Orange Tofu Stir-Fry

The sauce

  • 1/2 cup orange juice
  • 1 tbsp. grated orange zest
  • 2 large garlic cloves
  • 1 tbsp. oyster sauce
  • 2 tbsp. rice vinegar
  • 2 teaspoons soy sauce + 2 teaspoons
  • 1 tsp. minced ginger
  • a dash of honey

The Stir Fry

  • 1 lb. tofu cut into strips
  • 3 tbsp. cornstarch
  • 4 cups celery, carrots, snap peas, and broccoli.
  • 1/2 cup chopped onion
  • 1 tbsp. olive oil
  • salt and pepper to taste

Put it all together

Place all sauce ingredients in a blender. Pour into a pan and heat through for 5 minutes, then put it in a separate bowl. Dissolve the cornstarch in the extra soy sauce teaspoons  and then cover lightly the tofu. Steam the broccoli for about 5 minutes. Place on a paper towel to drain. Add olive oil to a wok and sauté tofu for approximately 5-10 minutes until golden brown. Add all of the vegetables to the wok and sauté for 2 minutes. Add sauce bit by bit and cook until sauce has cooked down. You can serve this on its own or over riced cauliflower.


Ginger Shrimp whit Sugar Snap Peas


1 tablespoon minced ginger

1 lb medium shrimp, peeled, deveined, and patted dry

3 cups sugar snap peas, strings removed

3 tablespoons reduced-sodium vegetable broth

1 tablespoon red miso paste

1 tablespoon dry cherry

1 tablespoon Sriracha hot chili sauce

1 teaspoon sugar

2 tablespoon vegetable oil

1 cup slivered red pepper

A pinch of salt (to taste)

3/4 teaspoon cornstarch


  1. In a small bowl combine vegetable broth, miso paste, dry cherry, Sriracha sauce, and sugar. Set aside.
  2. Heat a flat-bottomed wok over high heat; add oil and ginger and stir-fry until fragrant. Add shrimp carefully and spread evenly into one layer. Make sure that shrimp are dry before cooking, otherwise you will braise them. Cook without stirring for a minute. Then, using a spatula, stir-fry for 30 seconds incorporating ginger until shrimp is lightly browned but not cooked through.
  3. Add sugar snaps and pepper, sprinkle with salt; stir-fry for 30 seconds. Stir cornstarch into broth mixture; swirl into wok and stir-fry until shrimp are cooked and vegetables are crisp-tender, 1-2 minutes.

Ginger Miso Zuchinni Soup


  • 1/2 tsp olive oil
  • 1 tsp minced garlic
  • 1 zucchini
  • 1 box Ginger Miso Broth
  • 1 cup sliced mushrooms
  • Salt and pepper to taste


  1. In a soup pot, heat olive oil
  2. Add minced garlic, and saute for 1 minute
  3. Add ginger miso broth
  4. Spiralize the zucchini
  5. Add zucchini noodles (“zoodles”) to the ginger miso broth along with mushrooms.
  6. Bring to a boil, then turn down and let simmer 5 minutes.
  7. Season with salt and pepper to your personal taste
  8. Serve and Enjoy



1 cup(s) cooked broccoli, florets
1 medium uncooked baby carrots, diagonally sliced
1 cup(s) snow peas, rinsed
1 cup(s) uncooked string beans, diagonally sliced
5 serving(s) Tofu, extra firm, Simple Truth, diced and previously fried
1 spray(s) olive oil cooking spray
2 Tbsp low sodium soy sauce
3 cup Thai Kitchen Simmer Sauce, 10-Minute, Mild, Green Curry


  • Spray cooking oil to a frying pan. Add the dice tofu an sprinkle the soy sauce over it. Stir occasionally and cook until golden brown. Set aside. Bring Simmer Sauce to boil in 3-quart saucepan on high heat. Reduce heat to medium. Add vegetables, cook 5 minutes., stirring occasionally. Stir in tofu; simmer 5 minutes, stirring occasionally. Serve with cooked couscous.

Thai Green Curry Vegetables


Screen shot 2014-01-17 at 5.40.24 PMIngredients

6 Cups Cauliflower Florets
1 Cup Cream or 1 Cup Almond Milk
1 Cup Parmesan
½ Cup Bread Crumbs
1 Tbsp. Flour
1 Tbsp. Butter
Salt & Pepper




Preheat your oven to 400°F.

In a large mixing bowl, combine washed and dried cauliflower, cream or almond milk, flour and 3/4 cup Parmesan. Toss to combine.

Pour mixture into a large baking dish, season with salt and pepper and cover tightly with foil. Bake for 30 minutes.

