Mango

Zest from 1 lime, ⅓ cup lime juice plus one lime, ⅓ cup fish sauce, 2 cloves garlic, minced, 1 j

1 grapefruit, 1 Cara Cara orange, 1 blood orange, 1 Sumo tangerine, 1 T demerara sugar, Kosher

4 ounces rice noodle, such as Pad Thai noodles, 1 head of romaine lettuce or 6 Little Gem heads,

1 cup wild rice, 1 black rice, Zest from 1 orange, 1 T white balsamic vinegar, 3 T olive oil

1 mango, peeled and chopped into ¼” cubes, 1 ear of corn, husked and kernels removed, 1 re

Lime zest from 1 lime, 2 T fresh lime juice, ¼ cup olive oil (I used Stonehouse lime infused

3 hot house cucumbers, ½ cup rice vinegar, 2 t toasted sesame seed oil, 1 T toasted sesame

2 cups Jasmine, Basmati or Rose rice, ½ cup soy sauce, ½ cup rice vinegar, ¼ cup brown sugar, 1

2 t coconut oil, 1 head garlic, minced, 1 2, 1¾ pounds cauliflower, cut into florets (1 large

4 cups of fresh fruit, chopped, 1 big handful of fresh mint, chopped, 2 to 4 ounces of Chambord,

½ cup brown sugar, ½ cup mirin, ½ cup soy sauce, 3 slices ginger, smashed with side of knife, 1

½, 5 cloves garlic, 2 T brown sugar, ¼ c Thai fish sauce, ¼ c rice vinegar, ¼ cup fresh lim

1 cup quinoa, rinsed, 1 13.5 ounce can of coconut milk (not lite), 2.5 ounces water ( to bring