Apple pie punch

Ingredients

• 1 apple, chopped or sliced
• 1 quart apple cider
• 2 cups pear nectar
• 24 ounces ginger ale
• Pearl Apple pie vodka

Instructions

1. Combine apple cider, pear nectar, and ginger ale. Stir well. Place apple slices inside pitcher.
2. Pour over ice and serve! If you're wanting to serve it warm, heat all of the liquid ingredients in a pot over a stove on low heat. 
3. Simmer for a few minutes until warm, place apple slices in the pot, and serve in mugs.

Halloween sangria

Ingredients

• 1 cup whole black grapes
• 1 cup whole green grapes
• 2 oranges, sliced into rounds
• 1 lemon, sliced into rounds
• 1 lime, sliced into rounds
• 1 cinnamon stick
• 1/4 cup brandy
• 750 ml bottle fruity red wine, such as Pinot Noir or Beaujolais
• 12 ounce can ginger ale
• Colored sugar, for rimming glasses

Instructions

1. Rinse and de-stem grapes, then pat dry. Spread in a single layer a baking sheet, then place in the freezer at least 2 hours before you plan to serve.
2. In a large glass pitcher, combine 1/2 of the orange slices, lime, and lemon slices. Add the brandy and cinnamon stick and stir gently to combine. Slowly pour in the wine. Refrigerate sangria for at least 2 hours or as long as overnight.
3. When ready to serve, add the ginger ale to the pitcher and stir gently with spoon. To sugar the glass rims, place the colored sugar on a plate, then rub an orange slice around the glass rim. Dip the rim of each glass into the sugar, coating well. Fill glasses with frozen grapes and reserved orange slices, then slowly pour in the sangria.

Steamed asian fish parcels

Ingredients

• 1 tablespoon Light Soy sauce to serve

Parcels

• 150g cod fillet, skinned and boned
• 1 small carrot, peeled and cut into fine batons
• 6 spring onions, trimmed and finely diced
• 1 teaspoon fresh ginger, peeled and grated
• 1 small red chilli, finely minced
• 3 cloves garlic, peeled and finely minced
• 1 teaspoon Chinese five spice
• 4 Chinese cabbage leaves

Stir-Fry

• 1 teaspoon sesame oil
• 1 large carrot, peeled and cut into thin batons
• 6 spring onions, trimmed and cut into equal size strips
• 50g Chinese leaves or white cabbage, finely shredded
• 1/2 teaspoon Chinese five spice

Instructions

1. Put the carrots into the centre of a Chinese leaf or cabbage leaf and then sit a piece of cod fillet on top.
2. Scatter the ginger, garlic, spring onions and chilli over the top of the fish fillets and then sprinkle over the Chinese five spice.
3. Gather the sides of the cabbage leaf up and around the fish, to cover it completely and secure the parcels with some tooth picks.
4. Place the parcels in a steamer and steam over boiling water for 10 to 15 minutes, checking to see if the cod is cooked after 10 minutes.
5. Just towards the end of the cooking time for the parcels, heat up a large wok and add the sesame oil, add the prepared stir fry vegetables and Chinese five spice and stir fry for 5 minutes, until they are cooked but still crunchy to the bite.
6. Serve the parcels immediately with stir-fry vegetables on the side with some soy sauce. Be careful as you open the parcels, as steam will escape.

Apple cider sangria

Ingredients

• 1 bottle of pinot grigio
• 2 1/2 cups fresh apple cider
• 1 cup club soda
• 1/2 cup ginger brandy
• 3 honey crisp apples, chopped
• 3 pears, chopped

Instructions

Combine all ingredients together and stir, stir, stir. Refrigerate for an hour or so before serving.

Coconut Ginger Soda

Ingredients

• 3 oz ginger
• 2 cups coconut sugar
• 1 cup water
• Sparkling water

Instructions

1. Peel the ginger and chop it it into round slices.
2. Put the ginger, coconut sugar, and water in a small saucepan over medium heat.
3. Bring to a low boil and reduce heat to low.
4. Allow mixture to reduce for 1.5 to 2 hours.
5. Remove from stove and allow mixture to cool.
6. Add mixture to sparkling water to taste, I used 4 tbsp for a cup of sparkling water.
7. Store the concentrated mixture in the fridge.
8. You can eat the little candied ginger pieces if you like.

