• 6  tsp minced Fresh Mint
• 3 tsp Mayo
• 3/4 c (6 oz)Dijon Mustard (country style/course ground/ya know…the good stuff)
• 2 cloves garlic pressed
• 1 tsp lemon juice
• a bit of light brown sugar (about 1 tsp or to taste)

Ingredients:

• 1 cup water
• 1 cup rice vinegar
• 1/4 cup sugar
• 2 teaspoons fresh ginger root, minced
• 1 teaspoon garlic, minced
• 2 teaspoons hot chile pepper, minced
• 2 teaspoons ketchup
• 2 teaspoons cornstarch
• 1 12 oz package of tapioca/rice noodles (if you can’t find these noodles, use regular -not thin- spaghetti noodles)
• 1 lb. shrimp. peeled and deveined
• Fresh mint

Directions:

1. Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
2. Cook noodles per package directions. Set aside.
3. Cook shrimp in a pan with approximately 2 tbsp. olive oil for approximately 2-3 minutes on each side until they are ‘just’ done. Do not overcook the shrimp.
4. Toss shrimp together with the noodles and sweet chili thai sauce. Coat thoroughly.
5. Serve with sprigs of mint on top.

Ingredients:

• 2 large tomatoes
• 2 jalapeno peppers
• 1 white onion halved
• 4 cloves of garlic peeled
• small can chipolte peppers in abado sauce
• smidge of olive oil

Directions:

1. Preheat oven to broil high.
2. Set tomatoes, peppers, garlic and onion halves on a cookie sheet or broiler pan.
3. Lightly brush vegetables with olive oil.
4. Broil on high for 3-5 minutes on each side being careful to turn before exposed side is blackened.
5. Add everything you just roasted, 2-3 of the chipotle peppers and about a tablespoon of the abado sauce to your food processor or blender and puree until smooth.
6. Refrigerate until cooled or until you are ready to use it.
7. I’m sure results will vary but it seems to keep for about 4-5 days for me.

Ingredients:

• 3-4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 cup honey
• 1/2 teaspoon tamarind pulp (or, prune pulp).
• 1 pinch powdered saffron

• 1/2 cup cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

Directions:

1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.

• 1/3 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves of garlics, minced (or zested if you can)
• 2 limes, juiced
• 1/2 cup olive oil
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp ground white pepper
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika

Directions:

1. Blend well with a whisk
2. Marinate for 1-2 hours before grilling

• 2 cans black eyed peas
• 2 cans black beans
• 2 cans diced green chilies
• 2 cans sweet corn
• 1/2 white onion, diced
• 2 cloves fresh garlic, chopped
• 2 large tomatoes, chopped
• 1 bunch green onion, chopped
• 1 bunch cilantro leaves, chopped
• 1 bottle of Zesty Italian dressing
• fresh ground pepper, to taste

Directions:

1. Combine all ingredients and mix very well.
2. Refrigerate for on hour before serving with chips. Best if served after refrigerated overnight.

Ingredients:

• 6 Roma tomatoes, diced
• 3 cloves garlic, grated
• 1 can green chilies
• 1/4 c. cilantro, chopped
• 1 medium white onion, diced
• 1 or 2 jalapeños, grated
• 1/2 lime, juiced
• 1 tbsp. lemon juice
• 1 tsp. cayenne pepper
• 1 bell pepper, finely chopped
• 1 can whole kernel sweet corn

Directions:

1. In a medium mixing bowl, combine all ingredients and mix well.
2. Refrigerate for at least half an hour before serving to allow flavors to congeal.

Ingredients:

• 4 ripe medium Hass Avocados
• 2 cloves garlic, grated
• 1 jalapeño or habanero pepper, grated
• 1/2 lime, juiced
• 3 tbsp. cilantro, minced
• 1 1/2 tsp. garlic salt (will want to vary salt, depending on size of avocados)
• fresh ground pepper, to taste

Directions:

1. Cut avocados in half and remove pits, squeeze avocado into a bowl. Keep one avocado pit on the side.
2. Add remaining ingredients and whisk together using an electric mixer.
3. Put the reserved avocado pit in the bowl and cover (keeps avocado from browning). Refrigerate for at least half an hour before serving.

Ingredients:

• 6 green onions, chopped
• 1 red onion, chopped
• 1 jalapeño pepper, seeded and minced
• 3/4 cup soy sauce
• 1/2 cup distilled white vinegar
• 1/4 cup Canola oil
• 2 tablespoons brown sugar
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon cloves, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon allspice, ground

Directions:

1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix/blend until liquefied.
2. Place your meat in a freezer bag and pour marinade over the meat. Close the freezer bag and slowly push the air out. Refrigerate for AT LEAST an hour.

Ingredients

• 3 medium tomatoes, chopped
• 16 oz canned whole tomatoes undrained, chopped
• 1/2 large white onion, diced
• 4 cloves garlic, grated
• 1/2 jalapeños, grated
• 3 Tbs. fresh cilantro
• 2 Tbs. lime juice
• 1 Tbs. olive oil
• Salt to taste

Optional

• A dash or two of your favorite pepper sauce
• 1/2 bell pepper diced

Directions

1. Add all ingredients in a large bowl and refrigerate for at least an hour.