Ingredients

• 1 Sweet Potato, peeled and cut into 1/2 inch cubes
• 1 Purple Sweet Potato, peeled and cut into 1/2 inch cubes
• 1/2 Purple Onion, medium dice
• 4 cloves of Garlic, halved
• 1 Red Bell Pepper (quartered)
• 1 Yellow (or Orange) Bell Pepper (quartered)
• 1 Large Porobello Mushroom (sliced)
• 2 TBSP Olive Oil
• 4-5 grinds of Salt
• 5-6 grinds of Pepper
• 2 Boneless / Skinless Chicken Breasts
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 3/4 rice, cooked as per instructions.

Sauce:

• 1 garlic clove
• Juice of 1 lime
• 2 Tbsp creamy peanut butter
• 1 Tbsp honey
• 1 Tbsp reduced-sodium soy sauce
• 1 Tbsp sesame oil

Garnishes

• 2 Cups fresh Spinach
• 1 Avocado, sliced
• 1 Tbsp Cilantro Leaves
• 1/4 cup peanuts (dry roasted)
• 1/4 cup Roasted Chick Peas (see picture)

Instructions

1. Preheat Oven to 400° F
2. Toss Sweet Potatoes, Onion and Garlic Cloves in 1 TBSP of  olive oil.  Season with Salt and Pepper.    Place on a baking sheet.
3. Bake for 20-25 minutes, until the vegetables are tender.
4. Toss the Peppers and Portobello’s in 1 TBSP of olive oil
5. Bake these for 15 minutes.
6. BBQ the Chicken Breasts seasoned with garlic, onion powder & ginger for about 10 minutes per side.   Meat thermometer should read 165°. Remove to a cutting board, cover and let rest for about 10 minutes.   Thinly slice just before serving.
7. In a small bowl, whisk together garlic, lime juice, peanut butter, honey and soy sauce.   Once smooth, add sesame and remaining 1 tbsp of olive oil.
8. Divide rice between 2 bowls, top with potato mixture, chicken, avocado, spinach, chick peas.
9. Sprinkle with Cilantro and Peanuts.   Drizzle with dressing.
10. Enjoy.

Ingredients

• 1 Pkg Linguine (I use Gluten Free pasta)
• 1/2 lb Shrimp (approx. 1/4 lb per person)
• 2 TBSP Olive Oil (divided)
• 3 Cloves Garlic (minced)
• 1 Cup Sun Dried Tomatoes Chopped
• 1 Cup 35% Cream
• 1 Cup Spinich (baby spinach or chopped)
• 1/4 Cup Fresh Basil (chopped)
• 1/4 Cup Parmesan Cheese (grated)
• 5-6 Grinds of Pepper
• 2-3 Grinds of Salt

Instructions

1. Cook the Linguine following the package instructions.   Drain and set aside.
2. Add Olive Oil to a heated large skillet on medium heat.
3. Add the Garlic and cook for about 1 minute.
4. Place the shrimp into the skillet and cook for 2 minutes per side until pink and cooked.  Take the shrimp out and set aside.
5. Add the Sun Dried Tomatoes and 35% Cream to the same skillet.  Let it simmer on medium for 5-6 minutes, stirring frequently.
6. Add the Fresh Spinach and Basil, cook until it wilts.
7. Add the cooked shrimp back into the sauce for 2-3 minutes.
8. Season with Pepper and Salt.
9. Combine the Linguine, Parmesean and Sauce.
10. Serve topped with fresh Basil leaves.

Ingredients

Noodle Sauce:

• 16 oz (1 package) dried rice noodles
• 1/4 cup oyster sauce
• 1/4 cup soy sauce
• 1 Tbsp fish sauce
• 1 Tbsp maple syrup
• 1 tsp white sugar
• 2 Tbsp cold water

Ingredients for Stir Fry:

• 2 lbs shrimp (deveined) (1/2 lb per person)
• 2 Tbsp vegetable oil
• 1 Tbsp sesame oil
• 2 shallots (thinly sliced)
• 2-3 birds eye chiles (thinly sliced)
• 4 cloves garlic (minced)
• 2-3 bell peppers (various colours- red, yellow, green) (thinly sliced)
• 2-3 bok choy (quartered)
• 4 green onions (white and green) (thinly sliced)
• 1 cup fresh Thai (Cinnamon) Basil leaves

Instructions

1. Soak the rice noodles in boiling water for 10 -15 minutes stirring occasionally to separate them.   Drain and cover with a wet paper towel.
2. Whisk together oyster sauce, soy sauce, fish sauce, maple syrup, sugar and water for the Drunken noodle sauce.  Set aside.
3. Heat a wok over medium / high heat.   Add the vegetable oil and sesame oil.  Sauté the shallots, chile peppers and garlic for 3-4 minutes.
4. In a separate skillet sauté the shrimp in oil until pink.
5. Add the vegetables (peppers and bok choy) and continue to sauté for another 3-4 mintues.
6. Add the cooked shrimp to the wok.
7. Add the Drunken noodle sauce and sliced green onions and mix until sauce begins to simmer (about 4 mintues)
8. Add the soaked noodles and toss to coat.   Noodles will absorb the sauce and continue to cook through (about 2 minutes)
9. Remove from heat and fold in the Thai Basil to wilt it.

