February is so hot, that we couldn’t bring you just one 5 in 5 recipe. We thought it’d be extra hot to make a whole meal out of 5 in 5 recipes, topped off with a Hot Asian Soy-Chile Mayo. What could be more perfect!?

Thai Carrot Soup
Serves 2

• 1 32 oz box Carrot soup
• ¼ C creamy Peanut butter
• 1 tsp crushed Ginger (or ½ tsp dried ground Ginger)
• ¼ lb small salad Shrimp
• 2 TBL fresh Cilantro, chopped (or mint)

Optional:

• ¼ C Radish, thinly sliced
• ½ C Bean sprouts
• ¼ Scallion, sliced
• Juice from ½ Lime
• ½ Tsp Sriracha

In a medium to large soup pot heat first 3 ingredients for 4 minutes on medium high. Add shrimp and warm through for 1 minute. Stir in optional items if desired. Garnish with cilantro and serve with Asian Panini.

Asian Panini
Serves 2

• 1 Pear, thinly sliced (Asian pear or Anjou)
• 1 can Tuna in water, drained
• 4 slices Brie cheese (rind cut off)
• 2 large Tortillas (Spinach, Wheat or Flour)
• 4 Tbl Hot Asian soy- chili mayo, divided (see recipe below)

Optional:

• ¼ Cucumber, thinly sliced
• ¼ C shredded carrots
• 1/4 C cabbage, sliced thin

Heat skillet or Panini press. Spread mayo on both tortillas. On one half of the tortillas: Layer 2 slices of Brie, half of the tuna, pears (& optional ingredients if desired). Fold tortilla over, spray pan with a non stick spray and cook Panini for 2 minutes on each side. Serve on side of Thai Carrot soup.

Hot Asian Soy-Chili Mayo

• 4 Tbl Hellmans Mayo
• 1 Tbl low sodium Soy sauce
• 1 Tsp Sriracha (Asian hot chili sauce)

Mix to combine. Can be kept in refrigerator for up to 1 week.

(Kristin Hamzik)