Here are some chopped snow peas tossed in a little toasted sesame oil, juice from 1/2 lime, a splash of soy sauce, and chopped green onion.

This BBQ sauce is based off of the flavors from a traditional Vietnamese Sweet and Sour recipe given to me by an amazing chef named Duc in Hoi An, Vietnam.

First I made this pineapple and onion mix and sauteed it on medium for 10 minutes until the onions were soft and the pineapple was partially cooked. I used:

• 1/4 red onion, chopped
• 4 cloves garlic, finely chopped
• 1 cup pineapple, coarsely chopped
• 1/2 cup white wine
• green onion

I combined the following ingredients and mixed well.

• 1 six ounce can tomato paste
• 1/4 cup maple syrup
• 3 TB soy sauce
• 2 TB rice wine vinegar
• 1 TB onion powder
• 1 TB garlic powder
• 1 TB toasted sesame oil

An easy avocado “salad” or side dish that isn’t a form of guacamole.

For the dressing, I mixed approximately 1/2 TB soy sauce, 1/2 TB toasted sesame oil, juice from 1/2 lime, and a little Aleppo pepper (use red pepper flakes or sriracha sauce if you haven’t visited Savory Spice Shop and purchased Aleppo pepper.

Mix with some avocado.

This is a champagne mango tossed with a shallot in an olive oil and tangerine fig balsamic vinegar.

Here is the shallot, sautéed in olive oil and then tossed with a tangerine fig balsamic vinegar. If I didn’t have this vinegar, I think I would add 1 teaspoon of orange juice and 1 teaspoon on honey to a tablespoon of balsamic vinegar.

I had some pizza dough in the freezer, and left-over turkey meatballs in my homemade sauce, so it was easy to throw together a pizza with sliced pepper and fresh mozzarella cheese.