Avocado and Pinneapple Salad

1/4 cup olive oil
1/4 cup cider vinegar
1/4 cup fresh orange juice
1/4 cup sugar
4 cups Iceberg or Boston lettuce shredded
1 cup fresh pineapples 1/2 inch cubes
1 cup sweet onions thinly sliced
1 Avocado peeled, sliced, 1/4 inch thick
4 fresh lime wedges

1.Combine olive oil, vinegar, orange juice and sugar in a blender until smooth.  Season with salt and pepper
2. Lightly toss together the lettuce, pineapple and red onions. Dress with the oil and vinegar mixture adjust the amount to taste
3. Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and squeeze of lime juice.  Serve with lime wedges

Jhinga Kari (shrimp curry)

1/4 cup       Butter
1 cup          Onions, cut in half lenghtwise
2                 Garlic cloves minced
2 tsp           Coriander, ground
1 tsp           Ginger minced
1 tsp          Turmeric
1/2 tsp       Chile Powder
1/2 tsp       Cumin ground
2 tbsp        White Vinegar
1lb             Shrimp, removed from shell and deveined
3/4 cup      Water


1. Heat butter over medium heat and add onions and garlic, cook until soft and slightly brown 10-12 minutes, Add ginger cook 1 min
2. Make a paste out of the dry ingredients and vinegar
3. Add paste to cooked onions and stir 3 minutes, stirring constantly
4. Add shrimp and toss to coat.  Add water and cook until done about 2-3 minutes
5. Serve with rice or as a appetizer

Curried Pinneapple Rice

1/2 cup Jasmine rice, uncooked
1/2 cup Brown rice, uncooked
1/2 cup Wild rice, uncooked
1/4 cup Almonds, toasted
1 tbsp Ginger root, finely minced
1/2 cup Raisins
1/4 cup Red Bell Pepper, small diced
1/4 Green Onion sliced thinly
1 cup Pinneaple, meduim diced
2 cups Vegetable stock
1 1/2 tbsp Soy Sauce
1 1/2 tbsp Lime juice
1 pinch of salt
1 tsp Curry powder
2 cup coconut milk

In a bowl, combine the vegetable stock, coconut milk, curry powder and soy sauce.  Set aside.  Using a ration of 2 parts liquid to 1 part dry rice, cook the jasmine rice and brown rice separately.  Bring the liquid to a boil, add rice, cover and decrease the heat to a simmer.  Cook approximately 18 minutes.  Cook the wild rice in the remaining liquid.  Wild rice cooks in a slightly different manner.  Bring to a boil and add the wild rice.  Decrease the heat to a simmer and cook uncovered until the rice grains swells and splits at the ends.  Drain any leftover liquid from the wild rice.  When the three rices are fully cooked, toss them together and add the remaining ingredients.  Taste and adjust seasonings with salt and pepper.  This is a vegetarian dish.

Option:  cook small pieces of chicken or shrimp separately and add to finished rice dish.