Napa Pepper Slaw with Sesame Citrus Vinaigrette


1 medium-size napa cabbage, washed and julienned
1 shallot, sliced thin
1 yellow bell pepper, julienned
1 red bell pepper, julienned
3 garlic cloves, minced
1 lemon, juiced
1 grapefruit, juiced
1 lemon, juiced
1 orange, juiced
3 tbsp oregano, chopped
4 tbsp thyme, chopped
1/2 cup cilantro, chopped
1/4 cup olive oil
2 tbsp sesame oil
1/4 cup honey
Salt and pepper to taste



In a large mixing bowl, combine the garlic and citrus juices.  Whisk together, then let sit for 20 minutes to allow the flavors to marry.

Whisk in the cilantro, oregano, and thyme, then slowly whisk in the sesame and olive oils and the honey.  Season to taste with the salt and pepper, then pour the vinaigrette on the bottom of a large serving bowl.

Place the cabbage, peppers, and shallot in the serving bowl, then toss to combine.  Serve immediately.



Approximate Nutritional Values: http://www.food.com/recipe/citrus-cole-slaw-192817 

Spicy Chicken Flautas
Courtesy of: The Culinary Chronicles

2 chicken breasts, bone-in and skin on
2 tablespoons olive oil, divided
3/4 tablespoon garlic salt, divided
3/4 teaspoon ground cumin, divided
3/4 teaspoon cayenne pepper, divided
1-1/2 teaspoons onion powder
1/2 teaspoon black pepper, divided
1½teaspoons kosher salt, divided
1 cup diced white onion
1 jalapeno pepper, minced
1 serrano pepper, minced
1 tablespoon minced garlic
1/4 cup chopped cilantro
2 scallions, chopped
1 tablespoon lime juice
1-1/2 cups 4-cheese blend 
12 small flour tortillas
Vegetable oil



Preheat oven to 350 degrees F.

Coat the chicken breasts with 1 tablespoon olive oil. Sprinkle the chicken with 1/4 tablespoon garlic salt, 1/4 teaspoon cumin, 1/4 teaspoon cayenne pepper, 1 teaspoon onion powder, 1/4 teaspoon black pepper, and 1 teaspoon kosher salt.

Use your hands to rub each chicken breast to thoroughly distribute the oil and seasonings.

Place the chicken on a rimmed baking sheet and roast for 40-45 minutes or until the thickest part of the breast reaches 165-deg. Once cooled, remove and discard the skin and bones. Shred the chicken into small pieces and place in a large bowl.

Heat a skillet to medium heat and add the remaining olive oil. Sauté the onions, jalapeno and serrano until the onions are just translucent. Add the garlic and sauté for an additional minute. Transfer the mixture to the bowl with the shredded chicken.

To the chicken, add the remaining garlic salt, ground cumin, cayenne pepper, black pepper, and kosher salt. Stir in the cilantro, scallions, lime juice and cheeses until combined.

Heat a heavy bottomed pot with 2 inches of vegetable oil to 375-deg.

Working in batches, place 2 heaping spoonfuls of the chicken mixture in the center of each tortilla. Tightly roll up each tortilla and use toothpicks to secure them closed. You may need to slightly heat the tortillas so that they become pliable to roll.

Fry the flautas for 2-3 minutes until they become golden brown. Transfer to a platter lined with paper towels to drain off the excess oil. Serve warm with pico de gallo, guacamole and sour cream.



Approximate Nutritional Values:  http://www.food.com/recipe/chicken-and-cheese-flautas-117490

Thai-Style Sweet Chili Chicken Wraps


1-1/2 cups sweet chili sauce, divided
4 cups cooked shredded chicken
2 avocados, diced and tossed in 1/4 cup lime juice
2 green onions, sliced
1 handful cilantro, chopped
4 cups monterey jack cheese, shredded (divided)
8 tortillas
1/4 cup peanuts, toasted and chopped



Preheat oven to 350-deg.

Mix 1/2 cup of the sweet chili sauce with the chicken, avocado, green onions, cilantro and half of the cheese.

Coat the bottom of a large baking dish with 1/2 cup of the sweet chili sauce. 

Wrap the chicken and avocado mixture in the tortillas and place them seam-side down in the baking dish.

Top the enchiladas with the remaining sweet chili sauce and cheese and bake in a oven until the cheese melts and the sides bubble, about 15-20 minutes.

