bowl, toss the shrimp with Olive Oil and Thai Seasoning
3. Skewer the Shrimp and grill for about 2 minutes per side (shrimp should be marked and cooked through)
4. In a medium skillet heat the vegetable oil.
5. Add the garlic, chili paste and onion and cook until the onion is soft (about 2 minutes)
6. Add the coconut milk, fish sauce and chili powder and continue to cook for another 3/4 minutes – sauce should begin to thicken.
7. Serve over white rice by spreading the shrimp and sauce over the mounded rice.   or as an appetizer spread the sauce on a a platter and put the shrimp on top garnished with slices of green onion tops (3 inch pieces sliced thinly)