Cilantro Tomato Bruschetta

Ingredients

1 loaf (1 pound) French bread, cut into 1-inch

slices
1/2 cup olive oil, divided
1 tablespoon balsamic vinegar
3 small tomatoes, seeded and chopped
1/4 cup finely chopped onion
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese

How to Prepare

Preheat oven to 325°. Place bread slices on ungreased baking sheets; brush with 1/4 cup oil.
Bake until golden brown, 10-12 minutes.
In a small bowl, whisk together vinegar and remaining oil. Stir in tomatoes, onion, cilantro, salt
and pepper.

To serve, spoon scant 1 tablespoon tomato mixture onto each slice of bread. Top with cheese.
Yield: about 2 dozen.

Asian Vermicelli Noodle Salad

Ingredients

4oz/100g dried vermicelli noodles

2 cups white or green cabbage, shredded
1 cup shredded carrot
1 cup bean sprouts
2 shallots, finely sliced
¼ cup coriander leaves
Fried Asian Shallots, to garnish (optional)
Dressing (see notes for substitutions)
2 tbsp light soy sauce
2 tbsp rice wine vinegar
1 ½ tsp sugar
1 tbsp grape seed oil (or any other neutral oil)
1 garlic clove, minced
1 birds eye chilli, finely minced

How to Prepare

Combine dressing ingredients in a jar and shake well to combine. Set aside for the flavors to
infuse.
Soak vermicelli in boiling water for a few minutes (or per packet instructions), then drain and
rinse under cold water (this stops them cooking further and also from sticking together).
Combine vermicelli noodles with remaining salad ingredients.
Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

Spaghetti with Parsley/Corriander Pesto

Ingredients
1 lb. spaghetti
Kosher salt
1/2 cup unsalted, roasted almonds
3 cups (packed) fresh flat-leaf parsley leaves
1 cup (packed) fresh cilantro leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan
Freshly ground black pepper

How to prepare

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
Drain, reserving 2 cups pasta cooking liquid.
Place the almonds in a food processor and pulse until smooth.
Add the parsley, cilantro, chives, oil, and Parmesan; process until thoroughly pureed.
Season pesto with salt and pepper to taste.
Toss the pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4 cupfuls until saucy.
Season with salt and pepper.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic
wrap directly on top with the air pressed out.

Veg Hakka Noodles

Ingredients
1 Pack (250 gm) of Hakka Noodles
1/2 Cup Onion, thinly sliced
1/2 Cup Colored Capsicum (Bell Pepper), thinly sliced
1/2 Cup Cabbage, shredded
1/2 Cup Carrots, shredded
3-4 Stems Spring Onions, chopped
3-4 Cloves of Garlic, grated
1 Green Chilli, finely chopped
2 Teaspoons Soy Sauce
1 Teaspoon Vinegar
1 Teaspoon Green Chilli Sauce
1 Teaspoon Red Chilli Sauce
1/2 Teaspoon Salt, or to taste
1/2 Teaspoon Black Pepper Powder

How to prepare

Boil 2 cups of water in a vessel. Add 1 teaspoon Oil in the water which will prevent the noodles from
sticking to each other. Also add a pinch of Salt so that it gets absorbed in the noodles while cooking. Add
the noodles to the water and cook them according to the instructions on the pack till they are tender.
When the noodles are cooked, drain the hot water and place them in a colander. Lightly hand toss them
to separate the noodle strands and run the noodles under cold water to stop the cooking process, so the
noodles do not become mushy.
Heat 2 tablespoons of oil in a wok (kadhai). Add grated Garlic & finely chopped Green Chillies and fry
them.
Then add thinly sliced Onions and colored Bell Peppers (Capsicum). Also add shredded Cabbage and
Carrots along with chopped Spring Onion whites.
Toss the vegetables lightly for a few minutes, stir frying them on high heat till they are cooked but still
crunchy. Do not cook overcook the vegetables.
Add Soy Sauce, Vinegar, Green Chilli Sauce and Red Chilli Sauce. Also add Black Pepper Powder and Salt
to taste. Toss lightly to mix the sauces with the vegetables.
Add boiled noodles to the vegetables and toss to coat the noodles. You can use 2 forks to mix the noodles
so that they don't get smushed.
Finally add some finely chopped Spring Onion Greens for garnish.

