Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
lemon juice, oil, garlic, jalapeno, ginger and cumin in a plastic
Cook spaghetti, according to package directions.
Rinse in cold water; drain.
Prepare frozen vegetables according to package directions; keep warm.
In bowl, combine peanut butter, sesame-ginger dressing and chopped cilantro. Stir in vegetables. Let cool.
Arrange orange slices on a platter. Top with cooked spaghetti and vegetable mixture.
Toast sesame seeds in a dry, hot skillet just until they turn brown and begin to pop.
Be careful not to burn them.
In a food processor blend vinegar, ginger, soy sauce and sesame seeds.
Slowly blend in sesame oil until emulfisified.
Refrigerate and Enjoy!
Bring a large pot of water to a boil. Season water with salt, bring to a simmer.
Simmer chicken breasts for 10 minutes, then turn off stove top and let set for 5 minutes.
Remove chicken and allow to cool.
When it is cooled off, shred chicken and discard bones and skin.
For dressing, combine all ingredients with a whisk until smooth.
In a large bowl, combine all the salad ingredients and dress with just enough vinaigrette to lightly coat.
Do not over overdress.
Season with salt and pepper as needed.
Enjoy!
combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar
Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
Combine vinegar, mustard, soy, sugar, garlic, and mix well.
To serve warm: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
To serve cold: Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.
he Rice Wine Vinegar and Sesame Ginger Dressing. Toss everything together well
red bell pepper, green onions, sesame seeds, jalapeno pepper, 1 teaspoon
stir, remove from heat, add sesame oil.
About now the
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.
Transfer to a jar and refrigerate.
Make Ahead Tip: Cover and refrigerate for up to 1 week.
DIETARY EXCHANGES: 1/2 fat.
Bring lightly salted water to a boil in a medium skillet, add asparagus and cook until tender-crisp, about 5 minutes.
Immerse asparagus in ice water to stop the cooking.
Pat dry and arrange on a platter. Chill.
Just before serving, mix together the dressing ingredients and pour evenly over the asparagus. Serve on a platter.
Steam the corn and edamame as directed on package.
Place under cool water and rinse to cool; drain well.
Mix the corn and edamame with chopped vegetables and sprinkling of salt.
Mix together the dressing and pour over prepared vegetables; cover and refrigerate several hours to allow flavors to blend.
Serve chilled.
Heat charcoal or gas grill to medium.
Grill loin filet about 25 minutes, turning occasionally, until internal temperature reaches 150 degrees F. Cool slightly and thinly slice.
Slice peaches and onion, set aside.
To make salad, layer salad greens, peas, onion, peaches and sliced filet in large bowl. Garnish with cashews. Serve with Asian sesame vinaigrette.
et aside.
Toast quinoa (recipe noted in intro) and cook
Drizzle sesame oil over salmon and rub
ith a little sesame oil and fry up garlic ginger and red
Preheat oven to 450\u00b0F Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes.
Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.
Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.
ith lettuce, cucumber and Ginger Mayonnaise (recipe follows).
Garnish with additional