Ingredients:

2 Blood Oranges, peeled and cut

4 Clementines, peeled and cut

1/4 Cup Pistachios

4 tablespoons sugar

1/2 teaspoon orange blossom water {optional}

Directions:

• Caramelize the pistachios by adding sugar in a pan and let the sugar turn a golden light brown.
  
  Add Pistachios, let them toast in the caramel for few minutes. Take them out and let them cool
  
  Arrange the blood orange & clementine rounds on a plate or a platter.
  
  Splash the orange blossom water on the oranges.
  
  Garnish the salad with the caramelized pistachios.

Ingredients:

Makes 5 Cups:

2 teaspoon Chinese Green Tea

5 cups boiling water

you can add sugar to your taste

10-15 Sprigs of fresh Spearmint

Optional: Orange Blossoms, Saffron, Lemon Verbena or Cinnamon sticks

Directions:

• In a Teapot, combine the tea and boiling water. let it steep for 2 minutes or so. Add the mint, sugar and any other ingredients that you desire. Let stand for 4-5 minutes. Serve Hot or you can also serve a chilled version of this drink. Enjoy in good health!

Ingredients:

Spices:

2 tablespoons coriander seeds
4 whole cloves
4 whole star anise
1 cinnamon stick

Turkey pho:

1 quart homemade turkey stock (or homemade or store-bought chicken stock)
1 bunch scallions (green top parts only), chopped
2 tbsp olive oil
One 3-inch chunk of ginger, sliced and smashed with side of a knife
1 teaspoon light brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste
1 tablespoon oyster sauce
1 to 2 cups kale, chopped into bite-size pieces (or baby spinach)
1/2 pound leftover turkey breast, shredded (or chicken)
1 bunch (about 2 ounces) cellophane or bean thread noodles (or enough flat dried rice noodles to serve 2)
salt and pepper to taste.

Garnishes:

1 ½ tablespoons chopped cilantro, for garnish (optional)
1 ½ tablespoons chopped scallions (white parts only), for garnish (optional)

Sriracha hot sauce
1/2 lime, cut into wedges
soy sauce ( just a little bit for extra saltiness)

Directions:

1. Heat a cast-iron skillet or frying pan over medium heat. Add the spices and toast until fragrant, 3 to 4 minutes. Immediately spoon the spices into a bowl to avoid burning them.

2. Heat the olive oil in a large pot, Add the scallions and saute until fragrant. Add the toasted spices, ginger, brown sugar, and fish and oyster sauce, and saute for a minute. Add the stock bring to a boil over high heat.

3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.

4. Taste the broth and add salt and pepper, and more sugar or fish sauce if needed.
Add the kale or spinach and cook for 1 to 2 more minutes. Remove from heat.

5. Add the turkey and noodles. Allow to sit for a few minutes while the noodles soften.

6. Ladle the broth into 2 bowls. Divide the kale, turkey and noodles evenly between the bowls.

7. Sprinkle on the garnishes and add Sriracha to taste. Squeeze lime juice to taste before eating.

Ingredients:

Ingredients:

1. 1. In a mixing bowl, add squash and season with salt, pepper and 2 tablespoons of the basting oil.
   2. Heat the remaining 1 tbsp of basting oil and the butter in a large pot (that has a cover) over medium heat, and then add the squash to the pot. (Add a little water, about 2 tbsp., to the mixing bowl that held the squash and basting oil, and set aside)
   3. Let the squash cook for about 4 - 5 minutes, until the squash starts to brown a little on one side.
   4. Add the red onion slices to the pot, and gently saute the squash and onions. Continue to brown the squash, but adjust heat so as to not burn the squash.
   5. Add the baby spinach to the pot, and mix gently. Sprinkle the curry powder over top, and add the reserved water from the mixing bowl. Mix gently, cover and cook on low for about 5 minutes.
   6. Add the cranberry trail mix; cover and cook for another 5 minutes.
   7. Check squash for doneness, and add more salt and curry spice if needed; Drizzle the agave nectar over the squash. Serve and enjoy!

