Thai Chicken, Mango and Pineapple Salad

RECIPE INGREDIENTS:
1 (14-ounce) can regular or light coconut milk
1 tablespoon Thai red curry paste, or more to taste
2 teaspoons freshly grated orange zest
1/2 cup fresh orange juice
4 boneless, skinless chicken breasts, cut into 1-inch chunks
1 mango, peeled, pitted, and cut into 1-inch chunks
1 pineapple, peeled, cored, and cut into 1-inch chunks
4 cups salad greens
1. In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container. In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.

2. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.

3. Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade. Serves 4.

Caeser Coleslaw

RECIPE INGREDIENTS:
Caesar Dressing
1 cup low-fat mayonnaise
3 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper


Salad
8 cups shredded savoy or green cabbage (about 1 small head)
2 cups shredded carrots
4 scallions, thinly sliced
2 cups croutons
1. Make the dressing: in a large serving bowl, whisk together the mayonnaise, lemon juice, garlic, anchovy paste, mustard, and pepper.

2. Add the cabbage, carrots, and scallions to the bowl and toss to coat. Cover and refrigerate the salad until ready to serve. Top with croutons. Serves 6 to 8.

Moroccan Chicken Kabobs

RECIPE INGREDIENTS:
DRY RUB
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne (optional)
1/4 teaspoon pepper
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
2 teaspoons brown sugar

KEBOBS
2 pounds boneless, skinless chicken breasts
2 small red onions, peeled and cut into 1-inch-wide sections
2 bell peppers, cleaned and cut into 1-inch squares
1/4 cup olive oil
Salt and pepper
12 (10-inch) bamboo skewers, soaked in water for 30 minutes
1. I a small bowl, combine the dry rub ingredients and mix well.

2. Cut the meat into 1 1/2-inch cubes and put them in a gallon-size zip-lock bag with the rub mix. Seal the bag and shake it vigorously until all the chicken is well coated.

3. Place the onions and peppers in a gallon-size zip-lock bag, add the olive oil, and season with salt and pepper. Seal the bag and shake it vigorously to coat the vegetables well.

4. Assemble the kebobs by alternately skewering pieces of chicken, onions, and peppers.

5. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.

6. Grill the kebobs, turning occasionally, until the chicken is no longer pink inside, about 8 to 10 minutes on a gas grill. Serves 6 to 8.

Guacamole Potato Salad

RECIPE INGREDIENTS:
3 pounds red potatoes
2 tablespoons plus 1 to 1 1/2 teaspoons salt
1 ripe avocado, peeled
2 teaspoons grated lime zest
Juice of 2 limes (about 1/2 cup)
2 garlic cloves, crushed
1/2 cup chopped cilantro
2 tablespoons mayonnaise
2 celery stalks, sliced

1. In a large pot, cover the potatoes with cold water. Add the 2 tablespoons of salt and bring the potatoes to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes or until you can pierce them easily with a paring knife. Drain them in a colander and allow to cool.

2. Meanwhile, puree the avocado, lime zest and juice, garlic, cilantro, mayonnaise, and remaining salt in a food processor until smooth. If the dressing seems too thick, add a tablespoon or so of hot water.

3. Cut the potatoes into bite-size chunks (leave the skins on) and place them in a large bowl with the celery. Scrape in the dressing with a rubber spatula and gently stir it all together. Serve immediately, or cover and chill. Serves 8 to 10.

Teriyaki Sauce

RECIPE INGREDIENTS:
1/2 cup Sugar-Water Simple Syrup (see recipe below)
2 cups soy sauce
2 tbsp. minced fresh garlic
4 tbsp. minced fresh ginger
2 green onions (optional)
Toasted sesame seeds (optional)
Salt and pepper (to taste)

Simple Syrup:
Just mix one part water to one part sugar in a heavy-bottom saucepan and put over a medium-low flame until the sugar has completely dissolved into the water. The trick? Restrain yourself! Don't stir the mixture or else the sugar will crystallize and won't turn into syrup. Make extra and use the leftovers for that Southern treat, sweetened iced tea

Soy Sauce Dressing

RECIPE INGREDIENTS:
4 tbsp. light soy sauce
3 tbsp. honey
1 tbsp. sesame oil
2 tbsp. rice wine vinegar
1 tbsp. minced garlic
1 tsp. minced fresh ginger
2 scallions, white part only, chopped
1 tbsp. dry or cooking sherry

1. Combine all the ingredients and store in the refrigerator.

Parmesan Vinaigrette

RECIPE INGREDIENTS:
1 cup corn or olive oil
1 cup freshly grated Parmesan or sharp
cheddar cheese
2 tbsp. white wine vinegar
1/2 cup low-fat plain yogurt
1 tbsp. Dijon mustard
Salt and pepper, to taste

1. Combine all the ingredients in a blender until creamy and smooth. Pour into a bowl, cover and store in the refrigerator. Makes about 2 cups.