Coconut Shrimp, Sweet Chili Sauce, Rice Pilaf and Pineapple Coleslaw

Ingredients

• 0.75 cup water
• 0.5 cup rice vinegar
• 0.75 cup sugar (granulated)
• 4 cloves garlic (finely minced)
• 2 tsp red pepper flakes (adjust to taste)
• 0.5 tsp salt
• 1.5 tbsp cornstarch
• 3 tbsp cold water (for slurry)

Instructions

1. 1

   Combine Sauce Ingredients

   • In a small saucepan, combine 3/4 cup of water, rice vinegar, sugar, minced garlic, red pepper flakes, and salt.
   • Whisk everything together until the sugar is mostly dissolved.
2. 2

   Simmer the Base

   • Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
   • Once boiling, reduce the heat to medium-low and let it simmer gently for 3-4 minutes. This allows the garlic and chili flavors to infuse the sauce.
3. 3

   Prepare and Add Thickener

   • While the sauce simmers, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and 3 tablespoons of cold water until completely smooth with no lumps.
   • While constantly whisking the simmering sauce, slowly and steadily pour in the cornstarch slurry.
4. 4

   Thicken and Cool

   • Continue to whisk and simmer the sauce for another 1-2 minutes. You will notice it thicken and become glossy.
   • Remove the saucepan from the heat. Remember, the sauce will thicken significantly more as it cools down.
   • Allow the sauce to cool to room temperature before transferring it to a clean, airtight jar for storage.

Ingredients

• 2 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 0.5 cup Orzo Pasta
• 1.5 cup Long-Grain White Rice (rinsed well and drained)
• 4 cup Chicken Broth (low-sodium recommended)
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • In a medium saucepan or pot with a tight-fitting lid, melt the butter and olive oil together over medium heat.
   • Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft and translucent.
   • Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
2. 2

   Toast Orzo and Rice

   • Add the dry orzo pasta to the pot. Stir constantly for 2-3 minutes until it turns a light golden brown.
   • Add the rinsed and drained long-grain rice. Continue to stir and cook for 1-2 minutes, until the edges of the rice grains appear translucent. This step is crucial for developing the pilaf's nutty flavor.
3. 3

   Simmer the Pilaf

   • Carefully pour in the chicken broth, then add the salt and black pepper. Stir once to combine.
   • Increase the heat to high and bring the liquid to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting, cover the pot with the lid, and let it simmer for 18-20 minutes. Do not lift the lid or stir during this time.

Ingredients

• 450 g coleslaw mix (A 16 oz bag of shredded cabbage and carrots)
• 225 g crushed pineapple (From an 8 oz can, drained very well)
• 0.75 cup mayonnaise (Use full-fat for the creamiest result)
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar (Adjust to your preferred sweetness)
• 3 stalks green onions (Thinly sliced, white and green parts)
• 0.5 tsp celery seed
• 0.5 tsp salt
• 0.25 tsp black pepper (Freshly ground is best)

Instructions

1. 1

   Prepare the Dressing

   • In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper.
   • Continue whisking for about 1 minute until the sugar has dissolved and the dressing is smooth and creamy.
2. 2

   Combine Ingredients

   • To the bowl with the dressing, add the coleslaw mix, the well-drained crushed pineapple, and the thinly sliced green onions.
   • Ensure the pineapple is drained thoroughly by pressing it against a fine-mesh sieve to remove as much juice as possible.
3. 3

   Toss and Chill

   • Using a large spoon or tongs, toss all the ingredients together until the cabbage, carrots, and pineapple are evenly coated with the dressing.
   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This allows the flavors to meld and the cabbage to soften slightly.
4. 4

   Serve

   • Give the coleslaw a final stir before serving.