Moo Goo Gai Pan

Ingredients

1 tablespoon vegetable oil

1 cup sliced fresh mushrooms
2 cups chopped broccoli florets
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (15 ounce) can whole straw mushrooms, drained
1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into strips
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
1/4 cup chicken broth

How to prepare

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in
the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir
until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and
set aside. Wipe out the wok.

Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and
cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly
browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch,
sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and
bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer
cloudy. Return the vegetables to the wok, and toss with the sauce.

Sesame Chicken
Ingredients

2 teaspoons cornstarch
2 tablespoons rice wine
1 tablespoon lemon juice
1 tablespoon soy sauce
1 dash hot pepper sauce
1 tablespoon grated fresh ginger
1 clove crushed garlic
1 pound skinless, boneless chicken breast halves, cut
into bite size pieces
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces fresh mushrooms, quartered
1 green bell pepper, sliced
4 green onions, sliced diagonally into 1/2

How to prepare
To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon
juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish
and refrigerate to marinate for 3 to 4 hours.
In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the
seeds are a golden brown color. Remove seeds and set aside.
To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving
marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon
and set aside.
Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the
scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir
over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the
glaze. Sprinkle toasted sesame seeds on top and serve immediately.

Greek Salad
Ingredients
2 cloves garlic, minced
6 tablespoons freshly squeezed lemon juice
2 teaspoons kosher salt plus more to taste
1 cup extra-virgin olive oil, preferably Greek
2 teaspoons minced fresh oregano
Freshly ground black pepper
1 head romaine lettuce (about 1 pound), trimmed of
tough stems and torn into bite-sized pieces
6 ounces calamata olives, about 1 cup
1/2 pound Feta cheese, crumbled
1 English (seedless) cucumber, trimmed, cut into 1
inch chunks
12 ounces vine-ripened cherry tomatoes, halved
1 small red onion, cut into 1/2-inch wedges, soaked in
cold water for 5 minutes and drained
1 green pepper, trimmed, seeded, and diced

How to prepare

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and
pepper to taste. Set aside.
When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide
the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and
peppers over the top of the greens. Serve and pass the remaining dressing at the table.

8. Steamed Fish and Vegetables

Ingredients
1/2 head broccoli, cut into florets
3 yellow squash or zucchini, cut into 1/2-inch
rounds
Kosher salt and black pepper
2 fillets of pomfret
2 teaspoons extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf
parsley,
1 lemon, halved

How to prepare
Place a steamer in a large saucepan. Add enough water to reach just below it. Bring to a boil.
Add the broccoli and squash and steam, covered, until tender, about 7 minutes. Transfer to a
bowl, season with ¼ teaspoon salt, and cover.
If necessary, add more water to the pan. Return to a boil. Season the fish with 1/4 teaspoon salt
and pepper.
Place the fish on the steamer, cover, and cook until it flakes easily and is the same color
throughout, about 5-7 minutes.
Drizzle the Fish and vegetables with the oil. Sprinkle with parsley and serve with the lemon
halves.
9. Vegetarian Burrito Bowl

Ingredients:
2 tablespoons olive oil
1 cup basmati rice
Salt
2 cloves garlic, minced
2 15.5-oz. cans black beans, drained, rinsed
1 avocado, pitted, peeled, diced
1 teaspoon chili powder
1 teaspoon cumin
2 tablespoons lime juice
1 1/2 cups corn kernels, fresh or frozen, thawed if frozen
1 1/2 cups cherry tomatoes, quartered
Sour cream, shredded Cheddar, cilantro leaves, sliced
radishes, chopped pickled jalapeños,

How To Prepare

Warm 1 Tbsp. oil in a saucepan over medium-high heat. Add rice and cook, stirring, until
fragrant, 1 to 2 minutes. Add 1 1/2 cups water and 1/2 tsp. salt. Bring to a boil, cover, reduce
heat to low and simmer until water is absorbed, about 15 minutes.

Warm remaining 1 Tbsp. oil in a skillet over medium heat. Add garlic and sauté until fragrant,
about 30 seconds. Stir in 1/2 cup water, beans, chili powder and cumin. Bring to a simmer and
cook until most of liquid has evaporated, 5 to 7 minutes, stirring once or twice. Season lightly
with salt.

Combine avocados and lime juice in a medium bowl. Divide rice among 4 bowls. Top with bean
mixture, corn, tomatoes and avocados. Serve with garnishes and chips on the side, if desired.