Ingredients

• 1/2 bunch cilantro with tender stems
• 2-inch piece fresh ginger, peeled
• 1/2 cup fresh lime juice
• 1/2 cup fresh orange juice
• 1 medium garlic clove
• 1 1/2 cups neutral vegetable oil

Instructions

1. Combine the cilantro, ginger, lime juice, orange juice, and garlic in a blender and process until fully combined. With the motor running, drizzle in the oil and process until thickened and emulsified. Store in an airtight container in the refrigerator for up to 1 week.

Ingredients

• 1 Tbsp. olive oil
• ½ cup white onion, diced
• 1 tsp. fresh ginger, grated
• 1 cup (8 oz) chicken stock
• 1 can (13.5 oz) coconut milk, cold
• 1 bunch (4 oz) French sorrel leaves
• Pinch of white sugar
• Salt and black pepper to taste
• 1 bunch (2 oz) Papalo
• 2 oz Red radishes

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Add the white onion and cook until translucent. Add the ginger, sugar, salt and black pepper.
2. Add the chicken stock and bring it up to a boil. Remove the saucepan from the heat, add the French sorrel and allow to just barely wilt.
3. Pour the content in a blender and puree until smooth. Combine with the cold coconut milk and refrigerate until cold.
4. Before serving, taste and adjust seasoning. Top with fresh papalo and red radishes to garnish. Finish with a few flakes of sea salt.

Notes

Ingredients

• 2 Tbsp. vegetable oil
• ½ cup coarsely chopped onion
• 2 tsp. ground turmeric
• 1 lb tomatillos, quartered
• ¾ pound okra, sliced ½-inch thick
• 2 large plum tomatoes, chopped
• 1 jalapeno, seeded, minced
• 1 Tbsp. grated fresh ginger
• ¼ cup water
• ½ tsp. salt
• ¼ cup chopped cilantro

Instructions

1. Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, about 5 minutes. Stir in tomatoes, jalapeno, ginger and water; season with salt. Simmer over low heat until okra is tender and most of liquid has evaporated, about 8 minutes. Add cilantro.
2. http://gradgastronomy.blogspot.com/2013/02/tomatillo-and-sweet-potato-soup.html

Ingredients

• 1 onion, chopped
• 1 Tbsp. mustard seeds
• 1 small piece fresh ginger, finely chopped
• 2 cloves garlic, smashed
• 1 green chili, deseeded and chopped
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. garam masala
• 2 Tbsp. tomato puree
• 1 eggplant, peeled and cubed
• 1 lb okra, sliced lengthways, then chopped into 1 in pieces
• 2 sweet potatoes, cubed
• 1 pint vegetable stock
• 1 Tbsp. mango chutney
• ¼ cup creamed coconut

Instructions

1. Fry the onion in oil until soft. Add the mustard seeds, ginger and garlic. Fry for another 2 minutes, then add inthe green chili, cumin, turmeric, coriander, garam masala, tomato purée and a little water (about 2 Tbsp.) to make a paste. Cook for another minute and then add the eggplant, fresh okra and the sweet potatoes. Add the vegetable stock and the mango chutney. Bring the mixture to a boil, then turn to low and simmer until the vegetables are cooked. Salt to taste. Serve with rice.
2. http://www.veganrecipes.org.uk/index.php?day=15&course=3

Ingredients

• 2 Tbsp. olive oil
• 1 medium white onion, chopped
• 1 medium butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces
• 1 15 oz. can Bar Harbor All Natural Fish Stock (available at WFM)
• 1 Tbsp. Thai Kitchen Red Curry Paste (available at WFM and Kroger)
• 1 1-inch piece of ginger, peeled and sliced
• 1 cup roselle leaves, chopped
• 2 cloves garlic, minced
• 1 14 oz. can light unsweetened coconut milk
• 1 tsp. curry powder
• ½ tsp. cumin seeds
• 2 big handfuls of Malabar spinach
• ½-1 lb. shrimp, cleaned and tails removed
• Juice of 1/2 a lime
• rice or noodles, cooked to package instructions
• ¼ cup chopped fresh Basil

Instructions

1. Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté for a few minutes.
2. Add garlic and squash. Sauté until nice and slightly golden, about 7-10 minutes.
3. Add the curry and cumin seeds and mix to combine. Add broth, ginger and roselle. Stir in coconut milk.
4. Simmer uncovered until squash is completely tender and liquid is slightly reduced, about 8-10 minutes. While simmering, add red curry paste a little at a time, adding more to taste. Add salt and pepper to taste.
5. After 10 minutes, add the spinach and shrimp. Cook 2-3 more minutes until spinach has wilted and shrimp is about done. You can choose to add the noodles or rice to the soup and combine, or keep separate.
6. Squeeze in ½ lime and add chopped basil. Serve hot.

