Malibleu Dressing:

• 1/4 cup Steens Cane Syrup
• 1/2 cup balsamic vinegar
• 3/4 cup extra virgin olive oil
• 2 tsp. minced garlic
• 1/4 tsp. black pepper

Combine all ingredients in a blender and mix well.

Malibleu Salad:

• 2 cups baby lettuce mix
• 1/4 cup toasted walnuts
• 1/8 cup raisins
• 1/8 cup sesame seeds
• 1/8 cup sun dried tomatoes
• 1/2 Granny Smith apple
• 1/4 cup Malibleu dressing
• 1/4 cup bleu cheese

Combine all of the ingredients except the bleu cheese in a mixing bowl. Mound the salad on a plate. Sprinkle the salad with bleu cheese crumbles.
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Thai Curry Sauce:

• 1/4 cup flour
• 1/4 cup butter
• 3 Tbsp. curry powder
• 2 cups chicken stock
• 2 tsp. salt
• 1/2 cup coconut milk
• 2 Tbsp. Sriracha sauce

Make a blonde roux with the butter and flour. Add the curry powder and cook until nutty and fragrant. Slowly add the chicken stock and cook until thickened and velvety in texture. Add the remaining ingredients and bring to a boil.

Thai Curry Shrimp:

• 1 Tbsp. oil
• 4 oz. shrimp
• 1/4 diced tomato
• 1 oz. onions
• 1 Tbsp. raisins
• 1 tsp. garlic
• 1/4 tsp. Tandoori Masala
• 6 oz. Thai Curry sauce
• 2 cups angel hair pasta
• 1/4 cup carrot sticks
• 2 Tbsp. basil
• 2 Tbsp. cilantro
• Crushed red pepper for garnish

Place oil, shrimp, tomato, onion, raisins, garlic, and Tandoori in a saute skillet. Cook over high heat until the shrimp are pink and curled. Add the sauce to the skillet and bring to a boil. Pour ingredients and sauce over cooked pasta and garnish with carrots, basil, cilantro and crushed red peppers.
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Olive Salad:

• 2 1/2 cups green olives
• 1 cup black olives
• 1 cup diced tomatoes
• 3 Tbsp. diced pimento
• 2 Tbsp. chopped garlic
• 2 Tbsp. basil
• 1 1/2 tsp. red pepper
• 3/4 tsp. black pepper

Combine all ingredients in a bowl and mix well.

Muffaletta Pasta

• 1 1/2 oz. ham, cut in sticks
• 1 1/2 oz. Genoa salami, cut in sticks
• 1/2 cup olive salad
• 2 cups cooked penne pasta
• 2 Tbsp. parmesan cheese
• 2 tsp. toasted sesame seeds
• 1/2 cup provolone cheese
• Chopped parsley

Saute the ham and salami in the olive oil until lightly browned. Add the olive salad and the penne pasta and cook until the pasta is heated through. Transfer the ingredients to a serving plate and garnish with the remaining ingredients.
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