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Ingredients Chicken and Marinade 1.25 lb checken thighs cut into bite size pieces (unless grilling, then leave whole till later) 0.5 cup finely chopped lemongrass 0.5 cup white onion diced 3 garlic cloves minced 1 tsp sugar 1.5 tsp salt or more to taste 0.5 tsp ground chinese five spice 0.25 cup olive oil Bowl Ingredients 8 oz vermicelli rice noodles, cooked according to package directions 1 bell pepper sliced into thin strips (or diced, cooks choice) 1 cucumber halved and sliced 1 cup radishes grated or cut into smaller slivers large handful of thai basil (or any basil in a pinch) handful of mint, cilantro (optional): crushed peanuts, bean sprouts, other leafy greens Sauce 0.25 cup lime juice 1 tbsp fish sauce 2 tbsp water 1 tbsp sugar 1 jalapeno minced (leave the seeds in) Instructions Make the marinade with all the ingredients in a food processor until very finely chopped into a paste. Cook the chicken in a pan until just done or on grill (leave whole with this option). Great to have a light sear on the sides. Regardless, make sure cooked through and well done. Marinate the chicken by coating the pieces well (if grilled, make sure to chop before coating). Let marinate for a mininum of 30 minutes in the fridge, more time is better (overnight+). Cook noodles according to package directions. Prepp the veggies, chop… Make the dressing by mixing ingredients together and stirring well. Assemble bowls and serve.

Ingredients 2.25 tsp (1 packet) active dry yeast 1 tbsp white sugar 1 cup warm (not hot) water 2.5 cups general purpose flour 1 tsp salt 1 tbsp olive oil (plus extra for greasing) Instructions Mix sugar, yeast, and warm water in a bowl. Let sit for 5-10 minutes until frothy. Meanwhile combine rest of ingredients in a large bowl and stir well. Combine all together and kneed well until properly mixed. Move bowl of dough ball to a warm area and let sit for at least an hour or until it has doubled in size. Ready to use for pizza! Recomended to kneed and flatten on a floured surface. Add a touch of flour or water to get the right consistency (not too wet, not too dry).

Ingredients Main: 2 heads cauliflower, in 3/4 inch thick slabs 2-4 tbsp olive oil 1-2 tsp salt to taste 1-2 tsp black pepper to taste 1-2 tsp paprika to taste 0.5-1 tsp garlic powder to taste Instructions Two options: Option 1: grill it. Might want to grill over tinfoil as edges can fall off and get lost. Heat up grill and flip after 5 minutes and remove when cooked through. Option 2: Oven. Preheat to 425 F and bake for 15 minutes or until cooked through.

Ingredients Chicken and Marinade 0.5 cup fish sauce 0.5 cup lime juice 0.3 cup white sugar 4-5 cloves garlic minced 1 diced jalapeno (with seeds) 1.5 tsp salt or more to taste 1.3 lb chicken breasts or thighs, cut thin into 0.25 x 0.25 x 1.5 in. slivers Pickled Veggies 0.5 cup hot water 0.3 cup white sugar (or any) 0.3 cup rice vinegar (or white wine vinegar works in a pinch) 1 tsp salt 0.5 tsp crushed red pepper 2 carrots sliced thin in rounds 2 radishes sliced in this rounds as well For Sandwiches 6 hoagies or bagettes sliced or whichever sandwich bread you can find that is workable Mayo (lather inside) 1 cucumber sliced thin into rounds 1.5 cups cilantro leaves NOT chopped 1 sliced jalapeno Instructions For the chicken, mix all the ingredients well and let marinate in the fridge for at least 2 hours. More is OK. Same for the pickeled veggies. Mix together in a bowl, stir well and let sit in the fridge for at least an hour. Cook the chicken on the pan searing the sides and cooking all the way through. Set aside. Toast the sandwich bread/hoagies/rolls. Serve. Bread -> lather mayo -> chicken layer -> pickled veggies -> handful of cilantro to taste -> Jalapeno/cucumber slices. It is nice to spoon a little of the pickled sauce on top to taste.

Ingredients 1 lb ground beef (80/20), optional to do half and half beef and pork but beef alone is fine in a pinch 1 large egg 1/3 cup breadcrumbs 1/3 cup grated parmesan cheese 1/3 cup very finely chopped onion 3 minced garlic cloves 1 tsp salt 1 tsp black pepper 3 tbsp finely chopped fresh parsley Instructions Preheat oven to 400 F and coat baking pan with oil Combine all ingredients in a bowl and mix really well with hands. Use spoon or hands to make ~1.5 in diameter meatballs and space them on the oiled baking pan Bake for 18-20 minutes or until fully cooked through. Serve with whatever dish or by themselves. If serving by themselves, serve with marinara on the side.

