-3/4 cup shredded green cabbage
-1/3 cup chopped green onions
-1/4 cup matchstick-cut carrots
-2 tablespoons chopped fresh cilantro
-1 tablespoon soy sauce
-2 teaspoons minced peeled fresh ginger
-1 teaspoon sesame oil
-1/2 teaspoon salt
-1/2 pound cooked peeled small shrimp
-dash of hot sauce
-24 wonton wrappers
-2 tablespoons cornstarch
-1 tablespoon canola oil, divided
-1 cup water, divided

Sauce:
-1/4 cup water
-1/4 cup peanut butter
-2 tablespoons soy sauce
-1 1/2 tablespoons rice vinegar
-1 1/2 tablespoons chile paste with garlic
-1/2 teaspoon sugar
-chopped green onions

1. To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped
2. Working with 1 wonton wrapper at a time, spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper
3. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal
4. Bring remaining 2 corners to center; pinching points to seal
5. Pinch 4 edges together to seal
6. Place pot stickers on a large baking sheet sprinkled with cornstarch
7. Heat 1 1/2 teaspoons canola oil in a large skillet over medium-high heat
8. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown
9. Slowly add 1/2 cup water to pan; cover and cook 4 minutes
10. Uncover and cook 3 minutes or until liquid evaporates
11. Repeat procedure with remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1/2 cup water
12. Top prepare sauce, combine 1/4 cup water and next 5 ingredients in a small bowl, stirring with a whisk
13. Serve sauce with pot stickers
14. Garnish with chopped green onions

Ingredients:

-2 pints fresh strawberries
-1 teaspoon fresh lemon juice
-2 tablespoons pure maple syrup

1. Place the strawberries in a food processor and process them into a chunky puree
2. Transfer the puree to a small saucepan over low heat and heat just until warm
3. Stir in the lemon juice and maple syrup
4. Serve over pancakes

-3 cups fresh flat-leaf parsley leaves
-1/2 cup chopped walnuts, toasted
-3 tablespoons olive oil
-1 tablespoon fresh lemon juice
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-4 garlic cloves, chopped

1. Combine all ingredients in a food processor; process until smooth
2. Refrigerate before useDie Another Day trailer

-1 bunch of fresh basil, stemmed (about 3 cups)
-1/2 cup toasted pine nuts
-1 garlic clove
-grated zest and juice of 1 lemon
-grated zest and juice of 1 orange
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-1/2 cup olive oil
-1 cup freshly grated Parmesan cheese

1. Blend the basil, pine nuts, garlic, lemon zest and juice, orange zest and juice, salt and pepper in a food processor until finely chopped
2. With the machine running, gradually add the olive oil until the mixture is smooth and creamy
3. Transfer to a bowl and stir in the Parmesan

-1/4 cup fine bulgur
-3 tablespoons fresh lemon juice
-1/4 teaspoon honey
-1 1/3 cup finely chopped pistachios
-1 cup finely chopped curly parsley
-1 cup cucumber, finely chopped (about 1 small cucumber)
-1 medium tomato, finely chopped
-4 green onions, finely chopped
-1/3 cup finely chopped fresh mint
-3 tablespoons olive oil

1. Place bulgur in large bowl and add 1/3 cup boiling water
2. Let stand 5 minutes
3. Stir in lemon juice and honey, and let stand 5 minutes more, or until all liquid is absorbed
4. Fluff bulgur with fork, and stir in remaining intredients
5. Season with salt and pepper

-1/2 cup sunflower seeds
-4 cups arugula (from 2 large bunches), heavy stems removed
-6 tablespoons olive oil
-3 tablespoons fresh lemon juice
-2 cloves garlic, peeled
-salt
-pepper

1. Toast sunflower seeds in dry skillet 5 minutes
2. Transfer to food processor
3. Add arugula, olive oil, lemon juice, and garlic, and process until smooth
4. Season with salt and pepper

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-4 medium tomatoes,seeded, and chopped
-1 medium papaya, peeled, seeded, and diced
-1/2 red onion, diced
-1/4 cup slivered almonds, toasted
-2 tablespoons basil, chopped
-1 tablespoon cilantro, chopped
-1/4 cup fresh lime juice
-1/4 cup extra-virgin olive oil
-Salt and Pepper to taste

1. Combine all ingredients, and season to taste
2. Refrigerate for an hour
3. Serve with grilled fish or chicken

-2 ripe Hass avocados, peeled and pitted
-1/2 cup diced canned tomato
-2 cloves garlic, minced
-2 small limes, juiced
-2 tablespoons torn or chopped fresh cilantro leaves
-salt
-black pepper

1. In a zip-top bag or medium bowl, mash avocado lightly
2. Then add tomato, garlic, lime juice and cilantro and combine
3. Season, to taste, with salt and black pepper

