Print the Spicy Mustard BBQ Sauce Recipe Here

1 – 6oz. can tomato paste
1 1/2 cups water
1/2 cup olive oil
2 garlic cloves, minced
1 TBS fresh basil, chopped
1/2 TBS crushed oregano
1/2 TBS crushed Rosemary

Whisk all if the ingredients in a bowl. Refrigerate the sauce for 1 hour so all the flavors meld together. Spread on your favorite pizza. Keep left over sauce in the fridge for up to 2 weeks. Delicious!

Print the Pizza Sauce Recipe Here

This recipe will make 6 medium size cakes. We ate them as a side with grilled meat but they are also very nice for brunch. Enjoy!

6 large, very ripe – black – plantains
2 TBS butter – melted
1 egg
Flour

Cut the tips off of the plantains and place them into a pot of water. Bring them to a boil and reduce the heat. Cook them for about 20 minutes until very tender. Remove from pot and cool down completely.

Peel the cooked plantains and mash them. Add the melted butter and the egg. Mix until well incorporated.

Make 6 medium size patties. Place the flour on a plate and lightly coat both sides of the cakes.

Heat a large skillet with some butter and fry the cakes, flipping when one side has a nice, brown crust. Serve and enjoy!

Print the Plantain Cakes Recipe Here

• Cook your potatoes until they are tender but not mushy – approximately 15 to 20 minutes.

• Drain the potatoes carefully so as not to mash them.

• Heat a large skillet with some butter.

• Add the cooked potatoes, season them with salt and pepper and fry them until they start browning in places.

• Add about 1/4 cup finely chopped Italian parsley.

• Toss the potatoes to coat well. Serve as a side with any meal you desire. Enjoy!

Print the Parsley Fingerling Potato Recipe Here

Print the Sweet Potatoes with Basil Ailoli Recipe Here

Print the Meat & Cheese Lasagna Recipe Here

Here is what you are going to need:

FOR THE CHICKEN:
2 large skinless, boneless chicken breasts
1/2 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
1 teaspoon hot Asian chili sauce
3 large scallion, white, light green and dark green chopped (reserve for later)

Rinse and pat dry the chicken breasts.  Butterfly the breasts and trim off all excess fat.  Place the breasts in a bowl. In a separate small bowl whisk together the soy, vinegar, oil and chili sauce.  Pour over the chicken and cover. Refrigerate for a minimum of 30 minutes.

Heat the oven to 425 degrees. Remove the chicken from the marinade (discard it) and place the breasts on a roasting pan.

Roast the chicken for 20 to 25 minutes, until cooked through. Remove from oven and place on a cutting board to cool down.

Shred the chicken and place in a bowl. Add the chopped scallions and mix with 1/4th of the dressing (recipe follows). Set aside.

FOR THE DRESSING:
1/2 cup rice vinegar
3 tablespoon soy sauce
4 medium garlic cloves, minced
4 teaspoons minced ginger
1 teaspoon kosher salt
1 teaspoon hot Asian chili sauce
1/2 teaspoon ground black pepper
1/2 cup peanut oil
2 tablespoons sesame oil

In a medium bowl whisk together all the ingredients except for the oils. Gradually whisk in the oils. Set aside.

FOR THE SALAD:
8 square egg roll wrappers, cut into 1/2 inch wide strips
Vegetable oil cooking spray
1 cup sliced almonds
3/4 cup trimmed and diagonally sliced snow peas
1 tablespoon white sesame seeds
1/2 head small Napa cabbage, trimmed and cut crosswise into 1/2 inch wide strips
1/2 romaine heart, cut crosswise into 1/2 inch wide strips
1 large carrot, grated
Salt

Once the chicken has cooked, reduce the oven to 375 degrees. Place the cut egg roll wrappers on a foil lined, vegetable oil sprayed baking sheet. Spray the strips and season with salt.

Place in oven and bake for about 8 to 10 minutes, until golden brown. Keep an eye on them! Careful not to burn them. Remove them from the oven and let them cool down. Reduce the oven to 350 degrees.

Place the sliced almonds on a baking sheet. Put them in the oven and toast them for 6 to 7 minutes. Be very careful not to burn these either! Once they are golden remove them from the oven and set side.

Heat a small skillet and add the sesame seeds and toast them while stirring constantly for about 3 minutes. Set aside.

Place a bowl of ice water in the sink. Bring a small pot of salted water to a boil. Add the snow peas and cook for 10 seconds. Remove the snow peas and immediately place in the ice water to stop the cooking process. Remove from the water and place on paper towels to dry.

Place the chopped cabbage and lettuce in a large bowl. Add the carrots and snow peas.

Add the sesame seeds and the almonds. Whisk in the dressing, a little at a time, and toss to coat well. Add the chicken and mix well. Serve and top with the baked strips. Enjoy!

Print the Chinese Chicken Salad Recipe Here

In a large bowl mix together 4 cups largely diced watermelon, 1/2 small red onion finely sliced, 1/2 cup crumbled Feta cheese, 1/4 cup chopped mint and basil leaves. Carefully mix it all. Add the juice of a large lime and season generously with salt. That’s it! Bon appetit!