INGREDIENTS
1 tablespoon olive oil
2 tablespoons grated fresh ginger
Zest of 2 organic limes
1 teaspoon cayenne pepper (if you want completely authentic you can use 2 tsp red curry paste instead)
4 cups chicken broth
3 tablespoons oyster sauce sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, diced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro

DIRECTIONS

1. Heat the oil in a large pot over medium heat. Cook and stir the ginger, lime zest, and cayenne pepper in the heated oil for 1 minute.
2. Add mushrooms; Cook and stir until mushrooms are soft, about 5 minutes.
3. Slowly pour the chicken broth over the mixture, stirring continually.
4. Stir in the oyster sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk
5. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

P.S. This is great over a bowl of steamed rice (we use short grain sushi rice)
P.S.S. This soup is super yummy! I will admit that since made it the other night, I have actually dreamt about eating it every day since. LOL So be prepared to have cravings the next day :)

INGREDIENTS
3 tablespoons olive oil
1 small onion, diced
4 cloves garlic, diced 2 quarts water
3 teaspoons ginger, minced
6 cups chicken stock / bone broth
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 head cabbage, cored and coarsely chopped
3 chicken breasts, diced
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar (this balances the acidity of the tomatoes)

DIRECTIONS

1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
2. Add cabbage and cook until cabbage starts to wilt, about 5-7 minutes
3. Stir in chicken stock / bone broth, tomatoes, salt, and pepper. Bring to a boil add diced chicken breasts. Return to a boil, then simmer 15 to 30 minutes, stirring often.

*Can be enjoyed as a soup or poured over cooked short grain (sushi) rice.

INGREDIENTS
8 cups Chicken Stock (or bone broth)
2 1/2 pounds boneless / skinless chicken thighs (chopped into 1/2” pieces)
1 tbsp Olive oil
1 tbsp Soy sauce
5 cloves Garlic, minced
1 tsp Ginger, minced
2 cups Bok Choy, chopped
10 large Mushrooms, chopped
1 12oz package of firm tofu (drained and diced into 1/4” pieces)
1 large Onion, diced
1/2 tsp cayenne pepper

DIRECTIONS

1. In a stock pot heat the olive oil on medium-high heat. Sauté your onion, garlic, Bok Choy, mushrooms and ginger for 5 minutes.
   
2. Add the chicken stock and bring to boil.
3. Add in your chicken, tofu, soy sauce, and cayenne; simmer on medium-low for 20 minutes.
4. Remove from heat and enjoy!

   This years garden season was quite a fun one. Mainly because it was the first garden at our new house. Although, I must admit, I had not planned to have one this year because of the house renovations, full-time job, and elderly dog to take care of. But then I saw some plants on sale at our local market and I couldn’t resist.
   The garden started out quite a bit rocky. A few weeks after I planted everything I went out to the garden and realized that I was not doing a great job at keeping up with the maintenance, the weeds had taken over. So that day I buckled down, pulled the weeds, unburied our plants, put in some paths, covered the bare areas with cut grass and “started again”.
   Not everything did well, and a few plants died… we can’t win ‘em all. But after the garden got established it did pretty well. Thankfully things got ripe at a rate that I could process them and use them up before they went bad.
   I thought it would be fun to put together a list of recipes for the tomatoes and peppers. Feel free to send me any recipes you would like to include in the line up.