Yin Yang Salad Recipes

Steps:

• In a small bowl; mix lemon juice, garlic, rice vinegar, ginger, soy sauce, honey, and oil.
• In a large bowl; put your chickpeas, red bell pepper, mango, avocado, and jalapeno.
• Add the marinade to the salad and toss to coat. Enjoy!

Steps:

• Peanut-Sesame Dressing: Blend all the ingredients except the cilantro in a blender or food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped. (Makes about 1 1/4 cups).
• Gingered Tofu: Drain the tofu and save the containers. Cut into 1-inch wide strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place Ihe tofu in a single layer over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour.
• Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day.
• Preheat the oven to 400'F. Oil a heavy, rimmed baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side until golden brown and heated through. Serve warm or cold, or at room temperature. (The tofu will keep for 1 day, covered and refrigerated.).
• Salad: Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat (about 1 cup). Mound the salad into 6 plates. Arrange the tofu around the salad and sprinkle with the sesame seeds.

Steps:

• Tomato Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add lime leaf and lemongrass. Continue to sweat another minute. Add the tomatoes, and tomato paste, and season with salt, pepper, and sugar. Bring to a boil and lower to a simmer. Cook for 10 minutes. Remove the lime leaf and lemongrass. Transfer to a blender, add butter, and chile oil, and process to a puree. Strain through a chinois and chill over a bowl of ice. Reserve.
• To make the Pea Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add Thai basil and coconut milk. Bring to a boil, lower to a simmer, and add peas. Season with salt, pepper, and sugar. Simmer for 5 minutes. Remove Thai basil. Transfer to a blender, add butter, and process to a puree. Strain through a chinois and chill over a bowl of ice.
• To prepare the Lobster Salad: In a bowl, combine the lobster meat, mango, and Thai basil. Add 1/4 cup of Asian vinaigrette and season with salt and pepper. Chill until ready to serve.
• To serve: Place a 2-inch mold ring in center of soup plate. Spoon the lobster salad inside the ring. Press to mold. Ladle the soups on each side of ring. Decorate soup by placing a spoonful of contrasting soups over plated soups. In a bowl, mix the herbs and micro greens with Asian Vinaigrette. Season with salt and pepper. Top lobster salad with micro green mixture and a slice of fried lotus root. Carefully remove ring. Serve immediately.
• In a small bowl, whisk together the vinegar, sesame oil, peanut oil, soy sauce, and lemon juice. Season, to taste, with salt and pepper. Reserve until ready to use.

Steps:

• Stir together the hot sauce, brown sugar, butter, honey, and lemon juice in a saucepan over medium heat. Stir continuously for 3 to 4 minutes, until the sugar has dissolved and the mixture is well blended. Remove from heat, and set aside.
• Coat a casserole dish with olive oil. Poke holes in the salmon with a fork, then place into the dish. Pour reserved sauce over the fish, top with green onions, and season with salt and pepper. Marinate for 30 minutes.
• Preheat oven to 425 degrees F (220 C).
• Bake salmon in preheated oven, uncovered, until the fish flakes easily with a fork, about 25 minutes.

Steps:

• In a small saucepan, combine the yellow peppers, cumin, 1 pinch of the sugar and 2 cups of the stock. In another small saucepan, combine the red peppers, chipotle, remaining pinch sugar and remaining 2 cups stock. Place both pans over medium heat, bring to a boil, reduce the heat and simmer, uncovered, until the peppers are very tender, about 25 minutes. Remove both pans from the heat and allow to cool.
• Transfer the yellow-pepper mixture to a blender and blend until smooth. Strain through a fine-mesh sieve back into the pan, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Repeat the process with red-pepper mixture.
• Place both pans over medium-low heat and stir 1/2 cup cream into each saucepan. Season to taste with salt and pepper; do not boil.
• Warm 6 wide soup bowls. Using 4 layers of aluminum foil, fashion a divider that will fit securely in bowls, dividing each in half. Place divider in one bowl. Pour 1/2 cup yellow soup into a cup with a spout. Pour 1/2 cup red soup into another cup with a spout. Simultaneously pour each soup into separate halves of bowl. Carefully remove divider. Garnish yellow half of the soup with 1/2 teaspoon red caviar (or brunoise of red pepper). Garnish red half with 1/2 teaspoon sevruga caviar (or brunoise of yellow pepper). Sprinkle with chives. Repeat with all bowls and serve.

Steps:

• In a small bowl, whisk together the ingredients for the dressing.
• Set aside.
• Cook the noodles/pasta in boiling salted water according to the instructions on the package.
• Rinse in cold water and drain for cold salad or drain and place in a large bowl if serving immediately.
• Add the vegetables and chicken to the pasta.
• Pour in the dressing and toss to coat evenly.
• Sprinkle with the cilantro and sesame seeds.
• Toss to coat.
• To serve, line a plate or bowl with the lettuce/cabbage leaves.
• Top with salad and enjoy!