Notes

Ingredients

• 1 1/2 pounds beets, trimmed and halved horizontally
• 1 1/4 cups water
• Salt and pepper
• 3 tablespoons white vinegar
• 1 tablespoon packed light brown sugar
• 4 scallions, white parts sliced thin, green parts sliced thin on bias
• 1 teaspoon grated fresh ginger
• 1/2 cup roasted cashews, toasted and chopped
• 1/4 cup chopped mint

Instructions

1. Place beets, cut side down, in single layer in 11-inch straight-sided sauté pan or Dutch oven. Add water and ¼ teaspoon salt; bring to simmer over high heat. Reduce heat to low, cover, and simmer until beets are tender and tip of paring knife inserted into beets meets no resistance, 45 to 50 minutes.
2. Transfer beets to cutting board. Increase heat to medium-high and reduce cooking liquid, stirring occasionally, until pan is almost dry, 5 to 6 minutes. Add vinegar and sugar; return to boil; and cook, stirring constantly with heat-resistant spatula, until spatula leaves wide trail when dragged through glaze, 1 to 2 minutes. Remove pan from heat.
3. When beets are cool enough to handle, rub off skins with paper towel or dish towel and cut into ½-inch wedges. Add beets, scallion whites, ginger, ½ teaspoon salt, and ¼ teaspoon pepper to glaze and toss to coat. Transfer beets to serving dish, sprinkle with cashews, mint, and scallion greens, and serve.

Ingredients

Chicken Broth
• 1 chicken
• 5 quarts of water
• 2 onions, halved
• 1 3-4 inch chunk of ginger
• 1 tsp. whole coriander seeds
• 1 tsp. whole cloves
• 4 whole star anise
• 2 Tbsp. sugar
• 2 Tbsp. fish sauce
• 1 stick of cinnamon
Vegetables
• bok choy quartered
• carrots sliced thin
• kale chopped
• radishes sliced thin
• beans whole
• noodles prepared according to package
Garnish
• sliced green onion
• roughly chopped cilantro
• jalapenos
• mung beans
• Thai basil
• sliced limes
• Sriracha hot sauce

Instructions

1. Place chicken in water and bring to a boil. Make sure to skim off build up at the top of boiling water for a clear broth.
2. Roast ginger and onions in oven until toasted.
3. Place coriander, star anise, and cloves in dry pan and toast on low heat until fragrant. Place all spices in a cheese cloth and tie up.
4. Place onions, ginger, and cheese cloth in boiling water. Let boil for about 2 to 3 hours.
5. Remove chicken to debone and shred meat.
6. Place water on low heat. Add vegetables - put carrots in first and let cook till tender then add other vegetables about 3 min before serving.
7. Place noodles and shredded chicken in bowl add vegetables and broth. Top with garnishes. Enjoy.

Notes

Ingredients

• 1 bag lettuce mix or mesclun
• 2 tsp. soy sauce
• 1 ½ tsp. Chinese rice wine or dry sherry
• ¾ tsp. granulated sugar
• 1 ½ tsp. vegetable or peanut oil
• 2 garlic cloves, peeled and minced
• 1 ½ tsp. minced ginger
• 1/8 – 1/4 tsp. red pepper flakes
• ½ tsp. salt
• ½ tsp. Asian sesame oil (such as Kadoya)

Instructions

1. Combine the rice wine or dry sherry, soy sauce, and sugar in a small bowl, stirring. Set aside.
2. Heat a wok on medium-high heat and add oil. When the oil is hot, add the garlic, ginger and red pepper flakes.
3. Stir-fry until aromatic (5-10 seconds) and add the lettuce. Stir-fry the lettuce, sprinkling with the salt, for 1-2 min., until the leaves begin to wilt. Give the sauce a quick re-stir and swirl it into the wok. Stir-fry for 1-2 more min., until the lettuce turns dark green. Remove from the heat and stir in the sesame oil. Serve immediately.

Ingredients

• 1 large bunch sweet potato greens
• 1 tablespoon vegetable oil
• 2 shallots, minced
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger root (from a 1/2-
• inch piece)
• 2 teaspoons grated fresh turmeric root, or 1
• teaspoon ground turmeric
• 1 red thai chili, finely sliced
• 2-inch lemon grass stalk, trimmed and finely sliced
• 1 to 2 teaspoons soy sauce, or to taste
• 1 cup coconut cream plus 1 cup water (or
• substitute 2 cups light or regular coconut milk)
• 2 to 3 teaspoons raw or brown sugar, or to taste
• Salt and pepper, to taste

Instructions

1. Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce. Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice