Thai Ginger Citrus Rub
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Our Recipes:

​Thai Ginger Butternut Squash Soup
(from our cooking demo)

​Ingredients:

• 1 cup coconut milk
• 2 cup (plus more to thin) homemade chicken broth or stock
• 1 medium sweet onion
• 1 tablespoons of MOV Toasted Sesame Oil​​​​

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• 2 tablespoon MOV Butternut Squash Seed Oil
• 1 medium butternut squash
• 1 TBSP Thai Ginger Citrus Seasoning ​

Directions:
Cut top and bottom off butternut squash and use knife to carefully cut remaining skin off. Cut in half and scoop out seeds (save and roast later!). Chop squash into small cubes and dice the onion.

In a large stock pot, saute the diced onion in 2 tbsp olive oil for about 3 minutes or until starting to soften and then add squash. Saute an additional 5 minutes until squash starts to brown.

Add coconut milk, stock, sesame oil and Thai Ginger Citrus seasoning and bring to a simmer. Simmer about 20 minutes until soft and then using a blender or hand blender puree until smooth.

​Serve warm  with a sprinkle of Butternut Squash Oil or make ahead to reheat for a fast meal addition.
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Enjoy! 

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Melissa's Thai Ginger Citrus Slaw

​Ingredients:

• 1/2 Napa Cabbage 
• 2 Large Carrots 
• 5 Radish 
• 1 tsp MOV Toasted Sesame Oil

• 2 tbsp MOV Extra Virgin Olive Oil of your choice
• 2 tbsp MOV Honey Ginger White Balsamic
• 1 tbsp MOV Thai Ginger Citrus Rub 
• 1 tsp Lime Juice ​​

Directions:
Cut cabbage, carrots and radish slaw-style using a knife or grader.  In a separate small container mix olive oils, balsamic, lime juice and spices.  Simply put all ingredients into a large bowl and combine well. Refrigerate for an hour before serving.
Enjoy!!!

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