Recipes

• ¼ oz fresh cilantro
• 6 (6-inch) corn tortillas
• 10 oz pkg ground turkey
• 1 TBL chili powder
• 1 can hominy
• garlic
• 1 poblano pepper
• 1 medium yellow onion
• 1/2 cup jasmine rice
• 1 TBL flour
• 1 tsp sugar
• salt and pepper
• olive oil

1. Cook rice

Preheat oven to 375.  In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.

• bag of baby spinach
• 2 pitas
• 3 1/2 tsp garam masala
• 4 oz Greek yogurt
• 1 lemon
• 2 large carrots
• 1 cucumber
• 1 (15 oz) can chickpeas
• 1 medium red onion
• 1 egg
• 1/4 cup flour
• olive oil 
• salt and pepper

1. Prep ingredients

Pre-heat oven to 400. Finely chop onion. Drain and rinse chickpeas. Coarsely grate cucumber; place between paper towels to remove moisture. Separately, coarsely grate carrot. Finely grate all of the lemon zest, then squeeze 1 tablespoon juice into a medium bowl, keeping them separate. Cut any remaining lemon into wedges.

2. Make tzatziki & dressing

In a small bowl, stir to combine yogurt, grated cucumbers, and a generous pinch each of salt and pepper. Into the medium bowl with lemon juice, stir in 2 tablespoons oil and season to taste with salt and pepper. Set tzatziki and dressing aside until ready to serve.

3. Cook onions

Heat 2 tablespoons oil in a medium skillet over medium-high. Add chopped onions and cook, stirring, until lightly browned and tender, about 3 minutes. Stir in 3½ teaspoons garam masala; cook until fragrant, about 1 minute. Transfer to a medium bowl

4. Form falafel

Add chickpeas to bowl with cooked onions. Use a potato masher or fork to mash chickpeas until it forms a coarse paste. Stir in grated carrots, lemon zest, 1 large egg, ¼ cup flour, ½ teaspoon salt, and a few grinds of pepper. Use moist hands to form mixture into 3-inch wide patties.

• 12 oz cauliflower rice
• 4 oz mascarpone
• 6 oz tomato paste
• 3 1/2 tsp curry powder
• ½ lb pkg chicken breast strips
• ¼ oz fresh cilantro
• 1 oz fresh ginger
• 1 medium yellow onion
• neutral oil
• salt & pepper

1. Prep ingredients

Finely chop onion. Peel and finely chop ginger. Pick cilantro leaves from stems; finely chop stems, keeping leaves whole. Pat chicken dry. Season all over with salt and pepper.

2. Roast Cauliflower Rice

Heat oven to 400, add cauliflower rice to sheet pan, sprinkle with salt and pepper, roast for about 20 min until slightly golden and nutty flavored.

3. Brown chicken

Heat 1 TBL oil in a medium Dutch oven or pot over medium-high heat. Add chicken and cook, stirring once, until golden but not cooked through, about 2 minutes. Transfer chicken to a plate.

• ¾ oz manchego
• 2 cauliflower crusts (I used Trader Joes)
• 1 oz toasted almonds
• 2 yellow squash
• 1 Fresno chile
• handful fresh cilantro
• garlic
• olive oil
• salt & pepper

1. Prep ingredients

Preheat broiler with a rack in the top position. Finely chop 2 teaspoon garlic. Pick 1 tablespoon cilantro leaves from stems, then reserve remaining leaves and stems for step 2. Remove stem and seeds from chile, then thinly slice (half or all, depending on heat preferences). Trim ends from squash, halve lengthwise, then thinly slice.

2. Assemble pesto

Pulse almonds, remaining cilantro leaves and stems, and 1 teaspoon of the chopped garlic together in a food processor. Add2 TBL oil, pulse. Season to taste with salt and pepper. Add a bit of water to thin.

3. Assemble pizzas

Heat 1 tablespoon oil in a medium skillet over medium-high. Add squash, sliced chile (half or all depending on heat preference), and remaining chopped garlic. Season with a pinch each of salt and pepper. Cook, stirring frequently, until lightly browned and tender, 4–5 minutes. Remove skillet from heat.

4. Toast crusts

Place crusts on a rimmed baking sheet. Broil until lightly browned on one side, 1–2 minutes (watch closely, as broilers vary). Remove from oven, then flip crusts over. Return to oven and broil 30 seconds more. 

