1 head of fresh cauliflower 1 tbs sesame oil 2 eggs beaten 1 tsp Sriracha Craft Salt 1/4 cup diced onion 1/2 cup peas & carrots 2 garlic cloves, minced 2 tbs sliced green onion 3 tbs soy sauce (cooked, diced meat/tofu/additional veggies) Grate cauliflower using a cheese grater, or cut into florets and run through a food processor. Heat a large saute pan or wok over medium heat. Add the sesame oil and saute onions, 1/2 the green onion, peas & carrots and garlic until soft. Add the riced cauliflower to the saute pan along with Sriracha Craft Salt and soy sauce. Cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is tender. (toss in any cooked meats/tofu/additional veg
2 cans chopped clams (fresh is fine too, but we're working on a family budget) 1/2 cup butter 1/4 cup olive oil 1 tsp minced garlic 1 tbl chopped parsley 1 tsp black pepper 1 1/2 tsp Citrus Ginger Salt 1 tbl lemon juice 1 (16oz) package linguini noodles Bring a pot of water to a full boil. Cook linguini approx. 12 minutes. Combine clams with the juice in the can, butter, oil, minced garlic, parsley, Citrus Ginger salt and pepper in a large saucepan. Place over medium heat until sauce begins to simmer. Toss pasta in the sauce and garnish with fresh parsley and parmesan cheese. Enjoy!
3 cups cooked rice 1.5 cup sour cream 16 oz shredded pepperjack cheese 8 oz shredded monterey jack cheese 4 oz canned green chile 4 oz canned diced jalapeno 2 tsp El Jefe Garlic Habanero Salt Cook rice according to packaging directions, typically 1:2 ratio. Mix all ingredients, saving 1 cup monterey jack cheese to top the casserole. Bake the casserole uncovered 350 degrees, 25-30 minutes or until the top is golden brown. Enjoy!
