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Asian spinach salad with miso giner vinaigrette

Ingredients

  • 1 x 6 oz bag of baby spinach leaves
  • A handful of mint leaves
  • A few sheets of thinly sliced nori seaweed
  • A few pieces of thinly sliced candied ginger

For the Vinaigrette:

  • 1/2 cup of rice wine vinegar
  • 1 cup of any vegetable oil
  • A few heaping spoonfuls of honey (2 tbsp)
  • A heaping spoonful or two of miso paste (I always omit this)
  • A small knob of grated ginger
  • A few dashes of toasted sesame oil (1tsp)
  • A few dashes of soy sauce (3 tsp)

Directions:

Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.

For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

Thai green curry with tofu and vegetables

Ingredients

Sesame oil

1 tsp Green curry paste (1.5-2tsp for more heat)

4 Cloves of garlic (minced)

1 tbls ground ginger

1 green onion

4oz tofu (cut into bite sized cubes)

2 large carrots (chopped)

Green beens (cleaned and halved)

1 small zucchini (sliced)

Broccoli

1 can coconut milk

Half can of water (use coconut milk can)

Preparation

Stir fry the curry paste, green onions, garlic and ginger in the sesame oil.

Add the tofu after a few minutes and continue to stir fry for another 10 min.

Add the vegetables, coconut milk and water, cover and let simmer for 10-15 min.

Serve in a bowl over rice.

Spanish Paella

Ingredients

2 x onions, peeled and chopped

3 x whole cloves garlic, peeled

28 oz can whole tomatoes

2 cups Arborio rice (or other)

3 cups vegetable stock

1 cup of your favourite red or white wine

3 x bay leaves

1 sprig fresh rosemary

1 x red pepper, seeds removed and chopped, brocolli, carrots

1 x 3/4 lb. shrimp, shelled and deveined (medium 500ml container)*

*Use firm tofu instead of shrimp if vegan result is desired.

Directions

Heat a large flat stock pot, add a splash of oil and begin to brown onions, sauté until golden.

Add the garlic and stir for a few moments.

Add tomatoes, breaking them up with a wooden spoon.

Add rice, stock, wine, bay leaves, rosemary, vegetables, the shrimp and scallops.

Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

Cedar plank salmon - Dijon and Brown Sugar

Ingredients 

1 cedar plank (6 by 14 inches)

2 salmon fillets (1 1/2 pounds total)

Salt and freshly ground black pepper

6 tablespoons Dijon mustard

6 tablespoons brown sugar

Directions

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

from food network . com

Cedar plank salmon - Ginger maple syrup glaze

Ingredients

1 cup pure maple syrup

3 tablespoon fresh ginger, minced

1/3 cup freshly squeezed lemon juice

6 garlic cloves, minced

2 tablespoon soy sauce

2 lb. center cut salmon filet, with skin

Salt & pepper to taste

1 bunch of scallions

Directions

In a small saucepan, combine maple syrup, ginger, lemon, garlic, and Soy sauce. Simmer and reduce to about 1 cup (about 30 minutes). Let cool. Using a clean cloth, rub the top of the plank with ½ cup of olive oil. Arrange the scallions on the surface of the plank. Preheat oven to 400°F.

Place the salmon, skin side down, on the scallions. Season the fish with sea salt and black pepper. Using a large brush baste the salmon. Roast for approximately 25 to 30 minutes until the fish is cooked through. During the cooking process baste every ten minutes, and baste again just before serving.

Serve on the plank.

From chef Eric 911 . com

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