• Cashew Chicken

    Adapted from Half Baked Harvest.

    I southwards ngredients:

    • 1 lb. chicken thighs or breasts, thinly sliced
    • 1 TBSP cornstarch
    • Black pepper, to taste
    • 1/4 c. honey
    • 1/2 c. soy sauce
    • 1 TBSP fish sauce
    • 1-2 TBSP chili paste (sambal oelek)
    • 2 TBSP ketchup
    • 2 TBSP oil
    • 4 cloves garlic, minced
    • 1 inch fresh ginger, grated
    • 2 red or orange bell peppers, thinly sliced
    • 1 c. fresh Thai or regular basil, roughly torn
    • Steamed white or brown rice
    • Handful of cashews

    buy dapoxetine online usa Directions:

    1. In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.
    2. To make the sauce: Combine the honey, soy sauce, fish sauce, chili paste, and ketchup in a bowl.
    3. In a skillet, heat oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the garlic, ginger, and peppers, cook another 2-3 minutes, until the garlic is fragrant.
    4. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.
    5. Remove from the heat and stir in the basil.
    6. Serve the chicken and sauce over bowls of rice. Top with cashews and additional basil.

    Cashew Chicken:

  • Greek Salmon Bowls

    Recipe adapted from Midwest Foodie.



    • 5 TBSP olive oil
    • 3 TBSP balsamic vinegar
    • 2 TBSP fresh chopped dill
    • 2 TBSP fresh chopped parsley
    • 2 tsp. dried oregano
    • 1 tsp. Dijon mustard
    • 2 garlic cloves, minced
    • Kosher salt and fresh cracked pepper


    • 1 lb. salmon


    • 1 box of orzo
    • 2-3 TBSP butter
    • 2 TBSP lemon juice

    Salad and Toppings:

    • Mixed Greens
    • 1 (15 oz.) can artichoke hearts
    • 1 c. halved grape tomatoes
    • 1 c. sliced English cucumber
    • 1 c. pitted assorted olives
    • 1/2 c. thinly sliced red onion
    • 1 (14 oz.) can of chick peas
    • 4 oz. feta chees crumbled

    Tzatziki Sauce or Easy Lemon Dill Sauce:

    • 1 c. sour cream
    • ½ c. fresh dill
    • Zest of 1 lemon
    • Juice of 1 lemon
    • Salt, and pepper


    1. Dressing/Marinade: Add olive oil, balsamic vinegar, dill, parsley, oregano, garlic, and a couple pinches of salt and pepper to a mason jar. Shake until well combined and emulsified.
    2. Salmon: Place salmon on a baking sheet, and cover with about 1/3 of a cup of the dressing mixture. Place in the cold oven and then turn the oven on and set to 400*. Bake for about 20 minutes or until the salmon is cooked through and flakes easily.
    3. Orzo: While the salmon is baking, cook the orzo according to package in salted water; drain and return to pot. Add butter and lemon juice.
    4. Easy Lemon Dill Sauce: Combine ingredients in a bowl.
    5. Assemble: Add mixed greens and orzo to plate/bowl. Top with salmon an toppings of choice – artichoke hearts, tomatoes, cucumbers, olives, red onion, and feta. Drizzle with remaining dressing. Top with Tzatziki or Easy Lemon Dill Yogurt Sauce.

    Greek Salmon Bowls:

  • Taco Salad with Cilantro Lime Dressing

    Note: make the dressing ahead so it can chill before serving.
    Recipe adapted from Carlsbad Cravings.



    • 1 lb. ground beef, turkey, or chicken
    • 1 TBSP chili powder
    • 1 tsp. cumin
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 1/2 tsp. dried oregano
    • 1/2 tsp. salt
    • Cayenne pepper, to taste
    • 1/2 c. mild salsa


    • 8 c. Romaine lettuce, chopped
    • 1 1/2 c. cherry tomatoes, halved
    • 14 oz. can of black beans, drained and rinsed
    • 14 oz. can of corn, drained and rinsed
    • 1/4 c. red onions, chopped
    • 2 avocados, sliced or chopped
    • 1/2 c. (or more) pepper jack or shredded cheese, grated

    Cilantro Lime Dressing:

    • 1 bunch of cilantro
    • 2 large tomatillos, husks removed and roughly chopped
    • 1 jalapeno, deveined and seeded, if desired, roughly chopped
    • 2 garlic cloves, peeled
    • 1 c. mayonnaise
    • 1 c. sour cream or Greek yogurt
    • Juice of 1 lime
    • 2 TBSP ranch seasoning mix
    • 1/4 tsp. smoked paprika
    • 1 1/2 tsp. salt
    • Milk, as needed to thin


    1. Meat: brown meat over medium heat in a large skillet, and drain any excess fat. Stir in all the seasonings and salsa and simmer for 1-2 minutes until thickened and warmed through.
    2. Salad: put all salad ingredients in a large bowl, top with meat, and dressing.
    3. Dressing: add all ingredients to a blender and puree until smooth. Chill before serving! Dressing may thicken in the fridge, so whisk in some milk before serving.

