1 pound pork tenderloin, 1" thick slices
1/2 medium onion, chopped
1 clove garlic, crushed
1 chipotle in adobo
3/4 cup apple juice
salt and pepper

1. Season pork with salt and pepper. Heat a large skillet over medium-high heat and fry the pork in batches, flipping once,
2. til cooked through to the center. Remove from the pan and keep warm in the oven.
3. Add the onion, garlic, chipotle and apple juice to the skillet. Bring to a boil, and cook until sauce is reduced and
4. ick. Serve along with pork and on top of Cumin Apple Couscous.

Makes 4 servings

1 pound flank steak, thinly sliced
5 clove garlic, minced
2 tablespoons soy sauce
1 tablespoons sugar
2 tablespoons oil
1 tablespoon water

2 tablespoons water
2 tablespoons sugar
4 tablespoons rice wine vinegar
2 cloves garlic, crushed
2 red chilies, seeded and chopped
1 tablespoons fish sauce

8 ounces vermicelli noodles
1/2 cup iceberg lettuce, chopped
2 small carrots, peeled and julienned
2 tablespoons fresh cilantro, chopped
1/2 teaspoon sesame seeds

1. Combine garlic, soy sauce, sugar, oil and water and marinade flank steak.
2. Bring vinegar, water and sugar to a boil in a small saucepan. Remove from heat and add the garlic, chilies and fish sauce. Set aside.
3. Bring a large pot of water to a boil and add the noodles, cooking until tender. Drain and set aside.
4. Meanwhile, heat oil in a skillet or wok and add the marinated beef. Fry until no longer pink.
5. Serve noodles topped with iceberg lettuce, carrots and beef with a dash of cilantro and sesame seeds. Serve with prepared sauce.

Makes 4 servings

2 tablespoons corn oil
2 medium carrots, peeled and chopped
1 medium onion, chopped
3 cloves garlic, crushed
2 red chilies, seeded and chopped
6 cups chicken broth
19 ounces canned diced tomatoes
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon dried oregano
1/2 pound lean ground pork
1 cup masa (corn flour) or 10 corn tortillas
4 ounces cheddar, grated
4 ounces Monterey jack, grated
4 ounces mozzarella, grated
1 cup milk
1 cup tortilla chips
salt and pepper

1. Heat oil in a large soup pot over medium heat. Sauté carrots, onions, garlic and chilies until tender.
2. Add chicken broth and bring to a boil, then stir in the tomatoes, cumin, paprika, cayenne and oregano. Season to taste with salt and pepper.
3. Stir in the pork and masa or corn tortillas and cook until pork is done and masa is thoroughly incorporated, stirring occasionally.
4. Reduce heat and stir in milk and 3/4 of the cheese. Serve garnished with tortilla chips and remaining cheese.

Makes 6 servings

1 cup coconut milk
1 tablespoon red curry paste
1 red chili, minced
2 tablespoons peanut butter
2 tablespoons sugar
1 tablespoon lime juice
1 teaspoon fish sauce

12 ounces Chinese egg noodles
1 tablespoon peanut oil
1 boneless, skinless chicken breast
1/4 pound shrimp
3 tablespoons peanuts, chopped
water

1. Bring coconut milk, curry paste, chili pepper, peanut butter, sugar, lime juice and fish sauce to a boil in a small saucepan. Reduce heat to a simmer and stir occasionally while preparing the noodles.
2. Bring a large pot of water to a boil and add the noodles, cooking until tender.
3. Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil.
4. Slice the chicken very thinly. This is easier if it is slightly frozen. Add the chicken to the oil and fry for a minute. Flip chicken, add the shrimp and continue cooking until chicken is no longer pink and shrimp is pink.
5. Remove the noodles from the water, draining thoroughly. Add to the chicken and shrimp, stir with prepared sauce and serve garnished with peanuts.

Makes 4 servings

1 tablespoon olive oil
1 tablespoon ghee
1 medium onion, sliced
2 pounds skinless chicken pieces
6 medium tomatoes, chopped
1/4 cup ground cashews or almonds
1 dried red chili
1 teaspoon garam masala
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 green cardamom pods
1 teaspoon ginger puree
3 cloves garlic, minced
1 bay leaf
2/3 cup plain yogurt
salt and pepper

1. Heat olive oil and ghee in a large pot over medium heat and add the onion, sautéing until tender.
2. Add the chicken and fry until lightly browned on all sides, then add the tomatoes and a generous pinch of salt.
3. Grind together cashews, chili pepper, garam masala, cloves, cinnamon, cardamom, ginger, garlic and bay leaf. Stir the spices into the yogurt.
4. Reduce heat to a simmer and cook until sauce has thickened and chicken is tender, about 45 minutes.
5. Serve over rice and garnish with fresh cilantro, if desired.

