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Ingredients

2 pounds cubed red potatoes
10 tablespoons vegetable oil
2 teaspoons paprika
1 tablespoon dried dill weed

2 tablespoons vegetable oil
1 banana pepper, sliced into 1/4 inch rings
1 red bell pepper, thinly sliced
2 large stalks celery, sliced 1/4 inch wide
1 small red onion, thinly sliced

1/4 cup red wine vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt

Directions

Preheat an oven to 450 degrees F (230 degrees C).

Toss the potatoes with 10 tablespoons of vegetable oil; sprinkle with paprika and dill. Toss until the potatoes are evenly coated with the spices and spread onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

While the potatoes are roasting, heat the 2 tablespoons of vegetable oil in a large skillet over medium heat. Stir in the banana pepper, bell pepper, celery, and onion; cook and stir until the vegetables have softened, about 10 minutes. Toss the pepper mixture with the roasted potatoes in a bowl. Refrigerate until cold, about 1 hour.

While the potatoes are cooling, whisk together the red wine vinegar, olive oil, and kosher salt. Toss the potatoes with the salad dressing just before serving.

Ingredients

1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1 sweet onion, chopped
4 cloves garlic, minced
1/4 cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
3/4 cup plain yogurt
fresh cilantro, for garnish

Directions

Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.

Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.

Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

Ingredients

1 cup uncooked elbow macaroni
1 tablespoon finely diced onion
1 tablespoon chopped green bell pepper
1/2 cup diced celery
3/4 cup mayonnaise
1/4 cup sweet pickle relish
2 tablespoons ketchup
2 tablespoons white wine vinegar
1 teaspoon prepared horseradish
1/4 teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
1/2 teaspoon celery seed
1/8 teaspoon chili powder
ground black pepper to taste
2 ounces cooked salad shrimp

Directions

Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.

In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.

Ingredients

3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas

Directions

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.

Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.