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• Thai Coconut Curry 1 teaspoon kosher salt, or to taste
• Eggnog ⅓ cup white sugar
• Cream of Artichoke Soup 2 tablespoons lemon juice
• Creamy Shrimp Pasta 1 Tbsp olive oil
• Tuna Salad 2-&frac12 oz prepared mayonnaise
• Thai Stir Fried Spinach With Garlic and Peanuts 2 oz chicken or vegetable stock
• Guajillo Chile Salsa 4 cloves of garlic
• Falafel ½ tsp baking soda
• Grilled Mushroom Kabobs 1/2 teaspoon salt
• Kolokythokeftedes 3/4 cup flour
• Tahini Sauce 1-2 garlic cloves
• Herbed Grilled Corn on the Cob ¼ teaspoon salt
• Coconut Milk from scratch 2 cup shredded unsweetened coconut or coconut flakes
• Vegetable Frittata 1 small red bell pepper, diced
• Thai Green Curry Chicken 1 tablespoon dark soy sauce
• Cranberry Bread 1 tsp. kosher salt
• Roasted Potatoes and Spinach 4 tablespoons unsalted butter, melted
• Shrimp and Okra Gumbo 12 tbsp butter
• Rotini with Spinach and Asiago Cheese 1/4 cup olive oil
• Spicy Chipotle Grilled Shrimp 3 cloves garlic, minced
• Spanish Omelette 6 to 7 medium potatoes, peeled
• Saag Aloo 1 tablespoon olive oil
• Carrot Tahini Dip 8 oz carrots (3-4)
• Brussels Sprouts with Pancetta and Chestnuts 1 oz chestnuts nuts
• Chicken Vindaloo 2 tablespoon Oil
• Chicken Stock chicken remains
• Roasted Potatoes 4 potatoes, peeled quartered
• Skillet Pita 1 tsp dry yeast
• Grilled Swordfish 6 to 12 garlic cloves, peeled
• Spinach and Garlic Lentils One 2-inch piece ginger, finely chopped
• Mexican Rice 1 oz oil (vegetable or canola oil)