1 bag frozen cooked Edamame (shelled)
1 can Black Beans (rinsed & drained)
3 Tomatos diced
3 stalks Celery Heart diced
1 medium Red Onion diced
1 Cucumber diced
1 can of Mandarin Orange
Half Cup chopped Cilantro
Quarter Cup sliced Almond
3 Tbsp Olive Oil (EVOO)
1 Tbsp Rice Vinegar
2 tsp Deep Roasted Garlic
1 tsp Chili Ginger


  • Bring Edamame and Black Beans to room temperature
  • In a large bowl, toss the first six ingredients together
  • In a separate bowl, mix well the EVOO, Rice Vinegar, Deep Roasted Garlic, & Chili Ginger
  • Drizzle the dressing into the large bowl of salad and toss everything together
  • Serve either on a large platter or individual lettuce cups
  • Sprinkle with Cilantro & Almond
  • Garnish with Mandarin Orange
  • Delicious with simple pasta dressed with just EVOO and garlic.



1 container of extra firm tofu
1 cup panko
2 eggs (beaten)
1 can mushroom pieces (drained well)
1/4 cup cilantro (chopped)
2 tsp soy sauce (or soy paste)
1 tsp Chili Ginger
1 tsp Deep Roasted Garlic
1 tsp Toasted Sesame
1 tsp Sriracha Teriyaki
1/2 cup corn meal
1 Tbsp oil


  • Take tofu out of carton, put it in strainer over a bowl to catch excess water.
  • Cover w/ plastic wrap, put a heavy weighted object on top.
  • Refrigerate overnight & let more moisture drain down into bowl,
  • Next day, remove tofu from strainer and crumble into small pieces like ground meat in a bowl.
  • Add all ingredients in the bowl and mix very well.
  • Form 4 patties tightly patted down, coat them with corn meal (for added crunch).
  • Heat oil in pan over medium high heat, cook patty cakes for 4 minutes each side ’til golden.
  • Remove patty cakes onto paper towels to absorb grease.
  • Plate patty cakes onto a bed of frisee or arugula greens.

Serve with a dipping sauce by mixing 1/2 cup of mayo + 1 tsp Sriracha Teriyaki

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Punch Bowl Fish Tacos

1 lb large Tilapia filets
1Tbsp olive oil
2 tsp Chili Ginger
2 tsp BBQ Pad Thai
Dashes of Island Poke
Avocado slices
Shredded napa cabbage
Fresh squeezed lime juice
Corn of Flour Tortillas


  • Lay fish filets on a plate & season w/ Chili Ginger & BBQ Pad Thai on both sides.
  • Heat oil in skillet over medium high heat.
  • Gently fry the fish filets, 3 minutes each side and remove from skillet – longer if fish is thick.
  • Warm tortillas on stove directly on low flame using tongs, flip over quickly, careful not to burn it (1 minute or less).
  • Cut fish into pieces to fit on the tortilla, shake dashes of Island Poke onto the fish.
  • Splash lime juice onto napa cabbage & add to tacos.
  • Top w/ avocado slices.

Serve with shredded Mexican cheese + fresh crema if desired.

Posole Party

1 lb of Pork (Chucky 1.5” Cubes)
1 lb of Chicken (Chucky Cubes)
1/4 cup oil
1 red onion (chopped)
4 cans of chicken broth
1 28 oz can Hominy (drained)
1 28 oz can Pinto beans (undrained)
1 28 oz can Diced Tomatoes (undrained)
2 Tbsp Deep Roasted Garlic
2 Tbsp Chipotle Creole
1 Tbsp Coffee Chili
1 Tbsp Chili Ginger
1 Tbsp Wasabi Habanero
2 tsp ground cumin
5 limes (juiced)

Radish slices, chopped Cilantro, chopped white onion, shredded green/red cabbage, jalapeños, pickled carrots, lime wedges & chopped avocado . (It’s a party!)


  • Combine all 5 seasonings and rub evenly onto pork and chicken.
  • Heat oil in a large skillet over medium high heat.
  • When hot, brown the meat on all sides.
  • Line a sheet pan with foil and put the meat in there.
  • Seal the pan & bake the meat at 275 degree oven for 2 hours.
  • In a large heavy pot, add chicken broth, onions, hominy, & pinto beans, stir and bring to a boil.
  • Next add tomatoes and baked meat into the boiling broth, reduce heat to medium.
  • Add more water or broth to keep ingredients submerged.
  • Cook for additional 30 minutes until posole is a thick soupy stew consistency.
  • Add lime juice last & stir to brighten the flavors.

Serve in individual bowls and allow guests to select their own garnishes… Play with their Food!
Warm Tortillas is the traditional accompaniment. Toasted crusty bread is ok too.

For vegetarian version: substitute meat with 1 can of black or kidney beans, substitute chicken broth with vegetable broth.

Korean Fusion Sauerkraut

1 cup of sauerkraut from a jar
1 tsp chopped garlic from a jar
2 tsp Korean BBQ
1 tsp Chili Ginger
1/4 tsp Wasabi Habanero


  • Measure all ingredients into a bowl.
  • Mix well with a fork.
  • Cover tight & refrigerate for 20 minutes.
  • Serve on Hot Dogs, Burgers, & Tacos for an interesting twist.