Coconut Shrimp with a Sweet-and-Spicy Dipping Sauce: Combine ½ cup apricot jam with 1 Tbsp. rice wine vinegar and ½ tsp. red pepper flakes in a small bowl; set aside. Dip 12 jumbo shrimp, peeled and deveined, in flour, egg, and then a mixture of shredded coconut and panko. Fry the shrimp in coconut oil for about 2-3 minutes per side. Remove to a paper towel lined plate. Serve with the dipping sauce. Burst Tomato Pasta: Cook 1 package of rotini pasta. Thinly slice off 5-6 pieces of salami, then cook over medium heat until crispy and transfer to a paper towel lined plate. In a large saute pan on medium, add ¼ cup olive oil, 6 cloves roasted garlic, salt and pepper to taste, and a pinch of red pepper flakes. Add 1 lb. of cherry tomatoes and cook until the tomatoes begin to burst, about 15 minutes. Serve sauce and salami over pasta immediately. Vegan Tomato Soup and Heart-Shaped Grilled Cheese Sandwiches: Heat 1 Tbsp. of olive oil in a saute pan and cook 1 small diced red onion for 6-8 minutes. Add a can of whole tomatoes and 1 cup of water, then gently smash the tomatoes using the back of a wooden spoon. Add 1 tsp. dried oregano, 1 tsp. dried basil, 1 tsp. paprika, and a pinch of salt. Raise the heat and bring to a boil, then let simmer for 8-10 minutes. Let cool for 5 minutes, then blend in a blender or using an immersion blender. Return soup to the pot and add ⅓ cup coconut milk. You can make the grilled cheese sandwiches vegan too if you use vegan cheese. Simply coat a saute pan with olive oil or vegan butter and place a slice of bread on the pan; add cheese, then place another piece of bread on top. Cook for about 2 minutes on each side, until bread is golden brown and cheese is melted. Use a heart-shaped cookie cutter to cut sandwiches into a heart shape. Pork Tenderloin and Asian Rice Salad: Place 2 pork tenderloins on a lined baking sheet and glaze with ½ cup hoisin sauce. Cook in a 425° F oven for 15-25 minutes, or until the internal temperature of the pork reaches 145° F. Let rest for 5 minutes, then slice. Cook 1 cup of jasmine rice according to package directions. In a small bowl, combine 2 Tbsp. Ponzu, 1 Tbsp. lime juice, and 1 tsp. toasted sesame oil. To the rice, add the Ponzu sauce, 1 sliced cucumber, 1 small diced red chili, 3 oz. sliced wax beans, ¼ cup chopped peanuts, ½ cup fresh chopped cilantro, and 1 tsp. sesame seeds. Toss to combine and add salt and pepper to taste. Serve pork tenderloin over rice and garnish with more cilantro and sesame seeds. Shrimp Puttanesca: Cook 12 oz. linguine according to package directions; drain pasta, reserving 1 cup of liquid. Return drained pasta to the pot and toss with 2 tsp. lemon zest, ¼ cup lemon juice, and 1 thinly sliced red chili. To a large baking sheet add 12 oz. cherry tomatoes, 1 lb. medium peeled and deveined shrimp, and 2 finely chopped anchovies. Broil until tomatoes burst and shrimp are opaque, or about 5-6 minutes. Add the tomato-shrimp-anchovy combo to the pasta pot along with ¼ pitted and chopped green olives, ½ cup chopped flat-leaf parsley, ¼ cup grated Parmesan, 1 Tbsp. olive oil, and reserved pasta water (if pasta seems dry). Toss to combine. Spicy Peanut Tofu and Bok Choy Bowl: Cook 4 cups brown rice according to package directions. In a bowl, combine ⅓ cup soy sauce, ¼ cup rice vinegar, 2 Tbsp. Sriracha, 2 Tbsp. brown sugar, ¼ cup + 1 Tbsp. peanut butter, and ¼ tsp. salt. Cut 14 oz. firm tofu into 8 slices, then brush the tofu with the sauce you just made. Place on a lined baking sheet and bake at 400° F for 35 minutes, flipping over halfway through. Heat 1 Tbsp. sesame oil over medium heat, then add 1 minced garlic clove and 1 bunch roughly chopped bok choy and toss to coat. Add remaining sauce and saute for 5-8 more minutes, allowing greens to become wilted and tender. Divide cooked rice between four bowls, then top with tofu, bok choy, ¼ cup crushed peanuts, and ¼ cup chopped green onions.