In a Tupperware bowl add in:

• 2 cups of low sodium chicken broth
• 1 Tbsp. of our Thai Spice Blend (garlic, onion, Hot curry, ginger, fennel & fenugreek)
• 4-5 chilis
• 1-2 Tbsp. Persian Lime olive oil
• Baby corn
• Cracked pepper and citrus sea salt
• 4 chicken breast
• 2 Tbsp. of soy or teriyaki sauce
• 2 oz. of Thai Lemongrass mint aged balsamic vinegar
• 1 lemon cut up
• Flat Leaf Parsley

Let all marinade over-night. Remove Lemon slices and chilis.

When ready to cook, pull out the chicken breasts from the marinade and sauté with the Persian lime olive oil until crisp on both sides, scoop out the baby corn and 1-2 cups of liquid marinade and continue to sauté until chicken is done and liquid is reduced.  Lower the heat.  Throw away remaining marinade.

When done and ready for plating, layer chicken with a new small batch of the Persian lime olive oil, Thai Lemongrass mint & soy sauce blend.  Garnish with lemon, chilis and/or Parsley.  Eat as your entrée alone or with a side of couscous, rice, quinoa of your choice.

35 min.  ENJOY!!!!!

Wash your fish, towel dry to remove dampness.

Heat your skillet on med/high heat.

Toss in 3-4 garlic cloves, chopped scallions, fresh or dried dill and the Persian lime olive oil.

Toss together until slightly browned.

Coat the salmon or sea bass on both sides and let brown for about 3-4 min on each side.

Reduce heat, cover and work on your corn salsa. I usually just turn off the skillet and it holds in the heat and steams for a while.

Plate and layer with the juices from the fish & our new white Lemongrass mint aged balsamic vinegar. Devine.

Corn salsa:

• 2 cups of yellow or white shoe peg sweet corn in a sauce pan with 2 tbl spoons of our vegan butter olive oil.
• Add in diced tomatoes, juice from two limes, cilantro & onion (or use fresh salsa).
• Bring to a low simmer (not boiling) and reduce heat.
• Add a dash of smoked hickory or smoked citrus sea salt and cracked pepper to taste.

35 min. ENJOY!!!!

Harissa is a smoky North African chili paste made from smoked chiles, olive oil, spices, and sometimes tomatoes. Heat and flavor vary from brand to brand. This recipe was made with our Harissa infused olive oil.

• 2 Tbs. Harissa olive oil
• 2 medium leeks, white and light green parts thinly sliced (2 cups)
• 3 Tbs. tomato paste
• 3 Tbs. creamy peanut butter
• 1 ½ Tbs. chili paste
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. ground turmeric
• ¾ tsp. ground cumin
• 2 medium sweet potatoes, peeled and sliced ¼-inch thick (5 cups)
• 3 ½ cups low-sodium vegetable broth
• 3 oz. spinach leaves, thinly sliced (2 packed cups)
• Lemon wedges, for garnish

Directions:

1. Heat your skillet to medium-high heat. Add in oil, garlic, leeks & sweet potatoes. Sauté 5 to 7 minutes.
2. Add all into your slow cooker. Stir in tomato paste, peanut butter, chili paste, garlic, turmeric, and cumin; Add broth, and 1 1/2 cups water, and simmer over medium-low heat for 2-4 hrs, or until sweet potatoes are tender.
3. Blend mixture with an immersion blender, adding more water if soup is too thick. Bring soup back to a simmer, and stir in spinach leaves. Serve with lemon wedges.

The spice responsible for curry powder’s golden color, turmeric is an ancient Indian treatment for digestive disorders and arthritis. Turmeric boasts extraordinarily potent anti-inflammatory properties. Because inflammation is a problem in virtually every disease process, including arthritis, cancer, and heart disease, curcumin is the subject of extensive cutting-edge research.