Edamame

Bag of frozen Edamame Beans
Sea Salt
Sesame Oil

Steam Edamame, lightly pour oil on top, and add some ground sea salt. Toss thoroughly. Serve.

Salmon Stuffed Red Peppers

Serves : 4

3 Red Peppers
3 Salmon Fillets
3 cloves of garlic
1 1/2 Tbsp of E.V.O.O
1 C Crumbled Feta Cheese
Fresh cracked pepper and sea salt

Pull out salmon fillets out of freezer, and cut into 1-2" chunks. Mix garlic, E.V.O.O, Feta, salt & pepper and salmon in a med size bowl. Cut red peppers in 1/2, clean, and fill with mix. Bake in oven at 375 for about 40 minutes.

Vietnamese Noodle Bowl

Serves: 4

1 Pack Rice Noodles
2 cups Bean Sprouts
1 Cucumber
1 Carrot
toasted cashews
Pork loin
Hoisin Sauce
Fish Sauce
President choice Korean BBQ Sauce
Sriracha HOT Sauce(green lid with rooster on label)

Cook noodles(these will cook very fast), strain, and run under cold water to cool. Prepare meat- thinly slice pork loin roast or chops and marinate in 'presidents choice korean bbq sauce' for 3o minutes, and BBQ until char broiled( takes about 5-7 minutes when thinly sliced). Finely grate 1/2 of a carrot and cut cucumber shoe string style. To prepare Fish Sauce for each noodle bowl, add 2 TBSP of fish sauce and add a large pinch of grated carrot into each sauce dish.
In bowls dish out noodles, and add 1/2 c of bean sprouts on top of each, evenly divide cucumber, sprinkle cashews on, top with bbq'd meat. Serve. Have Hoisin Sauce on table and fish sauce by each bowl. Pour on fish sauce over each noodle bowl, add Hoisin Sauce(Hoisin sauce can be very salty, use caution when adding to taste). Add hot sauce to taste.