Rough recipe:

Corn tortillas (~3 ea)
Shrimp, peeled

For taco fixings:
peanut sauce
diced mango
Sriracha
carrot/radish/pepper slaw

Pan fry shrimp wih salt, pepper, garlic powder and a dash of cayenne

• 2 lbs pumpkin
• 14oz (1 package) Firm tofu, optional
• 4 cups (2 cans) coconut milk (can use light milk, and/or sub in a cup of water)
• 3-5 tablespoons Vegetarian Red Curry Paste
• 8 kaffir lime leaves
• 2 chili peppers (fresh red thai, or 1 jalapeno)
• 2" fresh galangal (peeled and thinly sliced), or 2 T galangal powder (or ½ equivalent ginger)
• 1 tablespoon salt
• 3 sprigs Thai basil

We used a marina de chiogga pumpkin, but any firm, yellow-flesh, slightly sweet/nutty pumpkin will do.

From Bon Appetit 2014 Food Lover's Cleanse

Serves 4, or 2 + 2 leftover portions to use in a salad (see below).

Adapted from Cook's Illustrated.

This recipe is a great way to use leftover spicy tamarind steak. Serve with steamed white rice.

3 tablespoons lime juice (from 2 limes)
2 tablespoons fish sauce (sub soy sauce)
½ teaspoon sugar
2 shallots, diced
1½ cups fresh mint leaves, chopped
1½ cups fresh cilantro leaves, chopped
1 birds eye chili, stemmed and finely chopped
1 seedless English cucumber, diced
1 tablespoon white rice (optional)