Ingredients: 1 cup uncooked quinoa, rinsed 2 cups water 1 (15 oz) can chickpeas, drained 1 cup diced cucumber 1 cup cherry tomatoes, halved ½ cup red bell pepper, diced ¼ cup red onion, finely chopped ½ cup fresh parsley or cilantro, chopped ¼ cup crumbled feta (optional) ¼ cup toasted sunflower seeds or pepitas Habanero Citrus Dressing: ¼ cup extra virgin olive oil 2 tbsp fresh lemon juice 1 tbsp apple cider vinegar 1 tbsp Exquisite Habanero Pepper Sauce 1 tsp maple syrup or honey ½ tsp ground cumin Salt & pepper to taste To make: Whisk all ingredients until emulsified. Taste and adjust heat or sweetness. Instructions: Cook quinoa: Simmer quinoa in water for 15 minutes. Let rest, then fluff and cool. Combine salad ingredients in a large bowl. Drizzle with dressing and toss gently. Chill for 15–30 minutes to let flavors meld. Serving Ideas: Serve over arugula or baby spinach for extra greens. Top with sliced avocado and a sprinkle of lime zest. Pair with grilled shrimp, chicken, or roasted sweet potatoes. Black Bean Twist Notes: Flavor: Black beans add a mild, creamy richness that complements the heat from your Exquisite Habanero Pepper Sauce beautifully. Color: The

Love this on a nice summer’s evening, when you can grill and eat out on the picnic table! Ingredients: 2 lg. shallots minced ½ c. freshly squeezed orange juice 4 tsp. grated orange peel minced.  (Just mince the peel, not the white pith.  The white pith will make the marinate bitter.) 3 tbsp. olive oil 3 tbsp. fresh rosemary minced 2 tbsp. balsamic vinegar 1 tbsp. honey ¼ cup of Tickle Your Palate Habanero Sauce 1 (approx… 1 ¾ lb.) boneless skinless Organic turkey breast For marinade: In a mixing bowl add all ingredients except turkey breast together and blend. For turkey: Flatten turkey breast to about 1 inch thickness. Put marinade and turkey breast in a plastic zip lock bag and refrigerate for 6 – 12 hours, turning occasionally. Heat Barbecue to medium.  Cook turkey breast for about 12 minutes a side and baste with marinade as you cook.  Cover with foil and let stand for 20 minutes. Slice diagonally across the grain.  If you would like to serve the extra marinade, make sure you cook it in a saucepan. Bring it to a boil and boil for 5 to 10 minutes.  (Do not use marinade without cooking it!)

(Serve this with mashed potatoes or wide noodles.) An Alice Waters Recipe Time: 3 hours Preheat oven to 350 degrees Ingredients: 3 lb. Organic Beef Roast ¼ Cup of Butter 3 Carrots Chopped 4 Celery Stalks Chopped ½ Cup Chopped White Onion ¼ lb. Mushrooms Chopped 1 101/2 oz. Can Consommé 1 Cup Dry Red Wine 2 tsp. Salt 1 tsp. Pepper ½ tsp. Paprika 1 TBSP Capers ¼ Cup Flour (Optional) 1 Cup Sour Cream 3 Cloves of Garlic, ½ Cup of Tickle Your Palate Habanero Sauce In a large Dutch oven or Roasting Pan brown roast in butter. Add carrots, celery, onion and garlic and cook until softened.  Add Mushrooms. Add ½ of the Consommé (If you do not have consommé, use Stock) with Wine, Salt, Pepper, Paprika and Capers and add to the Beef.  Cover and cook in the oven for 2 hours, or until the meat is fork tender. Remove the meat to a warm platter. Remove the vegetables from the pan with a slotted spoon and put them in a blender with some of the pan liquid. Blend and add the pureed vegetables back into the pan.  If you care to thicken with flour add to the remaining consommé and stir into the puree

Serves: 4 Prep Time: 10 minutes Marinate Time: 2-4 hours Ingredients: 2 Pounds Flank Steak ¼ Cup grainy mustard 2 Tablespoon lime juice 1 Teaspoon Worcestershire Sauce 1 Tablespoon Soy sauce 1 Tablespoon Hoisin Sauce 1 Teaspoon Garlic, minced 1 Teaspoon Fresh Ginger, mince Mix together and marinate for 2 to 4 hours. Heat grill to medium high. Grill for 4-6 minutes a side.

Serves: 5 to 6 Ingredients: 2 lbs. Fresh Harpoon caught Swordfish 2 Ripe Hass Avocado, cut into ¼ inch dice 3 TBSP Olive Oil 2 ½ TBSP Fresh Lemon Juice ½  Cup sliced Scallions 2 Garlic minced ¼ tsp. Kosher Salt 5 – 10 Dashes of Tickle Your Palate Orange Habanero Sauce (or to taste) ¼ Cup Cilantro Chopped Mix together all ingredients except Swordfish. Grill Swordfish for 3-4 minutes a side, do not overcook. Add Salsa on top of Swordfish and serve.