3 cups white rice (cooked)
3 tablespoons sesame oil
3/4 cup carrots, chopped
3/4 cup green beans, chopped
1 medium yellow squash, chopped
1 small red onion, chopped
2 teaspoons minced garlic
1 small red chili pepper, chopped
½ cup low-sodium soy sauce
1 tablespoon sesame seeds

Cook your rice ahead of time according to the package directions and set aside. In a wok heat sesame oil. Add carrots, onions, chili pepper and garlic and stir fry for about 3-4 minutes or until the carrots begin to become tender. Add in the green beans and squash and stir fry for another 2-3 minutes. Lower the heat and add the rice and soy sauce and stir fry for another minute or until heated thoroughly.

Serves 4-6

Peel the eggplant and then slice it thin. Beat together the eggs and water in a shallow dish. Dip the eggplant slices in the egg and then into the breadcrumbs and coat evenly. Heat the oil over medium heat in a heavy pan. Fry the eggplant slices until lightly browned. Coat the bottom of a baking dish with some of the tomato sauce. Make a layer of eggplant over the sauce. Spread some of the Ricotta cheese over the layer of eggplant. Top with some more sauce. Repeat these layers until you use all of the eggplant. Spread the mozzarella cheese over the top. Bake in a 350 degrees F oven for about 30 minutes.

Serves 6-8

1 envelope taco seasoning
1 cup guacamole
1 (16oz.) can refried beans
1 pint sour cream
2 cups shredded cheese
1 cup chopped tomato
1/2 cup sliced green onions
1/2 cup black olives
1/4 cup sliced jalapenos

Prepare your guacamole and set aside. Spread 1 can of refried beans in a shallow serving dish. Mix 1 pint of sour cream with the taco seasoning and spread it over the beans. Top with 2 cups of shredded cheese, 1 cup guacamole, 1 cup tomato. Top with green onions, olive slices and jalapeno slices. Serve with tortilla chips.

Place all the ingredients in a food processor and chop until the smooth but chunky. Refrigerate covered for at least 30 minutes before serving.

1 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
¼ cup extra-virgin olive oil
6 ripe plum tomatoes, halved
Freshly ground black pepper, to taste
10 habanero chile peppers
¼ cup lime juice (about 2 limes)
¼ cup chopped cilantro

Combine 1 tablespoon of olive oil and garlic and mix well.
Rub tomato halves with this mixture, season with salt and freshly cracked
pepper. Roast in a 500 degrees F oven for about 15 to 20 minutes.
Remove from oven, cool to room temperature and dice.
Meanwhile, grill habanero peppers over a medium-hot fire until they begin to blacken, 2 to 3 minutes. Remove peppers from fire and mince.
In medium-size bowl, combine tomatoes, peppers, ¼ cup olive oil, lime juice and
cilantro, mix well.

Makes: 2 cups

Brown pork slowly in hot oil. Add 1 cup water, bouillon cube and salt. Mix well. Cover and simmer pork for 1 hour. (or until tender.) Meanwhile drain
pineapple and reserve the syrup. Combine the brown sugar and cornstarch. Add the reserved pineapple syrup, vinegar, soy sauce and ½ teaspoon salt. Cook and stir over medium high heat until thickened and bubbly. Remove from heat and add sauce to pork, mixing well. Stir in pineapple , onion and green pepper, then cook over low heat for 3-4 minutes or until vegetables are tender.

In oil in a heavy saucepan, saute’ garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.

1 boneless chicken breast, cut into strips
3 oz. Zip Sauce
3 oz. water

1/2 onion, chopped
1 tablespoon hot oil (olive oil infused with red pepper)
1 tablespoon sesame oil
1 small package frozen broccoli, thawed
2 cups cooked white rice
1 tablespoon low-sodium soy sauce
1 tablespoon sesame seeds

Marinate the chicken strips with the Zip Sauce and water for about 2 hours.
In a large wok, heat the hot oil and sesame oil. Add the onions and saute for 30 seconds, then add the chicken strips. Saute for 2-3 minutes and then add the broccoli. Saute another 2 minutes, then add the rice and soy sauce. Toss well and saute another 2-3 minutes. Make sure that the chicken is cooked through. Transfer to a serving dish and then top with sesame seeds.

Heat the oil in a preheated wok or heavy bottom skillet. Add the chicken and season to taste with salt and pepper, then stir-fry over medium heat for 4 minutes.
Add the shallots, garlic , ginger, and chili and stir-fry for an additional 2 minutes.
Add the red and green bell peppers and zucchini and stir-fry for 1 minute.
Stir in the almonds, cinnamon, oyster sauce, and creamed coconut and season to taste with salt and pepper.Stir- fry for 1 minute to heat through, then serve immediately.

Servings: 4

Combine all ingredients and mix well. Let stand for 3 hours to allow the flavors to blend.