1 clove garlic, crushed
1/2 teaspoon red curry paste
1/2 cup water
3 tablespoons
1/4 cup fish sauce
2 tablespoons lime juice
1/2 pound pork tenderloin, thinly sliced
2 teaspoons vegetable oil
8 rice paper wrappers
2 medium carrots, peeled and shredded
water

1. Combine garlic, curry paste, water, sugar, fish sauce and lime juice in a small saucepan over medium heat. Cook until
2. gar dissolves, then set aside to cool. Marinate pork overnight in the prepared sauce once cooled.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry the pork until cooked through.
4. Soak rice paper wrappers until soft. Roll up with a portion of the pork and shredded carrots. Serve with your favorite
5. pping sauce.

Makes 4 servings

1 teaspoon ginger puree
1 clove garlic, crushed
2 tablespoons cilantro, chopped
2 teaspoons soy sauce
1 tablespoon rice wine vinegar
3 tablespoons orange juice
1 tablespoons lime juice
1 tablespoon brown sugar
1 cooked chicken breast, thinly sliced
3/4 cup bean sprouts
2 cups lettuce
1/2 cup fresh basil, chopped
1 cup pineapple, cubed
salt and pepper

1. Combine the ginger, garlic, cilantro, soy sauce, vinegar, orange juice, lime juice and brown sugar. Season to taste with salt and pepper, adjust seasoning if necessary.
2. Marinate cooked chicken in the dressing in the refrigerator for about an hour.
3. Combine bean sprouts, lettuce, basil and pineapple. Pour chicken and dressing over salad and toss to combine. Serve immediately.

Makes 4 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 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

2 cups corn kernels, cooked
2 medium avocados, peeled, pitted and chopped
1/4 medium red onion, chopped
1 tablespoon olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 chipotle pepper, minced
1/4 teaspoon sugar
2 tablespoons fresh cilantro, chopped

1. Combine corn, avocado and onion in a bowl.
2. Combine oil, lime juice, cumin, chipotle and sugar in a separate bowl.
3. Pour dressing over salad and toss to combine. Garnish with cilantro to serve.

Makes 4 servings

6 ounces rice noodles
1 tablespoon olive oil
3 scallions, chopped
1 medium red pepper, sliced
1 stalk celery, chopped
2 tablespoons soy sauce
1/3 cup water
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon fish sauce
1 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon cornstarch
3/4 pound turkey, cooked and shredded
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
water

1. Bring a large pot of water to a boil and add the rice noodles. Remove from heat and set aside to cook.
2. Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, scallions, red pepper and celery, frying until lightly browned.
3. Whisk together the soy sauce, water, honey, sesame oil, fish sauce, garlic, coriander, cumin, red pepper flakes and cornstarch.
4. Pour sauce and turkey into the skillet, stirring to coat, and frying until heated through.
5. Drain noodles and stir into the skillet. Squeeze lime juice over top and garnish with cilantro. Serve with your favorite hot sauce, if desired.

Makes 4 servings

1/2 cup chicken broth
3 tablespoons tamari or soy sauce
2 teaspoons ginger puree
3 tablespoons brown sugar
1 tablespoon lime juice
1 teaspoon cornstarch

8 ounces vermicelli noodles
1 tablespoon olive oil
1 small onion, sliced
1 cup cabbage, grated
2 stalks celery, chopped
1 cup broccoli florets
1 small zucchini, halved, seeded and chopped
1/4 cup peanuts, crushed
hot water

1. Whisk together chicken broth, soy sauce, ginger, brown sugar, lime juice and cornstarch. Set aside.
2. Heat a large skillet or wok over medium-high heat. Add the oil, onion, cabbage and celery and fry until lightly browned, stirring constantly.
3. Add the broccoli and fry for another couple of minutes, then add the zucchini and fry until just tender.
4. Meanwhile, soak the vermicelli in hot water to soften. Drain the noodles and toss into the pan with the prepared sauce. Plate and garnish with peanuts, if desired.

Makes 4 servings

12 spring roll wrappers
2 boneless, skinless chicken breasts, sliced
1/2 cup coconut milk
2 stalks lemongrass, minced
1 tablespoon coriander seed, ground
1 tablespoon ginger puree
1 teaspoon lime juice
2 cups cabbage, grated
2 medium carrots, grated
6 scallions, chopped
2 tablespoons fresh mint, chopped
2 teaspoons lime juice
salt and pepper

1. Combine the coconut milk, lemongrass, coriander seed, ginger and lime juice and marinade chicken overnight.
2. Heat a skillet over medium heat and add the chicken with the marinade. Cook until the chicken is tender and no longer pink, about 20 minutes.
3. Combine the cabbage, carrot, scallions and mint in a bowl. Toss with lime juice and season with salt and pepper to taste.
4. Prepare spring roll wrapper according to package directions. Fill the center with 1/12 of the cabbage filling and a few slices of chicken. Wrap like a present and set aside. Repeat with remaining spring roll wrappers and ingredients.
5. Serve as they are or deep fried with sweet chili sauce.

Makes 4 servings

4 flour tortillas
2 boneless, skinless chicken breasts, halved
3 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon oregano
3 cloves garlic, minced
2 jalapenos, chopped
1 tablespoon olive oil
1/2 medium red pepper, sliced
1/2 medium green pepper, sliced
1 cup Picante
4 ounces cheddar, grated
salt and pepper

1. Combine lime juice, cumin, oregano, garlic, jalapenos, salt and pepper and marinade chicken breasts in this mixture overnight.
2. Heat a large skillet over medium heat and add the olive oil and the peppers. Sauté until slightly tender.
3. Remove the chicken from the marinade and add to the skillet. Fry until lightly browned, then flip and cook the other side until the center is no longer pink and juices run clear.
4. Meanwhile, in a separate sauce pan over medium heat, cook the marinade with the picante until it forms a thick sauce.
5. Allow the chicken to cool slightly, then slice into bite sized pieces. Combine the chicken with the picante sauce.
6. Spoon 1/4 cup of the mixture into the center of a tortilla and top with 1 ounce of cheese. Fold up the bottom of the tortilla, then fold in the sides and roll up into a cylinder. Repeat with remaining filling and tortillas.

Makes 4 servings

1 tablespoon olive oil
2 red chilies, chopped
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon ground cumin
1 cup dry black beans
4 cups water
12 Cumin Pork Meatballs
2 tablespoons fresh cilantro, chopped
2 teaspoons lime juice
salt and pepper

1. Heat a large soup pot over medium heat and add the olive oil, chilies, onion and garlic, sautéing until tender.
2. Stir in the cumin, then the beans. Top off with water and bring to a boil. Reduce heat to a simmer and cook covered until beans are tender, about 1 hour.
3. Place meatballs into the soup and continue to simmer until fully cooked, about 15 minutes. Season soup with salt and pepper to taste.
4. Ladle soup into bowls and drizzle with lime juice and a pinch of cilantro to serve.

Makes 4 servings