Ginger Pork Dumplings

Ingredients

• 1 pound ground pork
• 2 packages wonton wrappers
• 1″ section of fresh ginger – peeled, minced
• 4 cloves fresh garlic – minced
• 4 scallions – chopped thinly
• 4 tablespoons soy sauce
• cabbage – to line steamer
• 1.5 tablespoons Hoisin sauce
• 2 tablespoons honey
• 1.5 tablespoons orange marmalade

Instructions

1. In a large bowl add: pork, ginger, garlic, scallions, soy sauce. Mix to combine.
2. To assemble dumplings: Place 1 teaspoon of meat mixture into center of wonton wrapper. Lightly dampen the sides of the wrapper with water. Fold wrapper into a triangle. Gently press the wrapper together to seal and remove any air.
3. Take the two ends and fold them over, seal with a dab of water. Continue with remaining mixture.
4. Line the trays of your steamer with cabbage. Use steamer according to manufacturers directions. Place dumplings on top of cabbage, do not crowd steamer.
5. Cook dumplings until translucent. About 10-15 minutes. Flipping half way through.
6. Into a small bowl mix: Hoisin, honey, orange marmalade. Mix to combine. Serve alongside dumplings for dipping.

No Noodle Pad Thai

INGREDIENTS

• ¾ pound daikon radish, peeled
• 4 medium carrots, peeled
• ½ pound zucchini
• ½ pound bean sprouts
• 4 green onions, finely sliced
• 12 to 14 ounces organic extra-firm tofu, drained and very gently squeezed of excess moisture
• 1 small handful cilantro leaves, chopped, plus extra for serving
• 2 tablespoons sesame seeds, preferably black, plus extra for serving
• 4 small wedges of lime, for serving

Peanut sauce

• ½ cup peanut butter or almond butter
• ¼ cup lime juice
• 2 tablespoons tamari or other soy sauce
• 2 tablespoons honey
• 2 teaspoons grated fresh ginger
• 1 pinch red pepper flakes
• About 3 tablespoons water, to thin

INSTRUCTIONS

1. Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish, carrots and zucchini, if using. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro and sesame seeds to the bowl.
2. Slice the tofu: Halve your slab of tofu lengthwise through the middle so you have two large, 1-inch thick slabs. Stack the slabs on top of each other and slice them into 4 columns lengthwise, then turn the tofu and slice across the columns to make ¼-inch wide squares of tofu. Gently transfer the tofu to the serving bowl.
3. Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessary—the sauce should taste very bold at this point.
4. If you will not be serving all 4 portions immediately, portion off the amounts of vegetable/tofu mixture you need for now. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coating in dressing. Serve pad Thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. Store leftover vegetable/tofu mixture separately from the dressing and dress just before serving.

Skinny Broccoli and Mixed Vegetable Stir Fry

INGREDIENTS

Stir Fry

• 2 large/extra-large sweet Vidalia onions, sliced thinly
• 4 cloves garlic, minced finely
• 3/4 teaspoon salt, or to taste
• 3 to 4 tablespoons olive oil
• 1 1/2 to 2 cups lightly steamed broccoli
• 1 cup sliced baby portobello or white mushrooms
• 1/2 cup red pepper, diced small
• up to 1 cup additional vegetables, optional
• up to 1 cup cooked protein, optional
• bed of fresh kale or cooked rice for serving, optional

Sauce

• 1/4 cup apple cider vinegar
• 1/4 cup honey or agave to keep vegan
• 2 tablespoons finely minced fresh ginger
• 2 teaspoons white miso paste
• generous pinch cayenne pepper, optional and to taste
• salt, to taste

