admin

Ingredients:

• 1 papaya, peeled, seeded, and diced
• 1 jalapeno pepper, seeded and minced
• 1 small red onion, finely diced
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the papaya, jalapeno pepper, and red onion.
2. Add the lime juice and cilantro and stir to combine.
3. Season with salt and pepper to taste.
4. Serve the salsa immediately, or cover and refrigerate until ready to serve. The salsa will keep in the refrigerator for up to 3 days.
5. Serve the salsa as a topping for grilled chicken or fish, or as a dip with tortilla chips. Enjoy!

Ingredients:

• 1 papaya, peeled, seeded, and diced
• 1 jalapeno pepper, seeded and minced
• 1 small red onion, finely diced
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the papaya, jalapeno pepper, and red onion.
2. Add the lime juice and cilantro and stir to combine.
3. Season with salt and pepper to taste.
4. Serve the salsa immediately, or cover and refrigerate until ready to serve. The salsa will keep in the refrigerator for up to 3 days.
5. Serve the salsa as a topping for grilled chicken or fish, or as a dip with tortilla chips. Enjoy!

Ingredients:

• 2 cups packed fresh basil leaves
• 1/2 cup unsweetened shredded coconut
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/2 cup grated parmesan cheese
• 1/2 cup extra-virgin olive oil
• Salt and pepper, to taste

Instructions:

1. In a food processor or blender, combine the basil, coconut, pine nuts, garlic, and parmesan cheese. Pulse until finely chopped.
2. With the machine running, slowly drizzle in the olive oil through the feed tube. Stop and scrape down the sides of the bowl as needed.
3. Season the pesto with salt and pepper to taste.
4. Use the pesto immediately, or transfer it to an airtight container and store it in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Suggested uses:

• Toss with cooked pasta and a little bit of the pasta cooking water
• Spread on sandwiches or wraps
• Use as a topping for grilled chicken or fish
• Mix into scrambled eggs or an omelette
• Stir into soups or stews for added flavor
• Use as a dip for vegetables or crackers

Ingredients:

• 1/2 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1 can (20 ounces) pineapple slices in juice, drained
• 8 maraschino cherries
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan.
2. In a small saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar has dissolved. Pour the mixture into the prepared cake pan and spread it out evenly.
3. Drain the pineapple slices and pat them dry with a paper towel. Arrange the pineapple slices on top of the brown sugar mixture in the cake pan. Place a cherry in the center of each pineapple slice.
4. In a medium bowl, whisk together the flour, baking powder, and salt.
5. In a separate large bowl, beat the granulated sugar, eggs, milk, and vanilla extract until well combined. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter over the pineapple and cherries in the cake pan.
7. Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, place a serving plate upside down on top of the cake pan and carefully flip the pan and plate over. The cake should slide out of the pan and onto the plate, with the pineapple and cherries on top.
9. Let the cake cool completely before slicing and serving. Enjoy!

Ingredients:

• 1 1/2 cups granulated sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks, beaten
• 3 tablespoons butter
• 2 tablespoons grated lemon zest
• 1/2 cup fresh lemon juice
• 1 pre-made pie crust

Meringue:

• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar

Instructions:

1. Preheat your oven to 350°F (180°C).
2. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the water and egg yolks and mix well.
3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and continue to cook for an additional 2 minutes, until the mixture has thickened.
4. Remove the saucepan from the heat and stir in the butter, lemon zest, and lemon juice. Mix well.
5. Pour the lemon mixture into the pre-made pie crust and set aside.
6. To make the meringue, in a clean, dry bowl, beat the egg whites with a mixer until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Gradually add the sugar, beating until the meringue is glossy and stiff.
7. Spread the meringue over the top of the lemon filling, making sure to seal the edges of the pie crust.
8. Bake the pie for 15-20 minutes, or until the meringue is lightly browned.
9. Remove the pie from the oven and let it cool completely before slicing and serving. Enjoy!