5. Assemble pizzas

Grate 1/2 cheese onto crusts. Top with squash and chiles. Grate rest of cheese over top. Season with a pinch each of salt and pepper. Broil on top oven rack until cheese is melted and browned in spots, 3–4 minutes (watch closely, as broilers vary).

6. Finish & serve

Spoon almond pesto over pizzas, then cut into wedges. Garnish pizzas with remaining whole cilantro leaves. Enjoy!

• 5 oz baby spinach (small bag)
• 1/3 cup Greek yogurt
• 1 lime
• 3 TBL fresh dill
• 3 red radishes
• 1/2 cup quick-cooking bulgur
• garlic
• 2 tsp cumin
• 15 oz can chickpeas
• 4 TBL Olive oil
• S&P
• 1 TBL white wine vingar
• 1/2 tsp sugar

1. Roast chickpeas

Preheat oven to 425ºF with a rack in the lower third. Rinse and drain chickpeas; wrap in a clean kitchen towel to remove excess water. On a rimmed baking sheet, toss chickpeas with 1 tablespoon oil, 2 teaspoons cumin, and season with salt and pepper. Roast on lower oven rack, shaking baking sheet a few times, until chickpeas are golden and crisp, 20–25 minutes (watch closely).

2. Cook grains

Finely chop 1 teaspoon garlic. Heat 2 teaspoons oil in a small saucepan over medium-high. Add grains and ½ teaspoon of the chopped garlic. Cook until fragrant and grains are lightly toasted, 1–2 minutes. Add 1¼ cups water and ¼ teaspoon salt; bring to a boil. Reduce heat to low, cover, and cook until grains are tender and water is absorbed, 10–12 minutes.

3. Pickle radishes

Meanwhile, trim ends from radishes, then thinly slice. In a large bowl, combine 1 tablespoon vinegar and a pinch each of sugar and salt. Add radishes and toss to combine. Let pickle until step 6. Once grains are cooked, fluff with a fork and spread out on a second rimmed baking sheet to cool until step 6. 

4. Make dressing

Finely chop dill fronds and stems. Into a medium bowl, finely grate 1 teaspoon lime zest and squeeze 1½ teaspoons juice. Whisk in remaining garlic, ⅓ cup Greek yogurt, 1 tablespoon each of oil and water, 2 teaspoons of the chopped dill, and a pinch of sugar. Season to taste with salt and pepper.

5. Finish salad

To the large bowl with radishes, add spinach and 1 tablespoon oil, and toss to combine.

6. Assemble & serve

Spoon grains, roasted chickpeas, and spinach salad into bowls. Drizzle dressing and sprinkle remaining dill on top. Enjoy!

• 1 lime
• ½ lb pkg chicken breast strips
• ½ oz fish sauce
• 1/2 cup coconut milk
• 2 cups chicken broth
• 2 TBL Thai red curry paste
• 1 pkg rice noodles
• ¼ oz fresh cilantro
• 1 medium red onion
• small bunch curly kale
• 2 tsp sugar
• salt

1. Prep ingredients

Bring a medium saucepan of salted water to a boil. Halve and thinly slice ⅓ of the onion (save rest). remove kale leaves from stem and coarsely chop. Pick cilantro leaves and stems; finely chop stems, keeping leaves whole. Break 10 of the rice noodles into 2-inch pieces; keep remaining whole. Line a plate with paper towel.

2. Fry noodles

Heat 2 tablespoons oil in a small pot over medium-high until shimmering. Add noodle pieces and fry, stirring frequently, until noodles are puffed, doubled in size, and golden brown, 1–2 minutes. Use a slotted spoon to transfer fried noodles to prepared plate and sprinkle with salt. Set crispy noodles aside until ready to serve.

3. Start soup

To same pot, add half of the sliced onions; reduce heat to medium. Cook, stirring frequently, until golden brown, 2–4 minutes. Immediately add all of the red curry paste and cilantro stems. Cook, stirring constantly, until curry paste is very fragrant, about 1 minute.

• 4 oz tzatziki sauce (yogurt & shredded cucumber, s&p)
• ¼ oz fresh mint
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 2 cups chicken broth
• 1 cup  basmati rice
• 10 oz pkg ground turkey
• 3 TBL pistachio
• 1/2 cup dried apricots
• 1 medium onion
• ½ lb green beans
• olive oil
• salt and pepper

1. Prep ingredients

Preheat oven to 400°F with a rack in the center. Trim green beans, then cut or snap into 1-inch pieces. Coarsely chop onion, apricots, and pistachios, keeping them separate.

