• 2 slabs baby back ribs
• 2 cups soy sauce
• 1 cup sherry
• 1/2 cup sugar
• 1/2 cup chopped scallions
• 1/4 cup toasted sesame oil
• 1/4 cup fresh grated ginger
• 2 tablespoons chopped fresh garlic
• 2 tablespoons crushed red pepper

Combine all of the marinade ingredients and pour over the ribs, reserving 1/2 cup for basting, 1/2 cup for serving. Marinate the ribs covered in the refrigerator for 4-5 hours

When ready to grill, remove the ribs from the marinade, discard and wipe off excess. Grill the ribs until all sides are nicely browned, basting with 1/2 cup of the reserved marinade…

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• 1 can chicken broth - (14 1/2 oz)
• 3/4 cup frozen orange juice concentrate thawed
• 2 tablespoons red wine vinegar
• 1 tablespoon Jamaican jerk seasoning
• 2 teaspoon orange peel finely shredded
• 2 garlic cloves minced
• 2 medium sized chickens, butterflied
• 4 teaspoons cornstarch
• 3 cups hot cooked rice
• 2 red grapefruit peeled, sliced, and seeded
• 2 oranges peeled, sliced, and seeded
• 1/4 cup sliced green onions

In a non-metallic bowl, stir together chicken broth, orange juice concentrate…

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• 4 large portabello mushrooms
• 10-12 ounces baby spinach, washed
• 1 cup tomatoes, chopped
• 1/2 cup onion, finely chopped
• 1/4 cup bread crumbs
• 1 teaspoon Mexene chili powder
• 1/4 cup sun dried tomatoes, finely chopped
• 1/4 cup black olives, diced
• 2 cloves garlic, minced
• salt
• black pepper
• olive oil

Place spinach in a large saucepan and cook for 2 minutes until wilted. Make sure to stir constantly Remove from heat and drain out excess liquid. Add olive oil and add…

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