Miso Shrimp & Edamame Salad

 

Shrimp & Edamame Salad

1 cup shelled edamame, lightly steamed

8-10 cooked and peeled shrimp

1/2 cup cucumber, halved, seeded and thinly sliced

1/2 cup radishes, thinly sliced

1 tablespoon green onion, finely sliced

Sesame seeds for garnish

 

Miso Sesame Dressing

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon miso paste

1 teaspoon sesame oil

1 teaspoon honey

1/2 teaspoon freshly grated ginger

 

Whisk together all of the ingredients in a small bowl.

 

Sides

3/4 cup cooked brown rice

 

Begin with a layer of rice as the base for the box. Arrange the remaining ingredients on top of the rice. Garnish with the green onion and sesame seeds. Add a small container of the dressing on the side. Dress just before enjoying.

 

Balsamic Grilled Vegetable Salad

 

Grilled Vegetables

1 tablespoon olive oil

1/2 red pepper, cut into strips

1/2 cup sliced zucchini or summer squash

1/2 cup sliced Italian eggplant

1/4 red onion, sliced into rings

1 tablespoon Italian seasoning

Salt and freshly ground black pepper

 

Season the vegetables on both sides with the oil, Italian seasoning, salt, and pepper. Grill on both sides over medium-high heat until the vegetables begin to soften and grill marks appear, about 3 to 4 minutes per side.

 

Balsamic Vinaigrette

1 tablespoon balsamic vinegar

2 teaspoons olive oil

1 teaspoon honey

1 teaspoon Dijon mustard

Salt and freshly ground black pepper

 

Whisk together all of the ingredients in a small bowl.

 

Sides

2 cups finely chopped kale

1/2 cup canned white kidney beans, drained and rinsed

 

Assemble the salad by placing the kale into the serving dish. Top with the grilled vegetables and kidney beans. Add a small container of dressing on the side.

 

Easy Chicken Chow Mein

 

Chicken Chow Mein

1/4 cup chicken broth

2 tablespoons soy sauce

1 tablespoon oyster sauce

2 teaspoons honey

1 teaspoon sesame oil

1 cup boneless skinless chicken thighs cut into 1/2 inch cubes

1 shallot, sliced

1/2 cup shredded cabbage

1/4 cup julienned carrot

1 cup cooked chow mein noodles

1/2 cup bean sprouts

Salt and freshly ground black pepper

 

In a small bowl whisk together the chicken broth, soy sauce, oyster sauce and honey. Set it aside.

 

Heat the oil in a non-stick skillet over medium-high heat. Add the chicken and season with salt and pepper to taste. Cook until the chicken is no longer pink, about 8 minutes. Add the shallot, cabbage, and carrot and cook until the vegetables begin to soften, 1 to 2 minutes. Add the noodles, beans sprouts, and sauce and cook for another 1 to 2 minutes.

 

Sides

1 tablespoon chopped green onion

Sesame seeds

 

Crunchy Rainbow Rolls

 

Rainbow Rolls

3 rice paper rounds

1/2 red pepper, thinly sliced

1/2 mango, thinly sliced

1/2 cup julienned carrot

1/2 cup julienned cucumber

1/2 cup julienned red cabbage

 

One at a time, soak a rice paper round in tepid water until it begins to soften, about 15 to seconds. Remove the round from the water and place onto a cutting board. Place a third of the ingredients into the centre of the wrapper. Start by wrapping the bottom of the rice paper over the filling. Fold over the sides of the rice paper toward the centre of the roll and continue rolling up. Repeat until all of the rolls are filled.

 

*To keep the rainbow rolls soft, soak a piece of paper towel in water and place over the rolls until ready to be eaten.

 

Mango Chili Sauce

1/2 cup mango, diced

1/2 lime, zest and juice

1/4 cup cilantro

1 tablespoon sliced red chili

1 teaspoon agave

 

Place all of the ingredients into a blender. Blend until smooth.

 

Sides

1 cup edamame pods

 

Boil the edamame in a small pot of water until the edamame beans are tender, about 5 minutes. Drain the edamame and sprinkle with sea salt to taste.

 

Salsa Verde Chicken

 

Salsa Verde Chicken

3/4 cup cooked shredded chicken

1/4 cup salsa verde

1 teaspoon chopped fresh cilantro

Salt and freshly cracked pepper

 

Corn Salad

1 cup corn kernels

1/4 cup diced cucumber

1 tablespoon finely diced red onion

1 teaspoon chopped fresh cilantro

1/2 lime, zest and juice

1/8 teaspoon ground cumin

Salt and freshly ground black pepper

 

In a small bowl toss all of the ingredients together until they are well combined.

 

Cilantro Lime Rice

3/4 cup cooked white rice

1 tablespoon chopped fresh cilantro

1/2 lime, zest and juice

Salt and freshly ground black pepper

 

Combine all of the ingredients together and season with salt and pepper to taste.

 

Sides

Lime wedge