Directions

1. Puree all ingredients in a blender or food processor. Store in an airtight container (a mason jar works well).

Makes about 1 1/4 cups salad dressing.

Directions

1. Boil pasta in salted water according to package instructions. Drain, rinse and set aside.
2. Melt butter over medium heat in a large frying pan. Add olive oil and stir gently to combine. Add garlic to pan and cook for 30-60 seconds--just until fragrant. Be careful not to burn the garlic.
3. Reduce heat to low. Add pasta to the pan and toss using tongs, making sure the butter-olive oil mixture thoroughly coats all of the pasta. Pour the half-and-half over the pasta and toss using tongs to ensure that the liquid coats all of the capellini. Sprinkle the Parmesan and basil over the pasta and toss well. At this point a creamy sauce will have formed around the pasta. Season with salt and pepper.
4. Serve immediately, garnished with more Parmesan and fresh basil.

Directions

1. Preheat oven to 350 degrees F. Lightly butter 4 ramekins or 1 8" pan.
2. Melt butter in a large pot over medium-high heat. Reduce heat to medium and stir in 1/2 cup brown sugar. Continue stirring until sugar has melted and begun to bubble (it will stick together before melting during this process--just keep stirring). Add the ginger and the vanilla.
3. Slowly pour in the half-and-half, a little bit at a time. Keep stirring as you pour it in and then continue to stir until a creamy butterscotch-like sauce forms.
4. In a separate bowl, lightly whisk the egg yolks. Use a ladle or measuring cup to scoop about 1/4 cup of the brown sugar mixture and slowly pour it into the egg yolks, whisking lightly to warm the eggs up without scrambling them.
5. Slowly pour the egg mixture into the brown sugar mixture, continuing to whisk. Keep whisking until the mixture thickens, 1-2 minutes.
6. Turn the burner off and pour bread cubes into the custard, stirring to ensure they are fully-soaked. Let sit for 5 minutes.
7. Use a spatula or spoon to press the mixture into the prepared ramekins or pan. Top with remaining brown sugar.
8. Bake for 25-30 minutes, or until the mixture has set. Serve warm or chilled.

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.