Bean and Mango Salad

This colourful salad pairs perfectly with different grilled chicken, pork, shrimp or fish and can be made ahead of time to bring out the nutty, sweet and spicy flavours. Leftovers can be served as a salsa with tortilla chips then next day.

Coconut Curry Noodles

You can easily make this recipe gluten free by replacing the soy sauce with tamari. For a vegetarian option leave out the chicken, replace the fish sauce with soy sauce and the chicken broth with vegetable broth. Pretty much any vegetables will work so try to use up what you have on hand.

Black Bean Salad

Fish Tacos can be served with a rice and bean mixture but this salad has a lot more flavour and added fruits and veggies to make a more balanced meal.

Chicken Fajitas

To prepare Chicken Fajitas the chicken is seared in a skillet on the stove top then transferred to the oven to finish cooking. Because of the cooking process you either need 1 oven per 2 chefs or you need to take shifts in the oven. When I cook with a group of 4 we usually prep toppings for serving as well to eliminate downtime. Decide before hand with guests who is buying the tortilla shells and optional toppings. Possible toppings include: grated cheese, salsa, guacamole, sour cream, lettuce and chopped fresh cilantro.

Mango Salad

Mango Salad is the perfect compliment to a Fresh Pad Thai. I like to use slightly firm mangos in this salad but my kids love the ripe sweeter ones.