Directions

1. Rinse rice well in a strainer. Transfer to a pot. Add coconut milk, 1/2 cup water and a pinch of salt. Stir well and cover. Bring to a boil over high heat, then reduce heat to low and simmer for 18-20 minutes, or until all liquid is absorbed.
2. While rice cooks, heat a dry skillet over high heat. Add coconut and toast lightly, until coconut turns golden-brown. Shake the pan around a few times to ensure all coconut is toasted. Remove from heat.
3. Stir toasted coconut into cooked rice. Season with additional salt if desired.
4. Whisk together soy sauce, honey, lime juice and cornstarch. Set aside.
5. Heat oil in a large frying pan over medium-high heat. Add garlic, ginger and onions and cook for 1 minute, just until fragrant. Add chicken pieces and cook for 1-2 minutes. Pour sauce over chicken. Add broccoli, zucchini and mushrooms and cook for 4-5 minutes, stirring frequently, until chicken has cooked through. Turn off heat and stir in spinach. Continue stirring, encouraging the spinach to wilt.
6. Serve stir fry over the coconut rice, garnished with sliced scallions. Serve Asian chili sauce alongside if desired.

Directions

1. Combine 1 cup warm (but not hot) water, yeast and sugar or honey and set aside in a warm place until it begins to foam (4-5 minutes). Meanwhile in a bowl, mixer w/paddle or a food processor, combine salt and flour. Slowly stream in the yeast mixture and add the olive oil. If using a mixer or food processor, turn on and allow ingredients to combine until they form a ball of dough. It might a bit dry, but don't worry, as you're about to add the onions and figs, which will add moisture. Knead for 2-3 minutes.
2. On a lightly floured surface, roll the dough out into an 8" circle. Place the figs and onions in the center of the circle and gather the dough around it. This will be messy, but keep with it. Gently fold, flatten and re-fold the dough until the onions, figs and black pepper are evenly distributed. It may be necessary to add a bit more flour.
3. Shape dough into a ball. Lightly oil a mixing bowl and place dough in it, rolling dough around in the bowl to make sure it is nicely covered with the oil. Cover with a clean dish towel and place in a warm place (like on top of a stove or even a television) for 30 minutes.
4. Lightly flour 2 baking sheets. Set aside.
5. Remove dough from bowl and turn out onto a lightly floured surface. Divide into 4 equal pieces. Shape pieces into baguettes (or other desired shapes). If making baguettes, be sure to use a knife to gently score the tops a few times. Place on floured baking sheets with ample space between them. Let rise in a warm spot for another 30 minutes.
6. Preheat oven to 375 degrees F.
7. Lightly brush the tops of the loaves with olive oil. Once oven is ready, bake for 35-40 minutes, or until loaves sound hollow when gently tapped on their bottoms.

Makes 4 loaves of bread.

Directions

1. Toss mixed greens and carrots together with dressing to taste. Divide onto salad plates.
2. Top each plate with sliced chicken fingers and onion rings.
3. Serve immediately.

Directions

1. Combine flour, salt and pepper. Mix well.
2. Beat egg with 1/4 cup cool water until foamy.
3. Set up a bowl or plate containing the flour, a bowl containing the egg wash and a bowl or plate containing the bread crumbs in an assembly line.
4. Dredge the onion rings first in the flour, then immediately in the egg and directly into the breadcrumbs, lightly shaking off excess with each step.
5. Heat about 1 1/2" of oil in a large frying pan over medium-high heat. Cook the onion rings in the oil, working in batches, for 1-2 minutes or until brown and crispy. Drain on paper towels.
6. Serve immediately.

Directions

1. Preheat oven to 450 degrees F.
2. In a blender or food processor, puree extra virgin olive oil and garlic cloves until smooth (the liquid will look creamy and almost white).
3. Place cubed bread in a large bowl. Pour garlic-oil mixture over bread and use hands to mix well, making sure each bread cube is coated.
4. Spread cubes on an ungreased baking sheet. Sprinkle with salt.
5. Bake for 12-15 minutes. Check and flip croutons over halfway through, so they are evenly browned.
6. Serve warm or cooled, on salads.

Makes about 2 cups croutons.