Makes 4 portions.

Pesto Ingredients:

• 2 Tbsp. pine nuts, toasted
• ¼ cup walnuts, toasted
• ½ cup extra virgin olive oil
• 4 cups basil leaves
• 1 garlic clove
• ¼ cup grated Parmesan
• ½ tsp. kosher salt

Zucchini Noodles Ingredients:

• 1 cup Whole Milk Plain Chobani Greek Yogurt
• 2 large zucchini
• ¼ cup extra virgin olive oil
• 2 tsp. lemon juice
• ½ tsp. kosher salt
• ¼ tsp. ground black pepper
• ¼ cup toasted pine nuts

Directions:

1. Combine nuts and olive oil in a food processor and blend to a paste consistency. Add the basil, garlic, Parmesan and salt and process until smooth.
2. Transfer to a container. Cover surface of pesto with a thin layer of olive oil to prevent oxidation.
3. Remove tops and bottoms of zucchini. Use a spiralizer to make long thin curly noodles. Alternatively, use the ¼” julienne blade of a mandolin to make straight noodles.
4. Toss noodles with olive oil, lemon juice, salt and pepper.
5. Spread ¼ cup of Chobani at the bottom of each of 4 bowls. Season with salt and pepper. Drizzle 1 Tbsp. of pesto over the yogurt. Place a nest of noodles on top of the yogurt. Top with a drizzle of olive oil and toasted pine nuts.

Makes 6 appetizer salads

Herbed Dressing Ingredients:

• ½ cup Chobani whole milk Greek yogurt, plain
• 1 garlic clove
• 1 Tbsp. shallot, sliced
• cup white balsamic vinegar
• 1 Tbsp. gluten-free Dijon mustard
• 2 Tbsp. pasteurized egg yolk
• ¾ tsp. kosher salt
• 1 tsp. black pepper, fresh ground
• ½ cup grape seed oil
• ¼ cup extra virgin olive oil
• 1 Tbsp, oregano, fresh, chopped
• ¼ cup parsley, finely chopped
• 2 Tbsp dill, finely chopped

Mediterranean Salad Ingredients:

• ¾ cup cucumber, peeled, seeded, ½” dice
• ¾ cup roma tomato, flesh only, ½” dice
• ¼ cup red onion, ¼” dice
• ¾ cup feta cheese, crumbled
• 1 cup chickpeas, cooked
• 1 quart romaine lettuce, chopped

Directions:

1. Combine garlic, shallot, vinegar, mustard, egg yolk, salt and pepper in a food processor. Process until smooth and slowly add oils in a steady stream. Add herbs and process just to incorporate. Refrigerate until ready to serve.
2. Combine salad ingredients in a large bowl and toss with dressing to taste. Reserve any remaining dressing for future use.
3. Divide salad among 6 plates.

Makes 8 servings.

Ingredients:

• 8 oz. (250 g) boneless, skinless chicken breasts, boneless beef sirloin steak or boneless pork chops, cut into thin strips
• 3 cloves garlic
• ½ cup (125 mL) Thai Kitchen^® Coconut Milk
• 2 Tbsp. (30 mL) Thai Kitchen^® Red Curry Paste
• 2 Tbsp. (30 mL) Thai Kitchen^® Premium Fish Sauce
• Thai Kitchen^® Peanut Satay Sauce
• Bamboo skewers

Directions:

1. Thread meat onto skewers in a zigzag fashion. Place in baking dish.
2. Place garlic, coconut milk, curry paste and fish sauce in blender; cover. Puree until smooth.
3. Pour marinade over skewers. Cover. Refrigerate 4 hours or overnight. Remove skewers from marinade. Discard any remaining marinade.
4. Broil or grill skewers 2 to 3 minutes per side or until meat is lightly browned and cooked through. Serve skewers with Peanut Satay Sauce.

Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with meat. This prevents them from burning when on the grill.

Ingredients:

• 8 oz. (227 g) boneless pork chops, cut into thin strips
• 1 teaspoon (5 mL) cornstarch
• ¼ teaspoon (1 mL) salt
• ¼ teaspoon (1 mL) ground white pepper
• 6 oz. (170 g) Thai Kitchen^® Stir-Fry Rice Noodles
• 2 teaspoon (10 mL) vegetable oil
• 2 teaspoon (10 mL) Thai Kitchen^® Roasted Red Chili Paste
• 1 red Thai chili, seeded and thinly sliced
• 1 teaspoon (5 mL) minced garlic
• 4 cups (1 L) chicken broth
• 2 green onions, thinly sliced

Directions:

1. Mix pork, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.
2. Meanwhile, soak rice noodles in warm tap water for 15 minutes. Drain then rinse noodles under cold water to cool. Set aside.
3. Heat oil in medium saucepan on medium heat. Add red chili paste, chili and garlic, then stir fry 1 minute.
4. Add broth; bring to boil.
5. Add pork and noodles, stirring to separate pork pieces. Return to boil, then stir in green onions.
6. Ladle soup into bowls and serve immediately.

Ingredients:

• 2 slices Three Bakers Raisin Bread Oil or butter for spreading
• 2 to 3 slices thinly sliced gluten-free deli ham
• 4 thin slices of a cooking apple, such as Granny Smith or Harlson Thinly sliced Colby jack or cheddar cheese
• 1 1/2 Tbsp. apple butter, optional

Directions:

1. Oil or butter the outside of two slices of Three Bakers Raisin Bread. Layer with ham, apple slices and cheese. If desired, spread apple butter on the inside of the bread slices before cooking for added sweetness and spice.
2. In a small skillet over medium heat, grill sandwich on both sides until bread is toasted and cheese is melted. Enjoy!