Summer Shrimp Roll Salad, Chicken Fajitas & Pork & Veggie Stir Fry

1) Summer Shrimp Roll Salad

Ingredients:

• 200g Northern Glacier Pacific White Shrimp
• 1 tbsp. unsalted butter (to cook)
• Splash of sesame oil
• 1/4 tsp. ginger, grated
• 1/4 tsp. garlic powder
• 1/4 tsp. chili powder
• 1/8 tsp. salt
• 1/4 tsp. black pepper

Salad

• 5 small-medium carrots, sliced into matchsticks
• 3 mini cucumbers, seeded and cut into matchsticks
• 1 1/2 Bell peppers, cut into matchsticks
• 1/4 cup Green onions (green part), sliced
• 3 cups vermicelli rice noodles, cooked

Sauce

• 1 tbsp. soy sauce
• 3 tbsp. sesame oil
• 2 tsp. brown sugar
• 1/2 tsp. ketchup
• 1/2 tsp. chili flakes
• 1/2 tsp. ginger, grated
• 1/2 tsp. garlic powder
• Salt to taste (optional)

Directions:

1. To a small bowl, mix together sauce ingredients: soy sauce, sesame oil, brown sugar, ketchup, chili flakes, ginger and garlic until well combined. Set aside for later
2. To a medium bowl, add defrosted shrimp along with ginger, garlic powder, chili powder, salt and black pepper. Mix to combine and allow shrimp to marinate for 20-30 minutes prior to cooking.
3. To a heated fry pan, melt butter. Add shrimp, single layer and cook on medium heat for about 8 minutes or until shrimp has cooked thoroughly, flipping halfway through. When done, remove from heat and set aside
4. To a large salad bowl, add carrots, cucumbers, bell peppers, green onions, rice noodles and shrimp. Drizzle sauce over top and mix to combine. Season with salt and black pepper (optional) and serve immediately.

Tips:

If storing leftovers, do not add salt until you are ready to eat as water will leach from the vegetables.

2) Chicken Fajitas

Ingredients:

• 1 pack chicken thighs (4 count), skinless and deboned
• 1 package Fajita seasoning mix
• 3 tbsp. oil
• 3 bell peppers, sliced
• 1 yellow onion, sliced
• Salt and black pepper to taste
• 1 lime, cut into wedges (for serving)
• 8 Tortilla wraps, warmed (for serving)

Directions:

1. To a medium bowl, add chicken cutlets, fajita seasoning mix and oil. Using your hands, mix to combine ingredients.
2. Heat a large fry pan over medium heat. Place chicken in pan and cook. Cook for about 9 minutes, flipping half way (please note: time may vary depending on the thickness of your chicken so adjust cook time accordingly).
3. When chicken has cooked through thoroughly, remove from pan, slice and place on a heated plate.
4. To the same pan, add peppers and onions and season with salt and black pepper. Cook until veggies and onions char and have reached a desired doneness. Remove from pan and serve with chicken, lime wedges over warmed tortilla shells.

3) Pork & Veggie Stir Fry

Ingredients:

• 1 pack of pork chops, sliced thinly 
• 1 tbsp. + 1 tsp. Sesame oil, divided
• Salt and black pepper 
• 1/4 cup Green onions (white ends), sliced + more (green part) for serving
• 1 tsp. ginger, grated
• 5 small-medium carrots, matchstick 
• 1 1/2 bell pepper, chopped
• 1 small crown broccoli, cut into bite-sized pieces and blanched 
• Parboiled rice, cooked (for serving)

Sauce

• 2 tbsp. soy sauce
• 1 tbsp. hoisin sauce
• 1/2 tsp. oyster sauce
• 1 garlic clove, grated
• 2 tsp. sesame oil
• 2 tsp. of honey 
• 1 tsp. cornstarch 
• 1/4 cup of water

Directions:

1. Prepare sauce by mixing together 2 tsp. sesame oil, soy sauce, hoisin sauce, oyster sauce, garlic, honey, water and cornstarch in a small bowl or measuring cup. Set aside for later.
2. To a sauté pan, heat 1 tbsp. oil over medium-high heat. Add pork and stir fry, about 7 minutes. Season with salt and black pepper. Once meat begins to brown, remove from pan and set aside.
3. To the same pan, add remaining oil (1 tsp.), onions and ginger. Cook until onions are fragrant, about 2 minutes. Add carrots and continue to cook, about 2 minutes.
4. Add peppers and continue to cook, about 1 minute. 
5. Add pork back to the pan and pour sauce over top meat and vegetables. Continue to cook, stirring occasionally. 
6. Add broccoli to the pan and continue to cook. Stir fry is done when sauce thickens and veggies are cooked to desired doneness. 
7. Remove from heat and serve over heated rice. Garnish with remaining green onions. Enjoy!

4) Homemade Burgers with Creamy Cucumber Slaw & Carrot Fries

Ingredients:

For the hamburgers:

• 1 pack ground pork/beef blend 
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder 
• 4 hamburger buns 

Cucumber Slaw:

• 4 mini cucumbers, ribbon
• 4 green onions, sliced (only the green part)
• 1/4 cup Creamy Cucumber Salad Dressing 
• Salt and black pepper to taste

Carrot Fries:

• 6 large carrots, peeled & sliced into thick-cut (2-inch) sticks 
• 1 tbsp. olive oil
• 2 tsp. cornstarch 
• 1/2 tsp. garlic powder
• 1/2 tsp. smoked paprika 
• 1/4 tsp. chili powder
• Salt and black pepper to taste

Directions:

1. Preheat oven to 350 degrees F. 
2. To a medium bowl, add carrots, olive oil, cornstarch, garlic powder, smoked paprika, chili powder, salt and black pepper. Mix to combine. 
3. To a greased baking sheet, add fries and bake for 40 minutes or until done, flipping halfway through. Fries are done once they are crispy.
4. In a medium bowl, mix together burger meat, salt, black pepper and garlic powder. Separate meat into 4 even patties. 
5. Using a fry pan, cook burgers over medium-high heat for about 10 minutes or until burgers are cooked through thoroughly, flipping halfway through.
6. In a medium bowl, ribbon cucumbers using a mandolin or vegetable peeler. Season with creamy cucumber dressing, green onions, salt and black pepper to taste. Mix to combine to evenly coated the cucumbers. Set aside for later. 
7. To assemble, place burger patty on the bottom bun followed by a generous handful of cucumber slaw. Place the top of the burger bun overtop slaw and serve with a side of carrot fries.