Ingredients

• 2 lbs of skinless Salmon (1/2 lb person)
• 2 TBSP Soy Sauce (I prefer the low sodium)
• 1 TBSP Toasted Sesame Oil
• 1 TBSP Honey
• 1 TBSP Thai Sweet Red Chilli Sauce
• 1 Tsp Sriracha
• 1 TBSP Peanut Oil
• 2-3 Green Onions (for garnish)
• 1/2 TBSP Sesame Seeds (for garnish)

Sautéd Vegetables

• 1 Tbps Peanut Oil
• 1/2 Orange Bell Pepper (sliced)
• 1/2 Red Bell Pepper (sliced)
• 1/2 lb Asparagus (broken to be same size as pepper pieces)
• 4 Cremini Mushrooms (quartered)

Instructions

1. Cube the Salmon into bite size pieces (about 1″ square)
2. Mix the Soy, Sesame Oil, Honey, Thai Chilli Sauce & Sriracha Sauce in a glass measuring cup.
3. Pour this over the cubed salmon (in a glass bowl).
4. Cover and refrigerate for 1 hour (minimum – ideally 3 hours)
5. Heat a large skillet (I prefer cast iron).
6. Add the peanut oil and using tongs place the cubed salmon into the pan, searing each side (6 sides) for about 2 minutes each.
7. Once almost done, place the remaining marinade into the skillet and toss to coat the salmon.
8. While cooking the salmon, begin sautéing the vegetables, cook until Al dente.
9. Serve over steamed rice with sauted vegetables over the top.

Ingredients

• 1 Pkg Linguine (I use Gluten Free pasta)
• 1/2 lb Shrimp (approx. 1/4 per person)
• 1/4 tsp salt
• 1/8 tsp crushed Red Pepper Flakes
• 2 TBSP Olive Oil (divided)
• 8 -10 Asparagus Spears (cut into 2 inch pieces)
• 1/2 Cup Button Mushrooms (halved)
• 1/2 Cup Tomatoes (seeded, flesh only)
• 3-4 Cloves of Garlic
• 2 Green Onions (chopped)
• 1/2 Cup White Wine
• 1/2 Cup Chicken Broth
• 1 TBSP Fresh Basil (if using dried, only 1/2 TBSP)
• 1 TBSP Fresh Oregano (if using dried, only 1/2 TBSP)
• 1 TBSP Fresh Parsley (if using dried, only 1/2 TBSP)
• 1 TBSP Fresh Thyme (if using dried, only 1/2 TBSP)
• 1/4 Cup Parmesan Cheese (grated)

Instructions

1. Add 1 Tbsp of Olive Oil, salt and Pepper Flakes to the peeled and deveined shrimp.   Marinate for about 1/2 hour.
2. Cook the pasta as per directions on package.
3. In a large skillet heat 1 Tbsp of Olive Oil, add the shrimp and cook until pink (about 3-4 minutes).   Remove and keep warm.
4. In the same skillet stir fry the Asparagus, mushrooms, tomatoes, green onions and garlic until the vegetable are slightly tender (about 5 minutes).
5. Add the Chicken Stock and wine to the pan and return the shrimp to the pan.
6. Drain the pasta.   Add the pasta to the skillet.  Mix to combine and heated through (2-3 minutes).
7. Sprinkle with Parmesan Cheese  now, or when serving.

Ingredients

• 1/3 cup Olive Oil
• 1/3 cup Cilantro (chopped)
• 1 Lime (juiced)
• 3 Cloves Garlic (peeled and crushed)
• 1 tsp Italian Seasoning
• 1/8 tsp Cayenne Pepper
• 1 lb Shrimp (peeled, deveined)
• 1/2 cup GF bread crumbs
• cooking spray
• 1 lime for garnish
• Cilantro for garnish

Instructions

1. Preheat oven to 400°
2. Combine oil, cilantro, garlic, lime juice, Italian Seasoning, and cayenne pepper in a medium bowl.   Blend well, then add the shrimp and mix to coat.
3. Place the shrimp in a baking dish, do not layer.
4. Cover the shrimp with bread crumbs and spray with cooking spray.
5. Bake for approximately 15 minutes.  Shrimp should be pink.
6. Serve over steamed rice with a side of green vegetables (I like roasted green beans or sugar snap peas).
7. Garnish with lime slices and Cilantro.

