XOCHA SWEET:
-Baked Thai Pineapple Salmon (serves 3)
- Ingredients include
-large salmon fillet (1)
-salt & pepper (2 tsp each)
-cilantro (¼ cup)
-pineapple slices with juice (1 can)
-XOCHA Sweet sauce (2 oz)
- Instructions are as follows
- Preheat your oven to 375oF
- Place salmon on a sheet of foil on a baking sheet and sprinkle with salt and pepper
- Place pineapple slices around and slightly under the salmon
- Mix half the can of pineapple juice with the XOCHA sweet sauce
- pour the XOCHA and pineapple juice mixture over the salmon and lift the foil around the salmon to cover it
- Bake 15 minutes
- Unwrap the foil and broil for 10 minutes
- Take the salmon out of the oven and top with cilantro
XOCHA TANG:
-Avocado and Sweet Potato Salad (serves 2)
- Ingredients include
-sweet potato (1)
-olive oil (1 tbsp)
-taco seasoning (1 tbsp)
-kale in 2-inch pieces (2 cups)
-cilantro (¼ cup)
-green onions thinly chopped (¼ cup)
-black beans drained (1 can)
-avocado, large (1)
-XOCHA tang sauce (1 oz)
- Instructions are as follows
- Preheat your oven to 400oF
- Chop sweet potato into small cubes about 1-2” and mix in a bowl with olive oil and taco seasoning.
- Place the seasoned sweet potato pieces on a baking sheet with some parchment paper and let them roast for 15 minutes. Then flip the sweet potatoes and let them roast for another 15 minutes.
- Toss all other remaining ingredients in a large bowl. Lastly, add XOCHA sauce as a dressing.
XOCHA SPICY:
-Beef stew with noodles (serves 2)
- Ingredients include
-beef, sliced (250 g)
-beef stock (4 cups)
-green onions thinly chopped (½ cup)
-pickled ginger (3 tbsp)
-oyster sauce (2 tbsp)
-dried rice noodles (300 g)
-XOCHA Spicy (1 oz)
- Instructions are as follows
- Heat the beef stock to a boil and then add the beef slices
- Add the green onions, pickled ginger, oyster sauce, and XOCHA sauce to the stew.
- Lastly, add the rice noodles and read the noodle instructions to know when they will be ready.