    Taco Salad with Cilantro Lime Dressing:

  • Orange Tofu

    This dish comes together very quickly. Great for a busy weeknight dinner.

    Recipe adapted from Nora Cooks.


    • 2 blocks of tofu to make Crispy Baked Tofu
    • 1 c. water
    • zest of 1 orange
    • 1/2 c. freshly squeezed orange juice, about 2-3 oranges
    • 1/2 c. sugar
    • 1/3 c. rice wine vinegar
    • 1/4 soy sauce
    • 3 garlic cloves, minced
    • 2 tsp. ginger grated or paste
    • 1/4 tsp. crushed red pepper
    • 2 TBSP cornstarch
    • 1/4 c. water


    1. Prepare crispy baked tofu.
    2. In a sauce pan add water through crushed red pepper and bring to a boil.
    3. In a small bowl, mix the cornstarch and water to combine, and then add to the boiling sauce. Stir over medium-high heat constantly for a couple of minutes, until the sauce thickens. 
    4. Serve tofu over rice and spoon sauce over tofu and rice.

    Orange Tofu:

  • Chipotle Taco Meat

    Recipe adapted from Half Baked Harvest.


    • 2 TBSP olive oil
    • 1 pound ground chicken, beef, or turkey
    • 1 yellow onion, chopped
    • 1 tsp. chipotle chili powder
    • 2 tsp. smoked paprika
    • 1 1/2 tsp. cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. oregano
    • 1 tsp. salt
    • 3/4 c. water
    • 1/4 cup fresh cilantro, chopped (optional)
    • 12 hard shell tacos
    • Taco toppings: cheese, lettuce, tomatoes, sour cream, guacamole, salsa


    1. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat and onion. Cook, breaking up the meat as it cooks, until the meat is browned, about 5 minutes.
    2. Once meat is browned, add the chipotle chili powder, paprika, cumin, garlic powder, oregano, and salt, and then stir to combine. Once combined, add the water.
    3. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, about 10 minutes.
    4. Remove from the heat and stir in the cilantro, if desired. 
    5. Stuff taco shells and fill with desired toppings.

    Chipotle Taco Meat:

  • Chicken Tikka Masala

    This Tikka recipe is the best homemade Tikka I have ever made.
    Recipe from Damn Delicious.


    • 1 1/2 TBSP Olive oil
    • 1 1/2 lbs. boneless chicken, cut into 1-inch chunks
    • Salt and freshly ground black pepper, to taste
    • 1/2 medium sweet onion, diced
    • 3 TBSP tomato paste
    • 3 cloves garlic, minced
    • 1 TBSP freshly grated ginger or ginger paste
    • 1 1/2 tsp. garam masala
    • 1 1/2 tsp. chili powder
    • 1 1/2 tsp. ground turmeric
    • 1 (15-oz.) can tomato sauce
    • 1 c. chicken stock or water
    • 1/2 c. heavy cream


    1. Heat olive oil in a large skillet or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the skillet and cook until golden, about 4-5 minutes.
    2. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
    3. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
    4. Stir in heavy cream until heated through, about 1 minute.
    5. Serve over rice.

    Chicken Tikka Masala:

  • Sweet Fire Tofu

    Adapted from Domestic Super Hero.


    • 2 blocks of tofu to make Crispy Baked Tofu
    • 1 large red pepper, cut into large bite sizes
    • 1 large yellow or orange pepper, cut into large bite sizes
    • 1 onion, cut into large bite sizes
    • 16 oz. can pineapple chunks, reserve juice
    • 3 green onions, chopped
    • Rice

    Sauce Ingredients:

    • 2 garlic cloves, minced
    • 1-2 tsp. crushed red pepper
    • 1/2 c. sugar
    • 1 c. water
    • Reserved pineapple juice
    • 2 TBSP sweet red chili sauce
    • 1/2 tsp. salt
    • 4 TBSP cold water
    • 3 TBSP cornstarch


    1. Make Crispy Baked Tofu.
    2. Slice peppers and onion into large bite size pieces.
    3. Drain pineapple and reserve the juice.
    4. Chop green onions.
    5. Heat a saute pan over medium heat; then add peppers, onion (not the green onions) and pineapple. Cook over medium heat for a few minutes, or until onions start to soften. When done, transfer to a bowl.
    6. In the saute pan you used for the veggies, heat over medium heat and then combine garlic, red pepper flakes, sugar, 1 c. water, sweet chili sauce, pineapple juice and salt. Bring to a boil, whisking constantly.
    7. In a small bowl stir together the cold water and corn starch. When sauce comes to a boil, add the corn starch mixture to the sauce. Stir constantly until sauce thickens. Reduce heat to low.
    8. Plate: add the rice, then add the tofu, and then top with the sauce and add the green onions.

    Sweet Fire Tofu: