1. Prep ingredients
Bring a medium pot of salted water to a boil. Trim scallions, then thinly slice. Finely chop 1 tablespoon garlic. Remove the kale leaves from stems; discard stems and coarsely chop leaves.
2. Brown turkey
Heat 2 tablespoons oil in a medium skillet over medium-high. Add turkey and a pinch each of salt and pepper; use a spoon to break meat up into large pieces. Cook, without stirring, until turkey is well browned on one side, 3–5 minutes.
3. Start ragu
To skillet with browned turkey, add scallions, garlic, gochujang, and ¼ cup tomato paste. Cook, stirring, until scallions are softened and garlic is fragrant, about 2 minutes.
4. Finish ragu
To skillet with turkey and aromatics, stir in all of the tamari, 1½ cups water, and 1 tablespoon sugar. Bring to a simmer, then reduce heat to medium-low. Add chopped kale and cook, stirring often, until sauce is thick (like a meat sauce), kale is tender, and turkey is cooked through, 5–7 minutes. Season to taste with salt and pepper.
1. Cook pasta
2. Make dressing
While pasta cooks, pick and finely chop tarragon leaves; discard stems. Finely grate all of the lemon zest and squeeze 1 tablespoon lemon juice into a medium bowl. Cut any remaining lemon into wedges. Finely grate ¼ teaspoon garlic into bowl with lemon zest and juice, then stir in mayonnaise and tarragon. Season to taste with salt and pepper.
3. Dress pasta
Add pasta to bowl with dressing and toss to coat. Transfer pasta salad to the freezer to chill until step 6.
4. Prep chicken
Pat chicken dry and season all over with salt and pepper. In a small bowl, stir to combine barbecue sauce and all of the apricot preserves.
5. Grill chicken
Heat a cast iron skillet to med high. add oil to pan. Add chicken, and cook until cooked through, about 4 minutes per side. Brush half of the barbecue sauce over chicken. Cook, turning, until glaze is charred in spots, about 1 minute more. Transfer to plates.
6. Finish & serve
Thinly slice radishes. Coarsely chop spinach. Fold radishes and spinach into chilled pasta salad; season to taste with salt and pepper. Serve chicken with remaining barbecue sauce and pasta salad alongside. Enjoy!
Coarsely chop half of the cilantro stems and leaves; reserve remaining cilantro for step 6. Finely chop ½ teaspoon garlic. Finely grate all of the lime zest and squeeze juice from half of the lime into a medium bowl; cut remaining lime into wedges. Stir in chopped cilantro and garlic, 2 tablespoons oil, 1 teaspoon chili powder, ½ teaspoon salt, and a few grinds of pepper.
2. Prep chicken & make crema
In a small bowl, whisk to combine mayonnaise and 1 tablespoon of the lime marinade. Season to taste with salt and pepper; set aside for step 6. Pat chicken dry, transfer to bowl with remaining marinade, and turn to coat.
3. Cook chicken & corn
4. Cut corn & shred chicken
Once corn and chicken have cooled slightly, use a sharp knife to carefully remove kernels from corn cob. Use your hands to coarsely shred chicken (or thinly slice with a knife).
5. Heat tortillas
Place tortillas directly on skillet and heat until lightly browned and warmed through, 1–2 minutes (watch closely).
6. Finish & serve
Thinly slice radishes. Spread crema on tortillas, then top with corn and shredded chicken. Tear remaining cilantro leaves and stems over and top with radish slices. Sprinkle with crumbled feta and chili powder, if desired. Serve chicken tacos with lime wedges on the side for squeezing on top. Enjoy!
ciabatta roll or french bread
12 oz boneless, skinless chicken breasts
1 pint grape tomatoes
¾ oz Parmesan
3¾ oz mozzarella
1 TBL butter
salt & pepper
1. Prep ingredients
Preheat broiler with top rack 6 inches from heat source. Set 1 tablespoon butter in a small bowl to soften at room temperature until step 5. Finely chop 1 teaspoon garlic. Coarsely grate mozzarella and finely grate Parmesan, keeping separate. Halve grape tomatoes.
2. Prep broth mixture
In a liquid measuring cup, stir to combine ½ cup water, 6 tablespoons vinegar, and 1 tablespoon sugar; set aside until step 4.
3. Sear chicken
Pat chicken dry and pound to an even ½-inch thickness, if desired. Season all over with salt and pepper. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add chicken and cook until browned, flipping once, about 2 minutes per side (chicken will not be cooked through). Transfer to a plate.
4. Make sauce & broil
Add broth mixture to same skillet. Cook over medium-high, scraping up any browned bits, until reduced to ¼ cup, 2–3 minutes. Add chicken back to skillet along with the halved tomatoes. Broil on top oven rack until tomatoes blister and chicken is cooked through, 2–3 minutes (watch closely as broilers vary).
5. Make garlic butter
Meanwhile, mix chopped garlic and half of the Parmesan into the softened butter; season with salt and pepper. Split roll, if necessary. Spread garlic butter on cut sides of roll; place on a piece of foil. Broil on top oven rack until golden and toasted, 1–2 minutes (watch closely).
6. Finish chicken & serve
Pick basil leaves from stems; discard stems. Sprinkle mozzarella over chicken. Broil on top oven rack until cheese is melted and browned in spots, 1–2 minutes (watch closely). Top with basil leaves, and serve with remaining Parmesan and garlic bread alongside. Enjoy!
Thinly slice the scallions. Cut corn kernels off of the cob. Drain hearts of palm and roughly chop ½ cup. Reserve the remaining hearts of palm for your own use. Peel and mince the garlic.
Add the cream cheese, paprika, garlic, salt and pepper to a large bowl and use a fork to combine. Add ¼ cup sliced scallion, corn, and chopped hearts of palm. Mix the corn and crab dumpling filling. Taste, and add salt as necessary.
Lay the dumpling wrappers on a flat surface. Fill a small bowl with cold water. Place 1 tbsp corn and crab dumpling filling in the center of each wrapper. Use a finger dipped in water to wet wrapper edges. Fold wrapper over filling and press down to seal, pinching tightly. Repeat for remaining wrappers.
Heat 2 tbsp avocado oil in a large nonstick skillet over medium heat. Once hot, add corn and crab dumplings and cook until browned and crispy, 2 to 3 minutes per side. Add ⅓ cup water, reduce heat to medium, and cover. Steam dumplings until water evaporates, 3 to 4 minutes.
Transfer to a plate and sprinkle with remaining scallions. Serve with sweet chile dipping sauce. enjoy
Add the black quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes.
Drain and rinse the chickpeas and pat dry with a papertowel. Zest and juice the lime. Remove corn husks and cut kernels off the cob. Thinly slice radishes. Roughly chop cilantro. Trim and mince the jalapeño. (de-seed if you are sensitive to spice). Halve the cherry tomoatoes.
Add just half the lime zest, just half the lime juice, yogurt, Vegenaise, just half the cayenne pepper, and a pinch of salt to a small bowl. Stir the elote sauce to combine.
Heat 1 TBSP olive oil in a large nonstick skillet over high heat. Add chickpeas and cook until lightly browned and crisp, 4 to 6 minutes. Transfer crispy chickpeas to a bowl. Return skillet to high heat with 1 TBSP olive oil. Add corn and half jalapeno and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt.
Add the remaining lime zest, lime juice, minced jalapeño, and a pinch of salt to the crispy chickpeas and stir to combine. Divide cooked black quinoa between large bowls. Top with lime chickpeas and charred corn. Drizzle with elote sauce. Add sliced radishes, chopped cilantro, pumpkin seeds, and cherry tomatoes. Sprinkle the elote bowls with any remaining cayenne pepper. Enjoy!
Bring a large pot of salted water to boil. Trim asparagus to remove tough ends, and slice on the diagonal into 1 inch pieces. Thinly slice cucumber into half moons. Thinly slice radishes into half moons. Trim and thinly slice scallions, separating the green and white parts. Thiny slice the mint Dice tofu into ½ inch cubes.
Add the sesame oil, white sesame seeds, tamari, rice vinegar, and turbinado sugar to a medium bowl. Whisk until combined.
Add the rice noodles to the boiling water, stir, and remove pot from heat. Cook, stirring occasionally, until noodles are tender, 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.
Add the sliced asparagus, sliced scallion whites, diced tofu, sesame sauce, and cooked rice noodles to the large pot over medium-low heat. Toss until evenly coated and heated through, 2 to 3 minutes. Divide the quick sesame noodles with tofu between large bowls. Top with sliced cucumber, radish, mint and scallion greens. Enjoy!
Toast millet in a medium saucepan over medium-high heat until it begins to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt, and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes. Remove from heat, covered, and set aside.
Cut the summer squash in half lengthwise, and slice into half moons. Peel and thinly slice the carrot. Peel, halve, and dice the onion. Peel and mince the garlic. Halve the green beans.
Heat 1 tbsp olive oil in a large pot over medium-high heat. Add diced onion and minced garlic and cook until softened, 3 to 4 minutes. Add cinnamon and harissa paste and stir. Add sliced summer squash, sliced carrot, halved green beans, peas, corn, tomatoes, golden raisins, ½ tsp salt, and a pinch of pepper. Bring to a simmer, cover and cook until vegetables are tender, 10 to 12 minutes.
Add mint, pistachios, 1 tbsp olive oil, a pinch of salt and pepper to food processor and pulse until it forms a chunky paste.
SERVE-zest lemon onto cooked vegetables, then halve the lemon, juice one half, and divide the other half into wedges. Remove vegetables from heat and add lemon juice. Taste, and add salt as necessary. Divide cooked millet between plates. Top with Moroccan vegetable tagine and mint pistachio pistou. Serve with lemon wedges. Enjoy!
*I loved it cold the next day for lunch with a bit of sumac and micro greens sprinkled on top!
Prep: Preheat oven to 375. Finely chop the shallot. Drain and rinse chickpeas. Coarsely grate cucumber on the large holes of a box grater; squeeze between paper towels to remove moisture. Separately, coarsely grate carrot.
Make tzatziki & dressing
In a small bowl, stir to combine yogurt, grated cucumber, and a generous pinch each of salt and pepper Into bowl. zest lemon and add to bowl, then juice lemon and add juice to bowl. Season to taste with salt and pepper.
Fry Shallot: Heat 2 tablespoons oil in a medium skillet over medium-high. Add shallots and cook, stirring, until lightly browned and tender, about 3 minutes.
Falafel: Line a baking sheet with parchment paper and spray or drizzle with olive oil.
In a food processor, combine the chickpeas, egg, fried shallot, grated carrot, parsley, cilantro, small handful of spinach, garlic, salt, pepper, cumin, cinnamon, Process until smooth, about 1 minute.
Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled cookie sheet.
Bake for 25 minutes, carefully flipping the falafels halfway through baking, until the falafels are crispy on both sides.
Serve pitas topped with spinach, falafel, and tzatziki sauce. Enjoy!
Prep: Preheat the oven to 300°F for the tortillas. Peel the garlic. Remove husks from the tomatillos, and rinse and halve the fruit. Destem and chop the poblano pepper, I leave the seeds in for more fire. Halve and juice the lime. Roughly chop parsley & cilantro leaves and stems. Remove pit from the peach and dice. Trim, deseed (or leave seeds for fire), and thinly slice the red Fresno chile. Peel plantain and cut into ½ inch thick slices. Peel, halve, and thinly slice red onion. Destem curly kale and roughly chop the leaves.
Blend the fiery green sauce: Add the peeled garlic, halved tomatillos, chopped poblano pepper, just half the lime juice, chopped parsley, chopped cilantro and ½ tsp (1 tsp) salt to a blender. Blend the fiery green sauce until smooth. Taste, and add salt as necessary.
Make the Peach Salsa: Add the remaining lime juice, diced peach, thinly sliced red Fresno chile, and a pinch of salt and pepper to a medium bowl. Stir the salsa. Taste, and add salt and pepper as necessary.
Crisp the plantains: Heat 1 TBSP neutral oil in a large nonstick skillet over medium-high heat. Add sliced plantain and a pinch of salt and pepper. Cook until lightly browned, 3 to 4 minutes per side. Transfer the crispy plantain to a large plate.
Wrap the tortillas in foil and place in the oven until warmed through, 4 to 5 minutes. Return skillet to high heat with 1 TBSP vegetable oil. Add sliced red onion and a pinch of salt and cook until lightly charred, 3 to 5 minutes. Lower heat to medium-high and add chopped curly kale and a pinch of salt and pepper. Cook until kale is bright green, 3 to 5 minutes.
Divide the warm tortillas between plates/ or jicama tortillas. Add charred red onion and kale, crispy plantain, and peach salsa. Top the crispy plantain tacos with fiery green sauce and a dollop of sour cream. Enjoy!