Coriander Scallops with Orange-Ginger Dressing

Serves: 4

• PREP: 25 minutes
• TOTAL: 25 minutes

Ingredients

• 3 tablespoons frozen orange juice concentrate, thawed
• 2 tablespoons white balsamic vinegar
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons minced peeled fresh ginger
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons coriander seeds, coarsely crushed in resealable bag with mallet
• 16 sea scallops, side muscles removed
• 8 cups mixed baby greens
• 1 navel orange, peel and pith removed, cut between membranes into segments

Directions:

1. Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro in small bowl. Season dressing with salt and pepper.

2. Place crushed coriander seeds on plate. Sprinkle scallops with salt and pepper, then press both sides in coriander to coat. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add scallops and cook until golden brown and just opaque in center, 1 1/2 to 2 minutes per side.

3. Divide greens, orange, and scallops among 4 plates. Drizzle dressing over.

Tou fu with Century Egg

1 tou fu

1 handful of benito flakes

1 century egg

a drizzle of sweet soy sauce

Directions:

1. Overturn tou fu onto serving plate

2. Drizzle sweet soy sauce over tou fu

3. Cut century egg into small cubes and place on top of tou fu

4. Scatter benito flakes over master piece

5. Serve with rice

Roquefort Pear Salad

Serves 6

Prep: 20 min

Cook: 10 min

1 head lettuce, torn to bite size

3 pears, peeled and chopped

5 ounces Roquefort cheese, crumbled

1 avocado, diced

1/2 cup sliced green onions

1/4 cup white sugar

1/2 cup pecans

1/3 cup olive oil

3 tbs red wine vinegar

1 1/2 tsp sugar

1 1/2 tsp mustard

1 garlic clove, chopped

1/2 tsp salt

pepper

Directions:

1. Medium heat, cook 1/4 cup sugar, pecans to caramalized the nuts. Allow to cool and break to pieces

2. Dressing: oil, vinegar, 1 1/2 tsp sugar, mustard, garlic, salt and pepper

3. Layer lettuce, pears, avocado, green onions, use dressinga and lastly sprinkle pecans

Thai Mango Salad

1 unripened mango, peeled and cut into strips

1 lemon, juiced

1 pinch sugar

salt and pepper

Directions:

1. Place all ingredients and toss

2. Marinate for 1/2 hr

Grilled Chicken Cobbed Salad

Serves 4

6 bacon slices, cut into inch wide

1 medium lettuce, 1/2 inched

2 - 3 tbs vinaigrette

Garlic-marinated chicen, thinly sliced

4 ounce feta cheese, crumbled

2 plum tomatoes, halved

1 avocado, 2 inched

salt and pepper

Garlic marinate:

2 tbs olive oil

6 garlic cloves, minced

1/4 cup white-wine vinegar

3 tbs thyme leaves

salt and pepper

3 pounds chicken cultlets

Directions:

1. Medium pan, cook bacon an medium heat till crisp for 5 - 8 min. Drain on paper towel

2. Large bowl, toss lettuce, vinaigrette. Bacon, feta cheese, chicken, tomatoes, avocadoes on top. Salt and pepper to taste

Chicken:

1. make marinate: whisk oil, garlic, vinegar, thyme, 1 tsp salt and 1/2 tsp pepper. Add chicken. Marinate for 10 - 30 min in fridge

2. Grill chicken till cooked for 2 - 3 min per side

3. 1/2 for salad/ 1/2 for meal

Cucumber Lychee Salad

1 cucumber

1 cup lychees

2 red chillies, diced

2 lime, zest and juiced

1 tsp sugar

1 tbs rice wine vinegar

3 stems parsley, chopped

salt

Directions:

1. Deseed cucumber and quartered. Cut into fine strips

2. Mix cucumber, lychee, parsley stems (cut into small sections), chilli (also cut into small cubes)

3. Add lime, sugar, salt, vinegar. Toss

4. Garnish with parsley leaves

Ceaser Salad Bites

Serves 4 - 8

8 thin slices pork belly

2 bread, curst removed, salt clumps size

10 fresh anchovies

2 lemon juice and zest

oilve oil

parsley, chopped

2 cos lettuce

a few cherry tomatoes

parmesan shavings

salt and pepper

Directions:

1. Bake pork belly in oven 20 - 30 min

2. Strip pork

3. Toast bread cubes in pork fat till crispy

4. Dress anchovies with lemon, oil and parsley

5. Dressing: 3 parts olive oil and 1 part lemon juice then add salt and pepper

6. Serve lettuce with croutons, pork, tomatoes, anchovy, cheese and add salad sauce

5 spice Chicken and Orange Salad

Serves 4

Ingredients:

6 tsp olive oil

1 tsp 5 spice

1 tsp salt

1/2 tsp pepper

1 pound boneless chicken breast

3 oranges

12 cups mixed asian salad greens

1 red bell pepper, cut into strips

1/2 cup silvered red onion

3 tbs cider vinegar

1 tbs dijon mustard

Directions:

1. Preheat oven 450 F. Combine 1 tsp oil, 5 spice, 1/2 tsp salt, 1/2 tsp pepper in a small bowl. Rub mixture into chicken

2. Heat 1 tsp oil over medium high heat. Add chicken breast. Cook till brown on one side for 3 - 5 min. Turn over and transfer from pan to oven. Roast 6 - 8 min. Rest 5 min and cut chicken

3. Peel and segment 2 oranges in a bowl. Discard membranes, skin and pith. Add greens, bell pepper, onion and orange zest

4. Zest and juibe remaining 1 orange in another bowl. WHisk vinegar, mustard and 4 tsp oil, 1/2 tsp salt and pepper

5. Pour dressing over salad. Toss well and place slice chicken on top