- 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.
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
- In a small bowl combine vegetable broth, miso paste, dry cherry, Sriracha sauce, and sugar. Set aside.
- 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.
- 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.
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
1 cup 2% Greek yogurt
¼ cup cream cheese
¾ lb chopped smoked salmon1 lb whole wheat fusilli
freshly ground pepper
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.