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-1 can (14 oz) artichoke hearts, drained, chopped
-1 cup Mayo
-1 cup Grated Parmesan Cheese
-1 clove garlic, minced
-2 tablespoons chopped tomato
-2 tablespoons sliced green onions

1. Preheat oven to 350 degrees F
2. Mix all ingredients except tomato and onions
3. Spoon into shallow ovenproof dish
4. Bake 20-25 minutes or until golden brown
5. Sprinkle with tomato and onions
6. Serve with crackers

-3 firm yellow peaches
-1 tablespoon lemon juice
-3 ripe tomatoes
-1/2 red onion
-1 tablespoon cilantro, coarsely chopped
-12 tablespoons olive oil
-6 tablespoons sherry vinegar
-2 tablespoons honey

1. Cut the peaches and tomatoes into half-inch cubes, chop cilantro, finely chop onions
2. Blend any oils and fruit juices or vinegars together before combining with other ingredients.
3. Whisk lemon juice, olive oil, vinegar and honey
4. Mix all ingredients with dressing and refrigerate for at least an hour

-2 tablespoons butter (melted)
-1 scallion, diced
-7 oz Artichoke Tapenade
-7 oz Piquillo Peppers
-1 cup Parmesan Cheese
-3 tablespoons sour cream
-
1. Combine all ingredients and bake at 350 degrees F for 30 minutes
2. Enjoy with chips

-1 cup ruby red grapefruit segments (2 large grapefruits)
-1/4 cup grapefruit juice
-1 teaspoon grapefruit zest
-1 fennel bulb, trimmed
-1/4 cup extra-virgin olive oil
-2 tablespoons pitted olives, halved
-2 tablespoons chopped fresh parsley leaves
-1/2 teaspoon salt
-1/8 teaspoon red pepper flakes

1. In small bowl combine the grapefruit segments, juice, and zest
2. Halve the fennel bulb lengthwise, thinly slice and add to the bowl
3. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes
4. Stir to combine
5. Refrigerate before serving

-2 peaches, peeled, pitted and diced
-2 nectarines, peeled, pitted and diced
-1/4 cup minced red onion
-2 tablespoons chopped fresh mint
-2 tablespoons chopped fresh flat-leaf parsley
-4 tablespoons fresh orange juice
-2 tablespoons fresh lime juice
-1/4 teaspoon salt
-1/8 teaspoon freshly ground black pepper

1. In a large bowl, combine all the ingredients except the salt and pepper
2. Toss gently to mix
3. Cover and refrigerate for at least one hour to allow the flavors to blend
4. Stir in the salt and pepper just before serving
5. Serve with chips

-1/4 cup minced red onion
-1 tablespoon Dijon mustard
-1 teaspoon ground cumin
-1 teaspoon paprika
-1/2 teaspoon ground black pepper
-1/8 teaspoon salt
-1 (15 oz) can garbanzo beans, rinsed and drained
-1 slice whole wheat bread, torn into pieces
-1 large egg
-1 large egg white
-1 1/2 tablespoons olive oil
-2 (6 inch) whole wheat pitas, split
-1 cup arugula
-1/2 cup Cucumber-Yogurt Dressing (recipe follows)

1. Combine first 10 ingredients in a food processor; pulse 6 times or until well blended
2. Heat olive oil in a large nonstick skillet over medium-high heat
3. Spoon about 1/3 cup bean mixture per patty into pan; cook 4 minutes on each side or until golden brown
4. Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing in each pita half

Cucumber-Yogurt Dressing:
-1 cup plain yogurt
-1/2 cup diced seedless cucumber
-1/4 cup minced red onion
-1 teaspoon fresh lemon juice
1. Combine all ingredients in a small bowl
2. Cover and chill before serving

-2 garlic cloves, peeled
-1 can (15 ounces) garbanzo beans, rinsed and drained
-1/4 cup lemon juice
-3 tablespoons water
-2 tablespoon tahini
-1 teaspoon ground cumin
-1/4 teaspoon salt
-1/4 teaspoon pepper
-pita breads, cut into wedges

1. Process garlic in a food processor until minced
2. Add the beans, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth
3. Transfer to a small bowl
4. Serve with pita wedges

-2 English cucumbers, peeled, seeded and chopped
-2 Hot House tomatoes, chopped
-1/2 cup chopped green pepper
-1 jalapeno pepper, seeded and minced
-1 small onion, chopped
-1 garlic clove, minced
-2 tablespoons fresh lemon juice
-2 teaspoons minced fresh cilantro
-1 teaspoon minced fresh parsley
-1/2 teaspoon fresh dill, chopped
-1/2 teaspoon salt
-tortilla chip scoops

