Time:

5 min (5 min to prepare, 0 min to cook)

Meal type:

Lunch

Ingredients:

1/4 medium red onion
6 cups baby arugula
1 dash salt
1 dash pepper
4 pieces lavash bread
1  halved gralic clove
1/4 pound thinly sliced...
1/4 pound thinly sliced...

Directions:

1. Rub 4 warmed pieces lavash bread lightly with 1 halved garlic
2. Dividing evenly, layer lavash with 1/4 pound each thinly sliced prosciutto and thinly sliced gruyere cheese, 1/4 medium red onion, very thinly sliced, and 6 cups baby arugula.
3. Season with salt and pepper.
4. Roll up to form a wrap and cut in half.

Time:

30 min (10 min to prepare, 20 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

0.5 each lb Chinese turnip
0.5 each lb Chinese Cabbage
1 cup water
0.25 cup salt
4 each large Scallions
4 each large Cloves...
2 tablespoon chopped fresh ginger
7 teaspoon cayenne pepper

Directions:

1. Wash the leaves of a Chinese cabbage and cut them into 2-inch lengths (the leafy end may be left longer; it will shrivel the most). Peel the Chinese turnip, halve it lengthwise down the center and then slice thin across the grain.

2. Combine the salt and water. Place the vegetables in a large pot. Pour the salted water over the surface of the vegetables and cover the pot. Leave overnight.

3. The next day, mince the scallions, garlic and ginger. Drain the vege...

Time:

30 min (15 min to prepare, 15 min to cook)

Meal type:

Lunch

Ingredients:

0.5 cups cooked rice
1 can (7-3/4 ounces...
0.5 cups shredded Cheddar...
0.25 cups chopped green...
2 each eggs, slightly...
2 tablespoon butter or...
1 each Sunkist® lemon...
0.5 each Sunkist®...
0.25 teaspoon seasoned salt

Directions:

In a bowl, combine all the ingredients and mix well. Spoon into 2 small (about 1-1/2-cup) ovenproof individual casseroles.
Bake at 350o F for 25 minutes. Sprinkle with additional cheese and garnish with lemon cartwheel twists and parsley sprigs, if desired.

TUNA VARIATION:
Substitute 1 can (about 7 ounces) tuna for the salmon.

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

2 tablespoon Red bean paste
2 tablespoon Powdered red...
2 tablespoon Soy sauce
1 teaspoon sugar

Directions:

1. Mix all the ingredients well. Serve in a small dish for dipping.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ethnicity:

American

Notes:

Makes 2 cups.

Ingredients:

0.5 teaspoon oregano
1 teaspoon garlic salt
0.5 cup red chile powder
2 cups vegetable broth
0.25 cup water
3 tablespoons flour
0.25 teaspoon ground cumin

Directions:

Mix flour and 1/4 cup water in a saucepan; stirring until smooth.
Add 2 cups of broth, chile powder, garlic salt, oregano, and cumin, and cook over medium heat, stirring constantly, for 5 minutes or until thick and bubbly.

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Lunch

Ingredients:

1 each California Reed...

Directions:

1. With stem side up, cut across Reed size 24 or 20, 2 inches down from stem.
2. Remove seed.
3. Using fork, break down fruit from the woody-skin and mash inside the California avocado.
4. Add salt, pepper, garlic powder and salsa to taste.
5. You now have your own hand-held Reedamole as a delicious appetizer.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

4 slices multigrain bread
2 teaspoon grey poupon honey...
12 slices chicken
4 slices tomato
2 slices cheddar
4 tablespoons butter

Directions:

1. Butter bread on outside and combine remaining ingredients in inside of sandwich.
2. Cook on skillet, med heat, 2 mins each side.

Description:

Roll a sushi wrap as a...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Notes:

Nutritional...

Ingredients:

2 can (6 ounces)...
2 tablespoon lemon juice
1 tablespoon freshly grated...
1 tablespoon light soy sauce
1 teaspoon sugar
2 cups cooked brown or...
1 can (8 ounces) sliced...
1/4 cup chopped green onion
2 tablespoon sesame seeds
2 cups baby spinach leaves*
4 each (10-inch)...

Directions:

In a medium bowl, season salmon with a mixture of lemon juice, ginger, soy sauce and sugar. Combine salmon mixture with rice, water chestnuts, green onion and sesame seeds; toss gently with fork to mix.

Warm the tortillas.** Arrange a layer of spinach leaves on the bottom half of each tortilla, leaving room on the edges. Spread equal portions of the salmon-rice mixture over spinach then top with another layer of spinach leaves. Fold the side and bottom edges of each tortilla to...