DIRECTIONS

1. Please note the recipe requires you to have moderately fast knife and chopping skills because you'll be chopping and slicing most of the ingredients while the onions caramelize, including stirring together the sauce. If you're newer or slower in the kitchen, I recommend chopping everything and making the sauce before beginning to caramelize the onions so you're not scrambling or stressed.
2. Stir Fry - To a large non-stick skillet, well-seasoned cast iron skillet, or wok, add the onions, garlic, sprinkle with salt, drizzle with olive oil, and cook covered over high heat for about 15 to 20 minutes, or until onions are caramelized and as browned, soft, and tender as desired. Stir mixture intermittently, especially towards the end of cooking, to ensure nothing burns.
3. While onions are cooking, chop and steam the broccoli. To a medium microwave-safe bowl, add the broccoli, cover with water, cover bowl with plasticwrap, and cook on high power for 3 to 4 minutes, or until broccoli is crisp-tender; don't overcook. Drain and set aside.
4. While broccoli steams and onions continue to caramelize, slice the mushrooms, peppers, prep any optional vegetables or protein you're using; set aside.
5. Sauce - To a small bowl, add all ingredients and stir to combine; set aside.
6. After onions are caramelized, remove them from the skillet and place in a medium bowl; set aside.
7. To the skillet, add the mushrooms, peppers, optional additional vegetables, optional protein, the sauce, and allow mixture to simmer uncovered over high heat for 3 to 5 minutes, or until slightly reduced.
8. Add the onions, broccoli, stir to combine, and cook for about 1 minute, just enough to rewarm the onions and broccoli and coat with sauce.
9. Taste and if you think it needs a splash of apple cider vinegar, honey, salt, pepper, etc., add to taste.
10. Serve over a large handful of fresh kale or over a bed of rice. Stir fry is best warm and fresh, but leftovers will keep airtight in the fridge for up to 3 days and I enjoy leftovers chilled.

Passionfruit & ginger cocktail

Ingredients

Ginger passion fruit syrup

• 200g sugar
• 500ml water
• 1 x 5cm piece of ginger sliced
• pulp and seeds from 10 passion fruit
• juice and zest of 2 lemons

Serve

• light rum
• soda water/sparkling water
• fresh mint
• lemon slices

Instructions

1. To make the syrup, bring the sugar and water to a boil in a small saucepan.
2. Once the sugar has dissolved, add the passion fruit, ginger and the lemon juice and zest and remove from the heat. Allow to cool.
3. To serve, pour a little of the syrup into a glass filled with ice then add some light rum and fill up with soda water. Add the mint and lemon and serve.
4. Alternatively, combine all the ingredients in a large jug.

Steam Fish Like a Pro

Ingredients

• 8 oz whitefish filets
• ½ cup water
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons thinly sliced ginger
• 4 oz bok choy, chopped
• 1 teaspoon chopped cilantro leaves
• 3 minced garlic cloves
• ½ teaspoon chili powder
• 1 teaspoon red pepper flakes
• 1 tablespoons white sugar
• Salt and black pepper

Instructions

1. Cut the fish filets into serving portions and season them with salt and black pepper.
2. Line a steamer with parchment paper and put the filets in there.
3. Put the bok choy on top of the fish.
4. Cover and steam for 12 minutes or until the fish is done.
5. Bring the water, chili powder, cilantro, soy sauce, sesame oil, ginger, garlic, red pepper flakes, and sugar to a boil in a small pan.
6. Check the seasoning and adjust if necessary.
7. Arrange the fish and bok choy on serving plates and pour the chili sauce over the top.

Pumpkin Scones

Ingredients

Scone

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 cup packed light-brown sugar
• 3 Tbsp granulated sugar
• 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
• 1/2 cup + 1 Tbsp canned pumpkin puree, chilled (don't chill in can)
• 3 1/2 Tbsp buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 Tbsp honey
• 1 Tbsp half and half

Glaze

• 1 cup powdered sugar
• 2 Tbsp half and half, then more as needed

Pumpkin Icing

• 3/4 cup powdered sugar
• 1 Tbsp pumpkin puree
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1 Tbsp half and half

Directions

scones

1. Preheat oven to 425 degrees. 
2. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended. 
3. Add butter and pulse mixture several times to cut butter into mixture. 
4. Pour mixture into a large mixing bowl and create a well in center.
5. In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. 
6. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl by hand several times to bring mixture together. 
7. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges.
8. Transfer scones to a Silpat or parchment paper lined baking sheet. 
9. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. 
10. Transfer to a wire rack and cool 10 minutes before spreading with glaze.

Glaze

1. In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency. Spoon and spread mixture scones to evenly coat tops. Let glaze set at room temperature.

Pumpkin glaze

1. In a mixing bowl whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. 
2. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. 
3. Allow icing to set. Best served day prepared.

Pumpkin Bars with Cream Cheese Frosting

Ingredients

• 1can pumpkin
• 2 eggs
• 2 cup flour
• 1 cup sugar
• 1/2 cup oil
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Frosting

• 4 oz cream cheese
• 3 tbsp butter,softened
• 1 tsp milk
• 1 tsp vanilla
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Line a 9×9 inch jelly roll pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
2. In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves and cinnamon. Create a well in the center of the dry ingredients.
3. In the bowl of a stand mixer combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. Stir gently, just until combined.
4. Pour into a pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and allow to cool completely.
5. When completely cooled, frost.
6. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
7. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough.
8. Spread frosting evenly on top of cake. Cut the bar into any size you like.

