Sauce

• Place all sauce ingredients in a bowl and whisk.       
  
• Set aside until ready to serve.

Shrimp & Rice

• Boil water in a small saucepan.
• Add brown rice, stir and cover.  Simmer for about 20 minutes, until rice is tender.
• Season with salt and pepper, fluff with a fork. Set aside with the lid on to keep rice hot.
• Heat vegetable oil in a large, non-stick frypan.
• Once hot, add shrimp, snow peas, ginger and red pepper flakes.
• Cook, stirring occasionally until shrimp curls and turns pink - about 3 to 4 minutes.
•  Place rice in 4 bowls, top with shrimp mixture and avocado.  Serve sauce at the table.

Marinade

• Mix together the marinade ingredients and set aside.          

Salmon

• Place salmon on a cookie sheet lined with aluminum foil.
• Pour marinade over salmon and flip the salmon until well coated.  Place in refrigerator for 30 minutes to an hour.
• Fire up the grill and cook skin side down and then flip the salmon.

Sauce

• While salmon in grilling, sauté the garlic, jalapeño and ginger for several minutes.
• Add the coconut milk, sweet chili sauce and lime juice and simmer for about 4 minutes.
• Add the spinach and sauté until the spinach has wilted.

Assembly

• Remove skin from salmon and cut into 4 pieces.
• Place each piece of salmon on 4 dinner plates.
• Spoon sauce over fish and top with parsley, lime zest and toasted almonds.

• Take each chicken breast and cut in half lengthwise.         
• Put the remaining ingredients in a blender and puree.
• Place chicken breasts in a glass baking dish and pour the marinade over chicken. Stir well to make sure chicken is coated on all sides.
• Cover with plastic wrap and refrigerate over night.
• Prepare grill with cooking spray.
•  Remove chicken from marinade and shake off excess.
• Grill until cooked through.

• Whisk all marinade ingredients together.      
• Score the flank steak.
• Place in a glass dish or large ziplock bag and add marinade.  Marinate overnight or at least for four hours.
• Grill and cook to medium rare (130-135 degrees on instant read thermometer).  Let rest for 10 minutes.
• Cut flank steak against the grain.

Filling

• Put all filling ingredients listed above up to wrappers in a bowl and mix with your hands, set aside.
• Beat egg with a little water in a small bowl.  Place a wonton wrapper on a flat surface or on a dumpling press.  Brush wanton wrapper edges with egg wash.
  
• Place a heaping teaspoon of filling in middle of wrapper.  
  
• Fold wrapper in half and crimp edges.  Cut corners for professional look.  Repeat until all filling is used.  
  

Dressing

• To make dressing, heat peanut oil in a small sauce pan over medium heat until hot. Put ginger in a heat proof bowl and pour peanut oil on top.  Let sit for 1 minute, add remaining ingredients and whisk.  Set aside.
• Fill a large pot with salted water and bring to a boil.  Carefully add dumplings.  Cook for 6 minutes, stirring once.  
• Remove dumplings with a slotted spoon to a platter.  Drizzle some of the dressing over the dumplings and place remaining dressing in a bowl to pass.

• Preheat oven to 350°.  
• Spread the walnuts on a baking sheet and toast for 8 minutes.  Let cool, then coarsely chop.
• Line a baking sheet with parchment or wax paper.
• In a glass bowl, heat two-thirds of the chocolate in the microwave on high for 30 seconds at a time until just melted.  Stir until smooth.  
•  Add the remaining chocolate and stir until melted.
• Stir in the walnuts, cherries, blueberries, and ginger until evenly coated.
•  Scrape the mixture onto the prepared baking sheet and spread it into a 12 x 8 inch rectangle.  
• Refrigerate for 20 minutes, or until firm enough to cut.
• Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate.  
• Serve cold or at room temperature.