Gather all ingredients and equipment.
Place the garlic, olive oil, lemon juice, cumin, salt and honey in a mini chopper or blender.
Process until smooth.
Add the jalapeno and pulse until the pepper is cut into a small dice.
Add the parsley and oregano and pulse until the greens are a coarse dice.
Place the garlic, lime and lime juice in a blender or mini-chopper.
Pulse for about 1 minute until the garlic is as small as possible.
Add the yogurt and pulse until blended.
Add the avocado, cilantro, salt and pepper.
Pulse until smooth.
Chill well before serving.
Place the shrimp in a bowl with the lemon juice and the lemon zest.
Toss well and set aside (in the refrigerator).
Place the drained chickpeas in a large mixing bowl and set aside.
Place a large skillet over medium high heat.
Add two teaspoons of the olive oil, and when it is hot, add the garlic.
Cook for about one minute, then add the onion.
Cook for about 4 minutes. Stir frequently and adjust the heat so the onions are translucent but still slightly firm.
Add the vegetable stock, water, orange juice, orange zest, quinoa, salt, and pepper.
When the liquid comes to a boil, reduce the heat, cover, and let simmer for 15 minutes.
Remove from the heat and let stand for 5 minutes.
While the quinoa is cooking, place a second large skillet over medium high heat.
Add 1 teaspoon of the olive oil and then the shrimp.
Saute for about 4 minutes on one side and turn the shrimp.
Cook for another 4 minutes and place the shrimp in the bowl with the chickpeas.
Add the remaining liquid from the marinade and the white wine to the pan.
Cook until the wine is reduced to about 2 tablespoons, scraping the bottom of the pan frequently.
Add the liquid to the bowl with the chickpeas and shrimp.
When the quinoa is done cooking and resting, add the quinoa to the bowl with the chickpeas and shrimp.
Chill well.
When the salad is cold, add the cucumber, tomato, dill, and feta cheese.
Fold together gently and serve.
Place the water and 1 tablespoon of the vinegar in a large skillet over heat.
When the water is almost boiling adjust the heat so that the water is simmering and add the chicken breast.
Poach the chicken for about 12 to 15 minutes until the temperature is 160°F.
Set aside to cool for about 5 minutes and then chill in the refrigerator.
While the chicken is cooling place the mayonnaise, yogurt and mustard in a mixing bowl and set in the refrigerator to chill.
When the chicken is cold cut into 1/4 inch pieces.
Add the chicken to the bowl with the dressing.
Add the celery, pecans, raisins, apple, and onion.
Fold together gently and serve.
Place olive oil in a large sauce pan over medium high heat.
Add the onion and cook for about 4 minutes. Stir frequently.
Add the garlic and cook for about one minute. Stir frequently.
Add the yams, curry paste, stock, lime juice, and ginger.
Bring to a boil, reduce the heat, cover and simmer for about 40 minutes.
Remove from the heat and let cool for about 10 minutes. Using a stick blender or blender, puree until smooth.
Add the coconut milk, stir, and bring back to temperature gently.
Serve.
Place the water in a large stock pot over high heat.
Place the unopened can of evaporated milk in the pot and when the water boils, reduce the heat to a simmer.
Simmer for 5 hours. Add water as needed to keep the level well above the can (about a quart every hour).
Remove the can and let cool.
Place the 3 cups water in a sauce pan over high heat.
When the water boils, add the brown rice.
Reduce the heat and partially cover the rice.
Simmer for 35 to 40 minutes until the water has evaporated.
Add the evaporated milk, maple syrup, cinnamon and vanilla extract.
Simmer for 20 minutes. Stir frequently and adjust the heat so the rice does not boil too fast.
After 20 minutes, add the raisins and cook for 5 minutes until the pudding is thick and creamy.
(If you like the rice to be more mushy, add 1/2 cup water at a time and cook for an additional 5 minutes each time until the rice is the consistency you like.)
Chill well before serving.