Serve topped with the toasted peanuts.



Approximate Nutritional Values: http://www.food.com/recipe/thai-chicken-enchiladas-from-homesweeteats-com-482000

Miso Crusted Salmon and Mushrooms with Citrus


3 lb salmon fillets, skin-on, bones removed
2 cups miso paste
2 tablespoons sake
1/2 cup plus 3 tablespoons olive oil, divided
1 lb sliced shiitake mushrooms
Zest of three oranges
1/2 cup fresh orange juice
Zest of three lemons
3 tablespoons fresh lemon juice
1 cup cilantro, chopped
1/2 cup chives, chopped
Salt to taste



Line a large baking pan with plastic wrap and arrange the salmon fillets, skin-side down.

In a bowl, combine the miso and sake to smooth out the paste, then spread over the salmon, completely covering the pink side. Cover with plastic wrap and chill for 24 to 48 hours.

Heat 3 tablespoons oil in a large skillet over high heat until hot but not smoking, then saute the mushrooms, salting to taste.  Stir occasionally until golden brown, about 15 to 20 minutes. Transfer to paper towels and set aside.

Heat remaining 1/2 cup oil in a large skillet over medium-low heat until hot and cook the lemon and orange zest, stirring frequently, until curly and crisp, about 1 minute.  Then transfer to the paper towels with the mushrooms. Once cool, place the mushrooms and zests in a bowl and toss with the cilantro and chives.

Preheat oven to 500-deg.

Gently scrape the miso from the salmon with a rubber spatula and discard. Arrange the salmon fillets, skin-side down, in a greased baking pan.  Roast salmon on an upper oven rack, rotating after 10 minutes, until the edges begin to brown and salmon is cooked through, about 15 to 20 minutes total.

Transfer each salmon fillet to a platter and squeeze the orange and lemon juices over them. Sprinkle with the mushroom-zest mixture and serve.



Approximate Nutritional Values:  http://www.food.com/recipe/miso-glazed-salmon-87497

Miso Mushroom Noodle Bowl
Courtesy of: Mushrooms Canada Blog


2 tablespoons vegetable oil
2 shallots, finely sliced
2 small hot chili peppers, finely sliced
2 cloves garlic, minced
1” x 1” piece ginger, grated
3 tablespoons yellow miso paste
2 tablespoons soy sauce
4 cups mushroom or vegetable broth
2 cups mixed mushrooms (I used white, crimini and shiitake and left the shiitake intact, quartered the white and finely sliced the crimini)
200g fresh soba noodles
Handful cilantro, roughly chopped




Heat the vegetable oil in a large pot (big enough to hold all the broth and other ingredients).

Over a medium-high heat sauté the shallots, chili peppers, garlic and ginger until they are just starting to soften, but don’t let them colour.

Add the miso paste and soy sauce and stir to thoroughly coat the shallot mixture.

Add the broth, increase the heat and bring to a boil.

Add the mushrooms and bring back to the boil.

Add the noodles and cook for a remaining 4-5 minutes – the noodles and the mushrooms should be “al dente”.

Divide amongst four bowls and serve with a scattering of cilantro.




Approximate Nutritional Values:  http://www.food.com/recipe-finder/all/miso-mushroom

Skirt Steak With Corn Cakes


3 tablespoons olive oil, divided
1 pound skirt steak, cut into 4 pieces
1 teaspoon chili powder
3/4  cup all purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1 cup whole milk
1 large egg
1 cup corn
Kosher salt and black pepper
For garnish: sour cream, red onion, salsa, grated cheddar, diced avocado, fresh cilantro, hot sauce, lime wedges



Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the steak with the chili powder and 1 salt. Cook for 4-5 minutes per side, then let the steak rest for 5 minutes before slicing.

In a medium bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Make a well in the center and then add the milk, egg, and 1 tablespoon of oil. Whisk together the wet ingredients within the well, then incorporate the dry ingredients, being careful not to overmix. Then add the corn.

Heat the remaining oil in a large nonstick skillet over medium heat. Working in batches, drop heaping 1/4 cup portions of the batter into the skillet and cook until golden brown and cooked through, 2 to 3 minutes per side.

Serve the corn cakes topped with the steak, corn, sour cream, red onion, salsa, cheddar, avocado, cilantro, hot sauce, and lime wedges.



