Mandarin Sesame Salad
Dressing:
¼ cup soy sauce
2 garlic cloves, minced
1 Tbls. sesame oil
1 tsp. fresh ginger, grated (optional)
3/4 cup salad oil (canola or grapeseed)
pinch of red pepper flakes (optional)
.
6 cups of spring mix

1/2 cup toasted almonds
1/3 cup sliced red onion
2 1/2 cups mandarin oranges

To Assemble: Gently toss lettuce, with almonds, onions, mandarin oranges and dressing. Plate and sprinkle with a reserved quantity of toasted almonds, oranges and onions.
Serves 4.

Sesame Noodle Salad
1 boneless, skinless chicken breast:
poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. thin spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 tbls. soy sauce

Combine chicken, green onions and walnuts in a large bowl, add pasta. Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown. Remove from heat and stir in soy. Pour hot dressing over noodles and toss to coat. Refrigerate until cold preferably at least 3 hours.

Brown Rice Salad
2 cups brown rice; cooked
Dressing:
1/3 cup grapeseed oil
3 Tbls. sesame oil
½ cup orange juice
1-2 garlic cloves
1 tsp. salt
2 Tbls. soy sauce
½ tsp. crushed red pepper
2 Tbls. rice wine vinegar
1 cup crushed pineapple
Combine the above in a medium bowl.
Add hot rice to a bowl; add dressing and refrigerate.

Before serving add:
3 green onions finely chopped
1 red pepper thinly sliced
1 8 oz. can sliced water chestnuts
½ lb. bean sprouts
½ cup raisins
1 cup coarsely chopped peanuts

Sesame Noodle Salad
1 boneless, skinless chicken breast:
poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. thin spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 tbls. soy sauce

Combine chicken, green onions and walnuts in a large bowl, add pasta. Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown. Remove from heat and stir in soy. Pour hot dressing over noodles and toss to coat. Refrigerate until cold preferably at least 3 hours.


Cedar Planked Salmon with Roasted Yellow Pepper Aioli
1 salmon fillet; approx. 1 lb.
olive oil
salt and pepper
1 cedar plank soaked in water at least ½ hour

Rinse and pat dry salmon, drizzle with olive oil and season with salt and pepper.

Place the cedar plank on medium high heat grill for just a minute-to heat up. Place salmon, skin side down on plank. Cook about 8-10 minutes or until salmon is opaque.

Roasted Yellow pepper Aioli
1 yellow pepper that has been blackened
and placed in a paper bag
1 Tbls. capers
squeeze of lemon juice
1-2 Tbls. mayo
*have a water bottle ready incase plank catches on fire!


Grilled Skirt Steak with Chimichurri Sauce
1 skirt steak, about 2 lbs.
1 cup olive oil
1/3 cup orange juice
1/3 cup fresh lime juice
3 cloves garlic, sliced
1 tsp. oregano

Marinate flank steak in plastic bag in the refrigerator for at least 6 hrs. or overnight. Grill (med.–high) until grill marks appear about 3 minutes, rotate the steak a quarter turn and continue grilling for about 3 minutes more. Turn steak over and repeat. Transfer the steak to a cutting board, and let rest 5 minutes, cut across the grain into ½ inch thick slices. Spoon sauce over the top. Serves 4.

Chimichurri Sauce

1 bunch fresh flat-leaf parsley, finely chopped
4 cloves garlic, minced
1 handful fresh oregano leaves, finely chopped
2 Tbls. red wine vinegar
1 cup extra-virgin olive oil
1 tsp. red pepper flakes
salt and fresh ground pepper

Place the parsley, garlic, oregano, vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.