2. Sauté onions

Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until slightly softened and lightly browned, 2–3 minutes.

3. Brown turkey

Push onions to outer edges of skillet, then add turkey and season with salt and pepper. Break meat up into large pieces, then cook, undisturbed, until turkey is deeply browned underneath, 4–5 minutes.

• 1 TBL toasted sesame oil
• 3 tablespoons hoisin sauce
• ½ lb pkg chicken breast strips
• 3 TBL salted cashews
• 1 oz fresh ginger
• garlic
• 4 oz snow peas
• 1 oz scallions
• 5 oz jasmine rice
• salt & pepper
• neutral oil
• white wine vinegar
• 1 tsp sugar

1. Cook rice

In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.

2. Prep ingredients

Meanwhile, trim scallions, then cut into 1-inch pieces. Halve snow peas crosswise. Finely chop 2 teaspoons each of garlic and peeled ginger. Coarsely chop 1 tablespoon cashews and reserve for step 6; leave remaining cashews whole. Pat chicken dry and season all over with salt and pepper.

3. Stir-fry chicken

Heat 1 tablespoon neutral oil in a medium nonstick skillet over medium-high. Add chicken in a single layer and cook until just browned, about 3 minutes (chicken will not be cooked through).

4. Stir-fry veggies

To skillet with chicken, add snow peas and scallions. Cook, stirring occasionally, until veggies are just tender and blistered, and chicken is cooked through, 2–3 minutes.

5. Finish stir-fry

Reduce skillet heat to medium. Add chopped ginger and garlic and remaining whole cashews; cook, stirring, until fragrant, 1–2 minutes. Stir in Hoisin sauce, sesame oil, ¼ cup water, 1 teaspoon vinegar, and sugar. Bring to a simmer and cook until sauce is thickened and coats chicken and veggies. Season to taste with salt and pepper.

6. Finish & serve

Fluff rice with a fork. Serve rice topped with cashew chicken. Garnish with reserved chopped cashews. Enjoy!

• Sriracha
• 3 TBL tamari soy sauce
• 2 TBL toasted sesame oil
• garlic
• 1 oz fresh ginger
• 1 bunch curly kale
• ½ lb button mushrooms
• 1 oz scallions
• ¼ oz fresh basil
• 1/2 cup quinoa
• 2 large eggs
• 1 tsp sugar
• neutral oil
• salt and pepper

1. Cook quinoa & mushrooms

Preheat oven to 425ºF with a rack in the upper third. In a small saucepan, toast quinoa for about 2 min shaking pan to keep from burning, add ¾ cup water, and a pinch of salt, and bring to a boil. Cover, reduce to low, and simmer until tender and water is absorbed, about 17 minutes. 

2. Prep mushrooms & kale

Pick basil leaves from stems; chop leaves. Trim scallions, then thinly slice. Cut mushrooms lengthwise into ¼-inch slices. Strip kale leaves from stems and coarsely chop leaves; discard stems. In a large bowl, massage kale with 2 tablespoons each of water and oil and a pinch of salt until leaves wilt slightly.

3. Roast veggies

Place mushrooms on a rimmed baking sheet and toss with 3 tablespoons oil and a pinch each of salt and pepper. Roast, stirring once, until tender, about 10 minutes. Using a spatula, move mushrooms to one half of the baking sheet. Add kale to the other half. Roast until kale is tender, stirring once, about 8 minutes.

4. Make marinade

Peel and finely chop the ginger. Finely chop 2 large garlic cloves. In a large bowl, combine sesame oil, tamari, 2 tsp Sriracha, 1 tablespoon water, 1 teaspoon sugar, and ½  of the chopped ginger, whisking until sugar dissolves. Add mushrooms and kale to bowl, and toss to combine.

5. Stir-fry ingredients

Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high. Add garlic, half of the scallions, and remaining ginger; cook until fragrant, 1–2 minutes. Add quinoa, mushrooms, kale, and marinade; cook until warm, 1–2 minutes. Stir in chopped basil. Transfer to plates, then wipe out skillet and return to stovetop.

6. Cook eggs & serve

Heat 2 tablespoons neutral oil in skillet over medium-high. Add 2 large eggs; cook until edges are set, 1–2 minutes. Carefully spoon hot oil over eggs until whites are set but yolks are still runny, 1–2 minutes. Place eggs on top of quinoa; cut eggs and toss with quinoa. Tear remaining basil leaves over top, and garnish with remaining scallions and Sriracha. Enjoy!