Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stirring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.
1. In a frying pan/skillet, sauté garlic, onions, and tomatoes.
2. Add the bitter melon pieces.
3. Add two tbsp. shrimp paste.
4. Add to the boiled mung beans. Add 3 cups of water and bring to a boil.
5. Add spinach just before serving.
6. Serve over rice.
For fresh chicken, preheat the oven to 400°F. Place the chicken in a bowl and season with salt, pepper, and olive oil. Lay the chicken on a baking sheet and bake for approximately 20 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let cool to room temperature.
*Use rotisserie or leftover chicken for one less step!
Dice the chicken into small pieces and set aside. Place all of the ingredients from Step 2 into a bowl with the diced chicken and stir.
Place your oven on the broil setting, and toast all of the buns until golden brown. Remove from the oven, place a large spoonful of salad on the bun, and top with sliced pickles.
In a 10-12-inch sauté pan, heat the olive oil over medium heat. Add the shrimp and cook until they are cooked through. Remove from the heat and separate the shrimp from any remaining oil in the pan. Reserve the oil to brush the bread with in Step 3.
Let shrimp cool completely, then fold in all ingredients from Step 2.
Set your oven on the broil setting. Brush each slice of bread with remaining oil from cooking the shrimp. Add more olive oil if you don’t have enough left over from cooking the shrimp.
Bake bread until golden. Remove from oven and lightly rub each slice with the garlic half.
Set aside and serve with shrimp tzatziki.
Remove skins and slice plantains on the diagonal.
Heat organic coconut oil to in skillet to about 350º
Fry in skillet until lightly browned on both sides. Do NOT crowd the skillet, fry in batches.
Sprinkle with salt, pepper and sugar
Drain on paper towel and sprinkle with remaining sugar