In a small bowl combine 1/4 cup Parmesan and breadcrumbs. Remove cauliflower from oven and sprinkle mixture over dish.

If desired dot cauliflower with 1 Tbsp. butter.

Bake uncovered for 10-15 minutes or until golden brown.


1 tablespoon butter

2 sliced shallots

5 sliced garlic cloves

kosher salt

1 cup 2% Greek yogurt

¼ cup cream cheese

¾ lb chopped smoked salmon1 lb whole wheat fusilli

freshly ground pepper

poppy seeds

sesame seeds


Melt 1 Tbsp butter in a skillet over medium-high heat. Add 2 sliced shallots and 5 sliced garlic cloves. Season with kosher salt and cook until translucent, about 5 minutes. Decrease heat to low; add 1 cup 2% Greek yogurt and ¼ cup cream cheese. Stir until melted and combined (don’t boil). Turn off heat and add ¾ lb chopped smoked salmon. Meanwhile, bring a large pot of salted water to a boil. Cook 1 lb whole wheat fusilli until al dente. Remove pasta from water with a slotted spoon and transfer directly to skillet with sauce, letting some cooking water cling to pasta. Toss together (off heat) and add a few more splashes of hot cooking water for a looser sauce. Divide pasta among 4 or 5 bowls; top with freshly ground pepper, poppy seeds, sesame seeds, and capers.



For soup:

  • 2 Tbsp olive oil
  • 2 lb carrots, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, smashed
  • Kosher salt
  • 1 pinch red pepper flakes
  • 4 cups chicken, turkey, or vegetable broth (homemade or reduced-sodium canned)
  • 2 cups baby spinach leaves, sliced

For meatballs:

  • ½ lb ground turkey
  • ¼ cup grated ­Parmesan or pecorino cheese
  • ¼ cup bread crumbs
  • 2 Tbsp milk (or water)
  • 1 clove garlic, minced
  • Kosher salt and freshly ground pepper


  1. Make soup: Warm oil in a large pot over medium heat. Add carrots, onion, garlic, ½ tsp salt, and red pepper flakes and sauté, stirring, until vegetables begin to brown, about 15 minutes. Stir in broth, scraping up any bits stuck to bottom of pot. Cover pot and simmer until carrots are tender, stirring occasionally, about 30 minutes.
  2. Meanwhile, make meatballs: Mix all ingredients in a medium bowl, season with salt and pepper, and roll into 1-inch balls, spreading them out on a platter. 3. Puree soup in a blender, or with an immersion blender, until smooth. If using blender, return soup to pot. Bring to a simmer. Add meatballs and let simmer until meatballs are cooked through, about 10 minutes. Add spinach and simmer until wilted, about 1 minute. Season servings with salt and pepper to taste.



  • 1 packet of Tasty Bite Kashmir Spinach
  • 1 box elbow macaroni
  • 6 cups mild cheddar
  • 5 cups sharp cheddar
  • 1 stick of butter
  • 1 small onion
  • 2 cups milk
  • salt
  • pepper
  • 9″ × 11″ baking pan
  • aluminum foil


  1. Boil elbow macaroni (al dente) make sure not to soft.
  2. Chop onion very fine. # In small sauce pan melt butter and add finely chopped onion, cook onion until either onion melts away or is transparent.
  3. Add milk, and 3 cups mild cheddar and 2 cups sharp cheddar, sprinkle with salt and pepper to taste. Cook until you have a cheese sauce (no lumps).
  4. Preset oven to 350 F degree. # Drain cooked macaroni and put in baking pan (9″ × 11″) pour cheese sauce and mix.
  5. Mix in Kashmir Spinach and the rest of the mild cheddar cheese.
  6. Sprinkle the last 3 cups of sharp cheddar to create a cheese coating on top.
  7. Cover with aluminum foil and bake for 40 minutes. Remove aluminum foil and bake an add 15 minutes until cheese is brown on top.



  • 2 slices thick cut bacon
  • 1 cup finely chopped yellow onion
  • 1 cup red bell pepper
  • 1 package Knorr® Pasta Sides™ – Chicken flavor
  • 1/2 cup shredded pepper Jack cheese
  • 2 cups rotisserie chicken


  • Cook bacon in 2-quart saucepan over medium high heat, stirring occasionally, until crisp, about 4 minutes. Stir in red peppers and onion to saucepan and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove from saucepan and set aside.
  • Prepare Knorr® Pasta Sides™ – Chicken flavor in same saucepan according to package directions. Stir in chicken, cheese, peppers and onion during the last 2 minutes of cook time.
  • Garnish, if desired, with chopped cilantro.