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.
4. Sauté aromatics
Heat 2 TBL oil in same pot. Add onions and cook, stirring, over medium-high heat until golden, 5–6 minutes. Stir in chopped ginger, cilantro stems, and 3½ teaspoons curry powder; cook until fragrant, about 1 minute. Stir in 2 tablespoons tomato paste and cook until paste is brick-red, 1–2 minutes.
5. Simmer sauce
Add ¾ cup water and a pinch each of salt and pepper; bring to a boil. Simmer over medium heat until sauce is slightly reduced, 5–6 minutes. Stir in mascarpone until incorporated. Add chicken and any resting juices and simmer, stirring occasionally, until sauce is thickened and chicken is cooked through, about 5 minutes.
6. Finish & serve
Spoon cauliflower rice into bowls, then top with curry chicken and sauce. Garnish with whole cilantro leaves. Enjoy!
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. 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. Simmer soup
To pot with curry paste, add all of the chicken broth and coconut milk, fish sauce,, and 2 teaspoons sugar; whisk to combine. Add chicken, then bring soup to a boil. Simmer, covered, over medium-low heat, until chicken is cooked through, about 5 minutes. Season with ½ teaspoon salt.
5. Cook remaining noodles
While soup is simmers, add remaining uncooked noodles to boiling water. Cook, stirring to prevent sticking, until al dente, 6–8 minutes. Drain noodles and spoon into serving bowls.
6. Finish & serve
Add kale to soup; simmer, covered, until kale is crisp-tender, 1–2 minutes. Cut lime into wedges. Ladle soup into bowls with noodles and top with crispy noodles, remaining sliced onions, and whole cilantro leaves. Serve soup with lime wedges on the side for squeezing over. Enjoy!
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.
4. Add rice & green beans
Stir rice, green beans, cinnamon and cumin into skillet with onions and turkey, scraping up any browned bits from bottom. Stir in chicken broth, apricots, and ¾ teaspoon salt. Bring to a boil over high heat.
5. Bake pilau
Cover skillet, then transfer to center oven rack. Bake until liquid is absorbed, rice is tender, and turkey is cooked through, about 17 minutes. Fluff rice with a fork. Season to taste with salt and pepper.
6. Finish & serve
Coarsely chop mint leaves; discard stems. Stir mint into rice and season to taste with salt and pepper. Slightly thin tzatziki by stirring in 1 teaspoon water at a time, if necessary, then drizzle over pilau and sprinkle pistachios on top. Enjoy!
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!
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!
1. cook potatoes
Scrub potatoes; cut into 1-inch pieces. Place potatoes into a medium saucepan; add enough water to cover by ½-inch. Simmer until potatoes are just tender, 5–7 minutes.
2. Prep ingredients
Preheat oven to 450°F with a rack in the center. Halve corn cob crosswise. Thinly slice 2 large garlic cloves. Rinse shrimp, then pat very dry. In a medium bowl, toss shrimp with all of the Old Bay seasoning and 1 tablespoon oil. Cut 2 pieces of foil into 20-inch long rectangles.
3. Prep packets
Divide corn and cooked potatoes between the 2 sheets of foil or parchment, building in the center. Season with salt and pepper. Lay shrimp and sliced garlic over veggies, then top each pile with 1 tablespoon butter. Fold foil over ingredients; fold edges of each sheet up and crimp to make a well-sealed packet.
4. Bake packets
Set packets on a rimmed baking sheet and bake on center oven rack until shrimp are just cooked through and veggies are tender, about 20 minutes. Let packets sit for 5 minutes before opening.
5. Make Cajun mayo
Meanwhile, squeeze 1 teaspoon lemon juice into a small bowl. Add mayonnaise, 1 teaspoon Cajun seasoning (or more for extra spice, if desired), half of the hot sauce, and 1/2 tsp of sugar; stir to combine. Season to taste with salt and pepper.
6. Finish & serve
Finely chop parsley leaves and stems. Cut any remaining lemon into wedges. Carefully open packets (they will release steam!) and garnish with parsley. Serve shrimp and veggies with Cajun mayo and remaining hot sauce alongside, with any lemon wedges on the side for squeezing over. Enjoy!