Time:

25 min (10 min to prepare, 15 min to cook)

Meal type:

Lunch

Ethnicity:

American

Ingredients:

1 each x 1lb. can ready...
1 each lime juice
1 each medium onion,...
1 each medium carrot,...
1 each clove garlic,...
1 teaspoon oregano and/or...

Directions:

In a medium bowl or container with a cover, place the cut up tomatoes and their juice.
Add the rest of ingredients.
If you think it needs salt, add some.
Taste to see if you are getting a nice sweet/sour taste.
If not, add more lime juice or a touch of mild vinegar or more sweetner.
Cover and let sit for a while in the refrigerator to let the chile taste develop.
Add more chile if it seems too bland to you.
Chiles can take a while to develop on...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

American

Ingredients:

0.5 cup onion -- chopped
1 cup tomatillos or...
0.5 cup bell pepper or...
1 each whole jalapeno --...
2 tablespoons cider vinegar,...
2 tablespoons Vegetable oil
1 teaspoon sugar
1 teaspoon fresh cilantro --...

Directions:

Up to 3 jalepenos may be used according to taste.
Combine all the ingredients in a jar and refrigerate.
It will keep indefinitely or can be frozen..

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

American

Ingredients:

0.5 each dozen ripe...
2 each large stalks celery
2 each medium carrots
1 each medium white onion
1 each medium red onion
1 each half each of...
3 each or four cloves of...

Directions:

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

American

Ingredients:

1 each lb. tomatillos,...
0.5 each medium onion
3 each sprigs cilantro,...

Directions:

Put all ingredients in Salsa Master (a hand-operated food processor--or use a food processor) and mix.

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

American

Ingredients:

10 each tomatillos-husked...
2 each to 4 serrano...
0.25 cup chopped cilantro,...
0.25 cup finely diced...

Directions:

You can either boiled the tomatillos and chiles in water for about 10 minutes or you can grill them on a comal til they are a bit charred.
Each way is good but the flavor will be different. (try em both!)

Then blend it all, and stir the onions in afterwards.you could add a bit of spices if you want or experiment with the chiles, maybe some olive oil.
I end up making it with whatever I have available.

Description:

Wrap up leftover...

Time:

10 min (10 min to prepare, 0 min to cook)

Meal type:

Lunch

Notes:

*For food safety,...

Ingredients:

1 can (29 ounces) diced...
1 cup canned salsa
1/4 cup chopped green onions
1/4 cup chopped cilantro...
4 each (10-inch)...
4 each large hard-cooked...
1/4 cup shredded Cheddar...
2 cup shredded,...

Directions:

Combine potatoes, salsa, green onions and cilantro in a medium bowl; toss gently with fork to mix. Warm tortillas.* Spread equal portions of potato-salsa mixture on the bottom half of each tortilla, leaving room on the edges. Sprinkle with eggs and cheese; top with lettuce. Fold side and bottom edges of each tortilla toward the middle over filling, then roll so tortilla covers filling.

Time:

10 min (5 min to prepare, 5 min to cook)

Meal type:

Lunch

Ingredients:

1 each Avocado and...

Directions:

Quick and easy

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Lunch

Ingredients:

0.5 each lbs. bay or sea...
3 tablespoon toasted sesame seed
6 each slices bacon
1 each Sunkist® lemon...
2 teaspoon Cornstarch
2 tablespoon chopped parsley

Directions:

Rinse the scallops well; drain and pat dry with paper toweling. In a bowl, combine the scallops and sesame seed, stirring to coat evenly. In a large skillet, cook the bacon until crisp; remove, drain, and crumble.
Pour off and reserve drippings. Wipe the skillet clean. Sauté the scallops (in two batches) in reserved drippings about 4 to 5 minutes.
Return all the scallops to the skillet; stir in lemon peel and crumbled bacon. Gradually blend the lemon juice into the cornstarc...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

10 OZ fresh small...
2 tablespoon Soy sauce
1 teaspoon sugar
0.5 teaspoon Crushed sesame seeds
1 tablespoon Sesame oil
1 tablespoon Minced scallion
1 teaspoon Vinegar...

Directions:

Both hot and cold vegetables are important in the Korean diet. Here are several recipes adapted from “Traditional Korean Cooking� by Han Chung Hea, head of a prestigious cooking institute in Seoul.

Remove roots from spinach, if desired.

In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar.

Bring large pot lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright gre...

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

0.5 each kg seeds

Directions:

1. Pruchase a jar of white sesame seeds.

2. In a heavy skillet, over a very low flame brown the seeds until they turn dark golden. Shake the pan and stir the seeds from time to time. If the sesame seeds have browned carefully, they will pop and jump in the pan. Sesame seeds taste best when roasted to a dark golden color.

3. Allow the seeds to cool to room temperature in the pan. Crush them with a mortar and pestle or in a blender. Crushed in either manner, the ju...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Notes:

The Korean persimmon...

