Coconut Chicken Curry

1-1/2# chicken breast or thigh meat

2T coconut oil

1 lg. onion - 1/3 minced, 2/3 chopped

5 lg. cloves of garlic - chopped

1/2 red sweet pepper - rough chopped

1 lg. sweet potato - scrubbed and cubed

5 purple fingerling potatoes - scrubbed and

. . .cut into cross-sections

2-3 ribs of celery - slice-chopped

1 14oz. can AROY-D red curry

1/2 can of water

1 14oz. ± can coconut milk

1c cashews - plain or chili-lime

Cut the chicken into bite-size pieces.  Combine in a 5 qt.-heavy-bottomed pot with coconut oil, minced onion and garlic.  Saute' until chicken browns.  Add all remaining ingredients except the coconut milk and cashews.  Simmer, covered for 45 minutes.  Add coconut milk and cashews, stir, cover and chill in the refrigerator for several hours.  Reheat, gently, to a low-bubble-simmer for about 10 minutes before serving. . .Lin

Cashew Spaghetti Squash

1 med. spaghetti squash

1/2c cashews

grated Asiago cheese

guacamole

Cut the squash in half.  Scoop out all the seeds and stringiness in the center.  Drizzle with olive oil and place cut-side down on a cookie sheet.  Bake at 350° for 40 minutes.  Scrape out the 'spaghetti' and top with your favorite sauce; other chopped-cooked vegetables; butter, pepper and grated cheese; pesto or anything else you'd like.  Spaghetti squash is very neutral and goes well with just about anything. . .Lin

Cashew Chicken Salad

¾c cashews

1c diced celery

½ lg. sweet onion – diced

¾c golden raisins

12oz. cooked chicken

a splash of fruity Balsamic vinegar

black and red ground pepper

plain Greek yogurt

regular mayonnaise

Combine everything in a medium bowl using just enough yogurt and mayonnaise to hold it together. Serve with crackers, rice cakes, tomatoes, carrot sticks or whatever else sounds good to you. . .Lin

Steamed Vegetable Salad

broccoli

cauliflower

tomatoes

sweet onion

cashews

This is an inexact recipe. Amounts vary depending on what size, and how many salads you're making. First cut the broccoli and cauliflower into bite-size pieces. Steam, covered, for 4 minutes after water simmers.

Plunge into icy water until chilled. Drain, then dry on paper towels. Chop tomatoes and slice the onion. Assemble all the ingredients in a big bowl. This is good with Italian dressing. . .Lin

Cashews and Vegetables

3 sm.-med. zucchini

1 med. onion

2/3c cashews

1 14.5oz can tomatoes

Cut each zucchini in half, lengthwise, then slice. Saute' zucchini with a little bit of the onion, and a drizzle of olive oil, in a non-stick pan. After 5 minutes, add the remaining chopped onion and cook another 5 minutes.

Add cashews and tomatoes and simmer another few minutes. Serve as a vegetarian main dish or as a side, with grilled chicken breasts. . .Lin