Directions

1. Toss cabbage, mango, carrot, mung beans, mint leaves and jalapeño together in a bowl. Set aside.
2. Whisk together olive oil, rice vinegar, sweet chili sauce, garlic and ginger. Drizzle over salad mixture and toss well.
3. Serve garnished with toasted sliced almonds.

Directions

1. Preheat oven to 375 degrees F.
2. In a mixing bowl, combine yogurt, ginger, garlic, curry powder, cumin, hoisin, Asian chili sauce, soy sauce, lime juice and zest. Stir well to combine. Taste and adjust seasonings if desired.
3. Place chicken in a zip-lock bag and cover with yogurt mixture. Press air out of bag and seal. Move bag around to ensure chicken is fully coated. Refrigerate for 20 minutes.
4. Pour contents of bag into a baking dish. Use tongs or a fork to spread chicken out evenly. Bake for 30-35 minutes, or until chicken is fully-cooked but still juicy, and skin is lightly browned in spots.
5. Serve garnished with chopped cilantro.

Directions

1. Lightly grease a 8x8 square pan. Set aside.
2. Toast coconut in a dry skillet over medium-high heat. Set aside.
3. In a large pot over medium-high heat, stir together brown sugar, honey, peanut butter and 2 tbsp water until peanut butter melts and mixture begins to bubble. Remove from heat.
4. Stir in corn flakes and toasted coconut until completely mixed.
5. Use wet hands to carefully pack warm cornflake mixture into prepared pan.
6. Allow to cool for 30-60 minutes.
7. Cut into squares and serve.

Directions

1. In a bowl, stand-up mixer, or food processor, mix together flour, baking powder and salt.
2. Slowly stream in olive oil and mix (use a fork if mixing in a bowl--run machine if using a stand-up mixer or food processor).
3. Slowly stream in warm water, continuing to mix, until a very sticky dough forms.
4. Knead, either by hand on a floured surface or in machine, until dough is very smooth and elastic (4-5 minutes by hand, 1-2 minutes using a machine).
5. Transfer kneaded dough to a lightly oiled bowl. Cover with a clean kitchen towel and allow to rest for 20 minutes.
6. Once dough has rested, transfer to a lightly floured surface and use a sharp knife to cut into 12 pieces.
7. Shape each piece into a round ball. Allow to rest on floured surface for about 5 minutes.
8. Use a floured rolling pin to roll each ball into a 6-7" circle (don't worry if it's not perfectly round--misshapen tortillas have character).
9. Heat 2 large frying pans (to expedite total cooking time) over medium-high heat (don't add any oil).
10. Cook the tortillas, a few at a time in the skillets, for 30-60 seconds on each side. They should have a few brown spots, but not too many. Make sure they are soft as opposed to crisp.
11. Serve warm.

Makes 12 small tortillas.

Directions

1. Fill a large soup pot with 3 quarts of water and the garlic, ginger, soy sauce and whatever vegetables and/or herbs you have laying around (chopped onions, green beans, frozen peas, chopped eggplant, sliced tomatoes, chopped celery, etc). Cover with fitted lid and cook over medium-high heat for 30-40 minutes, or until very fragrant.
2. Strain mixture, discarding solids. Return broth to pot and taste. If needed, add salt and pepper to taste. Bring broth to a boil over high heat. Add noodles, carrots and cabbage. Cook for 7-8 minutes, or until noodles are al dente.
3. Ladle soup into bowls, using tongs to make sure noodles are divided evenly. Garnish with cilantro, jalapeño, scallions and/or whatever fresh herbs or condiments you have (hot sauce, hoisin, etc). Serve hot.