Recipes

Shrimp Tacos

Shrimp tacos

Recipe courtesy of Pinch of Yum: https://pinchofyum.com/spicy-shrimp-tacos-with-garlic-cilantro-lime-slaw

If you have time, I highly recommend making your own tortillas. It’s easier than you think, and the taste is incomparable. I like this recipe: https://www.tasteofhome.com/recipes/homemade-tortillas/

We like to top our shrimp tacos with scallions, thinly sliced radishes and avocado crema (https://www.foodnetwork.com/recipes/ree-drummond/avocado-lime-crema-3876987). An alternative to pan-frying the shrimp is to coat it in mayonnaise, then panko crumbs, and bake it in the oven until done.

Kimchi Stir-fry

Kimchi stir-fry: 4 servings

Avocado oil or sesame oil, for stir frying

½ onion, sliced

1 head broccoli, cut into small florets

1 bell pepper, sliced

½ small cabbage, sliced

1 ½ cups sugar snap peas

5-6 cremini mushrooms

2 heads baby bok choy, sliced

1 ½ cups protein of choice (chickpeas, chicken, shrimp, beef, etc.), diced

2 cloves garlic, minced

Thumb-sized piece of garlic, minced

1/3 cup cashews

1 scallion, sliced thinly

Fermented kimchi (store-bought – we like the Farm Boy one!)

Stir-fry sauce:

1/3 cup low sodium soy sauce (we like Braggs soy seasoning or liquid aminos)

Splash of chicken broth

1 tbsp. honey

1 tbsp. rice vinegar

2 tsp. sesame seeds

¼-1/2 tsp. Asian hot sauce (sriracha, gochujang or sambal oelek)

Whisk together stir-fry sauce ingredients and set aside. Prepare protein and vegetables and pre-heat wok on medium. If using a meat protein, add a tbsp. of oil cook until brown and crispy. Remove from wok and set aside. Heat another tbsp. of oil and stir fry vegetables 3-4 minutes, including garlic and ginger. Add cashews and sauce, return protein to wok, and continue to cook until vegetables are just done (3-5 minutes). Serve over brown rice or noodles, garnished with scallions and a good scoop of kimchi.

Mixed Salad

Mixed salad: 4 servings

A few handfuls of fresh lettuce or greens

A good handful of sprouts and shoots: pea shoots, sunflower sprouts, radish sprouts, etc.

1 avocado, sliced

9-12 cherry tomatoes, quartered

½ garden cucumber, sliced and quartered

1/3-1/2 cup feta cheese, crumbled

9 queen olives

¼ cup hemp seeds

Dressing:

1/3 cup extra virgin olive oil (or sunflower oil)

1 tbsp apple cider vinegar

1 tbso fresh lemon juice

1 garlic clove, minced

1 tsp tamari

1 tsp Dijon mustard

1 tbsp honey

1 teaspoon minced chives

Himalayan salt and freshly ground pepper, to taste

Combine salad ingredients in a large bowl and toss. Combine dressing ingredients in a small bowl and mix, or combine in a Mason jar and shake.