Ingredients:

• 1 large spaghetti squash (about 2 lbs.)
• Gluten-free pasta sauce
• 1 can of garbanzo beans
• Sliced mushrooms (or vegetables of your choice)

Directions:

Preheat oven to 350 degrees.

Cut spaghetti squash in half and remove seeds.
Place squash cut side down in a baking pan filled with about a half inch of water. Bake 40-45 minutes or until squash is soft. While squash is baking, sauté mushrooms.

Carefully remove squash from baking pan. (It will be hot!) Scrape inside of squash with a fork to create spaghetti-like strands. Place strands in a serving bowl.

Warm pasta sauce and pour over squash strands. Add garbanzo beans and sautéed mushrooms. Enjoy!

Prep Time:5 minutes
Cook Time: 16 minutes
Makes 6 servings.

Ingredients:

2 tbsp. Thai Kitchen Roasted Red Chili Paste
1 tbsp. vegetable oil
2 tsp. minced lemon grass (optional)
1 1/2 lb. salmon fillets

Directions:

MIX Chili Paste, oil and lemon grass in small bowl until well blended. Place salmon in glass dish. Spread chili paste mixture on both sides of salmon.

GRILL over medium heat 6 to 8 minutes per side or until fish flakes easily with a fork.

Ingredients:

• 1 package gluten-free pizza crust
• 1 lb. chicken, sliced into bite-sized pieces
• 1 bottle gluten-free BBQ sauce (you will use roughly half of bottle) OR about 2 cups homemade BBQ sauce (recipe follows)
• 1 red onion, sliced thin
• 1 tablespoon ground thyme
• 1 tablespoon marjoram
• 3 tablespoons balsamic vinegar
• 1-2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• Shredded mozzarella cheese
• Parmesan cheese

Instructions:

Preheat oven to 450 degrees. Place thinly sliced onions in skillet (medium-high) with extra virgin olive oil, salt and pepper. Let them cook until they are golden brown. Add minced garlic and saute for 2 minutes. Stir in balsamic vinegar, set aside.

Brown chicken in same skillet with olive oil, salt, pepper, thyme and marjoram. Once cooked through, add in balsamic onion mixture and take off heat.

Place pizza crusts on baking sheet. Top with BBQ (however much you like, I use a thin layer) and spread evenly around crusts. Place chicken-onion mixture on top of the sauced pizza crusts. Add mozzarella and parmesan on top.

Bake at 450 degrees for 10 minutes.

Tangy Barbecue Sauce

(Makes about 2 cups)

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon of chili powder + 1 teaspoon of chili powder
• Heaping 1/4 teaspoon of cayenne powder
• 3 tablespoons brown sugar
• salt
• freshly ground black pepper
• 3 teaspoons Worcestershire sauce
• 1 1/2 tablespoons Dijon mustard
• 1/4 cup molasses
• 1/4 cup apple cider vinegar
• 1 1/4 cup ketchup
• 1 teaspoon balsamic vinegar
• 1 cup chicken stock
• 1 bundle of fresh thyme, about 10 sprigs tied with kitchen twine

Instructions:

Put all ingredients in a pot and bring to a quick boil. Turn down heat and simmer on low for 20 minutes. Strain barbecue sauce through strainer to remove bits of thyme leaves and twigs, or lift bundle out and leave thyme leaves in sauce.

Prep Time:15 minutes
Cook Time:12 minutes
Makes 4 servings.

Fiery Thai Salsa:

1 large ripe mango, peeled, seeded and coarsely chopped

1/4 cup chopped fresh cilantro

2 tbsp. fresh lime juice

2 tbsp. Thai Kitchen Sweet Red Chili Sauce

1 tsp. minced garlic

Thai Turkey Burgers:

1/2 medium red bell pepper, finely chopped

2 green onions, thinly sliced

2 tbsp. Thai Kitchen Roasted Red Chili Paste

2 tbsp. chopped fresh cilantro

1 tsp. minced garlic

1/2 tsp. ground ginger

1/2 tsp. coarse sea salt

1 lb. ground turkey

FOR THE SALSA, mix all ingredients in medium bowl until well blended. Cover.

Refrigerate until ready to serve.

FOR THE BURGERS, mix bell pepper, green onions, Chili Paste, cilantro, garlic,

ginger and sea salt in medium bowl until well blended. Add ground turkey; mix well. Shape into four patties.

BROILor grill over medium heat 4 to 6 minutes per side, or until burgers are cooked through (internal temperature reaches 165°F). Serve burgers with salsa.

Ingredients:

• 1 egg
• 3 T mayonnaise
• 1 t dijon mustard
• 1/4 cup finely chopped onion
• 1/4 t pepper
• 1/4 t dried tarragon or Old Bay Seasoning
• 1/2 t Worcestershire sauce
• 1 t salt
• 3/4 cup Blue Diamond Pecan Crackers, finely crushed
• 1 pound crab meat
• Butter/oil.

Directions:

In a large bowl, whisk together the egg, mayonnaise, mustard, onion, tarragon, Worcestershire sauce, pepper, and salt. Add the crab meat and 1/4 cup of the Blue Diamond Pecan Crackers, and toss the mixture gently. Spread the remaining crackers on a plate, form the crab mixture into eight to 10 patties, roughly 3/4-inch thick. Coat the top and bottom of each patty carefully with the crackers, transferring the crabcakes as they are formed to a sheet of wax paper. Chill for 15-30 minutes.

In a large skillet, heat the butter/oil over moderately high heat. Sauté the crabcakes, in batches if necessary, for 1 to 2 minutes on each side, or until golden, transferring them as they are cooked to a heated platter.

Serve the crabcakes with the lemon wedges, aoili or tartar sauce.

Prep Time:20 minutes

Cook Time:5 minutes

Ingredients:

2 tbsp. vegetable oil

1 lb. large shrimp, peeled and deveined

Thai Vinaigrette:

1/4 cup fresh lime juice

3 tbsp. honey or sugar

2 tbsp. Thai Kitchen® Premium Fish Sauce

2 tsp. minced ginger

1 tsp. Thai Kitchen® Spicy Thai Chili Sauce

3 green onions, thinly sliced

1 pkg. (6 oz.) mixed salad greens

1 firm ripe papaya, peeled and thinly sliced (2 cups)

1 medium red bell pepper, cut into thin 1-inch strips

1/4 cup fresh cilantro leaves

1/4 cup dry roasted peanuts

HEAToil in large skillet or wok on medium-high heat. Add shrimp; stir fry 2 minutes or just until shrimp turn pink. Remove shrimp to plate to cool.

MEANWHILE, for the Thai Vinaigrette, mix lime juice, honey, Fish Sauce, ginger and Chili Sauce in small bowl until well blended. Stir in green onions.

TOSSsalad greens, papaya and bell pepper in large bowl. Divide salad mixture evenly among 4 plates. Top with cooled shrimp. Drizzle with Thai Vinaigrette. Sprinkle with cilantro and peanuts.