   
   
   

Israeli couscous is made of small, round pearls of pasta which are toasted in an open flame oven.
Similar to regular couscous, it resembles a grain but is made of wheat flour.
Because of its large surface area, it holds sauce well and is very versatile.

Israeli couscous makes a perfect side dish to meat, poultry or fish.
It’s also great as a main dish mixed w/ veggies or with a pasta sauce.

Ingredients:

3 cippolini, sliced

3 -4 garlic cloves, minced

Olive oil

One 9 oz package of Israeli couscous

1 tsp kosher salt

½ tsp black pepper

1 tbls Fresh mint, chopped

1 tbls Fresh parsley, chopped

2 cups vegetable broth

1. In a medium pot, sauté cippolini and garlic, until golden (but do not completely brown) over medium heat
2. Add couscous, and sauté until couscous takes on a slight golden color
3. Add spices and herbs, stir to incorporate
4. Slowly add vegetable broth.
5. Cover, and simmer on low heat for 8 -10 until all broth is absorbed

Ingredients:

3 medium shallots, finely chopped
4 cloves garlic, minced
½ cup olive oil
1 lb french string beans
2 teas fresh lemon juice
½ tsp kosher salt
¼ tsp black pepper
¼ tsp garlic salt
Dash of cayenne pepper
Dash of allspice
Dash of sugar
14 oz can crushed tomatoes

1. Saute shallots and garlic until translucent and fragrant (do not brown)
2. Add beans, lemon juice, salt and pepper
3. Cover and steam on low heat for 10 minutes
4. Add rest of spices, and crushed tomatoes. Mix well to incorporate
5. Cover and simmer on low heat for 15 minutes.
   

Ingredients:

1. Cucumber - 1 diced into small pieces
2. Tomatoes (firm) - 2 - diced into small pieces
3. Bell pepper - 1 - diced into small pieces (seeds removed)
4. Onion - 1 large - diced into small pieces
5. Jalapeno or serrano peppers - 3 - diced into small pieces (remove seeds for milder taste)
6. Olive oil 1 tbsp
7. Lemon juice 3 tbsp
8. Vinegar 1 tbsp
9. Black pepper 1/2 tsp
10. Salt 1/2 tsp (or to taste)
11. Optional: red pepper 1/4 tsp (or to taste) or chaat masala 1/2 tsp for extra flavor

1. Mix onion with lemon juice and vinegar, add salt and pepper
2. Add tomatoes, cucumber, bell pepper, and jalapenos/serrano peppers
3. Add olive oil
4. Toss and set aside for 15 minutes before serving
5. Makes an excellent condiment for almost every Pakistani and Indian entree

Ingredients:

1. Cabbage 1 full head chopped.
2. Green Onions 1 bunch chopped.
3. Butter 1/2 stick.
4. Almonds 3/4 cup slivered.
5. Sesame seeds 2 1/2 tbsp
6. Ramen noodles 2 packs crushed.

Dressing:

      1. White Vinegar 1/4 cup.

      2. Sugar 1/2 cup.

      3. Vegetable Oil 3/4 cup

      4. Soy sauce 2 tbsp.

1. In a medium skillet over low heat, brown ramen noodles, sesame seeds and almonds with butter.
2. In a small sauce pan, boil vinegar, sugar and vegetable oil for about 1 minute.
3. Cool and add soy sauce.
4. In a large bowl, mix the chopped cabbage, green onions and ramen noodle mixture.
5. Add the dressing, mix well, and serve!

Ingredients:

1. French bread 1 whole.
2. Butter or Margerine 1/2 cup .
3. Garlic powder or crushed 1tbsp.
4. Oregano dried 1 tsp.

Directions:

1. Cut the French bread lenght wise.
2. Mix the butter and dried ingredients.
3. Now generously apply on the both sides of the loaf.
   
4. Heat oven to 400 degree Fahrenheit.
5. Place bread in oven when heated.
6. Remove from oven when the bread gets golden brown.