1. In a large bowl, combine the first 11 ingredients
2. Cover and refrigerate for 1 hour
3. Serve with chips

-2 ripe avocados, pitted and coarsely mashed
-1/2 cup finely chopped fresh orange
-1/4 cup minced red onion
-2 tablespoons chopped fresh cilantro
-1 tablespoon fresh squeezed lime juice
-2 teaspoons chipotle peppers in adobo sauce
-1/4 teaspoon seasoned salt

1. In a medium bowl, stir together all ingredients until well blended
2. Serve with chips

-1/8 teaspoon salt
-1 1/4 cups avocado, chopped and peeled
-1 cup mango, chopped and peeled
-1 tablespoon fresh cilantro, finely chopped
-4 teaspoons fresh lime juice
-fresh cilantro sprigs for garnish

1. Combine salt, avocado, mango, chopped cilantro, and juice, tossing gently
2. Garnish with cilantro sprigs
3. Let stand 10 minutes before serving
4. Serve with chips

-1 package (8 oz) cream cheese at room temperature
-1/2 stick butter at room temperature
-1 tablespoon horseradish
-2 teaspoons Worcestershire sauce
-1/2 cup finely chopped red radishes
-1/2 cup thinly sliced green onions
-8 oz smoked salmon, flaked into small chunks
-celery salt to taste

1. With electric mixer, beat the cream cheese, butter, horseradish and Worcestershire until smooth
2. With a spoon, stir in radishes, green onions and salmon
3. Season to taste with celery salt
4. Refrigerate 4 hours or overnights for flavors to blend
5. Serve with crackers or raw vegetables

-1 mango, peeled, seeded and diced
-1 avocado, peeled, pitted, and diced
-4 medium tomatoes, diced
-1 jalapeno pepper, seeded and minced
-1/2 cup chopped fresh cilantro
-3 cloves garlic, minced
-1 teaspoon salt
-2 tablespoons fresh lime juice
-1/4 cup chopped red onion
-3 tablespoons olive oil

1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic
2. Stir in the salt, lime juice, red onion, and olive oil
3. To blend the flavors, refrigerate for about 30 minutes before serving

-8 ounces cream cheese, at room temperature
-1/2 cup sour cream
-1 tablespoon freshly squeezed lemon juice
-1 tablespoon minced fresh dill
-1 teaspoon prepared horseradish, drained
-1/2 teaspoon kosher salt
-1/4 teaspoon freshly ground black pepper
-1/4 pound (4 ounces) smoked salmon, minced

1. Cream the cheese in an electric mixer until just smooth
2. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix
3. Add the smoked salmon and mix well
4. Chill and serve with crackers.

-4 garlic cloves
-2 cups canned chickpeas, drained, liquid reserved
-1 1/2 teaspoons salt
-1/3 cup tahini (sesame paste)
-6 tablespoons freshly squeezed lemon juice (2 lemons)
-2 tablespoons water or liquid from the chickpeas
-8 dashes hot sauce

1. In the food processor mince garlic
2. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed
3. Taste, for seasoning, and serve chilled or at room temperature

-1 package (8 oz) Philadelphia Cream Cheese
-1 can (14 oz) artichoke hearts, drained and chopped
-2 tablespoons butter, melted
-1 clove garlic, minced
-1/4 cup 100% Grated Parmesan Cheese

1. Spread cream cheese onto bottom of pie plate
2. Mix artichokes, butter and garlic
3. Spoon evenly over cream cheese
4. Sprinkle with Parmesan Cheese
5. Microwave for a minute or until heated through
6. Serve warm with chips or crackers

-1 package (8 oz) Philadelphia Cream Cheese, softened
-1 cup Cheddar Cheese, shredded
-3 slices Smoked Ham, finely chopped
-1/4 cup 100% Grated Parmesan Cheese
-1 tablespoon chopped red bell peppers
-1 tablespoon sliced green onions
-1/4 teaspoon cayenne pepper

1. Spread cream cheese onto bottom of microwaveable bowl
2. Sprinkle with cheddar cheese, ham and Parmesan cheese
3. Microwave for 1 minute or until heated through
4. Top spread with bell peppers, onions and cayenne pepper
5. Serve with your favorite crackers

-2 cups diced very ripe tomato
-1 cup diced onion
-6 jalapenos, finely chopped
-3 cloves garlic, finely chopped
-2 tablespoons chopped fresh cilantro
-2 tablespoons salt
-1 tablespoon lime juice

1. Dice 2 large, very-ripe tomatoes and 1 large onion into 1/4″ cubes
2. Chop jalapenos, garlic and cilantro
3. Mix all ingredients together and refrigerate at least six hours

* Keeps refrigerated for 4-5 days