Approximate Nutritional Values:  http://www.food.com/recipe/sliced-steak-with-roasted-corn-salsa-13135

Honey Glazed Scallops with Peach Salsa


3 large peaches, peeled and diced
1/4 cup red bell pepper, diced
1/4 cup scallions, chopped
3 tablespoons fresh lime juice, divided
2 tablespoons fresh cilantro, chopped
1 tablespoon jalapeno, minced and seeded
2 teaspoons fresh ginger, minced and divided
1 garlic clove, minced
2 tablespoons soy sauce
2 teaspoons sesame oil
16 large sea scallops, cleaned
2 tablespoons honey
Salt and pepper to taste
Fresh cilantro leaves for garnish
4 skewers (if using wood skewers, soak in water for 30 minutes before use)



Mix peaches, red bell pepper, scallions, 2 tablespoons of lime juice, chopped cilantro, jalapeno, 1 teaspoon ginger, and the garlic in small bowl to blend.  Season to taste with salt and pepper.  Cover with plastic wrap and let stand at room temperature for at least an hour to allow the flavors to marry.

Whisk together the soy sauce, sesame oil, and remaining teaspoon of ginger in a medium bowl.  Add the scallops and stir to coat.  Let stand, covered, for 30 minutes at room temperature, turning occasionally.

Prepare grill over medium-high heat.  Whisk honey and remaining tablespoon of lime juice in a small bowl. 

Thread 4 scallops onto each metal skewer.  Sprinkle with salt and pepper, then grill until opaque in centers, brushing occasionally with honey glaze, no more than 3 minutes per side.

Spoon the peach salsa into the center of a serving platter.  Remove the scallops from the skewers and arrange on top of the salsa.  Sprinkle with cilantro and serve.



Approximate Nutritional Values: http://www.food.com/recipe-finder/all/scallops-peaches

Steamed Fish with Mushrooms and Rice Noodles


1-1/2 oz rice noodles
1 tablespoon miso
1 tablespoon fish sauce
1 tablespoon soy sauce
1-1/2 teaspoons sugar
1/2 cup chicken stock
6 oz crimini mushrooms, thinly sliced
1-1/2 pounds whitefish fillets (try cod, sea bass, hoki, or barramundi with this one)
1 scallion, julienned
3 sprigs cilantro, chopped
3 tablespoons sesame oil



In a small bowl, cover the rice noodles with hot water and let stand until softened, about 5 minutes. Drain and set aside.

In another small bowl, whisk the miso, fish sauce, soy sauce, sugar, and stock.

Using the basket of a steamer, layer the mushrooms along the bottom and set the fish on top.  Mound the noodles over the fish and then drizzle on the sauce.

Add 1 inch of water to the steamer and bring to a boil. Cover and steam until the fish is cooked through, about 15 minutes.

(Note: if you don’t have a steamer, use a colander set over a large pot of boiling water and cover with plastic wrap.)

Arrange the mushrooms, fish, and noodles on a serving platter and garnish with the scallion and cilantro.

Heat the sesame oil until smoking, then drizzle over the fish before serving.




Approximate Nutritional Values: http://www.food.com/recipe/asian-fish-soup-my-way-153353

 Grilled Red Snapper and Mango with Cilantro Lime Vinaigrette


6 tablespoons olive oil
5 tablespoons fresh chopped cilantro, divided
3 tablespoons fresh lime juice
2 teaspoons grated lime zest
Four 6 oz red snapper fillets
1 large mango, peeled and cut into thick wedges
3/4 teaspoon cumin seeds
Salt and pepper to taste



Prepare grill on medium heat.

Whisk oil, 4 tablespoons of the cilantro, lime juice, and lime zest in a small bowl.  Season with salt and freshly ground black pepper.  Set aside for at least an hour to let the flavors marry.

Brush both sides of the fish and the mango with the vinaigrette.  Reserve any excess vinaigrette.

Sprinkle fish and mango with salt, pepper, and cumin seeds.

Grill fish without turning, until it’s just opaque in center and the mango is soft and beginning to brown, about 6 minutes.  When the fish can be easily cut with a fork, it’s done.

To serve, top fish with the mango and drizzle with the remaining vinaigrette and remaining cilantro.