1. Prep ingredients
Coarsely grate carrots on the large holes of a box grater. Trim scallions, then thinly slice, keeping dark greens separate. Finely chop 2 teaspoons garlic. Coarsely chop cilantro leaves and stems. Coarsely chop peanuts.
2. Prep tamari sauce
Squeeze juice from half of the lime (about 1½ tablespoons) into a small bowl. Cut remaining lime half into wedges. Into same bowl, whisk in tamari, Sriracha, ¼ cup warm tap water, and brown sugar until combined.
3. Cook noodles
Bring a large pot of salted water to a boil. Add noodles to pot and cook, stirring occasionally to prevent sticking, until al dente, 6–8 minutes. Drain noodles, then rinse under cold water and toss with 1 teaspoon oil.
4. Scramble eggs
In a second small bowl, beat 2 large eggs with a pinch of salt. Heat 2 teaspoons oil in a large nonstick skillet over medium-high, tilting to coat skillet. Add eggs and cook, stirring gently, until scrambled, about 2 minutes. Transfer eggs to a cutting board and chop into small pieces, if desired. Wipe out skillet.
5. Stir-fry noodles
Heat 2 tablespoons oil in same skillet over medium-high. Add carrots, scallion whites and light greens, and chopped garlic; cook, stirring, until fragrant, about 1 minute. Season to taste with salt. Add noodles and tamari sauce to skillet. Cook, tossing, until liquid is nearly evaporated and noodles are coated in sauce, 5–7 minutes.
6. Finish & serve
Add eggs to skillet with noodles, then increase heat to high and continue to cook until noodles are slightly browned in spots, about 2 minutes. Remove from heat and fold in chopped cilantro. Serve vegetarian pad Thai sprinkled with peanuts and remaining scallions. Serve any lime wedges on the side for squeezing. Enjoy!
1. Prep ingredients
Bring a large pot of salted water to a boil. Finely chop 2 teaspoons garlic. Peel and finely chop 1 tablespoon ginger. Trim scallions, then thinly slice. Trim stem ends from broccoli, then cut crown into ½-inch florets. Coarsely chop cilantro leaves and stems together. Pat chicken dry; season with salt and pepper.
2. Cook chicken & broccoli
Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken and cook, without stirring, until well browned on the bottom, about 3 minutes. Add broccoli and cook, stirring occasionally, until chicken is cooked through and broccoli is crisp-tender, 2–3 minutes more. Transfer to a plate. Wipe out skillet.
3. Cook aromatics
Heat 1 tablespoon oil in same skillet over medium-high. Add chopped ginger, garlic, and scallions. Cook, stirring, until fragrant, 1–2 minutes. Transfer to a bowl.
4. Make caramel sauce
In same skillet, combine ¼ cup sugar and 2 tablespoons water. Cook over medium-high, without stirring, until sugar is melted. Continue to cook, swirling skillet occasionally, until sugar turns honey-colored, 2–5 minutes (watch closely). Add ¾ cup water and 2 tablespoons black-bean garlic sauce; swirl (don't stir) to combine (caramel may harden, but will melt over heat).
1. Prep ingredients
Trim scallions, then thinly slice. Cut the cauliflower into 1-inch florets. Trim ends from snow peas, then halve crosswise. In a large bowl, whisk to combine sweet chili sauce, tamari, and sesame oil
2. Cook rice pilaf
Heat 2 teaspoons neutral oil in a small saucepan over medium-high. Add rice and half of the scallions; cook, stirring, until rice is toasted, about 2 minutes. Stir in 1¼ cups water and a pinch of salt; bring to a boil. Reduce heat to low, cover, and cook until rice is almost tender, about 12 minutes.
3. Steam snow peas
Place snow peas on top of rice in saucepan, then cover and allow to steam over low heat until crisp-tender, about 5 minutes. Remove from heat and keep covered until step 6.
5. Pan-fry cauliflower
Once oil is hot (it should sizzle vigorously when a pinch of flour is added), add cauliflower and cook, stirring occasionally, until golden and crisp all over, about 8 minutes. Transfer to a paper towel-lined plate to drain. you may have to do two to three batches depending on how large your head of cauliflower.
6. Finish & serve
Transfer cauliflower to bowl with sweet chili sauce and toss to coat. Fluff scallion-rice pilaf and snow peas with a fork, then spoon General Tso's cauliflower over top. Sprinkle with remaining scallions and sesame seeds. Enjoy!