Ingredients 2 lbs chicken breasts (or thighs), cut into 1 inch cubes 1 lemon for juice Tsp salt 1Tbl vegetable oil 1 tbl oil 3 bunches green onion, white part only, sliced 1 medium onion, diced 2 large bell peppers, diced 3 large cloves garlic, minced 1.5 in. piece ginger, minced 1 tbl chili powder 2 cups chopped garden tomato 1 tsp thyme (fresh or dried) 1/2-1 tsp red pepper flakes 1/4- 1/2 jar peanut butter (see notes) 1.25 cups water or broth 1.5 cups of jasmine rice Instructions In bowl, toss chicken bits with lemon juice and salt. Let sit for 10 minutes or so. Over medium heat, in large pot on medium heat, cook chicken until white on outside, no more. Remove chicken from pot and set aside. In same pot, with more oil now, cook on medium heat green onions, onion, and bell peppers until tender. Then add garlic, ginger and chili powder. Cook, stirring constantly for 1-2 minutes. Add tomatoes, thyme, red pepper flakes, peanut butter, partly cooked chicken, and water. Stir well until the peanut butter is evenly mixed. Bring to a simmer and reduce to low heat. Let simmer for 30-40 minutes. Be very careful to not use too high of a heat setting or the peanut butter will burn to the bottom of the pan. Meanwhile, cook the rice according to package directions. Serve stew over rice. Add salt to taste. Notes For peanut allergies, sunflower or almond spread works just as well. Just add a touch of raw sugar and salt to adjust the flavors. I use 1/2 jar of peanut butter and it makes the recipe a bit thicker. For more liquid texture, use no more than 1/4 jar (maybe less).

Ingredients 1 tbsp olive oil 4 lb pork shoulder (boneless) chopped into a 2 inch chunks 1 pineapple (ripe!, can sub cans drained well as well), chopped into small chunks. Use only HALF for instant pot. Save other half for toppings on tacos or whatever. 3 tsp dried oregano 1.5 tsp cumin 1 tsp garlic powder 1 tsp garlic salt 1 tsp chipotle powder 1.5 cups chicken stock 1/4 cup apple cider vinegar 1 7-oz can chipotles in adobo sauce 1 small white onion 3 garlic cloves Instructions In food processor mince the can of chipotles/sauce, onion, half the pineapple and garlic. Add minced ingredients and rest in first section to instant pot. Cook high pressure and heat for minimum of 1 hour (preferably 1.5 hours). Release pressure. Remove meat shred, then return to pot. Ready to serve with whatever (tacos, enchiladas, quesadillas, etc.) If making tacos, also grab for toppings: ...

Ingredients 4 roma tomatoes 4-5 cloves garlic sliced 1 tsp dried oregano 4 cups broccoli florets ? red onion diced Olive oil 1/4 cup prepared pesto (buying it is easier, but can make it with pesto recipe above) 2 cup shredded mozzarella or similar cheese Pizza dough recipe (this takes awhile to rise fair warning, start earlier in day) Instructions In toaster oven at 450 F, spread oil on pan or use tinfoil, place tomato halves (deseeded) cut side up and place garlic evenly in them. Drizzle with olive oil and sprinkle with oregano. Bake for 30 minutes. This will yield them shrinking and becoming good topping size. Roast broccoli, onion and more oil in baking dish for 10 min. You can also pan fry if more convenient. Just get em tender. On your home made dough (or bought dough roll) fold the edges to make crust, and then pour/spread pesto over whole area. Sprinkle 1/2 cup cheese - > add toppings - > rest of cheese - more seasonings to taste (red pepper flakes, garlic salt, pepper, etc.) BAke at 375 F for 20-30 minutes until the cheese on top just starts to brown (watch it) after 20 minutes.

Ingredients Main: 4 tbsp butter 2-3 apples, gala preferably 3-4 cup flour 3-4 cup whole milk, can be almond and doesn’t make difference 1/2 tsp salt 1 tbsp sugar 4 eggs Cinnamon Topping: ? cup sugar 2 tsp cinnamon Instructions Preheat oven to 400 F oven. Slice apples into 1/4 inch thick slices. Place butter into a 12" cast iron frying pan or dutch oven or whatever you go that can go in oven, and place in the oven to melt butter. In a bowl combine the flour, baking powder, sugar, salt, milk and eggs and whisk to combine. or place in a blender and pulse a few times to combine. Place the sliced apples into the bottom of the hot pan on top of the melted butter. Pour egg over apples. Work quickly so that the pan remains hot. Combine sugar and cinnamon and sprinkle over the top of the egg mixture evenly. Bake for 20-25 minutes until golden brown.

Ingredients Sauce: 1/4 cup soy sauce 2 tsp grated lime zest 1/4 cup fresh lime juice 1/4 cup brown sugar 1/2 tsp minced jalapeño (or more), or chinese chili paste 2 tsp crushed or minced garlic Toppings: 1/4 cup chopped basil 1/4 cup chopped fresh cilantro 1 cup roasted peanuts or almonds Main: 1/4 cup vegetable oil 2 cups sliced scallions (cut into 1" pieces) 6 cups thinly sliced broccoli 2 cups chopped fresh tomatoes 2 tbsp grated ginger 8 oz rice stick noodles 1 tbsp dark sesame oil 4 large eggs, beaten Instructions Make the sauce, in a bowl whisk together sauce ingredients. Set sauce on the table Bring water to boil and cook noodles according to package directions Heat oil in wok or large skillet and saute scallions until soft. Stir in broccoli and cook for a few minutes until color deepens. Stir in the tomatoes and ginger and cover for about 7 minutes, or at least until broccoli is tender At same time, heat dark sesame oil in a skillet, pour in the beaten eggs and cook until the edges are set and then flip to cook the opposite side. Remove the eggs from the heat and slice into thin strips Serve each person a large bowl filled with a mix of noodles, topping and strips of fried egg. They, at the table, top with sauce, fresh herbs, and peanuts/almonds