Approximate Nutritional Values:  http://www.food.com/recipe/grilled-red-snapper-with-strawberry-avocado-salsa-241927

Grilled Grouper with Jalapeno Butter


3/4” piece fresh ginger, peeled and cut into 1/4” pieces
2 large fresh garlic cloves, smashed
1 large fresh jalapenos, seeded and sliced
1/4 cup fresh cilantro, coarsely chopped (plus extra for garnish)
1/2 cup unsalted butter, softened
2 lb grouper fillet
Salt and pepper to taste
Lemon slices



For the butter: combine the ginger, garlic, and jalapeno in a food processor and pulse until finely chopped. Add the cilantro and pulse to mix well.

Place the softened butter in a small bowl and add the ginger mix, gently stirring to combine. Wrap the mixture in plastic wrap and shape into a 6” log, then place in the refrigerator.

Season the grouper with salt and pepper, then place on a greased grill rack over medium heat for 4 to 6 minutes on each side or until the fish flakes easily with a fork.

Serve with a slice of jalapeno butter on top garnish with a slice of lemon and some cilantro.



Approximate Nutritional Values: http://www.food.com/recipe/pan-seared-fish-with-cucumber-jalapeno-slaw-488149

Cooking Tip: The the best way to keep delicate herbs like parsley, basil, cilantro, and chives fresh is covering them with plastic, securing with a rubber band, and refrigerating until ready to use.

However, oily herbs like thyme can be tied loosely together with string and hung in the open air to keep fresher longer. 

Thai Duck and Watercress Salad


2 duck breasts, skin on
1 lb watercress (can be substituted with spinach, if desired)
1 pint cherry tomatoes, cut in half
1 cup mandarin orange segments
1 bunch scallions, sliced
1 clove garlic, minced
1 tsp fresh ginger
1/4 cup cilantro, finely chopped
3/4 tsp tumeric
2 tbsp soy sauce
3 tbsp orange blossom honey
Salt to taste



Preheat oven to 400-deg.

Score the skin of the duck by making shallow diagonal cuts, giving it the resemblance of grill lines.

Heat a skillet over high heat and add the duck, skin side down.  Cook for 4 minutes or until the skin is crisp.  Then turn oven and brown the other side.  Once golden, transfer the duck to a baking dish.

In a bowl, whisk together the garlic, cilantro, tumeric, ginger, soy sauce, and honey.  Spoon all but two tbsp of the mixture over the duck, then roast in the oven for 10 minutes.  Then remove from the oven and let sit for 4-5 minutes before slicing into thin slices.

Place watercress in a large serving bowl and toss with the tomatoes, mandarin orange segments, scallions, and duck.  Drizzle with the reserved dressing and serve. 




Approximate Nutritional Values: http://www.food.com/recipe/strawberry-orange-duck-salad-59102

Thai-Spiced Pork Tenderloin with Orange Curry Sauce


For the Sauce:
3 cups fresh squeeze orange juice
1 carrot, julienned
2 tablespoons cilantro, chopped
2 tablespoons ginger, grated
2 large garlic cloves, minced
1 jalapeño, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon red curry paste
3 tablespoons butter


For the Pork:
2 pounds pork tenderloin, trimmed
1/2 cup orange blossom honey
1/2 cup sweet soy sauce
1/4 cup red curry paste
1 tablespoon ground ginger
2 tablespoons peanut oil



For the pork, combine the honey, soy sauce, curry paste, and ginger in large glass baking dish. Add the tenderloins and turn to coat thoroughly in the marinade. Cover and refrigerate at least 2 hours.

Preheat oven to 350-deg.

Heat oil in heavy large ovenproof skillet over medium-high heat. Add the pork and cook until golden brown, about three minutes per side. Then transfer the skillet to the oven and cook until the pork registers an internal temperature of at least 160-deg, about 25 minutes.

Combine the orange juice, carrot, cilantro, grated fresh ginger, garlic, jalapeño, cumin, coriander, and curry paste in a saucepan over medium-high heat. Boil, stirring occasionally, until the carrot is tender and the liquid has reduced by half, about 12 minutes.

Puree the sauce in a blender until smooth. Then strain sauce and return to the same saucepan and return to a simmer.  Whisk in the butter until melted and the sauce is creamy.

Transfer pork to a serving platter and slice thin.  Top with the sauce and serve.




Approximate Nutritional Values: http://www.food.com/recipe/pork-curry-in-a-hurry-271950