Emerald City Recipes

Steps:

• Preheat a grill for cooking at medium-high heat.
• Place green onion and ginger in tall, narrow container and add salt. Add vegetable oil to cover by 1 inch and stir well.
• Sprinkle chicken with salt and pepper. Grill chicken until cooked all the way through.
• Slice thinly, then drizzle some sauce over the top. Serve with additional sauce on the side.

Steps:

• Mix it all together.
• Shake with ice or serve with ice in- your preference.

Steps:

• Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
• Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
• Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.

Steps:

• Pour into an ice filled hurricane glass.