THAI SHRIMP SALAD


Ingredients :
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 3 tablespoons lime juice
  • 1 tablespoon red pepper, minced
  • 1/2 pound shrimp, peeled and deveined
  • 2 bundles thai noodles
  • 4 cups romaine lettuce, shredded
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup sweet peppers, thinly sliced
  • Crushed peanuts
  • Salt & pepper

Instructions :
  1. To make dressing, whisk together olive oil, soy sauce, brown sugar, lime juice, and red pepper.
  2. In a skillet over medium heat, season shrimp with salt and pepper. Cook on each side for 2-3 minutes.
  3. Meanwhile, prepare thai noodles according to package instructions. Assemble salad in a bowl, layering lettuce, noodles, shrimp, cherry tomatoes, and sweet peppers.
  4. Top with dressing and crushed peanuts.

SALMON & LIME RICE SALAD


Ingredients :
  • 1/2 pound salmon filet
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 and 1/2 cups rice
  • 1 lime, juiced
  • 1/4 cilantro, chopped, plus additional for garnish
  • 1 bell pepper, diced
  • 2 carrots, diced
  • Salt & pepper

Instructions :
  1. Season salmon with salt & pepper.
  2. In a small bowl, whisk together olive oil, honey, and dijon. Drizzle mixture over salmon.
  3. Prepare salmon according to this method.
  4. Add rice and water into rice cooker (or on stove top). Mix in lime and ¼ cup cilantro and cook rice.
  5. Shred cooked salmon and mix with bell pepper and carrot. Serve over lime rice and top with cilantro.

BEEF WELLINGTON


Ingredients :
  • 1 onion, diced
  • 1 carrot, diced
  • 1 potato, diced
  • 2 cloves garlic, minced
  • 5 mushrooms, chopped
  • 1 cup frozen peas
  • 1 egg
  • 1 pound ground beef
  • 1 tablespoon thyme
  • 2 sprigs rosemary
  • 2 tablespoons dijon mustard
  • 1 tablespoon worcestershire sauce
  • 2 puff pastry sheets, thawed
  • Salt & pepper

Instructions :
  1. Preheat oven to 350 degrees.
  2. Combine meat with onion, carrot, potato, garlic, mushroom, peas, egg, rosemary, thyme, dijon, and worcestershire. Season with salt & pepper.
  3. Shape into a log on a lined baking sheet. Cover meat with puff pastry sheets.
  4. Bake for 45-60 minutes.

Chuck Roast Shepherd’s Pie


Ingredients :
  • 2 pounds chuck roast
  • 2 tablespoons olive oil
  • 3 carrots, sliced
  • 2 celery, sliced
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 2 cups red wine
  • 15 ounces vegetable broth
  • 1 cup peas
  • 2 cups mashed potatoes
  • Fresh rosemary
  • Salt & pepper

Instructions :
  1. Heat olive oil in a large stock pot over medium heat.
  2. Generously season chuck roast with salt & pepper. Slice meat into large chunks.
  3. Sear on each side for 3-4 minutes.
  4. Add carrots, celery, onion, and garlic to pot, cooking for 6-8 more minutes. Sprinkle flour into pot and stir.
  5. Add wine and broth to pot and bring to boil. Cover and simmer on low for 2 and ½ hours.
  6. Preheat oven to 375 degrees.
  7. Remove meat from pot and shred. Add peas to vegetables. Transfer meat and vegetables to baking dish.
  8. Spread mashed potatoes over top. Season with salt & pepper.
  9. Bake for 10-12 minutes. Top with fresh rosemary.

GREEK PASTA SALAD


Ingredients :
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 12 ounces pasta, cooked al dente
  • 1 pint cherry tomatoes, halved
  • 1 red onion, diced
  • 1/2 cup feta, crumbled
  • 1 cucumber, sliced
  • 1 bell pepper, diced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons lemon juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • Olive oil
  • Salt & pepper


Instructions :
  1. Whisk together 2 tablespoons balsamic vinegar, sugar, garlic, 3 tablespoons olive oil, and salt & pepper.
  2. Marinade chicken in mixture overnight, or at least 2 hours.
  3. Preheat oven to 450 degrees. Roast chicken for 30 minutes, flipping halfway through.
  4. Slice cooked chicken and toss with pasta, tomatoes, onion, feta, cucumber, and bell pepper.
  5. Whisk together ¼ cup olive oil, red wine vinegar, lemon juice, dijo mustard, honey, oregano, parsley, and salt & pepper. Toss salad in dressing.

MANGO & CHICKEN BLACK BEAN SALAD


Ingredients :
  • 30 ounces black beans
  • 1 mango, diced
  • 1/2 red onion, diced
  • 1 roma tomato, diced
  • 1 orange bell pepper, diced
  • 3 green onions, sliced
  • 2 limes, juiced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 pound chicken breasts, grilled and shredded
  • 1/4 peanuts, chopped

Instructions :

  1. In a large bowl, stir together black beans, mango, red onion, tomato, bell pepper, and green onion.
  2. In a separate bowl, whisk together lime juice, red wine vinegar, olive oil, and salt.
  3. Toss salad in dressing and top with shredded chicken and peanuts.

BREAKFAST FRIED RICE


Ingredients :
  • 1 cup rice
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 pound bacon, cooked and chopped
  • 2 eggs
  • 1/4 cup green onion, sliced
  • 3 tablespoons soy sauce
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flake
  • 1 avocado, mashed
  • Additional fried eggs

Instructions :
  1. Prepare rice with two cups water in a rice cooker or on the stovetop.
  2. Heat butter in a skillet over medium heat and sauce garlic for 2 minutes.
  3. Add cooked rice, bacon, eggs, green onion, soy sauce, pepper, and red pepper flake to pan.
  4. Stir over heat until eggs are cooked.
  5. Top with avocado and additional fried eggs.