Ingredients:

For the Sauce:
1 cup fresh squeezed orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons mayonnaise
1 1/2 tablespoons chicken broth
1 teaspoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper

For the Couscous:
1 cup uncooked whole wheat couscous
1 1/2 cups chicken broth
1/2 cup fresh squeezed orange juice
1/2 teaspoon salt
1/3 cup chopped green onions
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter

For the Shrimp:
20 jumbo shrimp, peeled and deveined
1 large egg white, lightly beaten
1/2 cup panko breadcrumbs
1 teaspoon chopped fresh cilantro
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon freshly ground black pepper
1 tablespoons olive oil

Procedure:

Sauce: In a small saucepan over medium-high heat, bring 1 cup orange juice to a boil. Cook until reduced for about 10 minutes, or until reduced to 1/4 cup. Remove from heat and cool completely. Stir in 1 tablespoon cilantro, mayonnaise, 1 1/2 tablespoons chicken broth, 1 teaspoon ginger, lime juice, cumin, 1/4 teaspoon salt and 1/4 teaspoon red pepper.

Couscous: In a large nonstick skillet over medium-high heat add couscous and cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt. Bring to a boil and remove from heat - cover and let stand 5 minutes. Fluff with a fork. Add onions, almonds, and butter, stirring until butter melts. Cover to keep warm.

Shrimp: In a large bowl, toss together shrimp and egg white. In a shallow dish, mix together the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger, and black pepper. Dredge the shrimp into the panko mixture to coat. In a large nonstick skillet over medium-high heat, add oil and arrange shrimp in a single layer in pan. Cook 2 minutes on each. Makes 4 servings.

Ingredients:

For the cauliflower:
1 teaspoon salt
1 tablespoon fresh lemon juice
3 cups water
6 cups cauliflower florets

For the spices:
2 cardamom pods
2 whole cloves
1 1″ cinnamon stick
1 bay leaf

For the sauce:

2 teaspoons canola oil
1 1/2 cups chopped onion
1 tablespoon finely ground almonds
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3 garlic cloves, minced
1/3 cup water
6 tablespoons plain whole milk yogurt
1/4 cup chopped fresh cilantro

Procedure:

To prepare the cauliflower: In a large saucepan, add the salt, juice and water - bring to a boil. Add cauliflower - cover, reduce heat and simmer just until tender, about 3-5 minutes. Drain well.

To make the spice mixture: In a medium skillet, add cardamom, cloves, cinnamon and bay leaf - cook over medium heat until toasted and fragrant, about 2-4 minutes. Place the spices in a spice grinder and process until ground.

To make the sauce: In the same skillet, heat oil over medium. Add onion - cook until lightly browned, about 8 to 10 minutes. . Stir in spice mixture, ground almonds, ginger, turmeric, salt, red pepper and garlic - cook 2 minutes. Remove from heat and let cool slightly.

Preheat oven to 350 degrees F. Scoop the onion mixture into a blender and add 1/3 cup water - process until almost smooth, scraping down the sides if necessary. Pour the onion mixture back into the skillet - gradually stir in yogurt. Cook over low heat 5 minutes, stirring frequently. Place the cooked cauliflower in a shallow 2-quart baking dish lightly coated with nonstick spray. Pour the sauce mixture over the cauliflower and toss well to coat. Bake until thoroughly heated and just beginning to brown, about 20 minutes. Scatter with the chopped cilantro before serving.
Makes 4 to 6 servings.

Ingredients:

1 cup brown jasmine rice
2 cups shredded cooked chicken breast
1/2 cup shredded carrot
1/3 cup sliced green onions
1/4 cup dry-roasted peanuts, divided
2 tablespoons chopped fresh cilantro, divided
1/2 teaspoon salt
2 tablespoons fresh lime juice
1 tablespoon plus 1 teaspoon canola oil
1 teaspoon dark sesame oil
2 garlic cloves, minced

Procedure:

In a medium saucepan, cook rice according to package directions. Scoop the rice into a large bowl and fluff with a fork. Let cool. Add the cooked chicken, carrots, onions, 2 tablespoons peanuts, 1 tablespoon cilantro and salt to the rice - toss well to combine. In a small bowl, whisk together lime juice, canola oil, sesame oil and garlic. Drizzle over the rice mixture and toss again to evenly coat. Sprinkle each serving with an even amount of the remaining peanuts and cilantro.
Makes 4 servings.

Ingredients:

12 ounces whole wheat penne pasta
1 tablespoon butter
1 garlic clove, minced
1 cup ricotta cheese
1 ounce fresh grated Parmesan cheese
1 teaspoon fresh grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
5 ounces fresh baby spinach
1/2 cup finely diced red pepper

Procedure:

In large saucepan of boiling salted water, add pasta and cook according to package directions. Reserve 1/2 cup of the pasta water, drain the pasta and set aside. Using the same pan, add the butter and melt over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in the reserved 1/2 cup pasta water, ricotta, half of the Parmesan cheese, lemon zest, lemon juice, salt and pepper - bring to a simmer. Stir in the spinach and red pepper - cook just until the spinach has wilted, about 2 minutes. Add the cooked pasta into the pot and toss well to coat. Serve with the remaining cheese scattered on top. Makes 4 servings.