Makes 4 servings

1 tablespoon extra virgin olive oil
2 red chilies, chopped
3 shallots, minced
1 clove garlic, crushed
1 teaspoon ginger puree
1 tablespoon red curry paste
1 tablespoon chili powder
1/2 teaspoon turmeric
1 large sweet potato, peeled and grated
1 medium carrot, peeled and grated
2 stalks lemongrass
1-1/2 cups water
1/2 cup cooked chick peas
1 cup coconut milk
salt and pepper

1. Heat olive oil in a large soup pot and add the chilies, shallot, garlic and ginger, sautéing until tender.
2. Stir in the curry paste, chili powder and turmeric, then add the grated sweet potato and carrot, as well as lemongrass. Add water until the vegetables are just covered and simmer until tender, about 20 minutes.
3. Remove the stalks of lemongrass and add chick peas. Puree with a hand blender or other, then add the coconut milk.
4. Season to taste with salt and pepper and serve with a small slice of lime.

Makes 4 servings

4 cloves roasted garlic
1 dried red chili, minced
1 scallion, minced
1 tablespoon olive oil
2 tablespoons fresh basil, chopped
1 teaspoon harissa
3 tablespoons ranch dressing
2 chicken breasts, butterflied

1. Combine roasted garlic, chili, scallion, oil, basil, harissa and ranch dressing in a bowl.
2. Poke chicken breasts numerous times with a fork and then place in a bag with prepared marinade. Marinate overnight.
3. Preheat oven to 375 degrees.
4. Remove chicken from the marinade, discarding any leftover, and place on a greased baking sheet. Bake until cooked through to the center, about 20-25 minutes. Allow to rest a few minutes before serving.

Makes 2 servings

1 pound yam, peeled and cubed
2 tablespoons soy sauce
1 tablespoon olive oil
1 clove garlic, crushed
1-1/2 tablespoons cider vinegar
2 tablespoons lime juice
1 red chili, roasted and chopped
1/4 teaspoon harissa
1/2 teaspoon sugar
3 tablespoons peanuts, crushed
salt and pepper
water

1. Bring a large pot of water to a boil and cook yam until just fork tender. Drain and set aside.
2. Meanwhile, heat soy sauce, olive oil, garlic, vinegar, lime juice, chili, harissa and sugar over medium-high heat. Bring to a boil, then remove from the heat and allow to cool.
3. Place yams in a serving bowl and pour sauce over them. Garnish with crushed peanuts to serve.

Makes 4 servings

1-1/2 cups plain yogurt
3/4 cup water
1/4 cup chickpea flour
1 tablespoon ground coriander seed
1/2 teaspoon turmeric
2 tablespoons vegetable oil
3 green chilies
1/4 small onion, minced
2 teaspoons ginger puree
2 cloves garlic, minced
1/2 teaspoon fenugreek, crushed
3 cups spinach, chopped
1 red chili, chopped
1/4 teaspoon paprika
salt and pepper

1. Combine yogurt, water, chickpea flour, coriander seed and turmeric and set aside.
2. Heat a large skillet over medium-high heat and add the vegetable oil and green chilies. Fry until chilies begin to blister, rotating to blister all of the skin.
3. Remove the chilies from the oil and discard. Reduce the heat to medium and stir in the onion, ginger and garlic, sautéing until tender.
4. Gradually incorporate the yogurt sauce, stirring constantly, and bring to a boil. Continue stirring to prevent curdling.
5. Reduce heat to a gentle simmer and cook until smooth and oil begins to separate.
6. Stir in the fenugreek, spinach, red chili and paprika and cook until spinach is wilted. Serve immediately over rice or with Chappati.

Makes 4 servings

1 tablespoon olive oil
1 small onion, sliced
1 small red pepper, sliced
3 cloves garlic, minced
1 tablespoon cumin seed
3 red chilies, chopped
1 tablespoon paprika
1 teaspoon oregano
1/2 pound turkey, cooked and shredded
1/2 cup lentils
1 small red pepper, chopped
10 ounces tomatoes, diced
1/2 cup water
1/3 cup sour cream
salt and pepper

1. Heat a large pot over medium heat and add the oil, onion and red pepper, sautéing until tender.
2. Stir in the garlic, cumin, chilies, paprika and oregano and cook for a minute.
3. Add the turkey, lentils, tomatoes and water and reduce heat to a simmer. Cook covered until lentils are tender, about 1 hour. Add additional water if necessary.
4. Remove from heat, season with salt and pepper to taste and stir in sour cream. Ladle into bowls and garnish with parsley or cilantro, if desired.

Makes 4 servings