Ingredients

• 1 lb Uncooked Shrimp (medium) about 1/2 lb person
• 2 Tbsp Butter
• 1 Onion (thinly sliced)
• 1/2 cup Prosecco
• 1 1/2 Cups Arborio Rice
• 3 Cups Chicken Broth (keep warm while using)
• 2 Cups Baby Spinach (chopped)
• 1/3 Cup Parmesan Cheese
• 5 – 6 Grinds Black Pepper

Instructions

1. Peel, wash and devein the shrimp.
2. In a large skillet, melt butter over medium-high heat.   Add onion and sauté for about 5 minutes.    Reduce heat to medium and add the shrimp.   Cook for about 8 minutes turning the shrimp once.   Remove when they are pink (keep warm).
3. Add the Prosecco to the onion and sauté until the liquid is evaporated.
4. Add the Arborio rice and continue to sauté for about 5 minutes (Arborio will become somewhat translucent).
5. Add 1/2 Cup of the Chicken Stock to the Arborio mix, stir until the liquid is absorbed.  Repeat with 1/2 cup of Chicken Stock at a time until the Arborio is tender and creamy and all the stock is gone.
6. Return the shrimp to the pan along with the Spinach, Parmesan and Pepper.   Sauté for an additional 5 minutes.

Ingredients

• 2 Cups Butternut Squash (diced)
• 1/2 Tbsp Olive Oil
• 4 Cups Chicken Broth
• 2 Tbsp Butter (divided)
• 1 Shallot (diced)
• 2 Cloves Garlic (crushed)
• 1 Cup Arborio Rice
• 6 Large Scallops (I use 3 per person)
• Salt & Pepper to taste

Optional

• 1/2 Cup frozen Peas
• 1/2 Cup Grated Parmesan Cheese

Instructions

1. Preheat Oven to 375°.
2. Combine the diced Butternut Squash (small dice) with 1 Tbsp  Olive Oil.   Spread onto a parchment lined baking sheet.
3. Bake for 20 minutes.
4. Add the squash to a blender with 1/2 cup of the Chicken Broth.    Purée to a smooth texture.
5. Heat the Chicken Broth in a sauce pan – keep hot while making the Risotto.
6. In a large non stick skillet sauté  the Shallot and Garlic in 1 Tbsp butter for about 2 minutes.
7. Add the Arborio and the white wine to the pan and continue to sauté for another 3 minutes; wine should be almost evapourated.
8. Add the Butternut Squash purée and combine.
9. Add 1 cup of the Chicken Broth.    Stir constantly until the broth is almost consumed by the rice, but not dry.
10. Repeat this step until all the broth is gone – it will take about 20-25 minutes.
11. While this is finishing sear the Scallops in 1 Tbsp of butter add Pepper to taste.
12. Serve the Risotto in a Bistro Bowl with the Scallops on top.
13. If using Peas add them into to recipe when 1/2 the broth has been added to the Risotto.
14. If using grated Parmesan stir this into the Risotto after it is finished cooking.

Ingredients

• 2 Filets of a thick White Fish (Cod, Halibut, Bass) – about 1/2 lb per person
• 2 Tbsp Butter (divided)
• 1 Tbsp Olive Oil (divided)
• 1 Cup Red Bell Peppers (chopped)
• 1 Cup Yellow or Orange Bell Peppers (chopped)
• 1 Cup Fennel (chopped)
• 1 Cup Button Mushrooms (halved)
• 3 Cloves Garlic (sliced)
• 6 Cups Baby Spinach
• 1/4 Cup 35% Cream
• 1/8 Cup Cream Cheese
• 2 Tbsp Parmesan Cheese (grated)
• 4-5 Grinds Pink Salt
• 6-8 Grinds Fresh Black Pepper
• 2 Tbsp Pinenuts (toasted)

Instructions

1. Using a large skillet heat 1 Tbsp Butter and 1/2 Tbsp Olive Oil.
2. Add Peppers, Fennel, Mushrooms & Garlic, sauté until slightly softened (about 5 minutes).
3. Add the Spinach and mix until the spinach is wilted slightly.
4. Add the cream cheese, and 35% cream and Parmesan and mix until melted.
5. While you are doing this part, heat another skillet (I prefer cast iron) with 1 Tbsp Butter & 1/2 Tbsp Olive Oil.
6. Salt and Pepper the Fish on both sides and add to the hot pan.
7. Cook about 5-6 minutes per side (fish should be cooked through and browned)
8. Divide the spinach mixture between the plates and place the seared fish fillets on top.
9. Add toasted Pine Nuts.

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).