Recipes

Breakfast
Two Week Bran Muffins

Wild Rice, Sausage, and Roasted Red Pepper Quiche

Beef:
Ma-Po Tofu

Lamb:
Lambeer Shepherd’s Pie

Chicken/Turkey:
Slow Cooker Turkey Mole Chili

Jerk Turkey and Zucchini Chili

Grilled Garlic Chicken with Cilantro-Pumpkin Seed Pesto

Creamy Thai Peanut Noodles with Radishes

Mango Chicken Salad with Spicy Ginger Dressing

Pork:
Sichuan-Style Braised Eggplant

Seafood:
Sauteed Tilapia and Okra with Citrus Vinaigrette

Salmon with Avocado Corn Salsa

Mahi-Mahi with Couscous and Coconut-Vegetable Chowder

Spicy Shrimp Stew with Kale

Moqueca

Spicy Asian Noodle Soup

Fresh Salmon with Tricolored Peppercorn Sauce over Wild Mushroom Risotto

Lemony Broccoli and Shrimp Pasta

Salmon over Arugula Pasta Salad

Shrimp in Green Sauce

Vegetarian:
Ma-Po Tofu
(kind of — feel free to omit the beef)

Pasta with Prunes and Ricotta

Tofu Pasta Salad with Basil Vinaigrette

New Year/Any Day Noodle Soup

Winter Tofu Korma

Roasted Eggplant Salad with Smoked Almonds and Goat Cheese

Side Dish:
Tahini Green Bean Salad with Figs

Desserts:
Pumpkin Apple Bread Pudding

Finnish Christmas Stars

Stollen

Black Bottom Cupcakes

Pecan, Bourbon and Butterscotch Bread Pudding