Ingredients:

1 each ga ;water, cold
0.25 each lb Ginger, fresh;...
2 OZ Cinnamon sticks;...
2 cup Sugar; or to taste
6 each Whole semi-dried...

Directions:

1. Bring the water to a boil with the ginger and cinnamon sticks. Cook over moderate heat for 1/2 hour. Strain the liquid and discard the ginger but leave the cinnamon in the punch.

2. Add the sugar while the liquid is still hot, to dissolve it. Add the persimmons to the lukewarm liquid and cool. The color of the punch becomes an old rose shade. Refrigerate the punch and serve cold.

Serve whenever wanted with any Asian food. Makes 1 gallon.

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ingredients:

1 each Large Avocado
2 each Onion Rolls
2 each Turkey Burgers...
2 each Large Slices of...
2 each Large Tomato Slices
2 each Slices Jack...
6 each Slices of Bacon...

Directions:

1. Pit and slice avocado, sprinkle salt and pepper on and set aside.
2. Grill turkey burgers in a grill pan or on an outdoor grill. Salt and pepper to taste. For nice touch, put a little worcestershire on the turkey burger while grilling -- this adds a nice taste to the turkey. Also, try toasting the onion roll in a pan or on the grill. This helps keep the sandwich together. If you do toast the bun, let it cool down before serving. Otherwise, it will fall apart.
3. When burgers ...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

American

Ingredients:

4 each medium...
4 each medium red bell...
0.5 each small jalapeno...
0.25 cup cilantro
0.5 teaspoon red chili flakes
0.75 cup water

Directions:

Place in the Salsa Master the red bell peppers, tomatillos, cilantro, and chili pepper.
Mix well.
Transfer into bowl and add salt, water, and chili flakes.

Both the above recipes came with the Salsa Master.

Time:

45 min (20 min to prepare, 25 min to cook)

Meal type:

Lunch

Ingredients:

4 each unpeeled large...
2 each eggs, slightly...
1 can (12 oz. each)...
1 cup shredded Swiss...
0.333333 cups coarsely crushed...
0.5 each Sunkist®...
0.5 teaspoon dry mustard,...

Directions:

Parboil the zucchini in boiling water for 5 to 7 minutes; drain well and cool slightly. With the tip of a spoon carefully scoop out the centers and discard, leaving 1/4-inch shells; drain, cut-side-down, on paper toweling.
To make the filling, in a bowl combine all the remaining ingredients except the parsley. Spoon the filling into zucchini shells.
Arrange in a shallow baking dish. Bake at 350 degrees F for 25 minutes. Sprinkle with parsley.

GREEN PEPPER VARIAT...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

1 each lb Chinese Cabbage
2 tablespoon salt
4 cup Cold water
2 cup Very hot water
1 tablespoon finely chopped...
1 tablespoon finely chopped...
1 tablespoon finely chopped...
2 teaspoon Finely chopped...
2 teaspoon sugar
1 tablespoon salt

Directions:

SEPARATE THE LEAVES AND SPRINKLE them with the salt. Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight. Rinse the cabbage well and squeeze out the excess liquid. Boil the water and pour over the pickling mixture. Mix well and combine with the cabbage leaves. Put the leaves with the pickling mixture into a large glass bowl. You may have to cut the leaves in half to make them fit. Cover the kimchi with plastic wrap and leave in a cool place for about 2 days...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

American

Notes:

Makes Approximately 2...

Ingredients:

5 each Medium Tomatoes...
1 each Medium Onion --...
2 each cloves garlic --...
1 teaspoon olive oil
1 teaspoon granulated sugar
2 each Fresh Green...
2 tablespoon fresh cilantro --...

Directions:

Place tomatoes in a pot of boiling water for approximately 30 seconds and remove with a slotted spoon.
let tomatoes cool in chilled water and remove skin.
Place all ingredients in the bowl of a food processor and blend until coarsely chopped.
Add salt and pepper to taste.
Serve with tortilla chips as an appetizer.

Remember:
Wear gloves if you're working with fresh chilies to protect you skin from burning oils.
make sure you clean a...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Lunch

Ethnicity:

Korean

Ingredients:

1 each lb Fresh spinach
3 tablespoon Soy sauce
2 tablespoon Sesame oil
1 tablespoon sesame seeds
1 each ea Clove garlic,...
1 tablespoon sugar
1 tablespoon White vinegar,...

Directions:

1. Wash the spinach. Steam until just tender and still green. Strain and squeeze out as much water as possible. Cut spinach very coarsely.

2. Combine the soy sauce, sesame oil, sesame seeds, garlic, sugar, vinegar and pepper. Mix into the spinach.

Variation: Season the spinach with Chang (meat sauce for vegetables).