Ingredients:

• 1 pound fish fillets (such as salmon, trout, or halibut)
• 2 tablespoons brown sugar
• 1 tablespoon sea salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• Wood chips (such as hickory, oak, or mesquite)

Instructions:

1. In a small bowl, mix together the brown sugar, salt, paprika, garlic powder, onion powder, and black pepper. Rub the mixture evenly over both sides of the fish fillets.
2. Set up a smoker or grill for indirect heat. If using a grill, place a drip pan underneath the grates. If using a smoker, fill the water pan with water.
3. Soak the wood chips in water for at least 30 minutes.
4. Place the fish on the grates or in the smoker, away from the heat source. Add the soaked wood chips to the heat source according to the manufacturer’s instructions.
5. Smoke the fish until it is opaque and flakes easily with a fork, about 1-2 hours.
6. Serve the fish hot or chilled, as desired. Enjoy!

Ingredients:

• 2 cups mixed organic greens (such as lettuce, spinach, and arugula)
• 1/2 cup diced organic tomatoes
• 1/2 cup diced organic cucumber
• 1/4 cup diced organic bell peppers
• 1/4 cup sliced organic carrots
• 2 tablespoons chopped organic herbs (such as basil, parsley, and chives)
• 2 tablespoons organic vinaigrette dressing

Instructions:

1. In a large bowl, combine the greens, tomatoes, cucumber, bell peppers, carrots, and herbs.
2. Drizzle the vinaigrette over the top of the salad and toss to combine.
3. Serve the salad immediately, garnished with additional herbs if desired. Enjoy!

Ingredients:

• 1 pound mixed seafood (such as shrimp, scallops, and/or diced fish)
• 1 small onion, minced
• 1 clove garlic, minced
• 1 small chili pepper, minced (optional)
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil

Instructions:

1. In a large bowl, combine the seafood, onion, garlic, chili pepper (if using), egg, breadcrumbs, cilantro, salt, and pepper. Mix until well combined.
2. Shape the mixture into patties about 1/2-inch thick.
3. Heat the oil in a large skillet over medium heat. Add the patties to the skillet and cook until they are golden brown on both sides and the seafood is cooked through, about 3-4 minutes per side.
4. Serve the patties hot, with your choice of dipping sauce or served on buns as sandwiches. Enjoy!

Ingredients:

• 1 pound bone-in chicken pieces (such as drumsticks or thighs)
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 small chili pepper, minced (optional)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 can (14.5 ounces) coconut milk
• 1 cup chicken broth
• 1 cup diced fresh tomatoes
• 1 cup diced fresh bell peppers
• 1 cup fresh baby spinach
• 2 tablespoons chopped fresh cilantro, for garnish

Instructions:

1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
2. Stir in the chili pepper (if using), curry powder, cumin, turmeric, and salt and cook for an additional minute.
3. Add the chicken to the pan and cook until it is no longer pink, about 5 minutes.
4. Stir in the coconut milk, chicken broth, tomatoes, and bell peppers. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
5. Stir in the spinach and cook until it is wilted, about 2 minutes.
6. Garnish the curry with cilantro and serve hot. Enjoy!

Ingredients:

• 1 small papaya, peeled and diced
• 1 small carrot, julienned
• 1 small tomato, diced
• 1 small cucumber, diced
• 1/2 cup diced roasted peanuts
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons diced red onion
• 1 small chili pepper, minced (optional)

Dressing:

• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 clove garlic, minced

Instructions:

1. In a small bowl, whisk together the lime juice, fish sauce, brown sugar, and garlic to make the dressing.
2. In a large bowl, combine the papaya, carrot, tomato, cucumber, peanuts, cilantro, red onion, and chili pepper (if using).
3. Pour the dressing over the top of the salad and toss to combine.
4. Serve the salad immediately, garnished with additional chopped peanuts and cilantro if desired. Enjoy!

Ingredients:

• 6 cups mixed salad greens (such as romaine, spinach, and arugula)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup sliced cucumber
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh herbs (such as parsley, basil, and mint)
• 1/4 cup vinaigrette dressing
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and herbs.
2. Drizzle the vinaigrette dressing over the salad, and toss to coat well.
3. Season the salad with salt and black pepper to taste.
4. Serve the salad immediately, or refrigerate it until ready to serve.

Note: This recipe can be easily adjusted to your liking by adding more or less of the ingredients to suit your taste. You can also add other vegetables, such as sliced bell peppers or grated carrots, to the salad for added flavor and nutrition. Enjoy!