Coconut Honey Lime Filipino Chicken Adobo Skewers

Ingredients

• 2 pound skinless chicken thighs or breasts, cut into bite size cubes
• 3/4 cup soy sauce
• 1/3 cup canned coconut milk
• juice of 2 limes
• 1/4 cup rice vinegar
• 1/4 cup honey
• 4 cloves garlic, minced or grated
• 3 bay leaves
• 2 teaspoons fresh ginger, grated
• 1/2 teaspoon black peppercorns
• coconut rice, for serving
• mango, pineapple, or mango strawberry salsa

Instructions

1. Add the chicken to a large bowl or gallon size ziploc bag. In a blender, combine the soy sauce, coconut milk, juice of 2 limes, rice vinegar, honey, garlic, ginger and black peppercorns. Blend until smooth. 
2. Pour the marinade over the chicken and the bay leaves. 
3. Cover the bowl or seal the bag and place in the fridge for at least one hour or overnight.Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. 
4. Thread the chicken onto metal skewers. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5-10 minutes each side.
5.  You may also cook the chicken in a skillet if needed. While the chicken is cooking, I like to add the reserved marinade to a small sauce pan, bring it to a bowl and cook about 5 minutes or until reduced to a sauce. Serve the chicken with the sauce and the coconut rice.

STICKY BOURBON CHICKEN WITH RICE

INGREDIENTS

• 1½ lbs. chicken thighs
• ½ cup low sodium soy sauce
• ¼ cup oil
• ¼ cup vinegar
• ¼ cup bourbon
• ¼ cup brown sugar
• 1 tablespoon crushed or fresh sliced ginger
• 4 cloves crushed garlic
• 4-5 green onions, cut into thirds or sliced
• 1 cup uncooked basmati rice

INSTRUCTIONS

1. The night before: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight.
2. The day of: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
3. When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

Super Simple Garlic and Ginger Shrimp Soba Noodles

Ingredients

• 12 ounces soba noodles
• 1/4 cup sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 large shallot, thinly sliced
• 2 teaspoons fresh ginger, peeled and grated
• 8 garlic cloves, coarsely chopped
• 1 pound large shrimp, shelled and deveined
• Zest and juice of one large lime
• Salt to taste
• 3 scallions, finely chopped
• 1/2 cup chopped cilantro
• 1/2 teaspoon crushed red pepper
• Lime wedges, for serving

Instructions

1. Bring a large pot of water to a boil. Add the soba noodles and cook, stirring occasionally, until tender; 4 minutes. Drain and rinse noodles under cold water. Transfer noodles to a large serving bowl.
2. In a medium bowl, combine 2 tablespoons of the sesame oil with the soy sauce. Add sauce to the noodles and toss.
3. In a skillet, heat 1 tablespoon of the oil. Add the shallots and ginger cook over medium heat, stirring, until golden brown and crisp, about 3 minutes. Using a slotted spoon, transfer the shallot mix to a paper towel lined plate. Add the garlic to the skillet and cook over very low heat until golden; 2 minutes. Transfer the garlic to the same paper towel line plate.
4. In a bowl, combine the lime zest and juice with the remaining oil; stir in the shrimp and season with salt. Add shrimp to the skillet and cook on each side for about 1 minute; just until they're pink.
5. Sprinkle the noodles with the scallions, cilantro, crushed red pepper, ginger fried shallots, garlic, and shrimp. Serve at once, or chill until needed.

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan & gluten-free}

Ingredients

• ¾ cup uncooked quinoa
• 1-2 cups shredded red cabbage, depending on how much crunch you like
• 1 red bell pepper, diced
• ½ red onion, diced
• 1 cup shredded carrots
• ½ cup chopped cilantro
• ¼ cup diced green onions
• ½ cup cashew halves or peanuts (honey-roasted is good)
• Optional: 1 cup edamame or chickpeas
• Fresh lime, for a bit of tang
• For the dressing:
• ¼ cup all natural peanut butter
• 2 teaspoons freshly grated ginger
• 3 tablespoon soy sauce, gluten-free if desired
• 1 tablespoon honey (use agave if vegan)
• 1 tablespoon red wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• Water to thin, if necessary

Instructions

To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.