Total Time: 7 hours 30 minutes, 30 mins active | Servings: 4

Ingredients

• 1 1/2 pounds leg of lamb, boned
• 2 tablespoons lemon juice
• 1 inch fresh ginger, minced
• 3 cloves garlic, pressed
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon garam masala
• 1 teaspoon salt
• 1/2 cup cream
• 2 tablespoons tomato paste
• 2 tablespoons cooking oil
• 2 cloves garlic, chopped
• 2 teaspoons whole cumin seeds
• 1 teaspoon black mustard seeds

Preparation

• Pat the lamb dry with paper towels and poke all over with a paring knife (this is so the marinade will be able to penetrate into the flesh).
• Mix the lemon, ginger and garlic in a cup. In a separate cup, mix in the coriander, cumin, cayenne, garam masala and salt. Place the lamb in a four-quart slow cooker and drizzle with lemon mixture, rubbing all over to coat. Then sprinkle with the spice mixture and rub again. Pour ½ cup water into the cooker. Cover and cook on low for seven hours.
• To serve, transfer the lamb to a cutting board and pour the juices into a small saucepan. Stir in the cream and tomato paste and whisk to mix. Bring to a boil over medium-high heat and boil until thickened, about 10 minutes. Slice the lamb across the grain into four even pieces, and place on a serving plate. Pour the thickened cream mixture over the lamb.
• In a small saute pan, heat the oil over medium heat and add the garlic, cumin and mustard seeds and stir until the seeds sizzle and the garlic is barely golden at the edges. Pour the hot oil and spices over the lamb and serve.

Nutritional Information

490 calories, 37 g. fat, 135 mg. cholesterol, 760 mg. sodium, 6 g. carbohydrate, 1 g. fiber, 33 g. protein

Total Time: 25 minutes | Servings: 4-6

Ingredients

• 1 teaspoon lemon juice (plus more for avocado)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 teaspoons ginger, grated
• 1 medium red bell pepper, thinly sliced
• 1 small carrot, shredded
• 1 medium yellow bell pepper, thinly sliced
• 2 large scallions, sliced
• 1 cup shredded red cabbage
• 8 ounces baked tofu, cut into 16 long, rectangular
• 1 large avocado, sliced
• 1 cup fresh pea sprouts or microgreens
• 8 pieces rice paper wrappers

Peanut Hoisin Sauce

• 1/4 cup smooth peanut butter
• 3 tablespoons hoisin sauce
• 1 teaspoon sriracha sauce 
• 2 tablespoons water

Preparation

• In a medium bowl, combine the lemon, sugar, salt and ginger, then add the carrots and toss to coat. Reserve.
• Drizzle a few drops of lemon on the avocado to prevent browning.
• Fill a baking pan with an inch of warm water. Spread a clean kitchen towel on a cutting board or counter next to the water. Have a platter ready for the finished rolls and paper towels to cover the rolls.
• To assemble rolls, submerge a rice paper sheet in water and gently press down. Transfer immediately to the towel. The paper will still be firm but will soften quickly.
• Place two slices of tofu across the rice paper, about 1½ inches from the edge closest to you, leaving 1½ inches bare at the left and right. Place rows of the prepared vegetables above the tofu using about 2 tablespoons of each. First red peppers, carrots, yellow peppers, scallions, red cabbage, then a slice of avocado, about 1½ inches from the far edge. Sprinkle with sprouts or microgreens.
• Fold the wrappers in from the sides, up from bottom, then roll up. Put on the platter and cover with a wet paper towel. If serving in more than an hour, wrap tightly in plastic.
• For the sauce, in a medium bowl, stir peanut butter, hoisin and sriracha. Stir in 2 tablespoons water, until smooth (stir in more if needed). Serve with rolls.

Nutritional Information

• 230 calories, 13 g. fat, 0 mg. cholesterol, 580 mg. sodium, 23 g. carbohydrate, 5 g. fiber, 11 g. protein

Total Time: 30 minutes | Servings: 6

Ingredients

• 1 1/2 cups mango, pitted, peeled, and diced
• 1/4 cup diced canned tomatoes
• 1/4 cup red onion, minced
• 1 tablespoon jalapeno pepper, diced
• 1 tablespoon chopped garlic
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon smoked seasalt 
• 2 tablespoons fresh cilantro, minced
• Juice of 1 lime

Preparation

• To prepare salsa, toss mango, tomatoes, onion, jalapeno, garlic and cilantro in a mixing bowl with lime juice and season with salt and paprika. Salsa may be prepared up to a day in advance, to allow flavors to combine.

Serving Suggestion

• Complete the tropical theme with a Piña Colada, plantain chips and coconut flan or mango sorbet for dessert.

Total Time: 40 minutes, 10 mins active | Servings: 5

Ingredients

• 5 cups water
• 1 stalk lemongrass, diagonally sliced
• 1/2 cup honey
• 1/2 cup dried hibiscus flowers
• 1/2 cup fresh mint, plus more for garnish
• 1 tablespoon fresh lime juice
• Lime slices, for garnish

Preparation

• In a medium pot over high heat, pour the water, add the lemongrass and bring to a boil. Remove from heat and add the honey, hibiscus and mint.
• Let stand and steep for 20 minutes.
• Strain the tea into a pitcher or large jar and add the lime juice.
• Serve over ice, garnished with mint leaves and lime slices.

Nutritional Information

120 calories, 0 g. fat, 0 mg. cholesterol, 0 mg. sodium, 30 g. carbohydrate, 0 g. fiber, 0 g. protein

Total Time: 55 minutes, 15 mins active | Servings: 4

Ingredients

• 1 pound sweet potatoes, sliced ⅓ inch thick
• 1/2 cup Kalamata olives, halved
• 1 15-ounce can of artichoke hearts, drained and rinsed
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons fresh lemon zest
• 1/4 cup extra virgin olive oil, divided
• 3/4 teaspoon salt, divided
• 4 6-ounce cod fillets
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Black pepper

Preparation

• Preheat the oven to 425 F. Add the sweet potatoes, olives, artichoke hearts, rosemary and lemon zest to a sheet pan, then drizzle with three tablespoons of the olive oil. Sprinkle with ½ teaspoon of the salt and toss to coat.
• Roast the sweet potato mixture for 15 minutes. The sweet potato slices should be tender when pierced with a paring knife. Turn the potato slices with a spatula, then top with the cod fillets, drizzle the cod with the remaining olive oil, sprinkle with remaining salt, then return to the oven for 10 to 12 minutes, or until the fish is opaque and flakes easily.
• Drizzle the fish with lemon juice, sprinkle with parsley and pepper, and serve one cod filet and about one cup of vegetables per person.

Nutritional Information

430 calories, 17 g. fat, 75 mg. cholesterol, 730 mg. sodium, 38 g. carbohydrate, 8 g. fiber, 34 g. protein